Apprentices Rearded as Hydes Brewery Expands Successful Programme

Salford-based brewer and pub retailer Hydes has underlined its commitment to developing future talent with the launch of a new completion bonus for apprentices.

Apprentices who finish a Level 2 apprenticeship will receive £250, while those completing Level 3 will be awarded £500 in recognition of their achievement.

Hydes has offered apprenticeships since 2017 and close to 50 people have completed programmes during that time. The scheme continues to grow, with seven apprentices currently learning, two more waiting to start and a pair already achieving success this year. Among them is Connor Fraser, a chef at the Harry Beswick in Heswall, who completed his training through a pioneering ‘apprenticeships in custody’ initiative in partnership with HMP Risley. Hydes contributed levy funds to make the project possible.

The majority of opportunities are in hospitality and catering, such as Front of House Level 2, Supervisor Level 3, Production Chef Level 2 and Senior Production Chef Level 3. However, apprenticeships now extend beyond the pub estate. In the brewery and head office, three employees, Chris Riley, Gareth Jones and Craig Ogden, are currently working towards Brewing Level 4, following the path taken by brewing manager Tom Rostron, himself a former apprentice. The company has also welcomed a second health and safety apprentice, Abby Morgan, who is studying for a Safety, Health & Environment Technician Level 3 qualification.

Laura Miller, training manager at Hydes, said: “Apprenticeships are a fantastic way of bringing new people into the business and helping them develop real skills. At the same time, they allow us to build a highly motivated, skilled workforce. We’re extremely proud of what our apprentices have achieved so far and want to encourage more people to see hospitality and brewing as rewarding careers with clear opportunities to progress.

“Typically, our programmes last between 12 and 24 months, with learning carried out on the job. Every apprentice is supported by a personal tutor who checks in with them every six to eight weeks, providing regular guidance and feedback. Each programme finishes with an end-point assessment, which is a structured process of different assessments that need to be completed within a three-month window. We work closely with trusted external training providers to make sure our apprenticeships deliver the right mix of practical skills and academic learning.”

Hydes has no shortage of apprentice success stories. Brandon Hodkinson began as an apprentice and is now senior sous chef at The Coach and Four in Wilmslow, while Ryan Littler, once an apprentice himself, is now deputy manager at the Golden Lion in Wrexham. Former apprentice Tom Allkins has also completed the Brewing Level 4 programme and is now part of the brewery team, continuing a family tradition as both his grandfather and uncle were brewers with Hydes.

Adam Mayers, managing director of Hydes, added: “The new bonus scheme underlines how important apprentices are to our future. Completing an apprenticeship takes real commitment and we want to reward that. Apprenticeships help us grow talent from within and ensure the next generation of colleagues can see a long-term career with Hydes.”

With its brewery at Media City, Hydes supplies beers across the UK and runs a pub estate of almost 50 sites across the North West and North Wales. The company is actively recruiting for more apprentices and is keen to hear from anyone considering a career in hospitality or brewing.

With its brewery at Media City, Hydes supplies beers across the UK and operates a pub estate of nearly 50 sites throughout the North West and North Wales. The business is actively recruiting for more apprentices and is encouraging people considering careers in hospitality or brewing to explore the opportunities available.

For more information about Hydes apprenticeship programme, please contact: mail@hydesbrewery.com and to learn more about Hydes Brewery, visit  https://www.hydesbrewery.com/

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Pictured: Connor Fraser, a chef at the Harry Beswick in Heswall, completed his training through a pioneering ‘apprenticeships in custody’ initiative in partnership with HMP Risley.