top of page


Aspiring Student Chefs stand the chance to win the prestigious three year Advanced Apprenticeship (subject to age group), offering an opportunity to train in all aspects of professional cookery at the highest level. The Scholarship at The Bournemouth & Poole College is the Royal Academy of Culinary Arts' (RACA) flagship apprenticeship programme.


Bournemouth & Poole College.png
RACA Logo.png

In partnership with the world renowned RACA, the Specialised Chefs' Scholarship at The Bournemouth & Poole College was created in 1989. The point of difference between this and a routine apprenticeship is the standard of employer and establishment with whom the apprentice is employed during his or her training. These include places such as Claridge's, The Ritz, The Dorchester and Chewton Glen hotels.

There have been over 380 graduates since the course was created, including Dan Doherty from BBC One's Britain's Best Home Cook, Adam Byatt from the Michelin Star restaurant Trinity Restaurant and James Golding from The PIG Hotel group.

The scholarship leads to a standard National Vocational Qualification (NVQ) at a minimum Level 3 and Key Skills of Level 2. In addition, at the end of the three year apprenticeship the candidate sits the RACA final exam. If the candidate is successful he or she will be awarded a Royal Academy of Culinary Arts Diploma and will become a Graduate of the RACA.

John Williams


John Williams MBE.
ICG Ambassador, Executive Chairman of The Royal Academy of Culinary Arts and Executive Chef at The Ritz.

James Golding.

ICG Judge, Specialised Chefs Scholarship graduate and Sustainability Chair at The Royal Academy of Culinary Arts.


“Simply the most advanced professional Chef School this country has to offer”

Adam Byatt.
Specialised Chefs Scholarship graduate and Fellow of The Royal Academy of Culinary Arts.

Adam Byatt is a graduate of the Specialised Chefs Scholarship and is a Fellow of The Royal Academy of Culinary Arts. He trained at Claridge's and The Square. He is now the Chef Patron of Trinity Restaurant in London, which has been listed in The Times Top 100 Restaurants in the UK. Adam has published his own book and is a regular guest on BBC TV’s Saturday Kitchen Live.


“Enrolling on the Royal Academy Specialised Chefs course at The Bournemouth & Poole College was a huge turning point in my life. The excitement of learning and the feeling of achievement suddenly made sense for the first time. Whilst at The College you are taught by people who know and work closely with the industry; they are among the best in their field. If you put the work in, you will leave equipped to thrive inside quality establishments. The attention to detail and level of training is unparalleled at The College.


Add this to a culture of professional learning that runs through the campus, and even someone like me, with an incredible low tolerance for academia, can thrive!

I left The Bournemouth & Poole College with a new found confidence, bursting with knowledge and ready for full time employment in some of London’s most highly regarded restaurants and hotels. I always wanted to own a restaurant and be in control of my future. The depth of classical cookery learnt during my apprenticeship not only gave me the confidence to pursue my dream but also armed me with the skills I needed to make it a success.  


I have built a life I am proud of. Aside from my personal successes, what inspires me the most is taking apprentices from The Bournemouth & Poole College and playing a small part in the development of their future. My kitchen now has four Specialised Chefs, all trained in simply the most advanced professional Chef School this country has to offer.”

bottom of page