Saturday 16 May 2020

May 2020

Cleaner Products to the Rescue

Having heard about the shortages of PPE for our front-line workers our CEO Nathan Reilly decided to donate our stock of masks to Kent County Council. We have been informed they are going to be used in senior citizen and special needs care, Nathan commented “We are glad they are going to a good home and it is vital that our front-line workers stay in good shape”

If your company are in need of sanitiser or masks please call me on 0797003458

Nikki’s Kitchen - Letter Box Bites

Show your love and appreciation from afar with these delicious gifts for family, friends or colleagues during this time of isolation.
Welcome to Nikki's Kitchen. Nikki is a long-standing friend and she developed Nikki’s Kitchen from her passion for simple, natural ingredients and fresh seasonal produce. If you are hosting a casual brunch, fabulous bespoke parties, exceptional canapés, delicious bowl food or anything in between, Nikki really does offer a personal service like no other.And the Letter Box Bites are delicious, so think about how many you order..

Who, What & Where

Chef & close friend Julien Maisonneuve
Preparing and cooking food for thousands of people at a Premier League stadium is no easy task, but that but that’s the exact responsibility of my close friend Julien Maisonneuve has, I had the pleasure of working with Julien for the opening of the prestigious The St. Pancras Renaissance London, and what a pleasure it was too work with a Chef who works side by side with every department, Crystal Palace could not have signed a better team player!

Click on the link to see an excusive interview with Julien that appeared on the Crystal Palace website

Hospitality Meets

Hospitality Meets... is your weekly light-hearted look into the stories and journeys that make up the wonderful world of hospitality hosted by Phil Street, So whether you work in hospitality already or are hospitality curious.
Come and join Phil for a laugh and some insight into the greatest industry on earth.

Fawlty Towers - Usual Table M'Lord

Basil is delighted when a member of the aristocracy chooses to stay at the Fawlty Towers, snubbing the normal guests who frequent the hotel. What Basil does not know, however, is that the man is not a Lord but a confidence trickster who attempts to steal his collection of rare coins

I hope that these terrible days will soon be behind us and that we can all carry on doing what we enjoy and care about.. Hospitality, The Warm and Generous Reception and Entertainment of our Guests.

Please do not hesitate to get in touch if I can help you in anyway!

Keep well and keep safe!

Sunday 9 February 2020

Breaking News from the Gold Service Scholarship

The 2020 Gold Service Scholarship Scholar

Gleneagles’ Elizabeth Forkuoh has been announced as the winner of the 2020 Gold Service Scholarship, click here to see that special moment..
Elizabeth is junior assistant manager at the Strathearn restaurant at Gleneagles hotel, was named the winner at a glittering ceremony at the Berkeley in London  last night.
The well deserved winner Elizabeth
As the new Scholar, she will enjoy a range of prizes, including work placements overseas and in the UK, as well as a stage at Buckingham Palace  for a state visit, and a tailored educational course on hotel and restaurant management at the Lausanne Hotel School in Switzerland.

And a big thank you the Knut Wylde General Manager of the Berkeley hotel and all his team for looking after us so well.

Core by Clare Smyth

I was very honoured to spend an hour with the team at Core by Clare Smyth  every week all the staff kitchen and front of house meet in the restaurant for a training session; what a fantastic team.

Core is an elegant and informal fine dining restaurant with an emphasis on natural, sustainable food, sourced from the UK’s most dedicated farmers and food producers.

Core creates beautifully crafted dishes, seeking out the best of British produce, with a passion to delight and share our curiosity and our love of delicious artisanal food.

An amazing restaurant, amazing people!

Restaurant Managers: PLEASE stop asking guests “How is everything?”

Is everything alright?

This question is asked a million times every day around the world, in every language. And yet, it is the wrong question. Click on the link for the reasons why.

Cleaner Products Customer memo – Coronaviruses

The recent outbreak of Coronaviruses is scary to say the least, however, Cleaner Products clients can have confidence that our help is at hand should it be required, as always we are fast to react to our clients needs and feel it our duty to support our clients with both effective products and ongoing advice; for more information on how Cleaner Products could help you please contact me.

Trinity Choose Cleaner Products

It really was that big
Trinity is a neighbourhood restaurant situated in the heart of Clapham Old Town. It was opened back in 2006, and their self-set mission was to serve great food. It had to be seasonal, inspirational and, above all, delicious. Over eleven years later and their priorities have not changed one single bit. While they are the proud holders of one Michelin Star and numerous accolades – the motivation is as it has always been, to continuously provide their guests with a memorable gastronomic experience.

Pensons Restaurant  Chris Simpson Head Chef

Good luck Chris, will be up to see you soon
 Chris's experience includes seven years at Restaurant Nathan Outlaw in Cornwall, as well as acting as executive head chef of Gidleigh Park,where he was
part of the team that won a Michelin star.
Pensons is located on the beautiful Netherwood Estate. The vision at Pensons is to cook imaginative, ingredient-led menus that showcase the very best produce that, whenever possible, they grow in their gardens or on the Estate.  "We believe that reconnecting with the land inspires us in the kitchen to create more interesting dishes"

A few hours drive from London but a drive well worth making

Sunday 22 December 2019

December 2019

Five Minutes With...….Me

Very honoured to have been interviewed for the online Hospitality & Catering News

Finalists for 2020 Gold Service Scholarship 
This year's finalists represent a broad range of hospitality businesses including the Royal Household, multi-Michelin starred restaurants and five star hotels across the UK.

The eight finalists (pictured above left to right, top to bottom) are:
• Rémy Baben – Wild Honey St James, Sofitel London (assistant restaurant manager & wine buyer)
• Claudio Bosio – The Waterside Inn, Bray, (assistant maître d’hôtel)
• Elizabeth Forkuoh – Strathearn Restaurant at Gleneagles, Auchterarder (FBS junior assistant manager)
• Lauren Frid – Bar Boulud, Mandarin Oriental London (restaurant supervisor)
• Clement Gosselin – Jean-Georges at The Connaught London (head waiter)
• Stephen Kelly – The Royal Household, Buckingham Palace (footman)
• Andreia Monteiro – MacDonald Randolph Hotel, Oxford (conference & banqueting supervisor)
• Andrea Nuninger – The Scarlet Hotel, Newquay (restaurant host)
The final will take place on 13 January 2020 at Corinthia and the winner will be crowned the 2020 Scholar, with the announcement set to take place at a gala ceremony at The Berkeley on 12 February 2020.

Team Gold alumnus Daniel Crump launches solo venture

Daniel Crump, who was a GSS finalist in 2013, has become the first member of Team Gold to launch his first solo venture, alongside his wife Margriet Vandezande-Crump, they have launched The Greyhound, a pub and restaurant in Beaconsfield, located in a Grade II-listed old coaching inn, will serve modern British cuisine and beers and ales from local breweries.

Daniel said: “We are really excited about our new venture. We have both had amazing careers to date and have worked with some incredible people over the years. I started as a kitchen porter, it just goes to show where the industry can take you. We are looking forward to bringing the best of what we’ve picked up to our own place.”

Just John - The True Meaning of Hospitality
“Learning hospitality can take a lifetime but after a few hours with John Davey you’ll feel pretty special. 
I have had a super career, I have served princes, stars, the great, the good and the ordinary and given all of them the same polished service that I learnt in the grand old palace hotels of yesteryear. In short everything you to  make you or your team stand out as shining examples of perfect modern 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.

Please get in touch if you would like to have anymore information.

Celeste Restaurant – The Lanesborough Hotel London

Very proud to have spent the month of December with the team at the 1* Michelin Celeste Restaurant in the Lanesborough hotel; where I was Restaurant Manager 24 years ago; a very demanding space serving breakfast, lunch, afternoon tea and dinner all in the same room with virtually no break between services.

A big thank you to the amazing Celeste Manager Raffaella Cutolo who welcomed me with open arms

And best wishes for 2020

Thursday 29 August 2019

September 2019

 The Gold Service Scholarship

It’s ready, steady, go for next year’s Gold Service Scholarship - as entries are invited from this coming Monday 2nd September. 

Now in its eight year, the competition is for front-of-house hospitality staff aged 22-28 and takes place in a series of heats before a grand final at the Corinthia Hotel next January.If you wouldlike to know more please get in touch.

Pensons Guest Chef Dinner Series


Pensons restaurant and Chef Le Westcott are thrilled to be collaborating with some of their friends over the coming months who are among the most exciting and innovative chefs working in the country at the moment.It is an honour to welcome them to cook at Pensons 

Simon, Chef Patron of the two-Michelin-starred L’Enclume in Cumbria & Michelin-starred Roganic in London & Tom, Head Chef of Michelin-starred Restaurant Story cooking with Lee 

I am delighted to have been invited to work with my good friends Lee Westcott and Restaurant Manager David Durack to work with the team for this special event.
Maitre Thenardier David

Just John – Training - Motivation
Learning hospitality can take a lifetime but after an hour with John Davey I will make you and your team feel pretty special.
The reason: because for me the art of hospitality is the art of making strangers relax and feel special

Over the years I have served presidents, stars, muppets, the great, the good and the ordinary and have given all of them the same polished service that I learnt in the grand old palace hotels of yesteryear where service was more important than the food.

My talk will distill what I Iearnt from great Maitre D’s of the past and combine it with my modern style of freer, fresher service, In short you’ll learn everything you need to know to make you and your team stand out as shining examples of perfect modern service. 

Please call 07970034581
John is one of the most enthusiastic, skilful and professional person in the catering industry. He knows the real meaning and value of hospitality.
Silvano Giraldin -Management Consultancy  Director- Le Gavroche


Cleaner Products feel honoured to have been selected for one of the most luxurious hotels in London. Great Scotland Yard is one of London’s most historic and cherished buildings that holds more hidden stories than any other kind in London. Where tradition and history meets modern luxury, it really is one of a kind.

Friday 19 April 2019

April 2019

Cleaner Products Golf Charity Challenge
The Cleaner Products 2019 Golf Challenge is an event not to be missed, it is the ultimate golf event for the hospitality industry and is being help at RAC Woodcote Park in Epsom. We have had a number of new players wishing to join in but you still have time to get your name on the list.

The Woodcote golf course is sublime and our guests can expect a superb dinner after the event prepared by Howard Bissitt & his  chefs, check your diary for Tuesday 16th July, if you can make it you can expect a brilliant day of golf in great company.

So what are you waiting for contact for further information, all of the proceeds from this event are going to The Whitechapel Mission who care for homeless people in London.

The Wharf – Teddington Lock

The Wharf owned by my good friend Ray Neve, Ray was Head Chef and I was Restaurant Manager at Mosimann's, back in the day.
Ray started at the Dorchester Hotel in 1981 and was involved in the opening of the Terrace Restaurant. He  travelled to France where he worked at the three star Michelin restaurant of Troisgros and the Hotel Negresco in Nice. 
Upon his return to London he was appointed sous chef responsible for the two star Michelin Terrace Restaurant at the Dorchester Hotel.

Finally, Ray acquired The Wharf, a 180 seat riverside restaurant opposite Teddington Lock in November 2002.

The History Of Champagne Sabering
Contrary to popular belief, it is the blunt side of the saber that is used to pull the stunt. The pressure with which the saber is swung breaks off the bottle neck. 
The French Revolution in 1789 Napoleon Bonaparte seized power a decade after.  Napoleon & some of his soldiers armed themselves with brass hilted sabers. After taking power, Napoleon led his team in several wars across Europe and they won virtually all of them.

Legend has it that as the victorious soldiers rode back home, people usually threw bottles of champagne to them as a form of celebration since Napoleon has declared several times that taking some champagne is necessary either in the euphoria of victory or in the trauma of defeat.
Proud member of the Sabre d'Or
“Champagne! In victory one deserves it; in defeat one needs it.”

Thursday 10 January 2019

January 2019 - UPDATE

Karen with happy boss Raymond Blanc
The Trustees of the Gold Service Scholarship are delighted to announce that the 2019 Scholar is Karen Gruet from Le Manoir aux Quat’Saisons in Oxfordshire.

The announcement was made at a glamorous reception at Claridge’s Hotel on Monday, 4 February 2019, attended by 250 influential members of the hospitality industry.
The amazing finalists
Special commendations have also been noted for two of the Finalists – James Dainton, of The Northall at Corinthia Hotel London, for showing the most potential, and Tiziano de Mattia, of Hide Restaurant in London, who presented the most consistent performance.

John & Ewan's Wine Club

Now the time has come to turn to good food and wine for February and the next John and Ewan’s Wine Club Dinner it will be on Thursday February 28th starting at 7pm.
There will be 6 wines in total and plenty of fun.

We have once again teamed up with renowned French restaurant The Bleeding Heart ( and invite you to experience a unique food and wine matching dinner, Bleeding Heart Executive Head Chef Julian Marshall has worked along-side some of Britain’s best chefs including Marco Pierre White and Gordon Ramsay
The Terrace Room

Just take advantage of the member's rate of £99
this includes all food & drinks, Vat and Service.
Book your place here:

The Gold Service Scholarship - 2019

Edward Griffiths, Chairman of the Judges, expressed delight at the impressive candidates this year, “The level of enthusiasm and expertise among the Semi-Finalists made the task quite challenging to whittle down the list to just eight Finalists.

The eight happy finalists.

George Austin, Maître d’Hotel – Annabel’s, London
Lauren Chappell, Assistant Restaurant Manager – Cromlix Hotel, Kinbuck, Sterling, Scotland
James Dainton, Assistant Restaurant Manager – The Northall, Corinthia Hotel London
Tiziano de Mattia, Assistant Restaurant Manager – Hide, London
Eleanor Dimes, Junior Head Waitress – Lucknam Park Hotel, Chippenham, Wiltshire
Karen Gruet, Assistant Restaurant Manager – Belmond Le Manoir aux Quat’Saisons, Oxford
Laura Schlegel, Head Waitress – Dinner by Blumenthal, London
Alexander Sumerauer, First Head Waiter – The Ritz, London

The Final of the Gold Service Scholarship competition will take place on 21 January 2019 at Corinthia Hotel London.The result will be announced and presented on 4 February 2019 at Claridge’s.
Good luck to all the finalists.

Cleaner Products
Cleaner Products are delighted to announce that the first ‘Decade of trading’ has been completed and the company has established itself as a market leading brand. 
Tried, Tested & Happy Chefs
The very first delivery was to The Riverbank Park Plaza Hotel on the 5th January 2009, since then the brand has completed 58,901 deliveries and raised 28,152 invoices. Click to find out how we can help you!

Pensons Restaurant – Lee Westcott

Looking forward to my next visit next week. Pensons will be opening at the end of January on the wonderful Netherwood estate.
Having led kitchens for luminaries such as Tom Aikens and Jason Atherton, Lee then developed and directed The Typing Room to great critical acclaim.  
The restaurant will be located in some gorgeous but previously derelict farm  buildings that are currently being imaginatively restored and reinvigorated.They retain all their character and sense of place but with a contemporary feel that willbe the perfect home for Lee's modern and imaginative, yet unpretentious approach to cooking.

Joel Black  - Puff Pastry Knives

What a pleasure to meet Joel Black who gave up being a chef to become a blacksmith, Joel is a neighbour to Pensons restaurant and I spent a wonderful time with Lee Westcott, looking and listening to Joel, a master in his trade

Lee trying his hand

“The steel that I make, which are lots and lots of layers, is essentially puff pastry with steel. It’s tougher and hard but it’s made in almost exactly the same way,” he says. “You fold it over, you put layers and layers and layers through it and you end up with a lattice which is the same as a mille-feuille or puff pastry.”

If you would like to know more about any of the above and as always if you are looking for staff or looking to make a move please do hesitate to contact me!


Mobile:           07970034581

The good old days at the Lausanne Palace

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.

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.

"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"

May 2020

Cleaner Products to the Rescue Having heard about the shortages of PPE for our front-line workers our CEO Nathan Reilly decided to donate ...