THE head chef of the Granary Hotel and Restaurant, in Shenstone, has become one of the first people in the country to be awarded a new type of catering degree.

Tom Court, who has just completed a foundation degree in culinary skills and kitchen management at Worcester College of Technology, is among the first to graduate from the new course.

The degree, which is designed specifically for chefs, focuses on a number of vocational skills needed for kitchen management, such as team building, ordering supplies and health and safety law.

The innovative qualification is part of a flagship Government programme to encourage more people to undertake work-related degrees.

Tom, who has been head chef at The Granary for seven years, leads a highly trained team. All of his staff have undertaken various qualifications in the last couple of years, with chef de partie, Luke Allen, winning Worcester College of Technology’s award for part-time catering student of the year.

Sous chef, Anthony Phillips, has recently passed an NVQ in intermediate food hygiene and commis chefs, Lee Golding and Luke Leighton, are currently studying for their diplomas.

Tom said: “I’m really pleased to be one of the first people in the country to receive this degree. It’s been very satisfying, as it proves the level of skill I have not just in cooking, but also in the other professional attributes a busy chef needs today, such as managing people and suppliers.

“The course was fantastic and I’d definitely recommend it to others looking to progress their catering career. Studying while working can be very time consuming but it proves the level of professional commitment you have to your job.”

The Granary’s owner, Richard Fletcher, added: “I’m thrilled with the team’s achievement and, hopefully, Tom is leading the way for other high flying chefs.

“We’re proud to have such highly qualified staff, something which, I feel, is reflected in the quality of the dining experience we offer.

“The Granary was recently awarded a double AA Rosette, making it one of the highest rated restaurants in Worcestershire, so our investment in training is clearly paying off.”