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 […]
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Interview: Ronan Sayburn discusses the importance of terroir
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Also tagged front of house service, Michel roux's service, ronan sayburn
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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
Also tagged 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 […]
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Also tagged front of house, michel roux, Michel roux's service, tv programme, waiter
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Video blog: Bovey Castle’s Jeremy Rata
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Also tagged academy of food and wine, 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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Video blog: Xavier Rousset on being the best there is
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Also tagged front of house, front of house training, Michael Caggianese, restaurant manager, video blog
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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, […]
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Also tagged front of house, Michael Caggianese, michel roux, Michel roux's service, Simon Gurley, sommelier, training, waiter, Xavier Rousset
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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 […]
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Also tagged being a restaurant manager, front of house training, Michele Caggienese, restaurant manager
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Video blog: David Morgan-Hewitt on what makes great service
Video blog: The Goring’s David Morgan-Hewitt on what makes great service
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Also tagged david morgan hewitt, front of house, Michel roux's service, service
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Guest blog: Bovey Castle’s Jeremy Rata on why service should not mean servility
Former chairman of the Academy of Food and Wine Service Jeremy Rata laments the low reputation of front-of-house service in British culture MANAGING DIRECTOR of the luxury Bovey Castle hotel Jeremy Rata does not come across as somebody who could ever be described as servile. And yet the former head of the Academy of Food […]
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Michel Roux’s Service: Episode Four
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 […]
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Also tagged david morgan hewitt, front of house, jeremy rata, michel roux, Michel roux's service, restaurants, richard harden, training, training sheet, waiter
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