Hospitality students inspired by ethical chocolate entrepreneur

Creating locally sourced, ethical chocolates is what drives Leeds-based business, Frankly Delicious.

Front of House Level 2 apprentices were keen to find out more about the confectionery firm because of its admirable reputation, with many in the local area applauding the company for its sustainable practices.

Determined to develop their knowledge on the ethical food sector, the students asked Frank Law, the brains behind Frankly Delicious, to host a virtual guest speaker event.

Satisfying a sweet tooth

Frank was inspired to set up Frankly Delicious last year as he wanted to offer an alternative to mass-produced chocolate. 

His frustration at the cocoa industry set him on the pursuit to change unethical practices and educate young people on how to make a change.

Journey to success

Frank spoke to apprentices about his passion for chocolate and the journey of setting up a business from his house in Leeds. 

Anne-Marie Canham, Hospitality Lecturer for Travel, Food and Drink, said: “This virtual event allowed us to understand the importance of the unethical acts within the commercial cocoa industry; many of our students became educated on the matter and felt inspired to take action themselves.

“Our students were in admiration of Frank and his business, it was fantastic for them to hear about the struggles of being an entrepreneur, but also the triumphs you can achieve when you combine a hard-work ethic with resilience.”

Over the next few months, the Front of House apprentices will be organising a chocolate pairing evening with Frankly Delicious.

Annabelle Stephenson, Front of House Level 2 apprentice, added: “It was fantastic to hear directly from Frank on how he’s developed a socially responsible food business. I learnt that being successful can be achieved not only through qualifications, but also personal research, networking and determination.

“Hearing from industry experts brings the classroom to life and gives us a fresh perspective on the sector. It was great to ask Frank what skills he looks for in employees and discover current trends within the industry.”

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