By Denis Sheehan FIH, Publisher, H&C News
Chef News is sponsored by Kitchen Porters Club
It’s an age old argument, is front or back of house more important, or as the Gold Service Scholarship’s Piers Zangana interviewing Tom Kerridge recently phrased things: “What’s more important, service or food?”
Having recently dined at Kerridge’s Bar & Grill where the interview took place, I concur with Tom Kerridge’s verdict. Kerridge’s Bar & Grill sits within Corinthia London and as such has a high bar to align with on service provision. Here’s my view on the service, the food, and the alignment challenge.
The full interview with Tom Kerridge can be experienced here on Instagram, including the searching question and the illuminating answer born from Kerridge’s transition from chef to restaurateur.
Zangana’s interview is a prelude to Tom Kerridge, as well as Clare Smyth, Eugenio Pirri, Fay Maschler, Jesse Burgess, Marc Socker, and others all speaking at an event next week marking the launch of this year’s Gold Service Scholarship.
Edward Griffiths, trustee and chairman of judges, said of next week’s launch: “My fellow trustees and I are delighted to be joined by such esteemed hospitality professionals to launch this year’s competition, who can demonstrate the heights you can reach and achievements possible through a career in the sector.
“We hope they will help us to inspire young up-and-coming talent to enter the Gold Service Scholarship and allow us to support and nurture their skills and development to help them achieve their own goals and aspirations.”
