The Gold Service Scholarship champions excellence and leadership in hospitality. As it marks its 10th anniversary
in 2022, the Scholarship reveals the schedule of the 2021/22 competition, as well as a new series of educational
video Masterclasses that will provide tutorials on many key elements of front-of-house service.
The Quarter Final assessment
days will be on 25th October 2021 (at the Hotel Café Royal) and 26th October 2021 (at The Langham). The Semi
Final will be held at Rosewood London at the end of November, and the Final will be hosted by Corinthia London
in January 2022, with the gala Award Ceremony in February 2022 at Claridge’s.
All details will be updated on the
Gold Service Scholarship website.
Trustee and Chairman of the Judges, Edward Griffiths, stated: “Having paused last year’s Scholarship due to Covid
restrictions, the Trustees are hugely enthusiastic about the plans for this year’s competition, and we look forward
to many applications from interested candidates, supported by their employers.
"More than ever, we are
championing hospitality as an exciting and rewarding career option, and the Gold Service Scholarship is steadfast
in its role of mentoring, nurturing and celebrating young talent in our industry.”
Launching on 10th August and available to view on the Gold Service Scholarship website, the Masterclasses have
been created for front-of-house professionals wishing to further their food and beverage knowledge and develop
their careers. The videos are presented by a number of established industry professionals, including past Gold
Service Scholars and winning Finalists.
Chairman of the Trustees, Alastair Storey, explained: “It has been an incredibly difficult 18 months for the
hospitality industry, and we hope that these wonderful Masterclasses will inspire a new generation to learn the
skills and showmanship which attract and delight customers.
"The recent successes of the British athletes at the
Tokyo Olympics show that, with investment, dedication and ambition, there are few limits to what can be achieved.”
Initial subjects will range from ‘Decanting, Opening and Pouring Champagne’, ‘Carving a Chateaubriand’ and ‘Table
Settings’, to ‘Classic Cocktail Making (two episodes)’, “Filleting a Dover Sole’, and ‘Preparing a Steak Tartare’.
These short Masterclasses will divulge tips and techniques on perfecting standards in front-of-house service,
whether for restaurants, hotels, or private catering establishments. More Masterclasses, covering ‘Carving a
Chicken or Duck’, ‘Preparing a Caesar Salad’ and ‘Carving a Rack of Lamb’ to ‘Serving an Afternoon Tea’, will be
added to the library in the coming weeks.
