http://www.excellencefound.co.uk/blogs/rss.aspx? 27/05/2012 21:15:40 National Skills Academy website@excellencefound.co.uk

Does your company measure the success of your Facebook page by the total number of and ldquo;likes and rdquo;? When it comes to Facebook, marketers often think that hitting tens of thousands of likes is the only metric for measuring the success of a Facebook page, but how much interaction have you actually made with that viewer simply clicking Like? The and ldquo;like and rdquo; button is definitely comparable to traditional mass media metrics. Magazines and papers sell advertising rates based on...

142 2011-07-06 00:00

This is a brief update of what and rsquo;s happening at present and the rest of this year, recently training alongside Iain Donald the Commercial Director at Individual Restaurant Company looking at how they run the business. The most amazing experience I have ever had. Next.. I and rsquo;m starting training at the Barbecoa Butchery by Jamie Oliver for the next month then off to Dubai in June to work at Gary Rhodes at Grosvenor House, Emirates Academy and the 7 star Burj al Arab Hotel by Jumeirah....

141 2011-06-13 10:29

Online to the bottom line It would seem that only some of the industry have grabbed the MAC by the horns and strapped together a valuable social media strategy that builds brand identity, raving fans and of course a huge following. However, some have merely let the and lsquo;bird and rsquo; fly pass without essentially dipping ones toe and rsquo;s in. The amount of twitter accounts I come across that have been set up and left vacant with little or no tweets at all is abundant, so...

140 2011-04-27 00:00

Professor Peter Jones MBE chronicles his personal story of a major innovation in the hotel industry Part One “'At the Edge', 'From the Edge', 'On the Edge', 'To the Edge and back', may all well be titles from my forthcoming book! Or could well be the titles for this blog. They would all be relevant and timely as we are just about to commence building work to the refurbishment of Wivenhoe House, recreating it as a four star country house hotel which will be the home of the Edge Hotel...

139 2011-03-18 12:52

A great start to 2011. Stood on the Beach at Sandy Lane Barbados with a few recognisable names, Andrew Lloyd-­- Webber for example. Couldn't have got off to a better start. I spent 3 weeks catering for Private Clients on Sandy Lane Estate. One of the most valuable experiences I have ever had. Food went down a storm, simple British Classics of course with a twist, I returned back to the UK mid January and 'hit the ground running' spent a lot of time working alongside Iain Donald of IRC...

138 2011-03-11 09:43

Hi guys, I'm back home in the UK now after a fantastic couple of months out in the States. Last week I was at the annual TED conference in LA to update the TED community on the Food Revolution campaign. We've just launched the brand new site that includes helpful downloadable tools and resources to help all you American revolutionaries start your own campaigns. If you're keen to start a grassroots movement in your own community, log on to the Food Revolution Facebook Community pages and...

137 2011-03-11 08:37

As a regular train user, I've been following the case of Tom Wrigglesworth for some time now with more than a casual interest. For those of you who are not familiar with the name Tom Wrigglesworth, this is an interesting little tale that first goes back to 2008, when Tom, an up and coming Yorkshire comedian, got on a Virgin train from Manchester to London Euston and sat opposite an elderly grandmother called Lena. As the ticket inspector came round, he noticed that Lenas' ticket was on...

136 2011-03-08 09:00

Hi guys, I'm still out in LA. Things are bonkers out here but all is going really well with the filming of the second series of Jamie's Food Revolution. You can keep up to speed with what's going on by joining our Facebook group and if you have any friends out here, please tell them to get involved! Back in the UK I hope all you lot will pick up a copy of my new Comic Relief book Jamie's Monster Bake Sale, which is in shops now. As you all know, Comic Relief is a wicked cause to support,...

135 2011-02-28 18:20

It was with some distress that I learned last week that my local is in trouble and there are scheming, unpleasant developers looking to get hold of the site and turn it into retirement flats - genius. It's funny, because we are so used to hearing in the news and trade press about pubs closing by the bucket load, (about 5 a day on average and 35,000 since 2005) that we have become immune to it, its not even news anymore - it's a non-story. That is of course until it happens to you and it's...

134 2011-02-28 17:36

There is a large City Centre hotel I stay at when I'm in London, which the chief appeal is its location and its sheer size means that usually I can get a room. I've been using this hotel for more than two years now, yet the receptionists never fail to ask me on arrival if this is my first visit? I cannot tell you how irritating that is and how needless?  Why does this major hotel (very famous - everyone knows it) not have a decent CRM system? how has this huge accommodation provider, not...

133 2011-02-14 00:00

Hi guys, I'm still out in LA. Things are bonkers out here but all is going really well with the filming of the second series of Jamie's Food Revolution. You can keep up to speed with what's going on by joining our Facebook group and if you have any friends out here, please tell them to get involved! Back in the UK I hope all you lot will pick up a copy of my new Comic Relief book Jamie's Monster Bake Sale, which is in shops now. As you all know, Comic Relief is a wicked cause to support,...

132 2011-02-11 13:18

Finally a programme that doesn't focus on the kitchen and brings life and excitement to working in the front of house- bringing what could be a new lease of life to the industry and people looking for careers. What is often seen to be a stop gap career or temporary work whilst studying has finally been glamorised by no other than Michel Roux, The Academy of Food and Wine Services and the BBC. Attending the launch of the programme at The Churchill on Wednesday evening was an amazing...

131 2011-01-14 00:00

There is a fear that VAT increases will damage current spending trends and with consumers urging businesses to take the flack and absorb the extra 2.5% increase there is certainly strained and tough times ahead of us in the industry. Consumers are under the fear that the VAT rise could be used to push price increases and in some cases this seems to be true.  Some areas seem to have increased by much more than the 2.1% or so necessary to compensate for the 2.5% increase in VAT. The Telegraph...

130 2011-01-06 08:34

Hi guys, Christmas is just around the corner! I hope you enjoyed Jamie's Christmas Lock-in on Channel 4 last night. I've posted up some of the recipes from the show so that you can use them for your own Christmas parties. If you missed it, catch up on 4oD where you can join me in the pub with some very special friends. Also look out for Jamie's Best Ever Christmas on the 20th and 21st December at 9pm. I've finally been beaten by a houseful of girls and have let Poppy and Daisy choose all...

129 2010-12-20 11:21

Hi guys, It's a busy time for me at the moment so I'll try and give you a quick overview. Firstly I have to say a massive thank you for the brilliant response to 30-Minute Meals. The book has been storming the charts and the feedback we've been getting about the TV shows has been incredible. If you're yet to catch a show, make sure you check out the repeats. I'm thrilled to say that Barbecoa, the new restaurant my good friend Adam Perry Lang and I have developed, is now open near St....

128 2010-12-16 09:41

I had the pleasure of having some time away with my six year old son this week. We were visiting friends and family in Suffolk and required a place to stay over the weekend. So I started my normal search for branded accommodation in the area. Booking a branded operation always seemed the safest idea as you know what to expect no matter what location. However, it would seem quite a few other travellers had taken it upon themselves to also visit family on the same day as I as all branded options...

127 2010-11-09 11:01

Fifteen 275ml bottles of Beck's for and #163;9! But if you buy two more boxes you get the three boxes or 45 bottles for and #163;18! Meanwhile M and amp;S are on television advertising their hearts out - encouraging customers to visit them and then stay in for the night with a main course, side order, dessert and bottle of wine for and #163;10 for two! This is not a cheap steak but an M and amp;S 21-day aged steak presented with the seductive liquid chocolate voice that makes you want to buy in anyway....

126 2010-11-01 14:30

You may be interested in hearing something about our customers - there is a whole range.  Naturally there are local people: some come to celebrate a special occasion; some come on a regular basis; the age range is from young to 'more mature'; a few like quite traditional dishes; many like things with a 'twist'.  Then there are the holiday makers, and they come from all parts of the UK and beyond.  This year we've had quite a few from Holland, Germany and France.  The latter give me the chance to...

125 2010-10-25 14:51

Hi Guys, You may have already heard the news but I wanted to let you all know myself that I'm now a proud father for the 4th time after the arrival of our new baby Buddy! We're all very happy, Jools was amazing and both mum and baby are doing really well. The girls are super excited and we can't wait to get him home! Another bit of brilliant news is that Jamie's Food Revolution has won an Emmy for Outstanding Reality Series, and ABC have now commissioned a second series. The Emmy is a...

123 2010-09-28 14:34

Should we simply sit back when someone is clearly antagonising others, us or a whole carriage in a confined area- such as a train? Say if perchance you are placed near a child squeaking the tray up and down- up and down for around 4 minutes, and I mean non-stop screeching with force- and another passenger asks the parent nicely to ask their child to behave, is it common courtesy or do people just not care anymore? To be fair, after the lady in the seat nearest to them kindly asked this...

122 2010-09-21 10:56

The Bistro: It's been a busy summer season at the restaurant, the busiest since we've opened (7 years ago).  I think there are a number of reasons why that is: I guess that it now has an established reputation, people are feeling less anxious about the recession and we definitely have more tourists visiting Devizes, both from home and abroad.  Our small restaurant is helped enormously by good reviews on Trip Adviser and it is worth noting that, as well as the food getting favourable comments,...

121 2010-09-06 00:00

You may feel like there is not any light at the end of the tunnel but you are very much mistaken! After only having graduated a few years previously I really feel for the 250,000 students who will be refused a place at University this year due to the lack of places. These A-Level and AS qualified students will also be joining the 5 million others that will also be seeking employment, However does this small army have the upper hand. If we look at the students that were selected for...

120 2010-09-02 00:00

Should we simply sit back when someone is clearly antagonising others, us or a whole carriage in a confined area- such as a train? Say if perchance you are placed near a child squeaking the tray up and down- up and down for around 6 minutes, and I mean non-stop screeching with force- and another passenger asks the parent nicely to ask their child to behave, is it common courtesy or do people just not care anymore? To be fair, after the lady in the seat nearest to them kindly asked this...

119 2010-09-01 14:10

The case of Steven Taylor has got all sorts of media channels very excited. Unless you've been under a very large stone all week - you'll recall that 38 year old Mr Taylor is/was a senior flight attendant with the award winning and social media savvy JetBlue Airlines in the States and on Monday last week he very spectacularly quit his job after a tete a tete with a passenger who allegedly stood up and tried to retrieve their luggage from the overhead locker before the plane had finished coming...

118 2010-08-20 00:00

Hi Guys, I hope you've all been enjoying the lovely British summer as much as I have. I've been spending as much time as I can outside with the family, cooking with lots of the wonderful fresh herbs and veg from my garden. You've got to love that summer glut! Thanks to all of you who've been posting up stories about your own gardens in the new gardening section of the site. There are articles coming in from all over the world which is brilliant. Food Revolution over in the States is still...

117 2010-08-12 13:13

It's a Friday night and your best friend texts you to meet at the local pub for a catch up.  A few hours later your other friends have turned up and it's descended into bit of a session; before you know it you are doing your best rendition of 'I will survive' on the bar with a pint in one hand and your shirt in the other.  Finally your friends bundle you into a taxi as you're trying to negotiate a kebab and cheesy chips.  In one last performance you announce that you are 'well and truly sauced'...

116 2010-08-03 00:00

Before I went into the new Training Academy in Coventry, I was fully aware that Marija Simovic the CEO of Harry Ramsden's who was due to appear on the Undercover Boss was going to attend.  I am generally not intimidated by people that I meet, however when you know that they could be judging you on your knowledge of customer service and coaching skills- even I was a little quieter than normal. As soon as I got in the room, Mark Maltby (Facilitator of World Class Customer Service) was there...

115 2010-07-30 12:03

Let's break it down to simple terms shall we? - So what part of your brain makes the rational decisions? It's the Prefrontal cortex, the Mr Spock from star trek area shall we say? The Mr Spock area acts exactly like Mr Spock, responsible and rational. Therefore to change the Mr Spock area you have to change people's beliefs, attitudes and goals which are essential components of behaviour. However not all our decisions are made in a Mr Spock fashion, we have another part of our brain called...

114 2010-07-30 00:00

Just filled in my review of a sad little stay at an Earls Court hotel last week - inflated prices, impossibly small rooms and no air con - that type of thing. Thing is I knew it was going to be poor before I stayed as I'd read my reviews - ignoring its star rating, I just cut through to what the paying public thinks and they were pretty spot on, apart from the odd, “its brilliant - thoroughly recommend” which I can only assume was written and posted by the hotel management, as it was a rare...

113 2010-07-27 10:00

“Can I get the bill please? ...Oh wait, I have a voucher!” Folded up and ripped from her clutch bag I am handed three different vouchers all of which I cannot accept due to the fact that they are intended for other restaurants. On explaining this, madam sought further and managed to unfold the familiar deal. “Thank you, I'll be right back with the bill”. Voucher culture, whereby customers are choosing not between 'Italian' or 'Indian', instead the choice is 'Two for one' or 'Buy one, get...

112 2010-07-23 00:00

Checking in recently at a small independent hotel in rural middle England, I was struck by the beautiful setting, the chocolate box view from the outside, the ample (free) parking, the convenience of the location - indeed all was going well (perhaps too well - I should have guessed) till I approached the reception. Big stupid smile on my face, I greeted the person standing ready to receive me behind the desk and introduced myself with the usual formalities - at which point, to my surprise,...

111 2010-07-12 10:21

The Evening Standard on Thursday 1st July carried a piece by Tim Ross titled - “Nearly 70,000 graduates on dole or doing dead-end jobs” Seeing the headline I just knew what was coming next and sure enough the piece didn't let me down. Although not specifically focussed on the hospitality sector the first two paragraphs said it all: “Almost 70,000 university graduates are on the dole or working in factories, shops or bars after failing to find good jobs in the recession. Of last year's...

110 2010-07-06 10:53

The appraisal- post year of working for the academy arrived this week.  Some people believe appraisals to be a time of worry, total dismay and indeed a coverage book of the disappointing efforts one has made.   Thankfully my CEO thinks rather differently and over a nice cappuccino on Kingsway's Nero, two and a half hours flew by with what can only be described as a really great chat about the past year and the prospect of achieving so much more in the coming year!  There are always...

109 2010-07-05 00:00

Working in the hospitality industry, many people say that “it's who you know, not what you know” and with that in mind I thought I would throw myself head first into the nearest pool of networkers congregated by a website, as if we're all going to have something in common. Yet part of me finds this too difficult to accept as something that needs to be done, keeping up with comments and virtual gifts, as no matter how “lovely” I am, why would any of these people want to help me?I find the...

107 2010-07-02 00:00

As an operator, I would spend time and energy developing a team that had a common goal and focus; it would be health and safety first, progressing onto the soft skills that made profit like customer service. I would think about who had stayed on the path and who had drifted and then go back and understand what was different with the outcomes, as both had received the same training. The answers I would get from those off the path were, “I did not understand or did not realise, and sorry I will...

105 2010-07-01 00:00

Now I am sure you have all noticed that the sun is shining and the temperature is soaring and that has got to be nearly as good news as England getting into the knockout round, oh unless you had to travel across London on Wednesday ''bring back Thomas'' seemed to be the cry on everyone's lips as the boards announced ,delay after delay, only to be replaced by cancelled ,in short order . The announcer was blaming a signal problem but an overheard conversation in the ticket office revealed...

104 2010-06-29 21:21

I like to think I'm a fairly organised person, particularly when it comes to goings on at work and home.  My diary is usually finalised about 2 weeks in advance so I always know what is coming up!  Or so I think!  Now and again someone throws me a curveball and until recently every time it happened, my world would get turned upside down!  Named after a tricky baseball pitch, in which the ball appears to curve and therefore makes it difficult for the batsman to get an accurate hit, a curveball is...

103 2010-06-28 09:06

Hi Guys, My big news this month is that we've launched a brilliant new gardening section on the site. I'm all for growing your own and love to see people cooking with the produce they've proudly grown at home. You'll find loads of useful info on the site to inspire you to get planting. I have to give a big shout out to Pete who does an incredible job of keeping my garden in Essex ticking over when I'm not around - along with other experts, he'll be bringing you loads of really helpful hints...

102 2010-06-25 10:28

It would seem that ketchup really does go with everything. Even the industries finest chefs are using it in their recipes. What will it be next? Marmite? Apparently so. After grilling Tony Tobin with a thorough 20 question session I discovered that inspiration and creativity really does come from all over and all types of unusual ingredients are used to create the perfect end result. Last Tuesday I was lucky enough to catch Tony Tobin only minutes before one of his Chef Masterclasses. I...

101 2010-06-22 00:00

On the Smiles of Britain we are giving away excellent prizes over the next few months. At the minute you can WIN a complimentary entrance into Whiskey Mist at Zeta at the London Hilton on Park Lane for you and three guests plus and #163;250 to spend in the bar. Just post a picture on The Smiles of Britain to be in with a chance! It's that easy plus its where all the celebrities hang out! www.smilesofbritain.co.uk Look out for many more prizes including a 2 night weekend stay at The Hoxton...

100 2010-06-14 15:25

A job is essentially your second home and don't you think that motivation and engagement which will then lead to loyalty and hard work is therefore vital? After working for The National Skills Academy Hospitality for little over a month I have noticed that there are very few places concentrating on motivating their teams in this current economic climate. However, unless your peers are teaching you new and exciting ways to motivate your team then it is very unlikely that you will be able to...

99 2010-06-10 10:33

On the 1st June the five colleges in the final of the Nestle Toque d'Or had the pleasure of experiencing exquisite fine dining in the Crystal Room at The Dorchester, London. Each college were dining with a front of house professional from the industry and also one of the team from The National Skills Academy Hospitality. I was lucky enough to be dining with West Anglia College and Falko the new assistant manager at Babylon Rooftop Gardens.  Falko was an inspiration to all the students, we...

97 2010-06-07 00:00

Shock and excitement filled everyone's faces when arriving at Rashleighs. Finally the practical task was revealed to all 5 colleges and it was nothing any of them would have ever dreamed of; 5 army tents, filled with standard army cooking equipment (with no cooking gages I might add) and one 10 man ration pack as sent to the army men out on the field. Fortunately they were given an extra goodie box containing a few fresh fruit and vegetables and also an unmarked envelope given at random which...

96 2010-06-04 00:00

Congratulations!  You have just been promoted!  But what happens when the party is over?  As you suddenly realise you are in charge, things can get a bit scary.  Achievement is great and a promotion is always an exciting step; however success can be isolating, especially if you have been picked from amongst the ranks to lead the team you used to be a part of.  It is important to accept that with a new role, existing relationships with colleagues and team mates may change.  Initially you might...

95 2010-06-03 00:00

Hi Guys, I hope you've been enjoying the new show Jamie Does... here in the UK. It's on Channel 4 at 9pm on Wednesdays. If you haven't seen it yet, there's only one episode left so make sure you catch it next week - I'll be cooking up some gorgeous Greek food in Athens. You can preview some of the recipes from the accompanying book on the site as well as city guides about all of the places I went to and special behind the scenes footage to get you inspired to go on your own trip. Make sure...

94 2010-05-21 09:43

Having worked within the industry as a waitress I understand the confusion for customers as to who their card tips and service charge are going to. It does vary throughout the industry and many of the companies are not clear as to how much of a percentage is lost to cover legitimate cost and how much the server is finally left with. However the British Hospitality Association have published a voluntary code of practice on service charges and are urging restaurants, including hotel...

93 2010-05-19 00:00

On my first day at the National Skills Academy for Hospitality I had the pleasure of attending Jim Sullivan's UK workshop 2010 Fundamentals “How to be brilliant at service operations and leadership”. I found it extremely interesting as his comical approach to presenting, combined with an interaction kept us all stimulated and focused throughout the day.  He covered a range of topics. One in particular interested me immensely; “why leadership needs to change as economy changes.” He makes...

91 2010-05-10 09:52

I was delighted to be invited to the UK sommelier Final of 2010 last month. If you knew me well enough you would know that the art of a Sommelier has been a passion of mine for the past 27 years. I was firstly introduced to this art by Brian Dawes at the Rookery Hall, who has evidently won this very competition in 1983. The competition in the afternoon was tense, with 12 semi finalists completing challenging tasks in front of a large audience, a panel of distinguished judges and last but...

92 2010-05-10 00:00

Last night I was fortunate enough to meet Carlo Petrini, founder of the Slow Food Movement.  He opened with the statement; as a society we are terrified of going without food. There are 7 billion of us on the planet, of which 1 billion are starving.  We actually produce enough food to feed 12 billion!  Such a lifestyle is not sustainable, and the energy that goes into mass producing cheap products we see on the shelves outweighs the end result.  A lot of these products are not good for you and...

90 2010-05-07 00:00

The best advert ever made it might be, you know the Virgin Airlines TV advert shot in the airport where the people all stop as the glamorous crew make their way past awestruck travellers and paparazzi - but don't you think it lacks something - a sense of reality? It's the best advert as it combines glamour, sex appeal and brilliant simplicity to sell tickets and jobs in one go. There are only two spoken lines - the one most remember is “I need to change my ticket” but first up is “I need to...

89 2010-05-05 00:00

Hi Guys, This month I want to give a massive shout out to all of you who've taken the time to write to me with your encouraging words about the Food Revolution - it's fantastic to hear such positive feedback. I'm chuffed with the number of people from the States who've signed the petition so far - we've got over 500,000 signatures! But we still need you - I really believe that we'll be able to get up to 1 million and there are loads of ways you can help us out. Sign the petition now, email...

88 2010-04-30 19:11

For me the first sign of Spring is Morels coming into season, they are one of my favourite wild mushrooms and only in season for about two months so I am always keen to use them in lots of different recipes. This year I am thinking about using Morels as part of a stuffing for Milk-fed lamb and serving this with spring vegetables and a Morel consommé. Look out for this dish on my menu soon. Another spring ingredient that I get excited over is wild garlic, I have recently put this on the menu....

87 2010-04-22 00:00

The weather doesn't seem to have helped us recently. However, the chives have been spotted in the allotment!  Their spiky blades are poking gingerly out into the springtime cold air.  My little sister has a chive plant in her garden and it's affectionately know as “Chaz the Chive!”  What's yours called? I love chives - their flavour is much milder than the bulbous onion and they make great bread.  Please do try this bread recipe - it is one I rely on and it is a fail safe classic which...

86 2010-04-16 12:35

How to zap up your champagne or sparkling wine, Wild Cook style I was recently cooking for a dinner party and the welcoming drink was a Champagne cocktail of Champagne and Sloe Gin.  So I thought I would try this Sloe cocktail. The sloe gin we made last year tastes fantastic with this effervescing liquid - what a drink to get any party started. The recipe is simple.  Imagine you are making a glass of cordial - simply pour the Sloe Gin in the bottom of the glass and slowly top up the...

85 2010-04-12 11:35

Yes, it is me again. I experienced Excellence and would like to share it with you. I had to take a trip up to Newcastle recently and did what I do quite often, booked the best value hotel closest to where I needed to be. Lastminute.com supplied Hilton at Gateshead. It was midnight when I arrived after a long journey up the M1 and the A1 roadworks. I was tired and looking forward to six hours sleep, before a great day of delivering the World Class Customer Service with Newcastle's Dinner Ladies,...

84 2010-04-09 15:27

Hi Guys, Thanks to all of you for the lovely comments about my TED acceptance speech - I've been overwhelmed by the positive response. Since getting back from the States, we've received some amazing offers of support for the Food Revolution campaign . It's so fantastic as this means that all of the hard work that's gone into the campaign so far has been worth it. If you're keen to find out more or offer your support, we've got loads of info for you on the Food Revolution so make sure...

83 2010-04-08 16:28

Early in my career I learned that the best route to the top was mostly to do with hard work and a little bit to do with your hard work being noticed by the right people.  Recently I've learned there is a further step; work hard but don't show it!  It is all about creating the image of being in control, relaxed and never rushed or panicked.  You may well be up half the night preparing reports and in to work 3 hours before anybody else, but don't let on, never moan about all the work you are doing...

81 2010-04-06 15:02

These feathered friends are disastrous for crops, so do not feel too bad about eating them!  The breast meat is wonderful and tender when cooked pink and the flavour is mild enough not to frighten people away. The best way to cook pigeon is on the bone then remove the breast meat and slice before serving.  Try this recipe at home and let us know how you get on Perfect Pigeon with Tartiflette Potatoes

82 2010-04-06 00:00

During a recent visit to the quacks he asked me to jump on the scales - consulted his charts and kindly revealed that I am Obese! Thanks but I don't think so! Okay, so I don't do the exercise I should but I eat well - and actually I am not that large. Anyway after the initial shock I settled comfortably in the knowledge that his charts just don't take account of body types like mine. These “average joe” charts may be my solace but cannot explain away the worrying trend of increased...

80 2010-03-26 17:19

Yes, Wild Cooks, this forced beauty (commonly known as rhubarb!) which you have heard me regularly blog about, now holds the protected title of an EU “Designation of Origin”. This means that Yorkshire forced rhubarb has secured a safe future for the 12 growers left in the, now even more famous, “Yorkshire Rhubarb Triangle”.  Rhubarb has been grown in the region since 1870 and it is fantastic that we are still be able to enjoy these pink stems of wonder. Now to celebrate this I have an...

79 2010-03-23 17:23

No foodies, I'm not talking about cattle fodder time, but a tasty dish for your dinner table. Why not pull this bulbous beauty out of your allotment and turn it into something quite delicious. As I was washing off my turnips the other day, it took me back to a postcard I used to have hanging on my kitchen wall - a turnip cartoon character of that famous singer; Tina Turnip.  Honestly I ask you!  There are of course other classic lurking around like Broccoli Spears and Sole man, but that's...

77 2010-03-16 11:16

We awoke to the sound of the cockerel crowing, but it was not a sound that drove us to place a pillow over our heads. It was the sound of nature reminding us that we were in a truly wonderful place of beauty - Bovey Castle.  The day has now begun with an air of relaxation flowing through our veins. Yes, the breakfast was great, but the call of the Wellies and a wax jacket was overwhelming. So as we slipped out of our city polished shoes into the Hotel's Wellingtons with the Red Walks Guidebook...

78 2010-03-16 00:00

Well, Wild Cooks, what an amazing day I had on Monday at the Salon Culinaire Chef of the Year final, held at London's ExCel.  The competition was intense and the food I cooked was all Yorkshire favourites of mine. The competition was 2 hours of non-stop, tense cooking.  My commis, Jack Wright, and I cooked the following dishes: Chef of the Year dishes Mi Cuit of Kilnsey Trout, celeriac remoularde and Wharf Valley dressing Lamb Wrapped in Pontefract Liquorice Cured Bacon, Yellisons...

76 2010-03-08 15:43

Yes - it's true - as a young girl growing up on a farm, my sisters, our neighbours and I were the "Moons and Winnard's Gang". Part of our gang initiation was to roll up our trouser legs and pull down our wellies before running through clumps of nettles, screaming we are the "Moons and Winnard's gang!" So one might say that foraging is quite tame by comparison. The first nettles will be with us at the end of March so I will be picking a few for old times sake - but instead of getting stung I...

75 2010-03-08 00:00

The importance of the staff on the front line who deal directly with customers is often the topic of conversation, but how much time do we actually spend investing in them?  People are such an important asset to the business and it is them who bring your product to life and interact with your customers.  In order to keep the customers happy, it is vital to ensure satisfaction within the ranks of the workforce.  Here are my top 3 tips for supporting and maintaining a keen and happy team:...

74 2010-03-01 08:19

Hi there! You know that feeling- You've had a hectic day at work and you are looking forward to a bit of R and amp;R in the evening. Maybe with a glass of wine. That is until offspring number 3 turns up at the front door laden with their 'resistant materials project', or pieces of it that somehow have to be turned into a recognisable object for the following day. Several hours later, with bits of wood,sandpaper, nails and various tools littering what used to be our 'prized conservatory  we have a...

73 2010-02-15 00:00

Hi there, Not been the best start to the day. My football team, Chelsea managed to lose last night to the Toffees whilst the Gooners beat Liverpool. The last thing you need is a fully paid up 'utd Manc' on your doorstep wanting a cup of tea and a chat about the merits of our football teams, if only I'd left the house earlier! No doubt the gooners will be on the air waves later with their 'I did not see it' nonsense. My football angst followed one of those often had stressful family...

72 2010-02-11 15:19

The journey for the development of the Academy retail outlet has begun. This diary will represent my personal views on on the tail of getting this audacious project under way and through to completion, although I'm not sure it will ever be finished! Let's go back to the beginning and how I ended up project managing a great but scary task on behalf of our skills academy. An Academy that has some fantastic objectives which are slowly but surely being achieved by a dedicated group of people....

71 2010-02-10 00:00

The issue: Conservatives wish to have calories labelled on meals, even when we're eating out.  This is in conjunction with the Food Standard Agency's (FSA) efforts to display nutritional value to aid healthy living. Today health secretary Andrew Lansley announced, the Tories say they will 'work with the catering and hospitality sectors to provide consistent and meaningful information about meals eaten away from home'. With this currently under trial with the FSA in 21 hospitality...

70 2010-01-14 00:00

The Giggling Squid is definitely a little gem on the main street of Hove.  The service was welcoming, efficient and friendly.  Staff were helpful when it came to the menu, with there being so much choice it was hard to decide what to have. After opting for homemade duck spring rolls, Chicken Paenang Curry with sticky rice- which was possibly the best Thai curry I have ever had.  My partner had the salt and black pepper squid with sweet chilli dip, King Prawn net and coconut rice.  We picked...

69 2010-01-11 16:08

Peoples Pubs is a limited company with an ambition to be anything but limited in its approach to business and charity fundraising. With over forty years of experience in the licensing trade, the directors ambition was to create a chain of pubs that were strongly competitive, commercially viable and ambitious in their outlook. The Robin Hood pub is tucked down a side street on the Western Road in Brighton and takes a different approach to business.  The Robin Hood was once a run down pub...

68 2010-01-06 09:32

Riddle and amp; Finns Champagne and amp; Oyster Bar the the Laines of Brighton serves some of the best seafood in Brighton-if not the best! I always walk past the understated building at the entry to the Laines and peer in and think "that looks nice" but have never been in.  Sometimes you end up going to eat where you know you like and offers good value- especially at the moment- but I was brave and took the plunge last night. The Manager greeted us with a welcoming smile and took on...

67 2009-12-17 15:37

On Thursday my Level 4 customer service  course in Cumbria had to be postponed due to the floods. I made my way to the train station to try to get back home to Devon. There were no trains running  when I arrived at Oxenholme as the floods were affecting their progress. Eventually 2 hours later a train to Birmingham arrived with some passengers already on it as it had been travelling from Scotland. We all boarded to be welcomed by a delightful crew who helped each passenger personally find the...

66 2009-11-23 09:02

This has been an extremely enlightening week. I spent Wednesday with the Disney Institute, where these market leaders in quality service shared some fantastic insight into what it takes to give customers what they really want. I can't emphasise enough how important they all are in running a successful business. and #8226; The devil is in the detail This is probably the point that has stood out in my mind the most - it's the details that set us apart from the competition and exceed...

65 2009-10-16 00:00

I only popped in on Sunday for a coffee, but was still welcomed with warm smiles from all of the staff. From the reception team, the manager and the bar staff, everyone I encountered ackowledged us.  That was just from having a coffee in the bar too.  But it does get you thinking when you recieve friendly service like this, 'just pop in for a coffee' or 'I wonder what their menu's like at the moment?'.  I also noticed an Autumn menu in there which I will definately be taking up at and #163;39 for...

64 2009-10-13 16:43

“We are always looking for ways in which we can make our team and our customers day. A few weeks ago a very distraught lady came up to the reception of our theme park and she was getting some serious grief from her husband for forgetting the babies nappies. Following a little accident, she was asking how far away the nearest shop where she could buy some. I overheard the conversation and always trying to set an example for the team, I said that I would go and get some for her. The nearest...

63 2009-10-12 16:33

This has certainly changed since its refurbishment in 2008 after the long accomplished Mansfield's closed.  The dining room is split into 3 rooms that are intertwined in the old listed building on Broad Street. The attention to detail is creative to say the least with an old victorian till in the entrance and an open fire place filled with candles and huge candle lanterns strewn about the place it really does feel like a polished version of your living room. The service is fantastic...

62 2009-10-09 11:35

TABLE is within myhotel in the North Laines, Brighton.  Trendy, modern and reasonable set in the new development of the Laines, it is a modern find. Tables are set simply yet with detail to quality with large wine glasses, polished of course, and trendy cutlery and salt and pepper grinders!(This may seem like a little thing but it really pleases me!) Matt and I went on a Sunday and found it to be one of the few places in Brighton where you can get a reasonably priced roast dinner.  I...

61 2009-10-09 10:47

It has been around 3 weeks since the Disney Institute arrived in London; I duly wrote about my experience on the blog but this is the follow up! This is not a customer service memory nor a personal customer satisfaction experience but a testament to how a bursary could affect an entire restaurant company. Since attending the Quality Service and Leadership Skills seminars I have implemented a series of meetings with my companies founder; the managing director and the executive management team...

60 2009-10-08 00:00

Juggling.. A rota that is! Students are great for a small business like mine as the hours that they can work fit small roles like host and bar but when they all go back to University and College it does create a slight drama in getting the rota right!

59 2009-10-06 10:09

"Kissed by a fish" My first visit to a Disney park was in Florida when I was 22, with a group of 5 other lads. I was a little sceptical about the whole Disney thing, associating it only with animated kids' films, and so the plan was to run round 3 of the parks in a single day, fitting in all the most exhilarating rides. The first sign that this was not quite the experience I expected was the parade. We figured we'd stop as we were in the area while it went by, but ended up standing...

58 2009-10-02 00:00

We have discovered the best campsite in France, La Garangeoire, in the Vendee Region, the service is fantastic.  I had a problem with my cars aircon, so popped into reception to simply ask if they knew where nearest VW garage was,  not only did Jean-Luc on reception tell me where the dealer was, he rang to book an appointment and translated down the phone the exact problem with my car. I turned up at the garage the following day to find the mechanic waiting for me and knowing what to fix having...

57 2009-09-23 10:46

A few years ago I booked to go on a cruise with my partner Mandy. It was the first time that we had booked such a holiday and we were a bit apprehensive as to what we could expect. I have heard that the experience of a cruise ship was outstanding so I was really looking forward to the holiday. I was not disappointed! From the first moment we boarded the Ship we were treated with unbelievable service. From our stateroom steward to the coffee shop attended the service was more than first class....

56 2009-09-23 10:39

May I take this opportunity to congratulate the National Skills Academy for a most successful two day event (Monday and Wednesday in this instance)   I proudly work for Spaghetti House restaurants as the marketing manager after a 5 year global journey with Hard Rock Cafe and prior to that a 4 year adventure with Novus Leisure both in similar senior marketing positions.   My career with Hard Rock gave me the opportunity to embrace the American standard of hospitality; the two days...

55 2009-09-22 12:37

My final experience relates again to the fantastic cast members at Walt Disney World. One evening we visited the Magic Kingdom park to watch the late night parade and amp; firework show. Anyone that has visited a Disney Park will know that people begin choosing a good vantage point to see the extravaganza several hours before it starts. They will also know that keeping a child occupied for a couple of hours while you wait can be testing of the most patient parent. Having gone to get the obligatory...

54 2009-09-22 11:22

We recently booked a local (well known) pizza restaurant for my daughters birthday. She invited 10 friends to join her for the meal all aged 9 - 10 years old. We had no expectation other than to have a table large enough to seat them all. We provided balloons etc. The attitude of the Manager on the day was simply brilliant. After greeting the guests and amp; taking their orders he brought out several bowls and amp; placed them in the middle of the table. He then brought out pizza bases for each of the...

53 2009-09-22 11:21

While on holiday at Walt Disney World we were keen to see the evening show at Hollywood Studios Park, 'Fantasmic'. This show starts at pm, is extremely popular and amp; you are advised to arrive at the amphitheatre early to ensure that you get a seat. My wife, my 9 year old daughter and amp; I arrived one hour prior to the advertised start time only to find that the amphitheatre was already completely full. There was absolutely nowhere for us to sit. As we stood around and decided what to do, we were...

52 2009-09-22 00:00

Once upon a time on a warm September day, the skies of London were lit up as fairy dust was sprinkled over England's capital...Disney magic had come to London.  WOW!   The day was bright and sunny, and I had chosen a great attitude to take with me for the day, I set off early from the North of the country to enjoy a great experienceand I wasn't disappointed.   I expected during the day to be transported back to my childhood with the sense and feel of Disney, that I had grown up with.   What...

51 2009-09-21 09:30

"I was in a restaurant with a friend as we were on our way to the cinema which was located opposite. We were not told that there was any wait on our food but unfortunately we experienced a rather large wait. This threatened to make us miss our film that we were planning to see, but before we got round to complaining the manger came over to us and apologised for the wait and explained that it was due to how busy they were. He asked how he could fix the problem for us and we explained that we...

50 2009-09-16 00:00

It seems like only yesterday we were approaching the summer, but now with August well and truly behind us we are starting to make preparations for the autumn and eventually Christmas!  However September is a very important month in the Lexington calendar because each site receives a surprise visit from our food hygiene and health and safety partner Food Alert.  So, although they technically work for us and help to ensure we comply with the law and ultimately reduce the risk to our valued...

49 2009-09-11 10:55

I am the Restaurant Manager of GUSTO in Didsbury. I began with Living Ventures 4 years ago as a part time busser and over the years progressed from Head Server and In-Store Trainer, to Restaurant Manager. In the next few months I will be taking on the challenge of Assistant General Manager. After several years of waiting on tables, I became restless and decided I was in need of a new challenge.  Management was the next step and allowed me to pursue my dream of hotel management.  After much...

48 2009-09-09 17:55

Samantha Smith, Assistant General Manager, The Grill on the Alley (Manchester). I started working for Living Ventures back in June 2007. Having worked in the Hospitality industry since leaving school I had gone through many training sessions from all previous employers. Living Ventures is different from any other employer, from the onset there was a structured training plan waiting for me. This immediately made me feel like I was part of the team. Throughout the whole training programme I...

47 2009-09-01 12:11

Great service was given throughout our stay.  Stayed for one night on the dinner, bed and breakfast option and for and #163;102 per person it is an amazing deal.  Food was delicious and the 3 course a la carte menu was included in the stay, which was a real treat- with a delicious portion of calamari with a sweet chilli dip, fresh fish of the day platter and chocolate orange ice-cream.  Our waiter Joshua was very polite and efficient and gave us great service throughout the weekend and was very...

46 2009-08-25 18:12

Simone Annette is the General Manager, GUSTO Didsbury. Simone discovered the industry with a part time role whilst studying for an Audio Visual degree. After graduating she immediately took got a full time role working in an Italian restaurant, wanted a bigger challenge and so joined Living Ventures at the, The Living Room in Manchester in 2002 as a server. Simone quickly progressed to Restaurant Manager within 9 months and then on to AGM for 18 months before transferring to Est Est Est in...

45 2009-08-25 18:00

This cool organic coffee place just off Carnaby Street was a great find yesterday on the way to my meeting.  Cheery kiwi's serving up some great tasting coffee, ordering at the bar they bring it over to you which is a simple but nice gesture.  The place has a nice atmosphere and the beaty music definitely wakes you up alongside the rich SACRED house roast.  This place offers that little bit extra to your morning coffee and I am sure.  They are also situated at the Westfield and Kingley Court.

43 2009-08-20 08:44

Esher Williams is responsible for all new staff and training at Heston Blumenthal's renowned restaurant, The Fat Duck. -When you left school, did you go to college / university / straight to work? I left school in the middle of a GNVQ in art and design. I thought I knew better and wanted to go out and experience the 'real' world. I realise now that at 17 it was probably not the wisest move, but even so I still have a great career now. Having left education I moved, rather quickly,...

42 2009-08-17 12:38

With the summer season in full swing in Dartmoor, Devon it has been a busy spell of visitors, cyclists and walkers.  Everyone is enjoying a good meal, real ale and basking in the beer garden.    We've recently just held our first real ale festival and donated all the profits to two very worthy causes, the first being the Chernobyl Childrens Trust and the second was for Dartmoor Mountain Rescue.  It was a lot of organising and negotiating with the local breweries in donating stillage,...

40 2009-08-14 13:25

An excellent experience to share... When speaking to Mike Toms about his recent holiday with Silversea Cruises I could instantly tell that he had an amazing experience.  The line that did it when walking into the office from Mike was, “I have to tell you about the best customer service experience I've ever had”- I think that sums it up, but I will tell you his story. “The experience began as we embarked the ship and had a Four Seasons level welcome, from the moment we entered to getting...

39 2009-08-11 00:00

Tim Bacon, Managing Director and Founder of Living Ventures Tim Bacon left his job as an actor in Australia - most famously in Australian soap, Sons and Daughters - to travel round the world. When he arrived in the UK, he never left and he now owns one of the UK's most successful bar and restaurant companies. What was your first job in the Hospitality industry? I joined TGI as a bartender in 1987; I'd never intended to stay in the UK and get a job, I just wanted to travel around...

38 2009-08-10 16:52

Now I may be biased because this is one of my father's restaurants, but I promise I am not.   The service is excellent and for a Friday evening the timings on food were good and the service was consistent.  Delicous wine list and the Pinot Noir was a definate hit on our table.  Water is served in beautiful coloured glass vases and the wine was poured throughout but without being invasive.   The menu is sublime and you are able to choose from the black board or the a la carte...

36 2009-08-10 11:14