In our search of how to deliver great food & excellent service I, Moses Solomon (Food and Beverage Manager) and Head Chef, Nitin Padwal, went to a culinary course hosted by the AA Academy with the goal of improving our existing 1 AA rosette accolade.
We were both highly motivated and inspired by the course and gathered key learnings about what the expectations of an AA inspector might be to achieve an accolade such as 2 rosettes, but that was not enough for us to put together a solid plan so we decided to look further.
In order to refine our learnings & having the goal in our minds (2 AA rosettes) we needed inspiration from an already established 3 rosette restaurant.
Now you may be wondering why 3 rosettes...? Well, @ The Cavendish London we live by our values, "we set our sights high & deliver great results", we always try to gather inspiration from other competitors & successful businesses and by setting our expectations at a level higher than 2 rosettes, we should be able to achieve our goal comfortably.
You may remember the little creative beaver from our last blog...?
The beaver kindly organised for us to get into this luxurious 3 AA rosette restaurant @ Hartwell House in Aylesbury (below).
What a beautiful, restored 17th century stately home in Aylesbury, Buckinghamshire. A warm place to be in a chilli winter away from the hustle & bustle of the city. The restaurant has A La Carte and daily menus featuring seasonal local produce. They also grow their own produce with orchards and garden fruits, vegetables & herbs bringing the freshest of ingredients together to enhance the dishes they prepare for the restaurant.
Now we didn't just go there for dinner & drinks...! Instead we went to work for the whole day in the food & beverage outlets - Nitin joined Head Chef, Daniel in the kitchen & I went along with Maggie, the Restaurant Manger to learn closely how they achieved and maintained the standard of 3 rosettes for almost 10 years in order to bring back learnings to be implemented back at Petrichor.
After having spent the day in the operation we were treated to a dinner to see the fruits of our labour from the other side. We experienced professional service & an intelligently chosen wine list which complemented the superb 3 rosette cuisine. That summed it all up for us.
On return to work we brainstormed our ideas together to create an action plan that would help us achieve our ultimate goal, by breaking down the actions into each month to be able to spread the entire goal and improve continuously on service standards
We are proud to let you know that the action plan looks comprehensive & is the first step towards our journey in achieving 2 AA rosettes.
Ok, we better go now as we are about to start dinner service for pre-theatre. By the way, have you seen our Pre-Theatre menu? Nitin has developed the most seasonal & sustainable menu for April from £15.50 for two courses per person and may be booked either by telephone at 0207 930 2111 or by e-mail on firstname.lastname@example.org