Young chef Elliot takes new ideas from Raymond Blanc

Ellio Mullins at work at the Assheton Arms.
Ellio Mullins at work at the Assheton Arms.
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An exciting spell at top TV chef Raymond Blanc’s school has inspired apprentice chef Elliot Mullins in his catering career.

Elliot, 18, an apprentice at The Assheton Arms in Downham, successfully applied for a summer school place at Blanc’s Michelin-starred Belmond Le Manoir in Oxfordshire, to learn new cookery skills from top chefs.

He worked alongside Mark Peregrine, who is head of the Cookery School and started his own career as an apprentice at Raymond Blanc’s first restaurant.

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

“I learnt how to work more efficiently to save time and I also picked up a few ideas which we’ve been trying out here,” said Elliot, who has just finished his Level 3 in catering at Blackburn College.

Elliot has high career aspirations and hopes to open his own restaurant one day.

“I prefer working at more high end restaurants as there is more risk, more pressure and more money,” he said.

Fred Ciesla, general manager at The Assheton Arms, was happy for Elliot to go and work at a Michelin star restaurant, and said he was now using that knowledge and experience in The Assheton Arms.

He said: “Elliot is an ideal apprentice. He’s been with us for nearly a year and he’ll be here for the foreseeable future.

“We encouraged him to go as you’re always going to learn something new if you go somewhere else.

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

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