Michael Lambert

LMC prepared me to go out into the workplace. The tutors gave me a great insight into the hospitality industry, as well as teaching me the key skills that I needed, and I’m very grateful for that. LMC has the tools & knowledge to set you up on your journey to becoming a young chef so I would say, go for it!

Lancaster & Morecambe College (LMC) alumni, Michael Lambert, is a sous chef at Rookery Hall Hotel & Spa in Cheshire, as well as a proud small business owner.

Michael began his catering journey at LMC in 1999 and since then has gone on to work in a variety of well-praised kitchens such as The Black Swan in Helmsley and Freemasons at Wiswell.  

My biggest accomplishment since leaving College was being part of the team at the Freemasons at Wiswell, where we achieved the ‘AA Restaurant of the Year for England’ at the Hospitality Awards, and ‘Best Pub Food’ at the Great British Pub Awards.

Michael’s current role includes a variety of duties such as helping with menu development, costing & purchasing, as well as the running of three kitchens. He is also in charge of the kitchen in the absence of the head chef.  

Michael chose to study at LMC after hearing it was one of the best colleges to study a course in catering. During his time here, he built great relationships with his tutors and credits them for helping him to find his path in catering and develop his passion.