Monday, 17 September 2018

Septemebr 2018

The Gold Service Scholarship 

Time is running out to enter the 2019 Gold Service Scholarship
Listen to what Michael Staub, the 208 Scholar has to say.
If you do want to apply after listening to Michaels's passion???


Michael Staub 2018 Scholar

We have asked employees to encourage their front of house staff to put themselves forward for the prestigious award, the recipient of which is given the chance to hone their craft through a series of mentoring, travel and placement opportunities.



If you would like to know more about this unique opportunity please get in touch or use the link below to apply.
http://thegoldservicescholarship.co.uk/apply/



William Edwards –  bone china expert

Spent a wonderful day in Stoke – on Trent visiting the William Edwards fine bone chine; amazing to see how what we sometimes take for granted is made.
The company began when William returned to his hometown, Stoke on Trent, in 1993 after graduating from the Royal College of Art (RCA) to set up what is now known as William Edwards Ltd.
Brett Graham at the Ledbury

William's mission has always been to champion the craftsmanship and traditional skills found in Stoke-on-Trent, the heartland of England's ceramics industry since Josiah Wedgwood's heyday in the late 1700s.

William works with Michelin-star chefs like Brett Graham and Tom Kerridge to design some of the world's most beautiful yet “importantly” practical tableware collections.

Tom Kerridge at the Corinthian
Click to see some of the wonderful collections


Cleaner Products Strategy Meeting for 2019

Spent Friday locked in a strategy meeting with Pete & Lorraine Reilly related to our forward plans for Cleaner Products 2019, many great ideas were discussed some of which will become a reality in 2019, Pete and Lorraine  have been good friends for 20 years since I became a business associates 10 years ago.

“Pete Reilly commented “It’s always nice to spend time with John and Huguette to throw new ideas into the mix and chew over potential opportunities, after the meet we celebrated our first decade as business associates at Chapter One,a big thank you to Chef Andrew McLeish and his team at Chapter One for an outstanding lunch”

At Cleaner Products we manufacture and supply our own range of quality chemicals. Our growing list of clients in the hospitality sector love the quality, service and value – because there's no middleman. 

Chapter One – Locksbottom Kent

Chapter One Restaurant Locksbottom Orpington Kent one of the best restaurants South London is the perfect place to meet, to eat and to drink, It is firmly established as one of the country’s top restaurants










Chef – Patron Andrew McLeish and his team have created an impressive modern European menu, focusing on fantastic seasonal ingredients and an extensive wine list perfectly complements Andrew's refined cooking.
Chef Andrew

To book a table click on the link below.
https://www.chapteronerestaurant.co.uk/

"Learning hospitality can take a lifetime but after two hours with John Davey you’ll feel pretty special. The reason: because for John the art of hospitality is the art of making strangers relax and feel special.

John has done it all – he’s served princes, stars, the great, the good and the ordinary and he’s given all of them the same polished service that he learnt in the grand old palace hotels of yesteryear where service was more important than the food.

What John has done for his two hour talk is distil what he has learned from the great Maitre D’s of the past and combined it with his modern style of freer, fresher service"



Monday, 23 July 2018

Summer 2018

The Gold Service Scholarship - Winner 2018 – Michael Staub
Michael in action at the final
Michael Staub,Floor Manager at the Rosewood London, was awarded the prestigious prize at Claridge’s in front of a magnitude of key hospitality figures.Michael joined the hotel in 2016 after a  career path that kicked off  a  McDonald’s in his native Switzerland. Since winning the Scholarship Michael was approached with an opportunity with Rosewood Sand Hill located in  Silicon Valley. He has been offered a Head of Department Role as In-Room Dining Manager, and overlooking the operations of a seasonal Grill Restaurant & Bar.
Applications to become the 2019 Gold Service Scholar will open on Monday 3rd September, via this page, and close on Monday 1st October. 
Click below for more information
http://thegoldservicescholarship.co.uk/

Interview with a Service Legend
Diego Masciaga is synonymous with service.
Diego spent more than 40 years in the industry (30 at with at the three-star Waterside Inn in Bray), he has welcomed the good and the great with his inimitable Italian warmth.




Click link below to read this amazing interview
http://thegoldservicescholarship.co.uk/media/journal/

Bustronome London & Paris
A wonderful evening on the Bustronome London, superbly looked after by Jean David & Atilla.The Bustronome is a super dining experience aboard a custom designed double decker bus, experience, discover the  beautiful views in London while enjoying  gastronomy good wines!
 Departing from Victoria EmbankmentLondon WC2N 6PB
Click here for more information
Cleaner Products - Reductions in Cost


Very proud to be part of this great team, 8 years on and still growing strong.
At Cleaner Products we manufacture and supply our own range of quality chemicals. Our growing list of clients in the hospitality sector love the quality, service and value – because there's no middleman. 
But there's more. We support our clients and add value by:
• training your staff      
• sharing best practice      
• raising effectiveness  
• reducing consumption     
• improving sustainability.
Take a look at this short video that explains very simply how we work.
https://vimeo.com/255534077

GALVIN LA CHAPELLE CHOOSE CLEANER PRODUCTS
Critically acclaimed Spitalfields Michelin-Starred restaurant Galvin La Chapelle has selected Cleaner Products as their supply partner.
Happy clients Jeff & Chris Galvin
We would like to thank Chef brothers, Chris and Jeff Galvin for having faith in our brand and we look forward to working with Zac Whittle their talented Executive Head Chef.
Cleaer Products - No Frills - No Jargon
https://www.cleanerproducts.co.uk/

John & Ewan's Wine Club
Ewan  Lacey , Channel 4 's wine correspondent and "John Davey, convivial hospitality veteran" are hosting a wine dinner in the atmospheric Sandeman Room at The Don on Wednesday, 25th July at The Don with a selection of wines from  around the globe - and they would be delighted if you joined them.
The Sandeman Room at the Don
Lorenzo the Head Chef has matched their wines with a wonderfully seasonal menu - including a tempting Veal Ossubcco on a Saffron Risotto and a Zabaglione with Fresh Strawberries he will create at table side.

Book your seats below. 
https://www.ewanlacey.com/john-and-ewan-wine-club-dinner/
Have a great Summer, until the next time!
John
john@johnpdavey.co.uk




Friday, 26 January 2018

January 2018

The Gold Service Scholarship

  6th final of the Gold Service Scholarship


This year’s final took place on Monday 29th January at Massimo Restaurant at the Corinthian Hotel London, many thanks to Thomas Kochs GM of the Corinthian and Trustee of the GSS.
Massimo’s is run under the attentive eye of Daniele Qutromini the GSS Scholar in 2015.The semi-final took place at the Rosewood Hotel and the high standards made it very difficult to choose the eight finalists, and here are the happy finalists.
Audy Gibba-Smith – Head Waitress, L’Enclume, Cumbria
Sebastian Koewius – Assistant Room Service Manager, Corinthia Hotel London
Christian Köhle – Head Waiter, Fera at Claridge’s, London
Sarah May Coward – Senior Footman of The Glass Pantry, The Royal Household, London
Beatriz Pinto Da Silva – Butler, The Savoy Hotel, London
Charlotte Poynton – Sommelier and Assistant Restaurant Manager, The Three ChimneysIsle of Skye
Eugenio Simonelli – Junior Maître d’Hotel, Le Gavroche, LondonMichael Staub – Floor Manager, Rosewood, London

Who will be the new Scholar?


Pre lunch briefing with Edward, Sergio & Silvano
Click below to see how they feel in one word after the lunch service


Cleaner Products

We envisage another positive year for Cleaner Products and we know the improvements we are making will raise the bar again and will enable us to continue offering the sharpest customer service experience in the hospitality sector.

MARCUS VERBERNE
"The guys from Cleaner products have been a godsend. Great products, simplified order sheet and really good customer service, my previous supplier was just too big and didn’t care anymore…"
Executive Chef, 67 Pall Mall

Click here for an insight to what we can offer

https://vimeo.com/255534077

The Lanesborough

 last time I worked at the Lanesborough was July1999.
Only a 20 year difference between the two photos.
Big Thank to  all the restaurant and kitchen teams 
for a great few weeks, look forward to seeing you all again soon





 Le Colombier - Dovehouse Street SW3 6LB
Owned and run by my good friend Didier Garnier. Le Colombier is a charming and restaurant situated in the heart of Chelsea fits the bill for both neighbourhood dining or guests from far and wide wishing to enjoy a delicious meal for lunch or dinner.

The surroundings are peaceful and the service impeccable to compliment the quintessentially French menu with the accent on Parisian Brasserie dishes.



Unashamedly French with the accent on brasserie style rather than haute cuisine.Simply said the Le Colombier is a quietly elegant French restaurant – and welcomes dogs, too, so Maggie will be delighted to join us on our next visit!

Miss Maggie
Woof Woof Chef.. Check on!



Wednesday, 2 August 2017

August 2017

Are you in a job that you are no longer enjoying, that really is not for you?

Are you looking for the next step in your career?

My career in hospitality spans over 25 years.  I have managed hospitality in some of the finest two and three Michelin star restaurants in France, Switzerland and London; the most prestigious 5 star hotels in Zurich and Lausanne and in the most exclusive private members clubs in London.
I do have the experience to help you with any questions you may have 
john@johnpdavey.co.uk



The Gold Service Scholarship


The premier award to find the UK’s finest Front of House talent.
Details on the 2018 application will re-open in September 2017.
Please see our Journal, Press and Winners pages for up to date information about the 2017 Scholarship and read about this year’s Scholar – Stephanie Beresforde.
http://thegoldservicescholarship.com/#/journal
Stephanie announced the 2017 Winner

If you are aged between 20 and 26 years, you may apply for the Annual Awards of Excellence as a forerunner to the Gold Service Scholarship from January 2017. If you are interested, please read the following link for details.
Our previous winners

To see more about the Scholarship click the link below

The Test Kitchen: 

A London debut for chef, Adam Simmonds, on April 27th, my good friend Adam Simmonds bound into the capital’s dining scene with his debut London opening, The Test Kitchen on Frith Street in Soho, W1.
Adam has worked at and run many Michelin-starred restaurants in his career, but the one thing that he  missed   was face-to-face interaction with the guest. He wanted to change that, which is why Adam opened The Test Kitchen: a place where the chefs serve the food and they constantly change dishes depending on the feedback we get.
Adam wants you to be part of the development process – something that’s usually hidden away behind closed doors – and make your mark on the menu. 

Visiting York - The Rattle Owl
The Rattle Owl is an independent 42 seat casual dining restaurant housed in a restored listed building, based on one of York’s most interesting and beautiful streets.

It has taken two years to renovate the 17th century building. In the course of the renovations they found the remains of a Roman building in the basement. Who knew? Let’s just say we now have one of York’s most interesting wine cellars.
A seasonal menu that draws from Yorkshire’s produce, while the daytime and evening menu differ in price and content, they are closely related and underpinned by quality and value, using the best local produce and crucially ensuring most of it is use…
So, the Rattle Owl is being ‘sensibly sustainable’


CLARE SMYTH CHOOSES CLEANER PRODUCTS

As a trusted partner of Cleaner Products I am delighted and feel honoured that we have been selected as the supply partner to the new restaurant Core by Clare Smyth MBE.
The restaurant will be a modern fine-dining restaurant with a strong British ethos with an elegant relaxed interior.
Our philosophy is simple
If we can reduce your spending and improve the sustainability of your business we can achieve our aim and be your supply partner for years to come.
First, as we are a manufacturer, you can buy from the source without paying the margins of middlemen. So you should be saving on the cost of your chemicals.
Second, we look closely at your operation and find ways to improve dispensing options to optimise usage. We also plan new cleaning methods and identify any other ways you can avoid wastage and minimise consumption.
Third, staff training and best practices in cleaning can play a big part in reducing your costs. We will share our experience and insights to help you.
Fourth, we design a system of supply to fit the requirements of your business exactly. It’s tailored, not a take-it-or-leave service.
Finally, you get to deal with the directors of our family-run business. We have a vested interested in making our supplier partnership work for you.



Tuesday, 11 April 2017

April 2017

Claude Bosi at Bibendum

Very happy to re-open Bibendum with Claude Bosi and his super team, 30 years after being the opening Restaurant Manager in 1987.


Set in the original Michelin HQ building, has nurtured many chefs including Simon Hopkinson, Jeremy Lee and Phil Howard and now it’s the turn of French chef, Claude Bosi to put his stamp on it at the end of this month.


Casse Croute
A shot of warm, villagey France in Bermondsey with a sensibly priced menu of boldly chosen, smartly executed French classics.
Best of all, the menu of boldly chosen, smartly executed French classics really deliver.



Owners Herve Durochat and Alexandre Bonnefoy took inspiration from legendary Paris restaurant Chez Paul. Visiting the former feels very much like stepping into a rural French kitchen and Casse-Croûte does a very admirable job of recreating this atmosphere.



The Good Old Days

My commis days at the Lausanne Palace


Westbury choose Cleaner Products


Cleaner products are delighted to have been awarded the supply contract for the iconic Westbury Hotel in London’s Mayfair.
The first Westbury was opened in 1927 in New York City by the polo playing Phipps family. Later in 1955 The Westbury London was opened, becoming the first 5 star American hotel in London and one of the finest hotels in Mayfair.
Give me a call or contact directly to find out more!



Dennys
Established in 1840, Dennys Brands has grown over the last 175 years. From a single shop in London’s Soho making and selling garments for the local restaurant and hotel trade, Dennys now supply the hospitality industry worldwide, with 15% of their business being exported to Europe and the Middle East and Australia.
If I can introduce you to my good friend Thierry just let me know!







Thursday, 12 January 2017

I was lucky enough to have realised at an early stage that my life and my career was going to be about looking after people.

Starting as a commis de rang at the Baur au Lac in Zurich followed by Hotel des Trois Couronnes in Vevey, Switzerland; and through the likes of Restaurant Fredy Girardet, Bibendum, Restaurant Guy Savoy in Paris, The Lanesborough London as  Restaurant Manager.
With this as a solid foundation, my work in the hospitality industry has always been an extension of my personality, my love for people, and above all, absolute pride.
It’s a hard profession, there’s no doubt about it. I’ve worked so many hours over the years and sometimes under very difficult circumstances; but when I think about the people that I’ve met, and the different people that I worked with - in Switzerland for over ten years, for example.

I realise that I made some of my strongest friendships during my career.

There were 9 or 10 of us that worked the full ten years together.
Imagine the teamwork that was involved there, the consistency, the passion, Louis Villenueve who was the Restaurant Manager when I joined Girardet is still there – 40 years of service; the master of duck carving.

I’ve served  Charlie Chaplin, Princess Diana, Michel Platini, Richard Burton, Richard Nixon, and Freddy Mercury (who thanked me for, what he called, a culinary striptease); the list goes on and on.

But, prince or pauper, they deserved the restaurant’s respect, as did the kitchen. Offering good service is understanding your restaurant, understanding your clients, and working well with the kitchen.
In the mornings when you go to work, if you’re front of house, pop in to the kitchen, ‘Morning all, how are you?’ They might not answer, but it doesn’t matter, you’ve done your bit, and you’re creating a better environment by embracing the kitchen.

You can’t work without the kitchen, and neither can they without you.  Be the most popular guy in the restaurant, both with your clients and with the other members of the staff. It makes such a great difference and it should be the most natural thing in the world.

Just John
Learning hospitality can take a lifetime but after two hours with John Davey you’ll feel pretty special.

The reason: because for John the art of hospitality is the art of making strangers relax and feel special.
John has done it all – he’s served princes, stars, the great, the good and the ordinary and he’s given all of them the same polished service that he learnt in the grand old palace hotels of yesteryear where service was more important than the food.
What John has done for his two hour talk is distil what he has learned from the great Maitre D’s of the past and combined it with his modern style of freer, fresher service.
In two hours you’ll learn about:
• The art of ears, eyes, hands and knees
• The first impression
• The best times to speak to customers and how to read their body language
• How teamwork can build confidence and a more successful business
• Why the last impression is just as important as the first
• How to create the power of a brilliant briefing
• How to gradually elevate the whole team to perform higher standards than they thought possible.
• Create an atmosphere where staff turnover is lower
• Why product knowledge is the key to helping guests with their choices
• Using up selling as part of a healthy guest/ server relationship
• Diffusing difficult situations with ease and grace

In short you’ll learn everything you need to know to make you or your team stand out as shining examples of perfect modern service.
Just John, nothing else.



Training and recruitment go hand in hand and I can help you with both and find the best staff for you and once you have them in place train them and your team to achieve better results.



I was lucky enough to have realised at an early stage that my life and my career was going to be about looking after people. I signed an invisible contract, if you will, starting as a commis de rang at the Hotel des Trois Couronnes in Vevey, Switzerland; and through the likes of Restaurant Fredy Giradet, Bibendum and Restaurant Guy Savoy  in Paris as the Restaurant Manager. Even now, some thirty to forty years on, it’s still at the very forefront of what I do.
Young Barman Trois Courrones v
John Davey is one of the world’s greatest front of house professionals having worked and trained in some of Europe’s best restaurants, private members’ clubs and luxury hotels as well as working in restaurants as far afield as Los Angeles.

His casual yet sophisticated manner has inspired countless hospitality professionals over the years and now his tailored training days are available to both new and established businesses.

It doesn’t matter what nationality the staff are or what cuisine or offer your business does. Hospitality is a human trait and John has worked with brigades with multi-nationalities.

John has become an acknowledged leader and expert at training both large and small hospitality teams to work together to achieve better service, increased sales and greater customer retention and return

Training and recruitment go hand in hand and John can both find the best staff for you and once you have them in place train them and your team to achieve better results.
vey


My consultancy work for the likes of Tom Aikens and Heston Blumenthal, Brett Graham, Phil Howard – and my hospitality lectures, ‘Just John’ – are fuelled by an unquenchable passion for helping others and showing that Hospitality is indedd a great profession

This will never leave me.

With this as a solid foundation, my work in the hospitality industry has always been an extension of my personality, my love for people, and above all, absolute pride.

It’s a hard profession, there’s no doubt about it. I’ve worked so many hours over the years and sometimes under very difficult circumstances; but when I think about the people that I’ve met, and the different people that I worked with - in Switzerland for over ten years, for example – I realise that I made some of my strongest friendships during my career. The brigade at Fredy Girardet, for example - the brigade of 15 - there were 9 or 10 of us that worked the full ten years together. Imagine the teamwork that was involved there, the consistency, the passion, Louis Villenueve who was the Restaurant manager when I joined Girardet is still there – 40 years of service!

I had initially trained as a chef, down in Bristol, but after experiencing a summer at the Baur au Lac Hotel in Zurich in the summer of 1971, I realised that my invisible contract was better suited to the dining room. It was enchanting, the people so full of grace; it was something I wanted to be involved in desperately, and I consider myself so lucky to have been a part of it, and even luckier that I can pass down my vast knowledge

It was always about the customers in the dining room, never about the people.

 I’ve served the King of Italy, Charlie Chaplin, Michel Platini, Richard Burton, Richard Nixon, and Freddy Mercury (who thanked me for, what he called, a culinary striptease); the list goes on and on. But, prince or pauper, they deserved the restaurant’s respect, as did the kitchen, with the invisible contract very clear on this point.

Offering good service is understanding your restaurant, understanding your clients, and working well with the kitchen. In the mornings when you go to work, if you’re front of house, pop in a simple, ‘Morning gents, how are you?’ They might not answer, but it doesn’t matter, you’ve done your bit, and you’re creating a better environment by embracing the kitchen. You can’t work without the kitchen, and neither can they without you. Greet your managers, let everyone know you’re there. Be the most popular guy in the restaurant, both with your clients and with the other members of the staff. It makes such a great difference and it should be the most natural thing in the world.




Just john



This is the fundamental point of my consultancy, ‘Just John’. Every point of contact is crucial; from the first impression to the last, the pot washer to his Lordship.



The art of hospitality is just as specific as it is all encompassing. The obvious may not seem so obvious; what are the best times to speak to customers and how to read their body language? What are the teamwork skills that build confidence and bring more success to the business? How can I diffuse difficult situations with ease and grace?

Having worked and trained in some of Europe’s best restaurants, private members’ clubs and luxury hotels as well as working in restaurants as far afield as Los Angeles.

My casual yet sophisticated manner has inspired countless hospitality professionals over the years and now my tailored training days are available to both new and established businesses.

It doesn’t matter what nationality the staff are or what cuisine or offer your business does. Hospitality is a human trait and I have worked with brigades with multi-nationalities.

I think I can say I became an acknowledged leader and expert at training both large and small hospitality teams to work together to achieve better service, increased sales and greater customer retention and return

Training and recruitment go hand in hand and I can help you with both and find the best staff for you and once you have them in place train them and your team to achieve better results.