I would like to propose the creation of a company, The Silver Spoon, with the social aims of promoting education and training around food, engaging the disaffected, improving health, and creating jobs and enterprise.

It is our aim to create a hub primarily based around a café/ bistro or restaurant/ brasserie. This will be a source of income for the business as well as a place for students to implement their training. In addition we will also run an outside catering company, primarily supplying business lunches within Doncaster. In the long term I would also like to add a high end patisserie, as there isn’t an outlet within Doncaster servicing this market.

The business would work in the following areas:

• Providing training for young people who are currently not engaged in mainstream education.
• Providing training for the long term unemployed
• Working as a mentoring system for people who are intending to set up their own food business
• Supporting community cafes

In order to support our objectives and to ensure future sustainability, we envisage the following to provide income, to support our social aims:

• Providing accredited food safety training.
• Leisure cookery courses focusing on skills such as cooking fish, baking, cooking for friends, healthy eating, cookery for diabetics etc
• Professional courses for chefs wishing to learn about the latest techniques, and equipment and master classes hosted by acclaimed chefs such as Tony Flinn of Anthony’s etc
• High end corporate events for clients who I currently work with such as Yorkshire Bank
• Corporate Teambuilding

We believe that there will be great interest in this project especially from Social Services, the PCT (especially the Choosing Health programme) and the clients I already work with.

As I already know the catering market in Doncaster and am aware of correct pricing structures for food businesses I am very confident of success with this project.

In my previous career at Music Ground, I was heavily involved in the growth of the business, from one to seven retail outlets. I believe that our model has the potential for growth into other locations either as a direct arm of the business or a supported franchise taken on by students who we mentor through the project.

Chef Michael Price