Hydes, a brewery and pub retailer based in Salford, has launched a new bonus scheme to reward apprentices who complete their training. The initiative, which sees successful apprentices receive up to £500, highlights the company's commitment to developing its future workforce.

Under the new programme, apprentices who finish a Level 2 apprenticeship will receive £250, while those who complete a Level 3 qualification will be awarded £500. Since 2017, the company has seen nearly 50 apprentices complete their programmes, and a further seven are currently in training.

The majority of these opportunities are in hospitality and catering, with apprenticeships available in roles such as production chef and front-of-house. However, Hydes has expanded the scheme to include its brewery and head office. Three employees—Chris Riley, Gareth Jones, and Craig Ogden—are currently studying for a Brewing Level 4 qualification, following in the footsteps of brewing manager Tom Rostron, a former apprentice.

The company also offers an apprenticeship in safety, health, and environment, with Abby Morgan recently joining the programme.

Hydes is a key player in the North West's brewing and hospitality sector, operating almost 50 pubs across the North West and North Wales, with its brewery at Media City. The company has several apprentice success stories, showcasing clear pathways for career progression.

Brandon Hodkinson, a former apprentice, is now a senior sous chef at The Coach and Four in Wilmslow. Similarly, Ryan Littler, another former apprentice, is now deputy manager at the Golden Lion in Wrexham. The family tradition of brewing has also been carried on by former apprentice Tom Allkins, whose grandfather and uncle also worked for Hydes.

"Apprenticeships help us grow talent from within and ensure the next generation of colleagues can see a long-term career with Hydes,” said Adam Mayers, managing director of Hydes. "The new bonus scheme underlines how important apprentices are to our future. Completing an apprenticeship takes real commitment, and we want to reward that.”

The company is also working to support people from a variety of backgrounds. One notable success story is Connor Fraser, a chef at the Harry Beswick in Heswall, who completed his training through a pioneering "apprenticeships in custody" initiative in partnership with HMP Risley. Hydes contributed levy funds to make the project possible.

Laura Miller, training manager at Hydes, explained that the programmes typically last between 12 and 24 months, with on-the-job training supported by a personal tutor. “Apprenticeships are a fantastic way of bringing new people into the business and helping them develop real skills," she said. "At the same time, they allow us to build a highly motivated, skilled workforce.”

Hydes is actively recruiting for more apprentices and is encouraging people interested in a career in hospitality or brewing to explore the opportunities available.

For more information about Hydes apprenticeship programme, please contact: mail@hydesbrewery.com