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 […]
Tag Archives: Michel roux’s service
Michel Roux’s Service: Episode Six
Posted in As Seen On TV
Also tagged academy of food and wine service, front of house, michel roux, Michel roux's service, tv programme, waiter
Leave a comment
Video blog: Bovey Castle’s Jeremy Rata
Posted in Academy Blog
Also 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
Comments closed
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, […]
Video blog: David Morgan-Hewitt on what makes great service
Video blog: The Goring’s David Morgan-Hewitt on what makes great service
Posted in Academy Blog, As Seen On TV
Also tagged academy of food and wine service, david morgan hewitt, front of house, Michel roux's service, service
Leave a comment
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 […]
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 […]
Interview blog: Restaurant critic Richard Harden on his view of what makes good service
Restaurant reviewer Richard Harden of Harden’s Guides tells the Academy of Food and Wine Service that the standard of a restaurant’s front-of-house service is as important as the quality of its food. Q: Richard, you have been reviewing restaurants since the early 1990s – how has front-of-house service evolved in that time? Richard Harden: I […]
Posted in Academy Blog
Also tagged blog, front of house, Michel roux's service, richard harden, what makes good service
Comments closed
Interview: UK Restaurant Manager of the Year David Hennigan on making guests feel special
David Hennigan, the 2010 UK restaurant manager of the year, sums up excellent hospitality as ‘creating memories’ for diners. When a honeymooning Australian couple visited David Hennigan’s The Crown at Whitebrook as part of their tour of the best restaurants in the UK, they were treated to such outstanding front-of-house service that they told Hennigan: […]
Posted in Academy Blog, As Seen On TV
Also tagged academy of food and wine service, david hennigan, front of house, michel roux, Michel roux's service, training, uk restaurant manager of the year
Comments closed
Video blog: Peter Avis, 2009 Restaurant Manager of the Year on making a customer feel special
Video blog: Peter Avis on making your customers feel special
Posted in Academy Blog, As Seen On TV
Also tagged babylon, career in front of house, front of house, front of house training, Michel roux's service, peter avis, service
Leave a comment
Michel Roux’s Service: Episode Three
In Episode Three the focus for the seven remaining trainees turns to special occasions and learning how to make the customer feel special. The trainees get to make one couple’s day very special, performing service on their wedding day with Heathcotes outside catering division. How will they cope under the pressure? Have they learnt enough […]
