Forging Ahead in Food and Drink
The Welsh food and drink sector offers a myriad of opportunities for those seeking an exciting and fulfilling career – and for employers in the industry, focusing on training and skills development also brings huge benefits...
With a flourishing food and drink industry, a global reputation for excellence and an abundance of magnificent local produce, it is no wonder that Wales is a country of opportunity for those seeking to forge ahead in the sector. Today, 16% of jobs in Wales already fall within the food and drink supply chain and overall the sector is believed to be worth around £11 billion. Combine this with the wealth of dedicated, hardworking and creative people living here, and the potential is infinite both for individuals and employers.
Wales has one of the most environmentally and socially responsible food and drink supply chains in the world and the country’s mission is to grow the scale, value and productivity of its businesses within the field. From farm to fork, today more than 220,000 people are employed within the food and drink supply chain, contributing to a turnover of over £27 billion.
In total, there are over 28,000 different business units, between them offering a range of jobs and potential career paths.
From conjuring up culinary creations in innovative restaurants to working with the inspirational operations behind the production of our food and drink, the opportunities for a career in this area in Wales are as varied as they are numerous – and the Welsh food and drink industry rewards talent and enthusiasm with rapid promotion and responsibility.
For businesses, the support available to those wishing to enter the industry or progress within it can alsobe hugely beneficial. Those running operations in production and hospitality can not only take advantage of the funding available for skills improvement and qualifications, but also the support from training officers and mentors who bring their own expertise and experience.
The Welsh Government works closely with training providers and employers to enhance the opportunities for working and progressing within the industry, and also mounts its own wide-ranging initiatives, such as Food & Drink Skills Wales, which aims to prepare employees across Wales to adapt to changes and opportunities in manufacturing and processing within the sector. Food and drink are in firm focus for the future of the country and this benefits employees and employers, as well as consumers.
Hands-On Experience
The incredibly diverse career opportunities in Welsh food and drink include hospitality, production, management, innovation, research and more – and within all areas, the roles are also wide-ranging. Hospitality, for example, encompasses kitchen work, which in turn ranges from porter or pot washer right up to executive chef. In production, the roles will be specific to the nature of the business and the food or drink item but might involve anything from hands-on creation to back office work and management.
Those taking their first steps into a career mightfind work by responding to advertisements, word of mouth and networking or could consider taking up an apprenticeship or a place on a college or university course. There is a wealth of information available out there on all these training opportunities, as well as career progression and skills development.
Independent provider Cambrian Training (CTC) specialises in training within hospitality and manufacturing in the food and drink sector in Wales. Supported by the Welsh Government, it has the largest number of learners in food and drink apprenticeship provision in Wales, taking on more than 500 people in hospitality and 110 in manufacturing every year.
Director of Governance, Angela Maguire-Lewis, explains they operate right across the country, offering qualifications from Level 2 up to Level 4. It works with a range of employers, aiming to inspire businesses,the workforce, and the wider community to support learners and help apprentices to achieve their dreams, by learning new skills, knowledge and gaining experience. Apprentices are paid their working wage by their employers, but the apprenticeships are entirely funded by the Welsh Government.
“We very much deliver in the workplace and we work on a one-to-one basis with our learners,” she explains. “We go out to the site, and we operate on pan-Wales provision, making sure that we have niche, smaller- scale manufacturers and hospitality employers, as well as larger, national ones.”
Apprentices may be those starting out in the industry for the first time or they may have already worked within it and now be seeking career progression and higher earning potential. Different jobs and apprenticeships will suit people with varying interests, skillsets and personalities.
“The jobs are so varied, but ultimately if you are thinking of working within this industry, then you have to be a people person – you need to be able to work directly with the customer,” Angela suggests.
“Quite often, it’s very much about being ‘hands on’ as well and being able to meet deadlines. It is a high- pressure industry, whether on the manufacturing side and having to get those orders through, or working a busy restaurant shift, serving dozens of meals.”
She adds: “People learn and develop differently as they work and take part in the apprenticeship. The biggest thing that we are told by the employers, however, is that it is the confidence within the individuals that really improves.”
Career Change
Adam Pike, 32, is a Senior Chef de Partie at gastro- pub the Pant-yr-Ochain at Gresford, near Wrexham. He began his working life in the world of horse- racing before opting for a change of employment and accepting a kitchen position.
Since then, he has honed his culinary skills and climbed the career ladder with speed. For the past three years, he has been on an apprenticeship with CTC and is now completing his Level 3 Professional Cookery.
Adam, who won the Skills Competition Wales Culinary Arts 2025/26 and Foundation Apprentice of the Year in the CTC Awards 2026, explains: “I was in horse-racing for about 16 years but felt I was getting a bit old for riding out and so decided to look for something else.
“Initially, I was just on a part-time contract at Pant-yr- Ochain, but after about two months, the head chef said they could put me on an apprenticeship to gain some qualifications. I hadn’t thought this would be an option for me, as I’d assumed it was something for much younger people.”
Since then, Adam has gone from strength to strength, with the support of CTC and the team at the restaurant.
“Everyone is very supportive and I like the buzz of cheffing, especially when we have a very busy service. At first, it was all a bit daunting, but you just get used to it. You learn how to handle the pressure and to manage your time.”
He adds: “My dream is to finish my apprenticeshipand continue to progress. I would like to become an Executive Chef and maybe even do something on my own one day. I feel very lucky that I found this and that I wake up every morning and want to go to work.”
Individuals with Passion
Those seeking training and qualifications – or to improve their existing skills – in the Welsh foodand drink industry also have the option of college and university courses. For example, North Wales- based Coleg Cambria offers a range of courses and apprenticeships in Hospitality and Catering and the NPTC Group of Colleges runs courses in Professional Cookery, Culinary Arts, Hospitality and Restaurant Service. It also oversees busy training restaurants and operates the Blasus Bakery Academy in Neath.
In Swansea, the University of Wales Trinity Saint David hosts BA (hons) degree courses in International Gastronomy Management and BA Hotel and Hospitality Management. These offer flexible studying and placements with industry employers.
Jemma Smith, Programme Manager for the International Gastronomy Management degree, says: “We get students from colleges who have completed Level 3 in Catering and Hospitality. But we also have a fair number from industry who are looking to hone their skills.
“A lot of students are noticing a pay barrier and, in order to be able to move on up and be promoted, they are looking to have a degree behind them – they not only want the hands-on experience but also the academic theory to underpin what they are doing.
“The Gastronomy Programme is designed to allow students to be creative in their thought process around food, not just in how they cook their food but how their food is produced. We spend a great deal of time looking at Welsh culture and Welsh produce.
“We work very closely with companies such as Castell Howell to try to ensure that we are using local produce, as well as talking about it.”
Natalie Brailsford, Programme Manager for Hospitality and Hotel Management, explains her course also offers classroom teaching and hands-on industry experience. She also works closely with the community and local businesses.
“We have some really exciting partnerships coming up for next year’s Level Five, where they will go and experience a lot of different areas within hospitality – everything from a community kitchen service with Swansea MAD, a community youth group, right up to working at the Michelin-starred Beach House in Oxwich Bay.
“This year we are also going to help with the grape harvest in Velfrey Vineyard, in West Wales, and are working with Penderyn Distillery. Our students are exposed to so many different operations and aspects of the industry.
“I think this is a very exciting time for the food and drink industry in Wales. There are lots of businesses coming through, lots of exciting new enterprises and it’s a period of change.”
Food & Drink Skills Wales
The Welsh Government Sgiliau Bwyd a Diod Cymru/ Food & Drink Skills Wales programme, plays a pivotal role in supporting the growth and resilience of the Welsh food and drink sector, investing in people, strengthening businesses, and inspiring future talent. The programme provides support and funding for training to businesses operating within the food and drink processing and manufacturing sector across Wales.
Businesses interested in tapping into what Food& Drink Skills Wales can contact the team todiscuss the options available to them. These include receiving up to 80% funding for training (based on eligibility), working alongside a dedicated Workforce Development Manager on identifying and addressing skills gaps.
Award-winning Ceredigion distillery In the Welsh Wind, participated in the programme and was awarded funding to help upskill its workforce. MD Ellen Wakelam says very few people start work there already having had distillery experience.
“We find working with Food & Drink Skills Wales very easy. The Workforce Manager is really helpful. We quite often need courses that aren’t provided for through the framework directly, but there is a very easy process.
“I would say that the WSET (Wine and Spirit Education Trust) course has been brilliant across the board because, for every role, it adds something to that individual. Another course where we have seen tangible benefits very quickly is the Commercial Skills course.”
Caerphilly-based Castle Dairies employs some 100 people across a variety of jobs requiring different skills. Via training funded by Food & Drink Skills Wales, the business is able to ensure its team remains efficient, productive and at the forefront of innovation.
One such recipient, a Technical Manager, who started off in production as a blender, quickly progressed up the ladder to become a team leader. He says: “I think the best thing about the food and drink industry is its versatility. I work in food safety, but you could be the supply chain, HR or accounts, for example.
“There are so many different avenues that you can work in and there is so much that you can learn in the food industry. There is always room to earn more and do more – and it’s a great challenge.”
West Wales-based Dà Mhìle, an independent organic distillery in West Wales, has also partnered with Food & Drink Skills Wales to enhance its team’s skills.
Distiller Ioan Pearce explains: “Food & Drink Skills Wales has supported us on a range of courses, tailored to our specific needs. The training provided resulted in significant improvements to our production, in both technique and efficiency. The support allowed
us to access courses that were directly related to our industry and allowed the business to make important networking connections with suppliers, distributors and other Welsh food and drink producers.”
Growing Future Talent
Businesses in the sector can also turn to other commercial operations, training organisations and trade associations for support and advice on development. Specialist recruitment firms can help source just the right individuals to assist with internal growth in both hospitality and production. The Culinary Association of Wales develops chefs and caterers through training, competitions, demonstrations and visits, while also facilitating the sharing and exchanging of skills and knowledge. Apprenticeships can also be an excellent way for employers to future-proof their operations, according to CTC’s Angela Maguire-Lewis.
“It is about ensuring that you have that future talent pipeline. We can bring that expertise by doing the accreditation side of the programme. Also, all of our training officers are industry based. They will come from the industry and this gives employers access to that expertise within their business, funded by the Welsh Government.
“This is an asset that you can tap into to be able to ensure that you are growing your future talent – and you can do the same by offering apprenticeships to some existing employees as well. It’s an opportunity to be able to upskill your workforce.”
Among the manufacturers and food producers that have teamed up with CTC are Cardiff-based Farmers Pantry Butchers. Here, the apprenticeship programme has been crucial to growth and supporting expansion from a family farm into an award-winning, multi-site butchery, retail and catering business.
By developing skilled butchers and technical staff internally, the company has overcome sector-wide skills shortages while maintaining exceptional quality and customer service. With clear progression routes, hands-on mentoring and digital engagement, the programme builds confident professionals who drive performance and secure the organisation’s long-term future.
Owner Rhodri Davies says: “At Farmers Pantry, we believe we are only as strong as our team and our recent awards recognition reinforces our commitment to creating a workplace where employees can develop, succeed and build rewarding careers.”
The apprenticeship programme has also been vital to the growth of the Penycae Inn in Bannau Brycheiniog/ the Brecon Beacons by helping a small team build capability, confidence and long-term stability. Over three years, apprentices have strengthened the kitchen, front-of-house and new hotel, improving service quality and filling key skills gaps.
Anthony Christopher, who co-owns Penycae Innwith his wife, Claire, observes: “It’s fantastic to seethe development of our apprentices and how theyadd value to the business. It creates a much better environment when staff learn hands-on skills within the business and the support from Cambrian Training Company has been exceptional.”
Hilltop Honey, based in Newtown, Mid-Wales, is another success story. This began as a small beekeeping hobby and has developed into one of the UK’s leading honey brands, supplying a wide range of products to major retailers while focusing on quality, sustainability and ethical sourcing.
Kate Preston, HR and Training Co-ordinator, says: “Not everyone gets the chance to go to university. Apprenticeships open doors for people at all stages of life. At Hilltop, apprenticeships aren’t just about training – they’re about creating opportunities, strengthening the workforce, supporting local jobs, and helping people build lasting careers while staying close to their families and communities.”
Attitude Over Ability
Hywel Griffith, Head Chef at the Michelin-starred Beach House, Oxwich, agrees there are many benefits to employers, as well as employees, of cultivating Welsh talent. He says the food and drink industry has moved on and those interested in restaurant work should not be dissuaded by the myths.
“Gone are the 100-plus hour weeks,” he emphasises. “The industry has changed, and a healthy work-life balance is absolutely achievable. However, if you have an underlying issue with working evenings or weekends, then you should probably reconsider your options.
“I, for one, love being able to go to the shops when most people are at work or taking time off and going on holiday when everywhere is quiet. I have never wished for a ‘normal’ nine-to-five life.
“The Welsh food and drink industry is evolving and growing year on year. It’s a superb feeling to notonly be involved but to be at the forefront of this growth. Traditionally, Wales wasn’t viewed as a food destination at all, so bringing people from across Wales and further afield to our lovely spot here on Gower is an absolute joy.”
Those wishing to succeed should have a “can-do” attitude and the ability to be flexible and adaptable to ever-changing situations. The most important part of his own training was “just turning up every day and keeping chipping away at it.”
“In this fabulous industry, there is no fast track or week-long course to learn it all. I’m 25 years in andI find I’m still learning on the job to this day. As my responsibilities have changed over the years and more people now depend on my leadership, it has opened up another door to my own need and desire to learn and remain adaptable.
“Attitude over ability is by far the number one factor when bringing any employee on board. For senior leadership roles, skills are obviously essential. However, if an appointment causes friction within the team, or if you can’t maintain a good work attitude and turn up when you’re supposed to, then talent is pretty pointless.”
Gareth Ward, Head Chef at Ynyshir, near Machynlleth, the only restaurant in Wales with two Michelin stars, agrees that there are huge opportunities within the industry for those with passion. He also stresses how important it is for restaurants to nurture talent.
“The Welsh food and drink industry is very up and coming,” he says. “We have got some ex-Ynyshir staff like Matt Sampson, who has opened his own little restaurant (FIR), which is really cool. There’s also Gwen, which we opened with Peter Sanchez Iglesias this month – that’s obviously going to be amazing – and Chris Hardie, of Grandad Needs His Medicine, who is smashing it.”
When Ynyshir recruits, it looks for a good attitude, willingness to learn, passion and someone willing to sacrifice to become the best.
“It’s all about love and passion, wanting to cook and give hospitality to make people happy,” he adds. “Do your research, absorb as much information as possible and start working in the best restaurants or hotels in the world.”
Overflowing With Opportunity
There is nowhere quite like Wales with its abundance of unique food products and exciting optionsfor dining. The industry here is overflowing with opportunity for those eager to find their place within it – and there are roles within it for everyone from school leavers through to those seeking a career change.
By simultaneously promoting the country and celebrating its success as a global food nation, the Welsh Government believes there are huge benefits to those living and working here, especially those operating within the industry.
With passion, dedication and an enthusiasm to learn, those with diverse interests can carve out their own niche within the food and drink sector. With the right training, support and qualifications, the sky really is the limit.
Llyr Gruffydd Cabinet Minister for Rural Resilience and Sustainability, said: “Wales has a world-class food and drink sector that supports one in six jobs across the country, and we want to build on that success. Our National Food Strategy will be a significant plan to transform the nation’s food systems – from farm to fork.
“The kind of food system that we want to see, the kind of food economy that we want to see in Wales, willbe based on local production, local processing and local procurement. We therefore need to maintain and strengthen each element of that.
“Through programmes such as Food and DrinkSkills Wales and our continued investment in apprenticeships and workforce development, the Welsh Government is helping businesses to grow, innovate and future-proof their operations, while creating opportunities for people from all backgrounds to reach their full potential.
“The inspiring stories featured here demonstrate the talent, passion and ambition that exist throughout the sector. By investing in skills, nurturing future talent and supporting lifelong learning, we are strengthening Wales’ reputation as a world-class food and drink nation and ensuring the industry continues to thrive for generations to come.”
For more information:
Food & Drink Skills Wales:
rhaglenni.mentera.cymru/foodanddrinkskillswales Cambrian Training (CTC): cambriantraining.com Coleg Cambria: cambria.ac.ukCulinary Association of Wales: welshculinaryassociation.com
NPTC Group of Colleges: nptcgroup.ac.uk University of Wales Trinity Saint David: uwtsd.ac.uk
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