In Episode Four the trainees are immersed in the world of the five star country house hotel at Bovey Castle, Devon, under the watchful eye of general manager Jeremy Rata (pictured below), the Academy of Food and Wine Service’s former chairman. The trainees have to provide service that causes many of them to question whether they can stomach service which feels like servility. Here they perform room service, private dining in chalets, bar and the dining room.
Jeremy Rata of Bovey Castle, Devon
Find out more…
- Video blog: The Goring’s David Morgan-Hewitt on what makes great service
- Read the interview: Restaurant critic Richard Harden on what makes the perfect five-star experience
- Read the blog: Jeremy Rata discusses the difference between service and servility
- Download a training sheet: Presenting, holding and handling the wine bottle
- Download a career fact sheet: Sommelier
- Find out more about AFWS training
- AFWS: Your questions answered
- AFWS training video: formal service
Will Michel Roux’s Service raise the profile of front-of-house? Tell us your views in the comment box below…
