I have over 30 years of industry experience in teaching and training I am able to relate to employees at all levels offering business solutions, hands on training and advice to get the best out of people in the work place.
For more about me click on About.
In the year since I was involved with Churston Court as lot has happened, one of the projects is working on a consultancy basis in Parker’s Tavern, The University Arms Hotel Cambridge, as Training Manager.
To work on a reinvention of one of Cambridge’s most iconic landmarks alongside Michelin starred Chef Director Tristian Welch has been a privilege and a very exciting journey. The hotel has been re-created over three years by architect John Simpson and interior designer Martin Brudnizki.
We are now open and receiving our first guests with strong reviews and a very exciting future. I shall be working with the team in Parker’s Tavern as we move into the next phase of opening and beginning to host events in the beautifully restored Ballroom, afternoon tea in the Library, room service and picnic baskets to take, perhaps whilst punting on the Cam to Grantchester Meadows! Our focus is on the delicious taste of Cambridge and suppliers coming from the region as much as possible.
Below is a section of the prgramme with me helping Alex Polizzi AKA The Hotel Inspector with her work at Churston Court in Devon. I was retained to do the training needed to get the staff up to speed.
I've chopped the original programme about a bit so it focuses on my contribution.
This as since stired up a lot of positive interest in me training other businesses following the broadcast. Please let me know if you would like me to help you.
Hatcs has been involved with the opening of Parker’s Tavern the standalone restaurant within The University Arms Hotel, Cambridge.
I am delighted to be part of the great opening team who have now been honoured with Best City Hotel of the Year in the Sunday Times Best places to stay: 100 Top Great British Hotels 2018. I wish them all the success they deserve as they move forward to a great future in a beautiful hotel with a great restaurant, bar & lounge, luxurious accommodation and a fabulous team of staff throughout.
This has been the biggest hotel refurbishment (outside of London) to open this year! All the hard work has paid off. Praise indeed! To see a copy of the article Click Here.
The 2018 Taittinger UK Sommelier of the Year final was held on 16 July at the Savoy, London. The winner of the 2018 competition was Alex Freguin, Head Sommelier, Moor Hall, Ormskirk, Lancashire.
It was once again another great privilege to work with the UK Sommelier of the Year Technical Committee, judges and The Caterer with our new headline sponsor Taittinger. The regional spread of finalists led to a nail biting North West final three, with Tamas Czinki - head sommelier at Northcote in Lancashire placed second, while Pierre Brunelli, the beverage and wine manager at L’Enclume in Cartmel was third in the competition.
Congratulations to everyone involved and see you all again soon!
More details can be seen if you click here.
The gripping final held in March at Westminster Kingsway was fiercely fought with the six finalists having to prepare an Escoffier inspired dish of Pigeonneaux Valenciennes-style, with a vin jaune sauce.
Martin Carabott who was a national finalist in 2016 and 2017 shone through to become the 2018 Roux Scholar. Martin works alongside Luke Selby, the 2017 Roux Scholar, Head Chef at Ollie Dabbous’ new restaurant Hide, in London’s Mayfair, where the previous two UK Restaurant Managers of the Year also work. Kieron McLoughlin, winner 2018 – Restaurant Manager Hide Ground, and Mathew Mawtus, winner 2016 – Hide Restaurant General Manager. More details can be seen if you click here.
I was delighted to attend their soft opening back in May and to see them all in action, a very proud moment having been a major part of the process behind these great industry competitions and to see their individual career successes.
I am looking forward to working with The Institute of Hospitality, Hospitality & Leisure Manpower and The Academy of Food & Wine Service again in 2018/19 for the next rounds of both industry leading competitions.
I've recently been working with the Princes Trust Hospitality Intervention Project. Vicky Yorke, the Trusts Get Hired Manager, said “Suzanne has a wealth of expertise, energy and passion and easily connects with people to get the tasks done. Suzanne was instrumental for us at The Prince’s Trust when we were designing our new short, high impact employability programme. Suzanne helped us with access to other Industry experts, the design and advice when it came to implementation. Whenever anyone mentions hospitality and training I always think of Suzanne.”
Please let me know if you would like to hear more about it.
September 2018 will see the publication of a new Food & Beverage Service text book for City & Guilds that I have been working on with John Cousins for the past 18 months. The text book follows the new C&G Food & Beverage Service Level 2 Technical Certificate and will be widely used by apprentices in industry. It will be available here.
Alongside this textbook we have created another E-Learning site, Dynamic Learning, to assist Tutors and students as they work through their qualifications. Here is a Link if you would like to have a look.
The Theory of Hospitality and Catering 12th Edition (Hodder Education Publication). Hard copies available if you click here.
Essential Food and Beverage Service for Levels 1 and 2 (editing consultant). Hard copies available if you click here.
Or all are available on the Hodder Learning Platform if you click here.