Tuesday 13 December 2016

December 2016

The Gold Service Scholarship

After a super semi – final at  the Rosewood London the difficult choice has been made to find the 8 finalists  for 2017




  • Miss Stephanie Beresforde - Assistant Restaurant Manager at The Seafood Restaurant
  • Mr Ashley Best - Food and Beverage Management Trainee  at The Ritz, London
  • Miss Alexandra-Iulia  Caciuc - Head Waitress at 45 Jermyn Street at Fortnum and Mason
  • Mr Manuel  Marchetti - Assistant Maitre d'Hotel at The Waterside Inn
  • Mr Tom Noller - Assistant Restaurant Manager at Merchants Tavern
  • Mr Luis Oliveira Santos - Restaurant Supervisor at Rosewood London
  • Miss Nina Thomsen - Junior Sommelier at L'Enclume
  • Miss Alexandra Spatar - Restaurant Supervisor at The Woodspeen Restaurant

  • http://www.thegoldservicescholarship.co.uk/#/

Just John

Everything you need to know about the hospitality industry in just two hours....


Learning hospitality can take a lifetime but after two hours with me your staff will feel pretty special. The reason: because for me the art of hospitality is the art of making guest relax and feel special. 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 where service was more important than the food.
In the Ledbury kitchen


In two hours you’ll learn about:

• The art of ears, eyes, hands and knees!
• The first and last impression
• The best times to speak to customers and how to read their body language
• How to create the power of a brilliant briefing
• 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 graced feel hands and knees!
• The first and last impression
• The best times to speak to customers and how to read their body language
• How to create the power of a brilliant briefing
• 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.
http://www.johnpdavey.co.uk/

Sky Garden

It has been a great experience working with and getting to know the team at Sky Garden155 metres up, the spectacular Sky Garden offers views across the capital and far beyond.

The Sky Garden at 20 Fenchurch Street is a unique public space that spans three storeys and offers 360 degree uninterrupted views across the City of London. Visitors can wander around the exquisitely landscaped gardens, observation decks and an open air terrace of what is London’s highest public garden.

Fenchurch Restaurant

Fenchurch rooftop restaurant is a food experience not to be missed - the menu is best described as British contemporary with a delicious selection of excellent dishes beautifully presented.
Within Fenchurch sits the Viñoly Room, a sophisticated private dining room suitable for up to 16 guests with unparalleled views of the City and beyond.


GM Artan and Restaurant Manager Jenny Santner will make sure you have a super time and  Alexandru Pastrav head of the wine team will share his amazing knowledge with you!


Darwin Brasserie

Overlooking the Thames on Level 36 is Darwin, a rooftop all-day brasserie inspired by the very best of British.

Seasonal, home-grown ingredients take centre stage in the kitchen while rum is the liquor of choice on the exhaustive cocktail list at the bar.
Laid-back but luxe, the space is inspired by nature and understated décor allows the food – and incredible view – to do the talking.


The exclusive Wine Makers' dinner series will continue in 2017, hosted by well-renowned winemakers from all over the world. 



A selection of specially chosen wines for you totaste, winemakers delve into the complexities involved in blending traditional & modern winemaking techniques
https://skygarden.london/



David Morgan-Hewitt – Managing Director, The Goring Hotel

David is Managing Director of The Goring, London’s oldest family owned five star luxury hotel.


David tell us where you’re from and what’s new with you? ……

Having grown up in Norfolk I went to Durham where I read Law and History.  My first love was always Restaurants and Hotels.  Having left Durham I worked in two or three Restaurants in London including Reeds in Old Brompton Rd and Burts in Soho before coming to The Goring 22 years ago as Restaurant Manager.  For the last eight years I have been the Managing Director and it has been the most exciting five years of my life.  Obviously we came to the attention of the whole world in April 2011 when Catherine Middleton stayed the night before her wedding to Prince William.


What motivates you every morning when you wake up?
I am one of those lucky people who absolutely loves the job I have.  I never expected to stay at The Goring so long but I love the place so much it is hard to imagine being somewhere else. 



The Goring Hotel London
There are only a handful of hotels around the world that I would ever consider leaving The Goring for.  When I get to the office I just want to work with the team here to continue to improve on what we can offer our clients.

 
What do you enjoy doing when you eventually get a day off?
I love going to the opera and the ballet.  Music has always been a great love and a great way to relax.  Many years ago I was a Cathedral Chorister at Norwich.  However, I also love going to my cottage in the country and just pottering around.


If you were stranded on a dessert island and could have one drink and one dish what would they be?

This is really difficult.  I have always adored Champagne and I love nothing better than a glass of Vintage Krug.  However, if I was only allowed one last drink it would have to be a glass of Chateau d’Yquem.  Quite simply it is the best glass of wine in the world in my opinion. 

The food is equally difficult, I absolutely adore Sevruga Caviar, however, an amazing Castle of Mey Sirloin Steak served with Heston’s triple cooked chips would be a winner.



If you could invite 3 people to dinner who would they be and where would you go?


My three guests would be The Queen, Michael Bublé and Matt Leblanc and we would go to The Ledbury – Bretts cooking is truly amazing.

I have been really lucky that most of my restaurant experiences have been absolutely wonderful.  Those that have not have usually been a laugh.  However, the worst one was when the gentleman on the table next to me died.  Which certainly put a downer on the whole event
 

Tell us what wine you enjoy?

Champagne is my favourite wine.  I love older vintages of Cristal, very young vintages of Dom Perignon and all vintages of Krug. 

A current favourite of mine is Bollinger Rosé Grande Annee.

What is your favourite world food destination?
Bray.  Hestons amazing conceptual food is so unique and the glorious traditional flavours are exquisite over at The Waterside Inn.

http://www.thegoring.com/
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Wishing you all a very happy Christmas and best wishes for 2017

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