A RIBBLE Valley chef has secured work experience at a cookery school run by Raymond Blanc.

Elliot Mullins, an apprentice at The Ass-heton Arms in Downham, successfully applied to the Belmond Le Manoir in Oxfordshire, home of the Raymond Blanc Cookery School.

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The 18-year-old, who has already completed the work experience place-ment, worked alongside head of the school Mark Peregrine, who started his own career as an appr-entice at the school.

Elliot is hoping to incorporate what he learned at Le Manoir as he completes his training at The Assheton Arms, part of the Seafood Pub Company.

He said: “I learned how to work more efficiently to save time and I also picked up a few ideas which we’ve been trying out here.

“I prefer working at more high end restau-rants as there is more risk, more pressure and more money.”

Fred Ciesla, general manager at The Assheton Arms, said Elliot was an ‘ideal apprentice’.

He said: “He has been with us for nearly a year and he will be here for the foreseeable future.“We encouraged him to go as you are always going to learn something new if you go elsewhere .

“He is very well organised, conscientious and works well with other members of staff.

“He has a great attitude to work and we are lucky to have him.”

Elliot, who lives in Oldfield Avenue, Darwen, has just finished his Level Three in catering at Blackburn College.

Sandra Martland, busi-ness development man-ager at the college, said: The aim of the college is to inspire learners to achieve their full potential and to make it easy for employers to gain the benefit of employing young, eager, industry trained staff.

“We pride ourselves on our excellent success rates, currently 16 per cent above the national average, and making the transition of learners into their chosen careers as smooth as possible.”