November 2013.....

Hospitality Recruitment

I am happy to inform you that I am now an associate of Salt Hospitality Recruitment.

Opened 6 months ago by my old friends Marcin Maryniak & Mark McCann.

Throughout his career Marci has worked in 5 star hotels, Michelin starred restaurants, including the Greenhouse, where we met, contract catering and private events in London and abroad.

In 2009 Marcin changed career path and entered the world of recruitment.

Marcin's background within the industry has proved invaluable in being able to identify clients’ needs and match candidates appropriately.  He then went on to co-found SALT Hospitality in 2013. 

With Marcin & Mark

Mark McCann has worked in the catering and hospitality industry for over 30 years. His extensive work experience ranges from hotels, Michelin starred restaurants and contract catering for some of the finest and largest most reputable companies. After many years of working with recruitment companies in his role as a chef, he found there were parts of the recruitment process that needed further development and co-founded SALT Hospitality in 2013.

We aim to be the 'essential ingredient' in your recruitment strategy.

The Gold Service Scholarship

The skills needed to become a true front of house professional can often be found in an understanding of the details like understanding food, wine, food and wine pairing, style, the table and so on. In many cases suppliers and manufacturers are the best people to learn from as they are the masters of their own products. From the starting point of education we are looking for partners to help us to teach those lessons by being part of the scholarship. We would like to work with you to find interesting and enlightening opportunities for our winners to experience and learn from which are just as meaningful as working with the mentors.

Rebecca, last years winner

You could be a vineyard, a distillery, an airline or cruise ship company or something completely different but still connected to hospitality. Whatever it is, you have a product that exemplifies perfection and care. If this is you, we’d love to hear from you!
Please contact Barbara Barnes
TE: 01276 417885 E:  BB@HALM.CO.UK

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

N.A.C – Drinks Party

A wonderful evening at N.A.C on that nasty stormy Monday.

Three young Frenchmen school friends in their mid-twenties, David Bellaiche, Gabriel Cohen-Elia and Jeremy Coste, the head chef. 

Twenty-seven-year-old Coste is an alumnus of the Institut Paul Bocuse in Lyon opend N.A.C just over a month ago: the split-level space has a basement cocktail lounge, 50-seat dining room and mezzanine for groups of up to 16. N.A.C (North Audley Cantine)

Light tapas-size dishes are largely French but take inspiration from other cultures too, including the Americas – Cohen-Elia was born in Brazil and spent time in the US. Coste says: “We wanted the food to reflect our different backgrounds while grounding it in our common childhood

We tasted some wonderful English produce; wonderful canapés and finger food from Jeremy and his team; and wonderful service & cocktails from Marie and her front of house team.

http://www.naclondon.co.uk/

Digby Fine English

England, ‘this precious stone set in the silver sea’ has made the English who we are. Every aspect of our lives – our history, our temperament, our eccentricity, our irrepressible humour, our fearless creativity have all been shaped by our island nature, the unpredictability of our temperate climate, our richly varied geology.

And from that ancient terrain comes ‘DIGBY FINE ENGLISH SPARKLING WINE’ – a superlative, elegant, spirited expression of Englishness – with all its follies and foibles, modesty and refinement, its courage and its curiosity…

Trevor Clough – Co-Founder & CEO Trevor left his job in consulting and is now intent on bringing happiness to Digby customers, one glass at a time, Trevor’s dream of creating a truly global brand of English fizz is coming true.

Digby Fine English focus is on Pinot Noir, Pinot Meunier and Chardonnay, varieties proven to produce the most finesse. Time, care and patience goes into our rendition of the Traditional Method, which gently reveals the potential in each lot of pressed juice. We then pour ourselves into blending, where we create the liquid pleasures that are unmistakably Digby

http://www.digby-fine-english.com/

Anspach & Hobday

Jack & Pauls’s business is to make good beer better. They are currently building their first brewery and about to flood the world with beautiful beer!Anspach & Hobday, are a pair of beer-loving home brewers with an ambition to create a cathedral to beer and brewing! 
Their plan is to build the mother of all Craft Beer breweries and venues right in the centre of London. 

"We want to put London back in its rightful place at the centre of the brewing world, and above all share our beer with you!"
Sounds good!
http://www.kickstarter.com/projects/1376155414/anspach-and-hobdays-pilot-brewery

Cleaner Products
Cleaner Products Limited are a manufacture and supplier of quality cleaning & hygiene products, call us today for further information on 01689-861984

Cleaner Products is a family run chemical manufacturing and distribution business, operating throughout the UK the directors have a vast experience of the cleaning & hygiene industry dating back over 3 decades. This experience coupled with modern techniques and the latest environmentally friendly formulations gives our clients reductions in operational costs and peace of mind.
They achieved the environmental standard ISO 14001 on the first day of accreditation and were the first chemical company to do this in the UK. 

Other services, including COSHH training, are equally engaging and will provide you with a genuine sense of quality and value for money. 

It would be well worth taking a few moments to meet with Nathan Reilly (MD Cleaner Products) you have nothing to lose …. but lots to gain. 

https://www.facebook.com/CleanerProducts

Boisdale

Belgravia

Lively London restaurants serving traditional Scottish cuisine, whisky, cigars, steak, caviar & oysters. All served with the best live music in London.

Canary Wharf bosts one of the most extensive & magnificent  beef traditionally and naturally reares on mineral rich Aberdeenshire pastures. 

Boisdale'e Scottish beef is arguably the very best beef in the world and is, depending on the cut, aged for up to 40 days on the bone.

All Boisdale steaks are accompanied by devilishly indulgent sauces including classic béarnaise, green peppercorn sauce and for lovers whisky bars in the world, discover our 12 meter long glowing wall of over 1000 golden malt whiskies.

The wall of Whisky in Canary Wharf

Boisdale's serve the finest of dry aged Scottish of all things luxurious, a slice of seared foie gras and fresh black truffles.

Boisdale Canary Wharf will be the venue for John & Ewan's first wine club of 2014 on Friday January 31st; we can guarantee a great night of amazing food & wine, live music & fun

http://www.boisdale.co.uk/

The Lanesborough Hotel

The Lanesborough, London, where I spent 5 wonderful 

years has announced a proposed closure at the end of this year for its first major renovation programme since opening 22 years ago.

The landmark 93-room hotel, which is managed by St Regis, the luxury brand from Starwood Hotel & Resorts, will close its doors at the end of December for what managing director Geoffrey Gelardi expects to be a nine-month project.

The Russell Arms 

Butlers Cross,Bucks HP17 0TS. Tel: 01296 624411

You have to drive out to Butlers Cross and see my old colleaugue and good friend James; we had such a delicious lunch.

Faced with losing their local when it closed earlier this year, a group of Ellesborough and Butler’s Cross residents formed ‘Friends of The Russell’ and bought the pub with the aim of maintaining a vital hub for their community. Following a stylish refurb the pub is open again and rather lovely...

Scallops parsley purée

Call it passion... spirit... gumption... love... they’ve got it by the bucketful in Butler’s Cross. Determined to save their local, The Russell Arms, Friends of The Russell raised around half a million pounds to buy and refurbish the ancient pub and have brought in an experienced management team to provide a social hub with top quality food and drink, and a sideline in basic supplies, such as bread, milk and eggs and little treats!

Wild mushroom cep purée brioche crisp goats curd

The team from Wendover’s No2 Pound Street Wine & Food emporium are overseeing the running of the venture and have engaged Head Chef Matthew Hiscoe and Front of House Manager Andrew Schofield to lead from the frontThe Russell Arms, thought to date back to 1763, although parts of the building 

A coaching house turned servant's quarters for those who served at Chequers, England's Prime-Ministerial country retreat, we are delighted to welcome all who step inside our stunning country pub and share in the vision of bringing home values of old..

belly pork apple and vanilla sauce air pork Madeira jus

Not far away, the team behind Wendover's famous cheese and wine shop 'No2 Pound St heard about the plight of this delightful country pub deciding there and then to restore Russell Arms to her former glory.
http://www.russellarms.co.uk/