Monthly Archives: January 2011
Video blog: UK Sommelier of the Year 2009 Laura Rhys, sommelier at Hotel TerraVina, on what inspires her
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Video blog: Pommery’s Colin Cameron on the world of Champagne
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Tagged academy of food and wine service, champagne, colin cameron, pommery, video blog
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Interview: Ronan Sayburn discusses the importance of terroir
Hotel du Vin Group’s director of wine and spirits Ronan Sayburn drops in to the Academy of Food and Wine Service to discuss the importance of ‘terroir’ – the effect of geography, geology, climate and other factors on the quality of a wine. Q. Ronan, why is terroir important to the character of a wine […]
Interview: How Gerard Basset was inspired from drinking water and wine as a young man to be world’s No1 sommelier
When the BBC had to train eight young front-of-house staff to serve wine in top restaurants like Le Gavroche for its new series Michel Roux’s Service, it knew who to ask for help: world No1 sommelier Gerard Basset Some of the young hopefuls vying to win a scholarship from the Academy of Food and Wine […]
Posted in Academy Blog, As Seen On TV
Tagged academy of food and wine service, front of house, gerard basset, Michel roux's service, sommelier, training, worlds best sommelier
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Michel Roux’s Service: Episode Six
In Episode Six the trainees confront the holy grail – Paris and a two starred Michelin restaurant Lassere where tradition and formality can be overwhelming. Before arriving in Paris, top UK sommelier Ronan Sayburn takes the trainees to Pommery champagne to understand terroir, matching food and wines and to acquaint them with the French culture […]
Video blog: Bovey Castle’s Jeremy Rata
Posted in Academy Blog
Tagged academy of food and wine, academy of food and wine service, bbc tv programme on service, bbc2, bovey castle, front of house, front of house training, jeremy rata, Michel roux's service, training
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Michel Roux’s Service: Episode Five
Episode five sees the trainees return to London to step into the world of fine dining. But first they must learn the theatre of service – carving, serving, even cooking at the table. The recruits train at The Ritz with Simon Girling cooking crepe suzettes and Simpsons on the Strand with Gerry Rae, carving beef, […]
Read the blog: Michael Caggienese on the role of the restaurant manager
The great restaurant managers in the history of the hospitality industry have primarily been great hosts – individuals capable of understanding their guests’ needs, moods and feelings. The host must try to satisfy his guests’ requests at any cost. The hospitality industry is predominantly a people industry, and the most important qualities needed in a […]
Video blog: David Morgan-Hewitt on what makes great service
Video blog: The Goring’s David Morgan-Hewitt on what makes great service
