Glyn Jacklin

I completed my chef qualifications at Rugby College, gaining distinctions in all practical elements of the course. I was then taken on at The Belfry Hotel as a commis chef and worked my way up to sous chef level within 5 years. Following on from this, I took a sous chef position at the Manor Hotel where I became the head chef at the age of 25. 

After spending 6 years at the Manor Hotel, I became executive head chef at the Draycote Hotel. All the hotels I have worked in have been awarded 2 AA rosettes for the standard of food. I have won several high profile competitions during my career and have work experience at Belmond Le Manoir aux Quat'Saisons and the Marriot 5-star hotel in Warsaw, Poland.

I have been a chef lecturer at University College Birmingham for the past 11 years and was also a part-time lecturer at Rugby College where I trained for 5 years. I develop the menus for the Live Restaurant at UCB. I have experience of catering operations at West Bromwich Albion and Aston Villa football grounds and the QE Hospital in Birmingham, giving me an insight into different sectors within the industry. I also teach and work at Eckington Manor Cookery school. I have also mentored several students to winning awards in competitions.

I mentor for students studying the NVQ Level 3 diploma in Professional Cookery and teach skills classes at Level 3. I am also responsible for developing the skills program at level 3.

Through my recent masters dissertation, I have completed some detailed research into food allergens. I have also worked on food apps for the level 2 and 3 professional cookery programs.

I have recently completed work experience at West Brom football stadium and the QE Hospital in Birmingham. I have been to the headquarters of Pret a Manger to understand their health and safety procedures. Run a cookery school at Eckington Manor.