Chaired by Paul Mannering (National Hospitality and Culinary Lead, The Opportunity Provider), this forum covers workforce challenges, sector trends, apprenticeship pathways and key policy developments affecting the hospitality and catering sector.
Paul Mannering FIH is the National Hospitality & Culinary Lead at HIT Training, where he drives the strategic vision for the next generation of culinary and service excellence.
With over 25 years of professional experience spanning high-end commercial kitchens, pastry specialist roles for the John Lewis Partnership, and senior training development, Paul has dedicated his career to ensuring the hospitality sector thrives.
His culinary journey began at an early age, sparked by a passion for cooking nurtured by his mother and aunt.
After being formally trained at college for two Years as a Chef, Pauls life took a dramatic change of direction, spending many years in the military. Finally leaving to pursue his original interest and passion, after years working as a chef in London, he channelled his energy into mentorship.
In 2016, he launched HIT Training's award-winning Chef Academy, establishing it as a premier development centre that achieved an Ofsted 'Outstanding' rating in 2017 and a prestigious Catey Award in 2018. Under his leadership, the academy expanded its reach by collaborating with industry titans like Marcus Wareing and Raymond Blanc to name but a few.
In his current national role, Paul focuses on tackling the sector's biggest challenges—from sustainability and food waste to leadership development and addressing workplace imposter syndrome.
He recently spearheaded the launch of the new Hospitality Academy, designed to shape future leaders through practical, mindset-driven training. A respected figure across the industry, he frequently lends his expertise in advisory and consultative roles and as a judge for the International Salon Culinaire and oversees food waste evaluation for the Young National Chef of the Year competition.
Beyond his national strategic role, Paul is a passionate advocate for social cooking and community outreach, from leading pop-up kitchens to serve thousands of free meals for National Hospitality Day to Cookery classes in his home town. When he isn’t shaping the future of service or teaching culinary masterclasses, he can be found practicing the martial art of Ninpo Taijutsu, studying military history, or tending to his garden or a DIY project
Hospitality and Catering Sector Forum
