Tuesday, 11 April 2017

April 2017


The Gold Service Scholarship - A New Scholar is announced for 2017

The Trustees of the Gold Service Scholarship, with Patronage from Her Majesty the Queen, are delighted to announce that Stephanie Beresforde has won the 2017 Scholarship, announced at a gala reception at Coleridge’s Hotel, London.


Stephanie the happy winner


Stephanie has returned return to London from working with Rick Stein in Cornwall  to lead the training of the front-of-house staff for Rick's new restaurant on the former site of The Depot, in Barnes, southwest London.
Stephanie, aged 25, impressed the judges with her self-assurance, astute knowledge and professional poise

Claude Bosi at Bibendum
Very happy to re-open Bibendum with Claude Bosi and his super team, 30 years after being the opening Restaurant Manager in 1987.


Set in the original Michelin HQ building, has nurtured many chefs including Simon Hopkinson, Jeremy Lee and Phil Howard and now it’s the turn of French chef, Claude Bosi to put his stamp on it at the end of this month.


Casse Croute
A shot of warm, villagey France in Bermondsey with a sensibly priced menu of boldly chosen, smartly executed French classics.
Best of all, the menu of boldly chosen, smartly executed French classics really deliver.



Owners Herve Durochat and Alexandre Bonnefoy took inspiration from legendary Paris restaurant Chez Paul. Visiting the former feels very much like stepping into a rural French kitchen and Casse-Croûte does a very admirable job of recreating this atmosphere.



The Good Old Days

My commis days at the Lausanne Palace


Westbury choose Cleaner Products


Cleaner products are delighted to have been awarded the supply contract for the iconic Westbury Hotel in London’s Mayfair.
The first Westbury was opened in 1927 in New York City by the polo playing Phipps family. Later in 1955 The Westbury London was opened, becoming the first 5 star American hotel in London and one of the finest hotels in Mayfair.
Give me a call or contact directly to find out more!



Dennys
Established in 1840, Dennys Brands has grown over the last 175 years. From a single shop in London’s Soho making and selling garments for the local restaurant and hotel trade, Dennys now supply the hospitality industry worldwide, with 15% of their business being exported to Europe and the Middle East and Australia.
If I can introduce you to my good friend Thierry just let me know!







Tuesday, 13 December 2016

December 2016

The Gold Service Scholarship

After a super semi – final at  the Rosewood London the difficult choice has been made to find the 8 finalists  for 2017




  • Miss Stephanie Beresforde - Assistant Restaurant Manager at The Seafood Restaurant
  • Mr Ashley Best - Food and Beverage Management Trainee  at The Ritz, London
  • Miss Alexandra-Iulia  Caciuc - Head Waitress at 45 Jermyn Street at Fortnum and Mason
  • Mr Manuel  Marchetti - Assistant Maitre d'Hotel at The Waterside Inn
  • Mr Tom Noller - Assistant Restaurant Manager at Merchants Tavern
  • Mr Luis Oliveira Santos - Restaurant Supervisor at Rosewood London
  • Miss Nina Thomsen - Junior Sommelier at L'Enclume
  • Miss Alexandra Spatar - Restaurant Supervisor at The Woodspeen Restaurant

  • http://www.thegoldservicescholarship.co.uk/#/

Just John

Everything you need to know about the hospitality industry in just two hours....


Learning hospitality can take a lifetime but after two hours with me your staff will feel pretty special. The reason: because for me the art of hospitality is the art of making guest relax and feel special. I have served princes, stars, the great, the good and the ordinary and given all of them the same polished service that I learnt in the grand old palace hotels of yesteryear where service was more important than the food.
In the Ledbury kitchen


In two hours you’ll learn about:

• The art of ears, eyes, hands and knees!
• The first and last impression
• The best times to speak to customers and how to read their body language
• How to create the power of a brilliant briefing
• Create an atmosphere where staff turnover is lower
• Why product knowledge is the key to helping guests with their choices
• Using up selling as part of a healthy guest/ server relationship
• Diffusing difficult situations with ease and graced feel hands and knees!
• The first and last impression
• The best times to speak to customers and how to read their body language
• How to create the power of a brilliant briefing
• Create an atmosphere where staff turnover is lower
• Why product knowledge is the key to helping guests with their choices
• Using up selling as part of a healthy guest/ server relationship
• Diffusing difficult situations with ease and grace.
http://www.johnpdavey.co.uk/

Sky Garden

It has been a great experience working with and getting to know the team at Sky Garden155 metres up, the spectacular Sky Garden offers views across the capital and far beyond.

The Sky Garden at 20 Fenchurch Street is a unique public space that spans three storeys and offers 360 degree uninterrupted views across the City of London. Visitors can wander around the exquisitely landscaped gardens, observation decks and an open air terrace of what is London’s highest public garden.

Fenchurch Restaurant

Fenchurch rooftop restaurant is a food experience not to be missed - the menu is best described as British contemporary with a delicious selection of excellent dishes beautifully presented.
Within Fenchurch sits the Viñoly Room, a sophisticated private dining room suitable for up to 16 guests with unparalleled views of the City and beyond.


GM Artan and Restaurant Manager Jenny Santner will make sure you have a super time and  Alexandru Pastrav head of the wine team will share his amazing knowledge with you!


Darwin Brasserie

Overlooking the Thames on Level 36 is Darwin, a rooftop all-day brasserie inspired by the very best of British.

Seasonal, home-grown ingredients take centre stage in the kitchen while rum is the liquor of choice on the exhaustive cocktail list at the bar.
Laid-back but luxe, the space is inspired by nature and understated décor allows the food – and incredible view – to do the talking.


The exclusive Wine Makers' dinner series will continue in 2017, hosted by well-renowned winemakers from all over the world. 



A selection of specially chosen wines for you totaste, winemakers delve into the complexities involved in blending traditional & modern winemaking techniques
https://skygarden.london/



David Morgan-Hewitt – Managing Director, The Goring Hotel

David is Managing Director of The Goring, London’s oldest family owned five star luxury hotel.


David tell us where you’re from and what’s new with you? ……

Having grown up in Norfolk I went to Durham where I read Law and History.  My first love was always Restaurants and Hotels.  Having left Durham I worked in two or three Restaurants in London including Reeds in Old Brompton Rd and Burts in Soho before coming to The Goring 22 years ago as Restaurant Manager.  For the last eight years I have been the Managing Director and it has been the most exciting five years of my life.  Obviously we came to the attention of the whole world in April 2011 when Catherine Middleton stayed the night before her wedding to Prince William.


What motivates you every morning when you wake up?
I am one of those lucky people who absolutely loves the job I have.  I never expected to stay at The Goring so long but I love the place so much it is hard to imagine being somewhere else. 



The Goring Hotel London
There are only a handful of hotels around the world that I would ever consider leaving The Goring for.  When I get to the office I just want to work with the team here to continue to improve on what we can offer our clients.

 
What do you enjoy doing when you eventually get a day off?
I love going to the opera and the ballet.  Music has always been a great love and a great way to relax.  Many years ago I was a Cathedral Chorister at Norwich.  However, I also love going to my cottage in the country and just pottering around.


If you were stranded on a dessert island and could have one drink and one dish what would they be?

This is really difficult.  I have always adored Champagne and I love nothing better than a glass of Vintage Krug.  However, if I was only allowed one last drink it would have to be a glass of Chateau d’Yquem.  Quite simply it is the best glass of wine in the world in my opinion. 

The food is equally difficult, I absolutely adore Sevruga Caviar, however, an amazing Castle of Mey Sirloin Steak served with Heston’s triple cooked chips would be a winner.



If you could invite 3 people to dinner who would they be and where would you go?


My three guests would be The Queen, Michael Bublé and Matt Leblanc and we would go to The Ledbury – Bretts cooking is truly amazing.

I have been really lucky that most of my restaurant experiences have been absolutely wonderful.  Those that have not have usually been a laugh.  However, the worst one was when the gentleman on the table next to me died.  Which certainly put a downer on the whole event
 

Tell us what wine you enjoy?

Champagne is my favourite wine.  I love older vintages of Cristal, very young vintages of Dom Perignon and all vintages of Krug. 

A current favourite of mine is Bollinger Rosé Grande Annee.

What is your favourite world food destination?
Bray.  Hestons amazing conceptual food is so unique and the glorious traditional flavours are exquisite over at The Waterside Inn.

http://www.thegoring.com/
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Wishing you all a very happy Christmas and best wishes for 2017

Monday, 19 September 2016

September 2016


Private Members Club set in beautiful surroundings of Surrey.


If you are looking for recognition for your skills and the chance to explore your full potential, you will find it here!

• Restaurant & Bar Manager- fine dining: £35,000 
• Head Cocktail Bartender £25,000
• Bar Manager- gastro bar  £27000
• Bar Supervisor- gastro bar  £21,000
• Reception Manager £25,000-£290000
• Banqueting Head Waiter £22-£24000



This is no ordinary private Members Club
Accommodation available
Great career progression
Contact John john@fhg.london 07970034581




The Gold Service Scholarship - Patron Her Majesty the Queen

Have you got what it takes to be the best service professional?


Are you a front of house professional working in the UK hospitality industry? Are you aged between 22 and 28 years old? Do you want the opportunity to develop your career with a year’s worth of mentoring, education and travel with some of the greatest names in the business?

2016 winnerJennifer Santner of Sky Garden receives diploma from Her Majesty the Queen


Launched in 2012, The Gold Service Scholarship is open to any young service professional employed in front of house, food and beverage service in the UK who has completed their training or apprenticeship in food and beverage service.

Time to show their skills


The prize
A year-long tailor-made scholarship package including mentoring, learning, travel and placement opportunities from a group of the most senior service professionals in the world. Past winners have worked on placements at Buckingham Palace, Le Gavroche, the Waterside Inn and the Mandarin Oriental Hotel properties.

Enter now.... click link below for more information and entry form

http://www.thegoldservicescholarship.co.uk/

Exciting New Opening in the Kingdom of Bahrain



The Forge Hospitality Group

Our client wants to create an exclusive, fine dining restaurant to bring a Michelin star to Bahrain. To provide an exceptional dining extravaganza to the valued clients from the kitchen, bar and restaurant staff.

The menu will be international but based on the theory of the celebration meals most akin to the Japanese concept of Kaiseki Ryori – multi course haute cuisine.
We are currently looking for;


Maitre D’
Sommelier
Head Barman
Second Barman
Captain – restaurant
Captain – restaurant
Captain – lounge
*Accommodation allowance


The restaurant will initially be open in the evenings only 6 days a week and will be closed during the holy month of Ramadan.
http://fhg.london/


Just John – Service Motivation


Learning hospitality can take a lifetime but after two hours with John Davey you’ll feel pretty special.
With David Bowie
The reason: because for John the art of hospitality is the art of making strangers relax and feel special.
With President Nixon

John has done it all – he’s served princes, stars, the great, the good and the ordinary and he’s given all of them the same polished service that he learnt in the grand old palace hotels of yesteryear where service was more important than the food.
With Bjorn Borg
What John has done for his two hour talk is distil what he has learned from the great Maitre D’s of the past and combined it with his modern style of freer, fresher service.



Union Street Café - Southwark


Say ciao to Union Street Café, an urban ristorante by the Gordon Ramsay Group that’s inspired by the casual glamour and laid-back luxe of Italy.
Northern Italy, to be precise, with born-and-bred Italian Head Chef  and my good friend Davide Degiovanni crafting a menu that’s influenced by authentic family recipes and the myriad of Michelin-starred restaurants he’s worked for. For Union Street Café, that means seasonal, daily-changing dishes packed with as much flavour as they are flair.

Union Street Café has become the gourmet go-to for both locals and Londoners further afield – whether it’s for a single dish, simple drink or full-scale dinner.
https://www.gordonramsayrestaurants.com/union-street-cafe/

 Amico Bio - Clerkenwell

Amico Bio opened in 2010, the brainchild of my good friend Pasquale Amico.

 London's original vegetarian-organic-Italian restaurant, boasting an intimate, rustic dining area that doesn't compromise on character and atmosphere, Amico Bio stands as one of the city's more vivid, singular and innovative eateries.
Amico Bio's always-evolving menu is sourced from ingredients fresh from Pasquale's family farm in Capua, Italy, and offers a deliciously varied range of vegetarian, gluten-free and vegan dishes, created from seasonal products with an authentic and traditional Italian spirit.
http://www.amicobio.co.uk/


Cleaner Products

At Cleaner Products we manufacture and supply our own range of quality chemicals. Our growing list of clients in the hospitality sector love the quality, service and value – because there's no middleman.



But there's more. We support our clients and add value by:
• training your staff      • sharing best practice      • raising effectiveness
• reducing consumption      • improving sustainability.

Please call me if you would like an introduction to a great company.
http://www.cleanerproducts.co.uk/





Saturday, 25 June 2016

June 2016

SALT Hospitality Recruitment Rebrand at the Café Royal London


Salt Hospitality Recruitment was founded in 2013 by Marcin Maryniak and Mark McCann with John Davey coming on board later that same year.

The company grew steadily within the first few years gaining a strong reputation for delivering an effective recruitment service.
In that time Salt were also asked to assist with training front-of-house staff and occasionally to provide staff and catering for events. This increase in service offering lead us to evolve our company strategy and in June of 2016 we rebranded our company as Forge Hospitality Group to reflect our new direction

http://fhg.london/

We had a super evening at the Café Royal in Regent Street, a big thank you to Lucy, Armand, Tawa, Thomas, Nigel and the team, also a big thank you to our sponsors for the evening;


New Generation McKinley

Thank you to Andy Muscat for providing some superb winesNew Generation Wines and McKinley Vintners  signed an agreement to combine their businesses as from 1 January 2016, it has been announced.


The Spanish Ham Master
Spanish Ham Master was founded by my friend Jose Sol in 2010.

The best way to appreciate and enjoy the quality of a great Jamon, is when it is carved by a maestro carver. Spanish Ham Master, offers a carving service in the UK, with all the profesionalism, joining art and tradition.

His knives have travelled around the world, from the USA to Asia, by running Master Classes, with his passion about Jamon and Spanish gastronomy throughout his products.


SXOLLIE Cider
With time and attention we craft our single varietal SXOLLIE ciders.
WHAT IS SXOLLIE?
From the English word “scallywag”
 From the Afrikaans word “skorrie-morrie”
 From the Dutch word “schoelje” meaning “rascal”
 From the Yiddish word “schoul” meaning “jackal”

Apples sourced from the cool orchards of Elgin in the Cape Town region are pressed, with the fresh juice then fermented in stainless steel tanks. Champagne yeasts are used to ensure an elegant flavour profile, before careful bottling and carbonation that delivers a delicate sparkle to the final product. The result? A light, easy-drinking cider that captures the essence of the fruit.
http://www.sxolliecider.com/

Oliver Maki – Dean Street Soho
You still have not been?

Combining Japanese tradition with global flavours and exciting textures, Oliver Maki, situated right in the heart of Soho, is a leader in contemporary Japanese cuisine with five award-winning restaurants already established internationally.

Inspired by Japanese food and tradition, co-founder Oliver Zeitoun wanted create a cuisine that transcends the boundaries of culture and country.ingredients and techniques: pushing the boundaries with dishes that surprise and delight.
Feel at home with GM Christophe and his super front of house team, discover a multitude of flavours in one bite
http://www.olivermaki.co.uk/

Cleaner Products - Our philosophy is simple

If we can reduce your spending and improve the sustainability of your business we can achieve our aim and be your supply partner for years to come.

First, as we are a manufacturer, you can buy from the source without paying the margins of middlemen. So you should be saving on the cost of your chemicals.

Second, we look closely at your operation and find ways to improve dispensing options to optimise usage. We also plan new cleaning methods and identify any other ways you can avoid wastage and minimise consumption.

Third, staff training and best practices in cleaning can play a big part in reducing your costs. We will share our experience and insights to help you.

Fourth, we design a system of supply to fit the requirements of your business exactly. It’s tailored, not a take-it-or-leave service.

Finally, you get to deal with the directors of our family-run business. We have a vested interested in making our supplier partnership work for you.

Zuma, Roka, Pied 'A' Terre, The Ledury, Wild Honey & Arbutus The Square and just recently the RAC Club are amongst our happy clients.
http://www.cleanerproducts.co.uk/

Blenheim Palace
I am delighted to be working with the Food & Beverage teams of Blenheim Palace run by Searcys.

Searcys is an iconic collection of restaurants, bars and venues. A portfolio of unique blends of history, architecture & genuine culinary pedigree Searcys is committed to delivering a luxurious experience through its inspiring settings, exceptionally high standard of product and engaging service.


Blenheim Palace is a monumental country house situated in Woodstock, Oxfordshire, England. It is the principal residence of the dukes of Marlborough, and the only non-royal non-episcopal country house in England to hold the title of palace. The palace, one of England's largest houses, was built between 1705 and circa 1722


http://www.blenheimpalace.com/

The Dark Horse in Bath

The Dark Horse in Kingsmead Square bath has made the top four in a competition to find the best new cocktail bars in the world

The Dark Horse has been built from the ground up by friend Admiral Louis Lewis-Smith,  his family, and friends. Their goal has been to create a space that is welcoming and relaxed, with the highest level of both drinks and service you will find in any bar anywhere in the world.

The menu is compiled of local products and ingredients wherever possible. They use many English wines, liqueurs and spirits, and all of our beers are from the South-West. All fruit and herbs are from as close to Bath as possible, and many are actually foraged from the lush and bountiful hills that surround this fine city.







Monday, 14 March 2016

Spring 2016


The Gold Service Scholarship - Her Majesty the Queen
I am very proud to be a Founder Trustee of the Gold Service Scholarship. Patron Her Majesty the Queen.
The Gold Service Scholarship is an annual competition aimed at front of house young talents within hospitality.
Her Majesty the Queen presents Jenny Santner of the Fenchurch Restaurant at Sky Garden with her diploma
What an honour to meet the Queen
The Queen showed she still has a spring in her step as she arrived at Claridge's. The monarch, 89, attended the Gold Service Scholarship service where the winner of a national competition to find the nation's best waiter or waitress was set to receive their honour.
2016 Finalists with the Trustees of the Scholarship

To read more about the Gold Service Scholarship and see more pictures please click on the link



Just John

Learning hospitality can take a lifetime but after two hours with John Davey you’ll feel pretty special. The reason: because for John the art of hospitality is the art of making clients and their guests relax and feel special.

John has done it all – he’s served princes, stars, the great, the good and the ordinary and he’s given all of them the same polished service that he learnt in the grand old palace hotels of yesteryear where service was more important than the food.
What John has done for his two hour talk is distil what he has learned from the great Maitre D’s of the past and combined it with his modern style of freer, fresher service.
In short you’ll learn everything you need to know to make you or your team stand out as shining examples of perfect modern service
.

Oliver Maki - Super exciting Japanese - Soho

Combining Japanese tradition with global flavours and exciting textures, Oliver Maki, situated right in the heart of Soho, is a leader in innovative and family-run Japanese cuisine with five award-winning restaurants already established internationally.

Inspired by Japanese food and tradition, Lebanese-Canadian co-founder Oliver Zeitoun and his family wanted to create a cuisine that transcends the boundaries of culture and country.

You must go and feel at home with the Maki family, and take part in their journey to discover, play with, and enjoy a multitude of flavours in one bite and enter an exciting new culinary experience.


SALT Hospitality Recruitment
We pride ourselves on our first-hand experience and network within the industry, thus enabling us to reach a vast array of leading industry professionals and top quality clients very quickly.
The SALT team,John Davey (Assoc)Marcin Maryniak (MD)Mark McCann (Dir)

To view a selection of our latest positions please click below.
http://www.caterer.com/jobs-at/salt-hospitality/jobs

My Café Bahrain
Very happy to be working with a great team at My Cafe Bahrain
My Cafe is a boutique restaurant created by and for “The Bon Vivant” – the type of person who loves life, relishes food, enjoys being with others and thrives on art and culture.
Fantastic team, wonderful food & wine

It was made for people who simply love food, to them (and us) food is happiness.
All My Café all dishes are prepared by hand and from scratch using the freshest and finest ingredients, they do not use shortcuts and do not accept mediocre ingredients.
http://mycafebh.com/

Nautical Academy Training - Sovren House - Barcelona
Still enjoying training and working with the crews of the super yachts in Barcelona


https://www.facebook.com/sovrenworldwide/

Chefs Adopt a School
Adopt a School, incorporating Chefs Adopt a School and Hospitality in Schools, is a national charity which aims to tackle specific health inequalities, such as obesity, and also the lack of knowledge about food and healthy eating. We deliver food education in schools all over the country and many of the schools we work with are in deprived areas where there is a high percentage of free school meals.