News

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UK Sommelier of the year 2022

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I was delighted to once again manage the 2022 Taittinger UK Sommelier of the Year competition, with the UK Sommelier Association and The Caterer team.

The finals were held at The Savoy London on Monday 18th July.

It is always inspiring to work with such a dedicated and enthusiastic team. This year marks the 40th UK Sommelier of the year competition and in the middle of the UK’s heatwave an impressive turnout of nearly 205 supporters watched the gripping live final.

The winner of the 2022 UK Sommelier of the Year is Vincenzo Arnese, Head Sommelier at Alain Ducasse at The Dorchester. The second place went to Agnieska Swiecka, Head Sommelier at The Five Fields. An amazing feat as this is her first ever time competing and in 3rd place Gareth Ferreira, Head Sommelier at Core by Clare Smyth. Congratulations to you all

To read more about the Final please follow the link here: Winner announced for 2022 Taittinger UK Sommelier of the Year - The Caterer

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Competition Judging

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Something I was involved in for five years were the NITA’s, the National Industry Training Awards for the pub and restaurant sector. This was  moved on-line due to Covid-19 but I hope to be asked to be a judge again one day! Click on the image if you want to read the text!

The entries were always are outstanding and judging was always an interesting day!

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Anyone For A Round Of Golf?

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I am delighted to now be regularly working with the Golf Club Managers Association (GCMA) delivering two sessions as part of their Club Managers Training Course:

An overview of what food and beverage management means & controlling your food and beverage profit and loss.

This course is open to anyone thinking of moving into golf club management, often golf pro’s looking for their next step, hospitality professionals looking to diversify, or those rising up the ranks already in a club.

More information on the GCMA and their training courses can be found at www.gcma.org.uk. Or contact me for more details.

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The European Bar School

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www.barschool.net

Over a three hour session at the EBS International conference in Barcelona we looked at how people learn, are our current methods of training effective? We explored different ways of training people using the theory and science behind learning to change traditional methods of training and delivery to small groups of learners. It was a fast paced interactive session which allowed the less experienced trainers to discuss their difficulties and frustrations with training, with ideas coming from the floor to support them with ideas of differing approaches, as well as a Q & A session with myself and senior trainers from EBS as to what could be achieved.

I look forward to continuing to work with EBS across the world at all their schools in the future.

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Cambridge Parker’s Tavern at The University Arms Hotel

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https://parkerstavern.com/

During 2018 one of the projects I worked on was as a consultant at Parker’s Tavern, the stand alone restaurant at The University Arms Hotel Cambridge, setting up the training for 110 team members of both front and back of house staff. This covered restaurant, bar, lounge, room service, afternoon tea and events training programmes pre-opening and through the first opening months. The hotel opened on the 1 August 2018 and has been awarded “Best City Hotel” by the Daily Mail’s “Hotel Inspector” and was, in October, the Best City Hotel of the Year according to the Sunday Times “Best Places to Stay: 100 Top Great British Hotels 2018”.

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. It promises to have a very long and exciting future in Cambridge as it’s most luxurious venue to date.

I am delighted to be part of the great opening team who have received a number of amazing awards already.

We have also had some amazing reviews in the folowing publications - click the title to see the review:
Independent Online;
Gay Times Online;
Evening Standard;
Mr Porter;
Instagram.

This has been the biggest hotel refurbishment (outside of London) to open this year! All the hard work has paid off. Praise indeed!

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The Princes Trust Hospitality Intervention Project

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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.

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My Books

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Food and Beverage Service, 10th Edition. Hard copies available if you click here. Or the 9th Edition if you click here.

The Theory of Hospitality and Catering 14th Edition (Hodder Education Publication). Hard copies available if you click here.

September 2018 saw the publication of a new Food & Beverage Service text book for City & Guilds that I have been working on with John Cousins. 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.

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.

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Sarah's Reasons

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