THE GOLD SERVICE SCHOLARSHIP ANNOUNCES ITS 2019 FINALISTS

The Gold Service Scholarship

The Gold Service Scholarship

Standard Supplier 6th December 2018

THE GOLD SERVICE SCHOLARSHIP ANNOUNCES ITS 2019 FINALISTS

The Trustees and Judges of the Gold Service Scholarship have conducted a series of interviews
and performance tasks over the past few months to assess the 100 candidates vying for the coveted 2019 Scholar
accolade. The Semi-Finals took place on 26 November at Rosewood London, with 40 young professionals
spending the day in judging sessions that covered myriad aspects of front-of-house service.
Edward Griffiths, Chairman of the Judges, expressed delight at the impressive candidates this year, stating: “The
level of enthusiasm and expertise among the Semi-Finalists made the task quite challenging to whittle down the
list to just eight Finalists. Each year, we note the very high quality of candidates from hotels, restaurants, private
clubs and many other service establishments from across the country. Our goal is to identify and encourage these
young people to grow within the hospitality industry, and we are delighted with the group of eight making it to the
Final this year.”
The eight Finalists represent broad backgrounds and expertise, and hail from London and beyond, into Wiltshire,
Oxfordshire and Scotland. They are as follows:
George Austin, Maître d’Hotel - Annabel’s, London
Lauren Chappell, Assistant Restaurant Manager - Cromlix Hotel, Kinbuck, Sterling, Scotland
James Dainton, Assistant Restaurant Manager - The Northall, Corinthia Hotel London
Tiziano de Mattia, Assistant Restaurant Manager - Hide, London
Eleanor Dimes, Junior Head Waitress - Lucknam Park Hotel, Chippenham, Wiltshire
Karen Gruet, Assistant Restaurant Manager - Belmond Le Manoir aux Quat’Saisons, Oxford
Laura Schlegel, Head Waitress - Dinner by Blumenthal, London
Alexander Sumerauer, First Head Waiter - The Ritz, London

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.