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"

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

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

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.

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

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.
Have a great Summer, until the next time!

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.

"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

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

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.
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’


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!

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!