The Sustainable Chef Bootcamp Launches in Lancashire
Published on 20/08/2025 by
Blackpool & The Fylde College, in collaboration with Lancashire Skills Hub, is proud to launch The Sustainable Chef Skills Bootcamp - a transformative six-week programme starting Wednesday 10th September, designed to equip chefs with the tools to lead on sustainability, innovation, and wellbeing in professional kitchens.
The Bootcamp offers just 14 exclusive places per cohort, available to chefs across Lancashire, and blends hands-on kitchen training with expert-led sessions from some of the UK’s most inspiring voices in sustainable hospitality. Highlights of The Sustainable Chef Bootcamp include:
Turning Waste into Purpose: Adam Smith’s Sustainability Masterclass
Tackling one of the most urgent challenges in the food industry - waste - Adam Smith, founder of SurplusToPurpose (SToP), will deliver a powerful and practical session. As a nationally recognised sustainability advocate and TEDx speaker, Adam shares his expertise in transforming surplus food into purposeful meals, offering chefs innovative strategies for waste minimisation, ethical sourcing, and cost-effective menu planning. His session will empower participants to rethink traditional kitchen practices, reduce environmental impact, and design menus that are both sustainable and commercially viable.
Building Resilient Chefs: Mental Health Training with The Burnt Chef Project
In response to the need for healthier, more sustainable kitchen cultures, the Bootcamp integrates mental health and resilience training. Delivered by the globally recognised Burnt Chef Project, this workshop equips participants with practical tools to manage stress and build emotional resilience. It also offers the opportunity to become a certified Mental Health Champion and Ambassador of The Burnt Chef Project - supporting wellbeing, team cohesion, and staff retention.
Sustainability at the Highest Level: Behind the Scenes at Moor Hall
Participants will enjoy an immersive visit to Moor Hall - one of the UK’s few Green Michelin Star restaurants. This includes a full front and back of house tour, offering a rare opportunity to see sustainability in action at the highest level of fine dining. From regenerative sourcing to energy-efficient kitchen practices, participants will gain firsthand insights into how Moor Hall integrates environmental responsibility into every aspect of its operation. The visit culminates in a seasonal lunch at The Barn, Moor Hall’s award-winning sister restaurant.
Charity Lunch in Support of Hospitality Action
B&FC’s Level Six Restaurant will host a Charity Lunch on Thursday 16th October 2025 in support of Hospitality Action, showcasing the talents of Bootcamp participants. The event will be delivered in collaboration with acclaimed Chef Doug Crampton and feature organic produce from Gazegill Farm, home to Eight at Gazegill, winner of the Lancashire Tourism Award 2024. Guests will enjoy a curated menu reflecting the Bootcamp’s commitment to sustainability and ethical sourcing. All proceeds will support Lancashire-based initiatives led by Hospitality Action.
Venues & Guest Speakers
Moor Hall
Located in Aughton, West Lancashire, Moor Hall is home to Mark Birchall’s award-winning restaurant, holding three Michelin Stars, a Michelin Green Star, and 5 AA Rosettes. Voted second in the National Restaurant Awards 2025, it offers a unique fine dining experience and leads the way in sustainable culinary excellence. Moor Hall Restaurant with Rooms | 3 Michelin Stars in Lancashire
Doug Crampton – Chef Patron, Eight at Gazegill
Doug began his culinary journey at 15 and now leads one of the UK’s few truly off-grid restaurants. Eight at Gazegill, located on an organic farm in Rimington, showcases regenerative farming and low-mileage dining, using ingredients like home-reared pork and raw organic milk. Eight at Gazegill received the bronze award for new tourism business at the VisitEngland Awards for Excellence 2025. Eight at Gazegill | Organic Fine Dining restaurant | Eight at Gazegill, Dancer Lane, Clitheroe, UK
Adam Smith FRSA – Founder, SurplusToPurpose (SToP)
Adam is a nationally recognised sustainability advocate and chef. He founded SurplusToPurpose and The Real Junk Food Project, transforming surplus food into nutritious meals. A TEDx speaker and 2025 Yorkshire Community Hero Award winner, Adam is a driving force in food waste reform. Meet Adam | Surplus to Purpose CIC
The Burnt Chef Project
A pioneering initiative tackling mental health stigma in hospitality, TBCP provides education, resources, and support to foster healthier work environments. Their work is globally recognised for improving wellbeing and resilience across the industry. The Burnt Chef Project | Hospitality Mental Health Awareness
Hospitality Action
Founded in 1837, Hospitality Action is the UK’s leading charity supporting hospitality workers through challenging times. From chefs and kitchen porters to front-of-house teams and managers, the charity offers vital assistance with mental health, financial hardship, addiction, and family crises. Their mission is simple: to provide help, advice, and support whenever life takes an unexpected turn—ensuring the wellbeing of those who make hospitality happen. Home | Hospitality Action
Why The Sustainable Chef Bootcamp Matters
Lancashire’s culinary and hospitality sector is a cornerstone of the region’s economy, supporting over 57,000 full-time equivalent jobs and contributing £5.4 billion in tourism-related activity in 2023 alone. With over 66 million visitors annually, the county’s food and hospitality businesses - from Michelin-starred restaurants to local producers - play a vital role in shaping Lancashire’s identity, driving economic growth, and attracting both domestic and international tourism. Source: Home - Lancashire Independent Economic Review
The demand for skilled, sustainability-minded chefs is rising. This Bootcamp is designed to meet that demand - empowering chefs to lead the next chapter of culinary innovation, resilience, and environmental responsibility across Lancashire’s vibrant food landscape.