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The Lakes Hotel School at Kendal College has launched the careers of hundreds of hospitality & catering professionals since its creation in 2004, with many of them going on to work in some of the finest hotels and restaurants both nationally and internationally.

The unrivalled facilities and dedicated teaching team allow for a learning environment that nurtures the talent of tomorrow. The kitchens, Restaurant and Café all operate commercially, giving students real-world experience that prepares them for work in this exciting and challenging environment. During their time at the Lakes Hotel School, students can work with top chefs and, through a wide range of guest speakers, develop a fundamental understanding of the value of Cumbrian food.

​Richard Axford

Richard Axford

Richard Axford has over 18 years of experience working in hotels as head chef across the country, including Temple Sowerby Country House Hotel in Penrith and Dunkeld Country House Hotel in central Scotland. During this time, he maintained two AA Rosettes for seven consecutive years.

Graeme Hedley

Graeme Hedley

Graeme Hedley has over 20 years of experience in the hospitality industry, including stints at three different Michelin-starred restaurants in Cumbria and Wales and other prestigious hotels throughout the country. Graeme is the college’s sommelier and wine tutor.

Yannick Lequitte

Yannick Lequitte

Yannick Lequitte began his catering career in his native France before coming to England to work for a well-known hotel group. Yannick has also worked as a private chef to the French Ambassador in London, where he catered for state and presidential visits.

Paul Waring

Paul Waring

Paul Waring came to the college from one of the South Lakes’ finest four-star hotels. Having started there as a commis chef, he eventually became head chef and earned two AA Rosettes.

Andy Salt

Andy Salt

Andy Salt worked for 15 years in south Cumbrian rosette-winning restaurants. Whilst working in the industry, Andy discovered his passion for teaching and mentoring young chefs, which led him to the college where he's now been for over 12 years. His work currently focuses on apprenticeship & academy provision.