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.

http://thegoldservicescholarship.co.uk/gold-service-scholarship-announces-2019-scholar/


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 (http://bleedingheart.co.uk/) 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, MaĆ®tre 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.

http://thegoldservicescholarship.co.uk/


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!
https://www.cleanerproducts.co.uk/

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.

https://www.pensons.co.uk/

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.” 


https://www.joelblackknives.com/

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!


Regards



Mobile:           07970034581
Email:             john@johnpdavey.co.uk

The good old days at the Lausanne Palace

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