The term ‘Courtfield’ has a dual meaning for those who experienced it. First, there was the House, ‘Courtfield House’, which served as the physical location hotel & catering training from 1947 until 1969 and then again from 1986 until 1998. Secondly, Courtfield was the name associated with all the training that went on there, when ‘Courtfield’ became synonymous with the World Class’ skills training and management education that went on there. In those early days, Courtfield and Westminster College were the two centres of excellence in the UK, competing with the best Hotel Schools in Europe. They provided the industry with the key players in hotel and catering operations and management, throughout the world.
In its heyday, Courtfield was in the vanguard of hotel and catering (as it was referred to then, ‘hospitality’ now) learning. The only other catering college at the time was Westminster and a little later the Universities of Strathclyde and Surrey offered courses in catering management. It was established in the tradition of the greatest hotel schools in the world, those of Lausanne, Luzern, Cornell, The Hague and Geneva, eventually spawning a host of competing schools throughout the UK and Europe. Courtfield’s history is woven with the names of great people, the brainchild of legends William Rees Jones, the first Head of Department, Gloria Swanson, the president of the Hotel & Boarding House Association, Alderman Machin, Billy Read, Johnny Whyte, later Geoff Cowell.
History of Hospitality Education in Blackpool
Although its actual origins are unclear, it’s certain that a School of Confectionery was operating in the 1920’s by local Baker and entrepreneur George Burton. Burtons pioneered bakery manufacturing and technologies. It became one of the UK’s largest biscuit maker, as Burton’s Gold Medal Biscuit Company and eventually becoming Burton’s Foods. George became Chief examiner with City & Guilds and by 1937 was Head of Blackpool Technical College’s School of Bakery.
Discussions commenced between the new College’s Principal and Blackpool Borough Council to establish a college to support the hotel and catering businesses in the local economy. In 1934 Classes were held to assist Blackpool Hotel & Boarding House Association improve its member’s services to its visitors. In 1937 the College held classes at Thames Road School and at Vance Road providing the beginnings of formal hotel and catering courses, together with the formation of an Advisory Committee. 1939 the College Prospectus listed a ‘Hotel & Catering Trades Advisory Committee, indicating a well established and co-ordinated provision for the town’s Hotel & Catering Industry.
After World War 2 catering courses attracted an influx of demobbed service men, at the wooden building on the site of what is now College Court on Park Road. Indeed, the Gazette and Herald reported that the first post war Courses would commence on 24th September 1945. Catering Courses would start in October when Major W Rees Jones was to be ‘released from the from the Forces’. By 1947, the pressure was beginning to tell on the limited facilities in the ‘Wooden Hut’ and negotiations began to find a suitable home for Catering education in Blackpool. ‘Courtfield’, on the corner of Hornby Road and Park Road, was soon identified as a potential site. The house had been owned by the Mather family. Robert Butcher Mather had been Mayor of Blackpool in 1897-98.
Built in 1897 by Town Freeman, successful businessman and ex Mayor Robert Mather JP, the house was considered to be one of the finest in the borough. The Mather family occupied the house until its sale, by auction in 1945. The name of ‘Courtfield’ was suggested by a family friend, Rev Fr Bernard Vaughan. The Vaughan’s ancestral home in Gloucestershire was called ‘Courtfield’, it had been in the family since 1570.
At a cost of £14,750 (plus £396 costs) the buildings and land were bought amid controversy. There was much disquiet about the cost and perceived competition between the college restaurant facilities and local businesses, although there was no comment about the need for a hotel & catering school.
Courtfield as a centre for Hotel & Catering was actually established in 1947, when students were transferred from the Bakery School on Park Road. Ten years earlier classes had been held in a number of venues in the town, to assist local hoteliers. An Advisory Committee was formed to investigate the establishment of a Catering Department at the College.
The cost of acquiring the building and land of the Courtfield site was £14,750.
The overall cost of ‘The Experiment’ was reported to have been £60,000, which included modifications to the house and equipping it with some of the finest equipment available. Some of the silverware is still being used at the college, badged with the original Blackpool Technical College ‘BTC’. Much of the original polished copper pans that many of us remember cleaning with lemon and salt at the end of our classes, was sold off to provide replacement aluminium pans in the 1970’s. In 1949, ‘Courtfield’ was formally opened in a blaze of publicity with a Lunch for HRH The Duchess of Gloucester in June of that year.
In 1956 it was planned to extend the buildings by demolishing the Coach House at the rear. In the early days, the house was occupied by the Mathers, the Coach House housed 4 Carriages, two horses and a Coachman.
The development involved the addition of ‘prefabs’ at a cost of £9000. However, the Ministry of Education had suggested a larger permanent extension which would accommodate a college refectory, to the side of the house, provided a large dining room, kitchen and servery, increasing the cost of extensions to £21,104, but offsetting the costs with revenues from sales. This became the ‘College Refectory’ and well used by staff, Students and occasionally the public.
Controversy was never far away from the headlines. Disagreements and poor communications between the Council departments in setting up the College was identified as the cause. The Gazette at the time reported that there was additional confusion in the minds of the public and Councillors regarding the Courtfield proposals and those for a new and separate Food Technology building. Very quickly, extensions were agreed, planned and developed to provide a state of the art home for ‘Blackpool Catering College’. The Gazette of 13 October 1951 headlined on the ‘Battle raging over Catering College’, there were references to ‘Frayed Tempers’, especially when College staff salary increases were proposed.
Squabbles about money failed to dent the enthusiasm in neither the department nor the students. In response, The Gazette reported Mr W Rees Jones saying that his proudest moment was when one of the most vociferous critics, the Mayor Cllr Joseph Hill JP, had expressed his pride in the recent student’s results.
In the early days, ‘Courtfield House’ ran as an operating hotel school with all the facilities of a commercial hotel, with Reception, Rooms, Restaurant, and all the back room operations, Laundry and Linen Room, Kitchens and Stores, Cleaners and Pot washing. Press photo’s of the time show, recently ‘demobbed’ students going through the work of every department in the Hotel. As early as 1948, students were exhibiting and demonstrating at the prestigious International Hotel & Catering Exhibition at Olympia in London.
In 1936, Mr E.H. Harrison, Blackpool’s Director of Education, suggested a ‘novel move’. That is, to gain real, practical experience in the business, by taking over a local hotel in the ‘Off Season’. The Education Committee would take over the hotel. There’s no available evidence that the project started, however, the caterers established close and vibrant associations with commercial and welfare catering operations in the town, over many following years. Indeed, as it will be seen, that’s exactly what happened many years later.
Links with the local businesses were enhanced in the 1947 when Blackpool Landladies and the public were offered a three year two nights a week course series of demonstrations and talks on Catering. In the 1950’s this was supplemented by a series of eight demonstrations and talks on Catering. Hugely popular and widely reported, these were held in the Tower Circus. The Gazette reported that over 500 ‘Boarding House & Hotel Keeper’ attended the series of eight demonstrations and talks. These had been arranged via the College by virtue of the close links that Mrs Gloria Swanson, the President of Blackpool Hotel & Boarding House Association had. Mrs Swanson was also the Chairman of the Trades Advisory Committee at the College.
Open Days allowed the public, employers and prospective students to see what was being done in the Department. A programme from May 1952 cites activities going on in 12 rooms in Courtfield house as well as in the Green House and the gardens: demonstrations of buffet work, silver service, Cocktails, flower arranging, . No less than 95 staff and students are detailed in the programme to show people what was possible.
Royal Visit to Lancaster
To mark the 600th Anniversary of the County Palatine, the King, Queens and Princess Margaret accepted an invitation for a two day visit to Lancaster which included a lunch provided and served by Courtfield Students.
In May 1968, Lord Derby the then President of the BHCSS invited the Students to cater for the Queen at Knowsley Hall, Liverpool. The Gazette reported the occasion and described how great the service was at two events catered by the students at the Police College at Hutton, Preston where they catered for the Deputy Lord Lieutenants, guests of Lord Derby. Edward George Villiers Stanley, 17th Earl of Derby was Lord Lieutenant of Lancashire from 1951 to 1968. The Lord Lieutenant is the Queen’s personal representative in the County. Lord Derby had laid the College’s Foundation Stone in September 1934.
The College files are full of letters of thanks for services given to the great and the good, including Prime Minister, Edward Heath and Shirley Williams, Minister of Education and Paymaster General. She held both appointments at the same time.
During the 60’s & 70’s, each year the students had the opportunity to try out new found skills when Courtfield took over the Imperial Hotel in Blackpool, ‘en masse’. The hotel management stepped aside to allow the Courtfield staff and students to take on the operational roles of the hotel, all under the watchful eye of the leading characters of the day: Jim Vincent, Johnny White, Bert Jackson, Vic Hoyle, Peter Blair, Bryan Hill, Gladys Skelton, Harold Hewitson, all taking on the management of hotel departments. Each year group of students took on roles appropriate to their experience, with everyone getting involved in the cleaning and setting up of the Hotel. They were fabulous days of learning with all students remembering them with great affection and recognition of real learning with ‘real’ customers.
Later students would have the opportunity to work at high status venues, like for example Houghton Tower and others, serving Royalty or National figures visiting the area.
Local Newspapers were filled with comment and editorial on all manner of topics relating to Courtfield, staff, students, officials, events, Prize Giving, Exam results and Open Days, and just ‘Goings on’, even Menus and recipes. Occasionally the comment was negative. Some of the local businesses objected to the success of the restaurants, large numbers of students and the public preferred to use the college refectory rather than local businesses.
Sometimes adverse comments came from politicians who objected to the education budget being hijacked by maintenance of catering equipment. Local schools jealous of the resources given to the Hotel & Catering Department rather than the local schools who argued vociferously against resources allocated to the College. Some even scoffed at the prospects of training and education for ‘chambermaids, waiters and cooks’.
Amongst the more positive reporting were references to Prizes awarded and Teachers from other institutions coming to Blackpool to ‘see how it’s done’. Some of the Politicians argued that Blackpool should be the National Centre for Hotel & Catering Education. There were frequent pictures of Students, staff and celebrities being served by them.
As commercial and educational pressures followed, those ‘take-overs’ became fewer and eventually non-existent by the mid 1960’s. There was a ‘nod’ to the practice for a number of years when final year students came off timetable, each group in turn to run the 3 restaurants in ‘C’ Block as commercial operations without intervention but with the support of the staff. So, for example, Jack Sumner in his Marketing Class, would set up a Marketing Plan with the students for their restaurant operation. Again pressures for time and space eventually finished the practice in the late 1980’s.
New Head and the move to Bispham.
The new College campus was developed at Bispham, Ashfield Road and the brand new, multi storey building was allocated for catering, with what were first class facilities: 6 floors, 5 new restaurants 6 training kitchens, a Pastrywork kitchen and a Larder preparation room along with an Accommodation suite, Science Labs, a library and a new feature: a ‘Call Order Restaurant’ modelled on the latest contemporary restaurants in London and many US city’s. This indeed was ‘Cutting Edge’. In today’s parlance, the ‘Fine Dining’ restaurant was the Machin Room, named after Alderman Machin, one of the key local figures responsible for the decision to build a new College.
Following the closure of Courtfield site, the new ‘C’ Block (‘C’ for Courtfield, now ‘Cleveleys’) quickly became a new home for the staff and the students. Managers in Morning suits, Waiters in Tails and chefs in whites with tall hats, mixed and mingled in the corridors appreciating and aspiring to jobs in the best that the industry could offer. Restaurant staff was only made up of final year students, who were inspected each day for clean hands nails, clean shoes and for their personal ‘odour’, with defaulters being given short shrift or the ‘Hair-drier’ treatment. Geoff Cowell saw the ‘Tail Coats’ as an anachronism when they moved to Bispham, but not for long, no new students bought them. John Whyte did not agree, but the College moved with the times and the Tail Coat era was over.
Many students went on to become Captains of the industry all over the world.
The 1970’s and early 80’s saw the ‘Hey-Day’ of Catering Education at Blackpool: a Faculty of 90+ staff, 1000 students, graduating 400 per year with high quality qualifications into the Hospitality business of the world. However, with the fame and popularity came the increasing demand for space and staff. The Faculty had reached a point of ‘Critical Mass’. It was time to look at the structure. It made sense at that time to separate out the so called ‘Craft’, or operations courses from the ‘Management’ provision, forming the Department of Catering Operations.
In addition, pressure was mounting to support education for those not able to join the mainstream courses either because of ability or disability, together with the need to support employability courses under the Governments YTS (Youth raining Scheme) and the ‘TOPS’ programme – (Training Opportunities Scheme, designed for adults.). Space was found in the old Somerset Avenue School site to provide kitchen and food service facilities, funded through Central Government. This author and others drew plans for the redevelopment of the site along with plant and equipment lists. The courses were very successful, but short lived, coinciding with the decision to move back into Courtfield.
By now Courtfield House was in a very poor state, occupied by the Arts Department and variously used as a studio and a Drop In space for all sorts of folk. The conditions there deteriorated badly and there was considerable damage to the structure of the building.
After much thought the decision was taken to move the Craft students – Chefs, Waiters, Receptionists, Housekeepers, Pastry Chefs and Bakers and the Butchers and courses back into Courtfield House and the Park Road site, now in an almost derelict state.
The decision coincided with the recruitment of a stylish, exciting young Chef Lecturer, who was making a name for himself in East Lancashire. Graham Wilkinson arrived at the College as a Principal Lecturer in Cookery & Food Production, he brought flair, talent and experience from the top UK establishments including Buckingham Palace. Graham and this Author planned and executed the move back to Courtfield after a major refurbishment of equipment and the building. Courtfield was back!
The move back to Courtfield
The decision to move back to Courtfield House was not universally popular. Staff and students considered it a retrograde step. But the move went on in any case. A number of us considered the move to be a rebirth of what was. Realisation was somewhat harsher. The building was in a mess but true to the word of College management and the goodwill of some of the staff and effort from other departments all moved ahead in the Summer holidays of 1985.
Like the initial move to Bispham, it was largely carried out by staff without professional movers. Funding was helped greatly by staff and students who took over a hospitality unit at the Lytham Open Golf, and the following year did the same again at another venue, we were voted the best independent hospitality unit on both occasions. Individuals were encouraged to make donations which bought dining room chairs and other essentials.
In spite of hard work some classes were not ready for the start of the new Term in September. Ivor Hixon, the Department Head at the time, recalls:
In spite of our best efforts we were not completely ready for the September start. Bakery and Meat Technology were able to run as usual. First year catering students were catered for within the existing resources, supported by part-time paid work in local establishments. The start for day release students was postponed until after the Illuminations, in November, which suited everyone.
The major problem was accommodating senior catering students. Graham Wilkinson, solved this by using his contacts and considerable charm to place them all at the prestigious Gleneagles Hotel in Scotland. Students would be working alongside a skilled, experienced and highly qualified team. During this highly desirable internship, Gladys Skelton and Yvonne Trotter were the resident tutors who taught, mothered, cared for and kept all in line until the end of October.
The Decline of Courtfield.
Nothing remains static, the demand for hospitality programmes declined, as did many of the craft courses. Smaller colleges that had been ‘Feeder’ colleges in the past, were given permission to run their own courses. Private providers and the larger hospitality companies decided to run their own training. Delivery and assessment of Trainees was undertaken in the workplace rather than in ‘Realistic Work Environments’. Consequently, the now depleted Craft programmes were moved back to Bispham. Eventually, the College sold off Courtfield House and its land to developers. They immediately cashed in on the artefacts of what had been a beautiful Victorian house: its marble fireplaces, carved wood doors and brass door furniture, ceiling mouldings, stained glass windows, even its oak floorboards.
From the mid 90’s a new reorganisation at the college dismantled the teaching organisation for Hotel & Catering, many of the long serving, highly qualified, but expensive staff were encouraged to retire. The faculties of Food, Leisure and Hairdressing were merged, with a new Head of Department and by the end of the 90’s the Hotel & Catering provision at the college was a shadow of its former self.
The Legacy of those times, at the peak of its reputation as a world class provider of Hotel and Catering skills ( now referred to as Hospitality) is carried by those who remember it. Never to be repeated.
The name of Courtfield lives on in our memories as a centre of vocational excellence in Hospitality management and Culinary Arts.
Editors Note: This is a short extract from a longer and more detailed History of Courtfield, made available to the Local History Department at Blackpool Central Library with pictures and memorabilia.
I ATTENDED BOTH but liked The old COURTFIELD better..I GRADUATED IN 1971 and travelled the world as a freelance chef to multi-millionaires (long before it became trendy) before settling down here in Los Angeles, Southern California. Fantastic memories of the BEST Catering College anywhere, also all my Courtier friends are on Face Book
Well said Crookie. I loved the place.
Yes, I remember you John! If I close my eyes I can see you – in your pinstripes!I was there too, Bruce Brunning; I loved the original Courtfield, with Gladys Skelton beating us into shape.
Hospitality has been good to me, in fact I’m still up to my neck in it at 70!
Yes John, I remember you – and I’m very happy that I do.
Thank you! At Courtfield 1953 to ‘56.
Have never worked in the catering trade!
As a Blackpool Tech student had meals there. Silver Service was best, providing they didn’t drop food on you..
I attended Courtfield in the mid 60s. Fond memories of the school, staff and friends. Still in contact with friends. The name opened doors when I arrived in London and became assistant manager at the Mayfair Hotel.
Then moved to Toronto Canada, Operations manager for Four Seasons Hotels,
Opened a restaurant in 1977 and an English Pub in 79.
Now semi retired running a bed and breakfast. http://www.Pimblett.ca.
Remember running the Imperial Hotel for a day and waiting on table for the opening of Lancaster University with the queen in attendance .
Best wishes for all you Courtiers.
I attended Courtfield in 63/64 for my Chef’s 2 year course of city in Guilds 147and 151 and we took over the Imperial Hotel for one week that was a big eye opener. When I took over the Creasant Hotel in Blackpool that was the best time for the learning stage. Unfortunately I did not last long as in Blackpool they only employed you for the season and I was duly sacked and when I went in for my cards the next week the kitchen Porter was serving the four people who were stopping there. So I found out you were better off working in an industry that did not rely on seasonal working
Attended both Courtfield and the new site in Bispham. Will never forget the professional standards and discipline instilled by Bryan Hill and Johnny White to make us the images of themselves. The cream of the crop, even if it did contain one or two clots!
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I attended Courtfield in 1966/67 for a crash course in Hotel and Catering Operations (I already had my degree in Business). The standards at Courtfield were excellent especially Bryan Hill, Johnny White, Mr Jackson and the Head of Dept Derek Gladwell. Subsequently I became a lecturer and Head of Department in hotel schools and finally Director of the Dublin Institute of Technology. Now retired, I still hold happy memories of Courtfield.
What a great article. I was a student at Courtfield in the early 1960’s and have very fond memories of the college and especially many of the tutors mentioned. I have retired now, having worked in both the U.K and Canada, and owe much to my years spent at Courtfield. Would welcome emails from any one who may remember me
My name is Adrian and I attended Courtfield in 63/64 Chef’s Course 147/151 I can only remember a couple of names as we were attended they were
Beech Bonnar and me Broadbent. You may know me or was I to early for you
Just read this excellent history by Mike Coyle. As a student at Courtfield in 1969/70/71 I experienced both sites and remember so many of the names mentioned. I retired in 2014 after an interesting and varied career in the Hospitality Industry, I have to admit though retirement certainly suits me better!
I attended in 1968/9. Great place and happy times, amazing lecturers. I was very proud to be a student there. Many skills learned that stood me in good stead for my future life. Thankyou Court field.
My wife Shirley & I have some very happy memories of Court field. We wouldn’t be doing what we are today without our exceptional training there.
There isn’t a day goes by without me thinking of Johnny White when I set the table for breakfast. The spoon on the saucer and the knife on the plate has to be at the correct angle!
Before cooking we both” mise en place”. Thinking of Jimmy Vincent
I seem to remember a Peter Blair when we were students.
My wife Shirley was a student with me in 1948 1950. We were married in 1952 Ran a restaurant together until our children arrived. Then I went into the fast Food business Wimpy bars coffee bars etc. Then I started KFC outside the USA having met col Sanders in the USA.
Sold the business in1973 and immigrated to Jersey.
Commissioned a Kentucky Colonel March 1965 for service to the state of Kentucky
Elected a Freeman of the city of London September 1979 reference opening 100 KFC stores in London
At the end of my course I was awarded the Blackpool Tower Scholarship (£100.00) also Best Student of the year. I Worked on the SS Parthia on a trip to New York as Student cook in the bakery! I well remember standing in the galley with the ship tossing about the Atlantic waves and trying to roll out the bread rolls!
When I left Court field I gave a donation to the Students society for an annual prize.It was never taken up. To this day I have never heard what happened to it. I tried several times to obtain info to no avail. Do you have any info on this?
Anyone out there still alive to concider a get together of students of the 1953 to 1956 era!!!
Delighted to help Peter. BHCSS Facebook page at: https://www.facebook.com/bhcssContact Mike
I was a student at Courtfield way back in 52-55, and fondly remember all the staff mentioned, Johny White scared the life out of me at times but for my own good. Some of the students my group were Ian Fox, Bob Crawshaw, John Lightfoot, Mike Musgrave, Ron Mapp, Bill Garlic, Russell Taylor, John Swinnerton,
Roy Mc Donald, Peter James, Eddie Sanchez, Rob Cooper, Gerry Cookson, George Peal, Hilary Byrne,
Pat Redford, Ruth Cunliff, Rosemary Tearce, Joan Cournce. Geff Greenwood.
There are a few more names but my memory fails me. After leaving Courtfield in 1952 I joined the Cunard Steamship Company as a student cook and progressed through the ranks in various departments and ships including the Queen Elizabeth. After many years at sea travelling the world changed direction and went into teaching and tried to emulate Mr.Hill and Bert Jackson and pass on some skills to a slightly younger generation. A huge change from Courtfied days when everything was prepared from scratch to all the convenience stuff that surrounds us today.
Kind regards Peter.
I attended hotel management course at courtfield 1956 ti 59 any body still around ? Mike Dowdeswell Valerie pye nick podmore pat healey ann whittaker john adams to name but a few
Hi Liz. Thanks for contact. Dont forget our BHCSS Facebook page at: http://www.facebook.com/bhcssContact. You may fine some old colleagues there. Best of luck and best regards. Mike
At Courtfield from 1953 to ’56. Had good time, didn’t learn much. Rented room and board from Billy Read for 5 pounds a week. Became a pro racing driver. Won 9 championships. Preferred receiving service to giving it. Waited on Queen E and Prince P in Burnley!
I attended a General Catering Course 1961/62. A new course, less prestigious than the HND however, one of my classmates was Darry Hartley-Leonard who went on to be worldwide CEO of Hyatt Hotels and with whom I’m still in touch. I headed south to join J.Lyons in London. Darryl caught the boat to the USA, walked into the one and only Hyatt Motel, asked for a job as bell hop and over the years grew the brand into what it is today. He reckons the English accent helped a little.
Hello Phil. Thanks for this. Nice addition. Daryll, has kept in touch. Now we have the BHCSS Facebook page at: @BHCSSContact
Keep in touch. Mike
Very interesting, I too did the 2 year course but added an extra year. After leaving Courtfield headed south to work on Grand Metropolitan hotels training programme hated it moved over to Gardner Merchants training programme stayed for a year or so and emigrated to Canada. Spent 14 years mostly with A.R.A and had a great time travelling Canada. Came back to the U.K staying with Contract Catering until retiring 11 years ago. I owe Courtfield lectures so many thanks, still think about them today
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