Aspiring food entrepreneurs are being offered a unique opportunity to turn their dream into a small business reality as the FSB teams up with the renowned Le Cordon Bleu to launch their annual Julia Child Scholarship. The prize includes a year’s luxury accommodation in central London which enable foodies from across the whole of the UK to have a go in applying for the opportunity.
This year’s scholarship aims to provide would-be food entrepreneurs with the first steps to business success. Applicants don’t necessarily need to be a great cook, but need a strong business idea and need to submit their application by 16 June.
The UK’s food and drink sector has a turnover of around £25 billion and remains a buoyant industry and one which continues to attract budding entrepreneurs. In 2017, more than 28,000 new food businesses opening in the UK. The food sector grew by 89% between 2000 and 2017, more than the economy as a whole (86%). In the food sector (excluding beverages) SMEs accounted for 96% of businesses, 25% of employment and 25% of turnover.
Mike Cherry, FSB National Chairman, who will join the judging panel, said: “Despite the pressures facing many small businesses - particularly those on the high street - there’s a world of opportunity to succeed as a food and drink entrepreneur. It’s fantastic that the scholarship this year is looking to reward someone with a fresh and innovative food or drink business idea and we look forward to helping them on their exciting journey with FSB membership and business advice.”
Chef Emil Minev, Culinary Arts Director at Le Cordon Bleu, said: “As an institute with a rich heritage spanning over 120 years, Le Cordon Bleu has a long-standing reputation of training the finest chefs and most innovative Food Entrepreneurs in the world. This year’s Scholarship will showcase this and offers a unique platform for those with exciting food business ideas.”
The prize, which will be presented to the winner by esteemed Le Cordon Bleu Alumna Mary Berry, and is worth over £40,000, includes a year’s membership of FSB; a place on Le Cordon Bleu’s Diplôme de Pâtisserie, recognised globally as one of the most respected culinary qualifications in pastry and baking; a three month Le Cordon Bleu Diploma in Culinary Management; an internship at the iconic Savoy Hotel; and 12 months luxury accommodation provided by Londonist.
For more information, please visit the Scholarship section of the Le Cordon Bleu website.