As part of English Tourism Week, Mallory Court Country House Hotel & Spa welcomed a group of GCSE students from Oakley School for an immersive culinary experience designed to inspire future hospitality talent.

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Hosted within our kitchens, the session was led by our Executive Head Chef, Stuart Deeley, whose restaurant, The Warwick, was recently recognised in the Michelin Guide. Students were given a behind-the-scenes look at life in a professional kitchen, alongside insight into Stuart’s own journey into the industry.

The experience quickly became hands-on. Under Stuart’s guidance, students created one of his most-loved desserts, the classic baked Alaska. From piping meringue to understanding the precision behind each element, it was an opportunity to build confidence, creativity and practical skills in a real working environment.

A Sector Powered by People

The session was arranged in partnership with Shakespeare’s England, highlighting the vital role tourism plays across the region.

In South Warwickshire alone, tourism supports more than 15,300 jobs and welcomed 9.9 million day visitors in 2024. At the same time, the UK hospitality sector is facing a workforce shortage of over 132,000 roles, making opportunities like this increasingly important.

Creating meaningful, real-world experiences allows young people to see the breadth of careers available, not only in the kitchen but across the wider hospitality landscape..

Learning Through Experience

For many of the students, the visit offered a first glimpse into the pace, precision and creativity of a professional kitchen.

One student shared how seeing the chefs at work, and creating a dessert from start to finish, made the experience particularly memorable. For others, it sparked new ideas about future career paths within hospitality.

Educators from Oakley School described the day as an exciting opportunity to bring learning to life, connecting classroom study with real-world application while building confidence and aspiration.

Looking Ahead

At Mallory Court, nurturing future talent is something we care deeply about. Experiences like this are not only about skills, but about creating lasting impressions that stay with students long after they leave the kitchen.

As Stuart reflected, early exposure to cooking played a pivotal role in shaping his own career. By opening our doors and sharing our craft, we hope to inspire curiosity, ambition and a lasting connection to hospitality.