2nd International Restaurateurs' Dinner 2023

Monday 24th April 2023 | Rosewood London

BENEFICIARIES

WORLD

ORGANISER

WORLD

KINDLY SUPPORTED BY

C E L E BR AT E

The Pie Room at Holborn Dining Room is one of London’s most celebrated private dining experiences dedicated to serving the humble British classic in all its finery.

Call + 44 20 3747 8633 or email london.restaurants@rosewoodhotels.com

rose woodhot el s. com

Sean Valentine FIH Managing Director of World Young Chef Young Waiter

We’re delighted to be hosting the second International Restaurateurs’ Dinner in the company of such wonderful and passionate patrons of hospitality. I believe it is particularly significant to be able to launch this event once again in 2023, a year in which we are fully recovering from a global pandemic. Our industry is now in the midst of taking stock of the true extent of the impact that Covid-19 has not only had on the world around us, but also on the industry that we all love so well.

Tonight’s event isn’t just about rubbing shoulders with the industry’s best, or even the spectacular menu and wines that we’ll be enjoying.

At the heart of it, we’re all here to raise money in aid of the Royal Academy of Culinary Arts, World Young Chef Young Waiter, and The Wine Guild of the United Kingdom, all of which are investing in the future of this industry through training initiatives.

Speaking as Managing Director of World Young Chef Young Waiter, I have seen first-hand how this competition can make a huge difference to the lives of the young professionals in this industry; we invite Chefs and Waiters from any background to join us on the global stage as a competitor, being judged by some of the industry’s most recognizable names. It has been a once in a lifetime opportunity for these Young Chefs and

2nd International Restaurateurs’ Dinner

Waiters to demonstrate their passion and skills and our finalists have gone on to become movers and shakers in hospitality. I’m very proud of my role in this competition and it’s been a joy to see these young people flourish.

With the launch of our 2023 competitions, which will take place on the global stage once again, we are aiming to make World Young Chef Young Waiter bigger, better, and more sustainable than ever before. I’m excited to see what incredible talent we will discover this year. Be sure to keep your eyes open for our finalists stepping out to do remarkable things.

Thank you to the incredible team who have put together tonight’s sensational, mouth-watering menu. You’re in for a real treat with dishes created by some of the UK’s Leading Chefs, some of whom are Royal Academy of Culinary Arts Academicians. Thank you also to Romain Bourger Sommelier of the Year 2019 from The Vineyard Hotel at Stockcross, who has selected some spectacular wines to pair with each course. Finally, thank you to tonight’s sponsor, NEFT Vodka, to the Rosewood Hotel for being such fantastic hosts and to everyone who has worked so fastidiously to make this event happen. We’re looking forward to raising a huge amount of money for hospitality while having a great meal and a lot of fun!

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Enjoying Sicilian life

T H E F O RT E FA M I LY AT V E R D U R A R E S O RT, S I C I LY

V I L L A I G I E A · PA L E R M O

R O C C O F O RT E P R I VAT E V I L L A S · S I C I LY

V E R D U R A R E S O RT · S I C I LY

D I S C OV E R O U R 1 4 H OT E L S , R E S O RT S A N D R E S I D E N C E S AT: R O C C O F O RT E H OT E L S .C O M E X P LO R E O U R S I C I L I A N J O U R N E Y

Robert Walton MBE Chairman – World Young Chef Young Waiter WORLD

World Young Chef Young Waiter The World’s Best Chef and Waiter Competition Young Chef Young Waiter launched in 1979 to promote hospitality as a career of choice, a profession, and a vocation. Following a 12-year hiatus, the competition returned in spectacular fashion in 2019 in partnership with UKHospitality and the Restaurant Association.

As president of the Restaurant Association and an ambassador for the Great Campaign, I felt I was perfectly placed to update Young Chef Young Waiter for a modern age. In 2022 we launched our first World Young Chef Young Waiter competition, expanding for the first time into countries around the globe including Canada, Singapore, and the Cayman Islands. Our World Final was held in Monaco with the award presented to our winners from Wales by Albert II, Prince of Monaco.

Young Chef Young Waiter has long shaped the hospitality industry in the UK with many past finalists achieving huge success in Britain’s kitchens and restaurants.

Winners and judges have included some the industry’s great recognisable names to include – Mark Sargeant, Lisa Goodwin-Allen, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling, Johanna Wimmer and Fred Sirieix.

We are looking forward to seeing these results being replicated throughout the world.

2019 In 2019, Richard Henderson and Alessandro Calzavacca were named Young Chef and Young Waiter of the Year respectively. The winners were announced at the awards ceremony presented

by John Torode of BBC TV’s MasterChef at Quaglino’s restaurant in London.

2nd International Restaurateurs’ Dinner

2020 In 2020, the competition winners were announced at The Dorchester which included YCYW China & South East Asia with Chairwoman Ching He Huang. The overall winners of the Young Chef Young Waiter UK and China & South East Asia competition for 2020, both won a Mercedes-Benz A Class including insurance for a year, were: Peter Meechan (UK YCYW Young Chef of the Year) and Marie Bouquet (China & South East Asia Young Waiter of the Year).

Follow Young Chef Young Waiter.

Twitter @WorldYCYW Instagram @worldycyw | Facebook youngchefyoungwaiter Linked In YCYW YouTube YCYW Find out more and enter here youngchefyoungwaiter.com

2021 In partnership with the Department for International Trade, Young Chef Young Waiter 2021 stepped up to a global audience, taking 20 UK semi-finalists to battle it out at the Aloft Creek Hotel. Winners were announced at the spectacular UK Pavilion at Expo 2020 Dubai in the UAE. UK Young Chef of the Year for 2021 was Connor Blades from Ugly Butterfly by Adam Handling and the UK Young Waiter of the Year 2021 was Sophie Heyer from The Promenade at The Dorchester.

2022 In 2022, World Young Chef Young Waiter launched to take the concept to a global audience.

The final was held at the Maybourne Riviera in Monaco with Ali Halbert from Heaney’s in Cardiff and waiter Tilly Morris from Grove of Narberth crowned the World YCYW 2023 winners by Prince Albert II of Monaco.

As the Chairman of this event since 2006, I’m delighted to see Young Chef Young Waiter thriving on the world stage. We’re working with countries around the globe to find the best young talent in hospitality so contestants can demonstrate their best work and passion for their vocation. I’ll look forward to the World Final 2023 back in Monaco.

Thank you for all your support to allow this wonderful, historic competition continue to flourish.

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Brian J. Turner CBE FIH FCGI President – The Royal Academy of Culinary Arts

Patron: His Royal Highness The Prince of Wales President: Brian J. Turner CBE FIH FCGI Chairman: John Williams MBE Chief Executive Officer: Lisa Jenkins The Royal Academy of Culinary Arts 76 Vincent Square London SW1P 2PD Tel 020 8673 6300 Email: info@royalacademyofculinaryarts. org.uk www.royalacademyofculinaryarts. org.uk

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Leading hospitality by example – shaping its future through education.

Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional body of Head Chefs, Pastry Chefs, Restaurant Managers and suppliers. The Academy was granted the Royal prerogative by Her Majesty The Queen in May 2013 in recognition of its pre-eminence as Britain’s leading professional association.

The Academy’s members, spanning the country from Cornwall to Wick, are united in supporting the future of our industry through education and training young people. This is implemented through extensive food education in schools; fully accredited apprenticeships; the provision of career opportunities; recognising and rewarding both emerging, as well as existing talent and skill; and raising standards and awareness of food, food provenance, cooking and service through example and achievement. Membership ranges from Academicians (Head Chefs, Pastry Chefs and Restaurant Managers), to Associates (suppliers) and Friends (active supporters).

The RACA’s objectives are realised through a number of core education and training initiatives aimed at all ages and stages of development, from school children through to the Continual Professional Development of established Chefs, Pastry Chefs and Waiters.

They include: l The Academy’s charity Adopt a School, launched in 1990 teaches primary school children about food in a holistic sense using

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the skills and passion of our professional chefs and restaurant managers and actively supported by the industry. The Royal Academy of Culinary Arts Adopt a School Trust champions better food in schools and compulsory food education from 5 year olds upwards.

The 3 year apprenticeship programme running in partnership with Bournemouth & Poole College; Westminster Kingsway and University College Birmingham and The City of Liverpool College.

Since 1983, the Annual Awards of Excellence has been recognising and rewarding talented young Chefs, Pastry Chefs and Waiters aged up to 26.

Launched in 1987 as the Meilleur Ouvrier de Grande Bretagne (MOGB), the Master of Culinary Arts (MCA) is held every four years including 2022 and rewards ability and achievement of the highest degree in Culinary Skills, Pastry and Restaurant Management & Service to those over the age of 28. Seen as the ultimate accolade awarded for outstanding craftsmanship to Chefs, Pastry Chefs and Restaurant Managers throughout the United Kingdom, the MCA is a lifetime achievement.

The Mutton Renaissance Campaign whose patron is His Royal Highness The Prince of Wales.

The Academy promotes a food philosophy of sustainable and ethical food cultivation that will help to address many of the issues that our planet faces.

2nd International Restaurateurs’ Dinner

Paul E Breach OBE FIH Chairman – Wine Guild of the United Kingdom

(WGUK), was founded in 1984 by the late Lord Montagu of Beaulieu. Its current Chancellor is The Right Hon. The Viscount Thurso and its Chair is Paul E Breach OBE. 2023 is the Guild’s 39th anniversary year.

Over recent years, in conjunction with Wine Guild Education, the trading name for the Wine Guild Educational Trust which is the charitable arm of the Wine Guild of the United Kingdom, we have continued to develop a range of new food & beverage training initiatives that further enhance our position in the UK’s hospitality industry.

The aim of the new core programme is to help those already working in the hospitality industry to: l Build their technical skills and knowledge l Develop professional behaviours l Enhance the customer experience and increase revenues l Build self-confidence and self-esteem l Perform as a valued member of the front of house team, able to specialise in wine service l Develop the skills to prepare for enhanced roles and responsibilities

2nd International Restaurateurs’ Dinner

Consider future roles as a team leader, supervisor and/or sommelier These courses include the continuing development of our entry level hospitality food and beverage service skills courses and Wine Pathway apprenticeships at Levels 2 and 3.

The course development has been generously supported by The Lord Forte Foundation The Hospitality Professional Wine Service Pathway is a 1 Year course for Service Professionals (6-9 months delivery). The course contents have been developed by a team of Councillors and senior members of the Wine Guild, led by Vice Chancellor Mike Hildesley, including experienced wine makers, educators, writers, and sommeliers, working with Course Leader Veronique Bonnefoy of Skills Republic who are a recognised trainer for apprenticeship programmes with extensive experience in training for Hospitality Service. l

Chancellor WGUK: The Right Hon. the Viscount Thurso Vice Chancellor: Mike Hildesley Chairman WGUK: Paul E Breach, OBE, FIH Vice Presidents SGUK: Nick Scade MBE, FIH; Paul Breach OBE, FIH Chairman SGUK: Eric Zwiebel, MS The Wine and Sommelier Guilds of the United Kingdom Beechwood House, Ashdown Way, Henley on Thames, RG9 5WD Tel: 07836 735 213 Email: info@wineguilduk.org Web: www.wineguilduk.org www.wineguildeducation.org

THE WINE GUILD o f t h e Uni t e d K in g d o m

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Champagne PIAFF are proud to support young talent in the hospitality industry and are delighted to announce tonight it’s partnership with Young Chef Young Waiter.

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About the Royal Academy of Culinary Arts Adopt a School Trust Delivering food education to children hungry to learn

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he Royal Academy of Culinary Arts Adopt a School Trust was founded in 1990 and teaches children – in a holistic way – about food: where it comes from; how to cook it; why we need it; and its impact on the environment. We aim to instil knowledge and understanding about health, nutrition, hygiene, cooking skills, and the environment, as well as the importance of cookery and eating together. We believe that every child should be taught about the significance of food and the impact it has in our lives.

Adopt a School is delivered, on a voluntary basis, by members of the Royal Academy of Culinary Arts. The sessions take place in the classroom and range in content from the four tastes and the five senses, to advanced practical cookery and a front of house session. The charity reaches over 16,000 children every year (that’s half a million children since it began) and we work mainly with primary schools, but also secondary schools, SEN schools, hospital schools, pupil referral units, sports centres and food festivals.

As a charity, Adopt a School relies solely on its sponsors and fundraising to keep the momentum going. It costs around £300 for each Adopt a School session (£10 per child) delivered by one of our

chef lecturers, so all fundraising efforts – however large or small – are crucial.

In September 2014, practical cookery and food education became compulsory in the national curriculum for pupils aged 5 – 14 years. Despite this, many children are still not receiving the food education and essential cookery skills that they so desperately need. Adopt a School’s hands-on approach to cooking and food education can and has changed lives, but we need your support to help raise much needed funds, so that we can reach more children across the country.

The Trustees of the Adopt a School Trust wish the three organisations another very successful year and wish the supporters of the International Restaurateurs’ Dinner attending tonight a very enjoyable evening.

To find out how you can help raise much needed funds for Adopt a School please contact: Helena Houghton Executive Director Adopt a School Trust 76 Vincent Square London SW1P 2PD Email: helenahoughton@raoca.org.uk The Royal Academy of Culinary Arts’ Adopt A School (Charity No. 1087567)

Patrons’ Hall of Fame

Many of you may fondly remember the National Restaurateurs’ Dinner, an annual fundraising event founded by Roy Ackerman CBE in 1988, who sadly passed away in May 2017.

The International Restaurateurs’ Dinner is built on the foundations of the last 35 years and Roy Ackerman’s legacy but with the aim to spread the delight further than ever before. We would like to acknowledge the personal contribution many people made to get us to where we are today.

With thanks to their continued support we have raised over £1.5 million pounds which has been reinvested, via the various associations back into training and education for our beloved Hospitality Industry.

Several leading lights of the industry are listed below as we recognise their huge support for the Royal Academy of Culinary Arts, The Wine Guild of the United Kingdom and Young Chef Young Waiter.

Patrons’ Hall of Fame Jane Asher Geoff Booth FIH Karen Browne Brian Clivaz FIH Ciarán Fahy FIH MI Roland Fasel Sir Rocco Forte FIH Professor David Foskett MBE CMA FIH BED HONS Jeremy Goring MIH Patrick Gwynn-Jones MBE Julia Hands MBE Tim Jones Stephen Moss FIH Patrons’ Hall CBE, of Fame Kevin Oakes Ramon Pajares OBE, FIH Tracey Rogers Alastair Storey OBE, FIH Mike Sunley Bill Toner FIH Ed Vokes In Memorium Roy Ackerman CBE, FHI, FRSA Gerard Basset OBE, MW, MS Michael Druitt Richard Shepherd CBE, FIH

2nd International Restaurateurs’ Dinner

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Bluebell Vineyard Estates, home of Award Winning Hindleap Sparkling and Ashdown Still Wines.

Open for tours and tastings, corporate events and private hire parties. Come and enjoy the stunning views of the vines leading into our beautiful woodland trails in the Sussex countryside.

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Sliders Lane, Furners Green, East Sussex TN22 3RU Telephone: 01825 791561 Email: events@bluebellvineyard.co.uk Website: www.bluebellvineyard.org

Adam Handling Restaurant Group We are all about British food, with each location being bespoke to its surroundings and always striving to be a favourite in the local area.

We are passionate about sustainability and our zero-waste ethos is at the core of everything we do. Using produce from British suppliers, Chef Adam Handling’s beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in creative ways to bring their true flavour to life.

FROG BY ADAM HANDLING

EVE BAR

UGLY BUTTERFLY

THE LOCH & THE TYNE

Covent Garden, London

Covent Garden, London

St. Ives, Cornwall

Old Windsor, London

British food, inspired by London - Adam’s Michelinstarred flagship restaurant is a place to really submerge yourself in a theatrical show.

Located just underneath Frog, Eve bar offers innovative cocktails utilising waste and techniques from the kitchen.

Offering spectacular views of Carbis Bay, the restaurant and bar showcase Adam’s passion for converting hyper-local ingredients into stunning dishes.

Our stunning restaurant and pub, with guest bedrooms, serves simple British classic pub food with a luxury approach.

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Chef Adam Handling’s new books Published by Away with Media

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Adam’s restaurant book comes with over 100 dishes, taking you on a journey across the British Isles that showcases incredible British produce and big flavours.

Exclusive recipes using by-products of ingredients and showing ways to use commonly wasted ingredients and transform them into delicious dishes. Featuring a foraging guide of the British Isles, great recipes and smart techniques.

A cocktail book with an insight into Adam’s zero-waste techniques, how Eve Bar’s lab equipment is used and the close relationship between the bar and the kitchen.

www.adamhandling.co.uk

@adamhandling @ahrestaurants

Reception Hindleap, Blanc de Blancs, 2011, Ashdown Forest, East Sussex, England Kindly donated by Bluebell Vineyard Estates

Wines Pinot Blanc, Bacchus ‘The White’ , 2021, Balfour Winery, Kent, England Kindly donated by Balfour Winery

Single Vineyard Taylors Pass Chardonnay, 2019, Villa Maria, Marlborough, New Zealand Kindly donated by Hatch Mansfield

Tormaresca Neprica Primitivo, 2021, Puglia, Italy Kindly donated by Berkmann Wine Cellars

Champagne Piaff, Rosé, NV Kindly donated by Champagne Piaff

Still & Sparkling Water Kindly donated by The Rosewood, London

After Dinner Digestif Neft Vodka Cocktail Bar

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2nd International Restaurateurs’ Dinner

Reception Rosewood Canapés

Menu Jeff Galvin, MCA, Galvin Restaurants Wye Valley asparagus, vinaigrette of spring truffle

Adam Byatt, Trinity Restaurant, London Warm Semi smoked salmon, beurre blanc, dulce & roe

Adam Smith, MCA, Cowarth Park, Ascot, Dorchester Collection Herb roasted veal sirloin, smoked bacon, stuffed morels, tartare tart, Madeira jus

Simon Young & Mark Perkins, The Rosewood, London Citrus cream, Earl Grey poached rhubarb, brown sugar crisp & blood orange sorbet

Coffee and Petits Fours

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WORLD

PROMOTING HOSPITALITY AS A CAREER OF CHOICE A PROFESSION AND A VOCATION World Young Chef Young Waiter in partnership with UKHospitality is a global competition open to all young professional waiters and chefs who are 26 years old or under and from any background.

Winners and judges have included some the industry’s great recognisable names – Mark Sargeant, Marcus Wareing, Simon King, John Torode, Annie and Germain Schwab, Jeremy King, Raymond Blanc OBE, Heston Blumenthal OBE, The Earl of Bradford, Lord Forte, Angela Hartnett MBE, Simon Girling and Fred Sirieix.

2021 WINNERS

2022 WINNERS

Thanks to a partnership with the

The first ever World Final gathered

Department for International Trade,

together winning chefs and waiters from

the winners of YCYW 2021 were

seven countries to compete at the

announced at the UK Pavilion at

spectacular Maybourne Riviera Hotel

Expo 2020 Dubai. Sponsors included

in Monaco. Team Wales were crowned the

Carrefour, Aloft Dubai Creek, Dojo

winners and the awards ceremony was

and Arla Pro.

attended by Prince Albert II of Monaco.

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BERKMANN WINE CELLARS ARE PROUD TO SPONSOR THE 2023 INTERNATIONAL RESTAURATEURS’ DINNER .

With nearly sixty years of experience supplying wine drinkers nationwide, our portfolio contains some of the most recognisable and pre-eminent names in the wine world.

For information on our wines and our services please email Peter Lowe, Chairman: peter.lowe@berkmann.co.uk @Berkmann_Wine

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Chefs

Jeff Galvin Jeff and his brother Chris enjoy the privilege of being the first British brothers to hold a Michelin star each in different properties. Jeff worked in some of the most prestigious kitchens in the country, including positions as Sous Chef at Chez Nico, 90 Park Lane when they won their elusive third Michelin Star. This experience led to his appointment as Head Chef at Marco Pierre White’s three Michelin-starred Oak Room, followed by Executive Chef at L’Escargot.

In 2005, Jeff teamed up with his brother Christo

open their first solo venture, the eponymous Galvin Bistrot de Luxe in Baker Street, which became an overnight success. Over the years their collection of restaurants has grown to include Galvin at Windows (2006), Galvin LaChapelle (2009) (which has held a Michelin star for twelve consecutive years), Galvin Green Man (2016), Galvin Bistrot & Bar (2020) and Galvin Bar & Grill (2021). In 2013 Jeff was awarded the prestigious Master of Culinary Arts (MCA).

Adam Byatt Adam Byatt, London based Michelin Starred Chef and owner of three restaurants located in and around the Clapham area. Adam’s style of food is modern British with a French gastronomic influence and each of the three restaurants offer something personal to diners, albeit in different ways but all inherently with Adam’s style at the forefront.

In 2001, Adam opened Thyme, his first restaurant. Thyme was an instant success winning countless awards including Time Out Restaurant of the Year 2003; Best Newcomer Tatler Restaurant Awards 2003; winner Remy Restaurant Awards 2004 and winner Carlton

London Restaurant of the year in conjunction with the Evening Standard.

In 2005 he returned to his heartland of Clapham and took the prominent site within the Old Town and launched Trinity which has a coveted Michelin star. It has been awarded many more accolades including Time Out’s best new restaurant, the AA’s prestigious ‘London Restaurant of the year’ as well as holding three AA rosettes for four years, Trinity was voted in the Top Ten restaurants in London by both Hardens and Zagat and listed in the Times Top100 restaurants in the UK for the past two years.

Adam Smith Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UK’s most talented executive chefs with an ethos of ‘taste is king’ and a reputation for accomplished, classically based cooking with modern presentation.

In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since.

Adam was awarded Hotel Chef of the Year at

The Hotel Cateys 2018, described by the judges as ‘the real package’, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards.

Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith.

Woven by Adam Smith, which opened in September 2022, offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque Berkshire parkland.

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Chefs

Simon Young As Rosewood London’s Executive Chef, Simon Young oversees the luxury hotel’s kitchens and restaurants including the popular Scarfes Bar and elegant Mirror Room.

Simon has over 25 years’ experience in the hospitality industry, having worked most recently as Executive Chef at Jumeirah Carlton Tower where he oversaw the entire culinary division for 16 years. Well-established within his sector, Simon boasts a number of esteemed accolades attached

Mark Perkins Initially trained in Hotel Management, Mark spent his first year in hospitality working front of house at The Grand Hotel in Brighton. Brought up surrounded by fantastic cooks including his mother and grandmother (Mark still uses their jam and chutney recipes in his pastries daily), he quickly realised that his calling was in the kitchen. With a natural creative flare inherited from his artistic parents, Mark recognised his niche was in pastry, and turned his hand to creating beautiful pastries at some of London’s most renowned hotels.

Between 1999 and 2003 Mark worked at the Berkeley in Knightsbridge as Head Pastry Chef, alongside renowned chefs Pierre Koffmann and

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to his name, including Hotel Cateys Chef of the Year and Craft Guild of Chefs’ Banqueting Chef of the Year.

Simon is responsible for the daily operations and management within Rosewood London’s kitchens and oversees the culinary team in his typically professional and passionate manner with the goal to maintain and improve the F&B offerings throughout the hotel.

Jean-Georges Vongerichten. In 2003, Mark joined Renaissance Hotel’s Chancery Court as Executive Pastry Chef. When Chancery Court closed and Rosewood London opened in its place in 2013, Mark was taken on as Executive Pastry Chef.

At Rosewood London, Mark is responsible for producing delicacies for the hotel’s In-room dining service and Mirror Room’s afternoon tea, as well as creating personalised welcome amenities for guests. Since joining Rosewood London, Mark has incorporated his artistic talents into the tradition of afternoon tea and is constantly pushing creative boundaries to ensure Mirror Room’s offering is one to impress.

2nd International Restaurateurs’ Dinner

Sommelier

Romain Bourger Romain is a native of the French Mosel region and became interested in the world of wine during his hospitality studies. He passed his sommelier exam and moved to England in 2008 to work at Hotel du Vin Winchester after having spent a month and a half there as a trainee a few months previously.

He then moved on to work at The Vineyard Hotel in Newbury where he started as a

2nd International Restaurateurs’ Dinner

Sommelier and is now the Director of Wine and Beverage, working closely with the Vineyard Cellars, The Vineyard Group wine distributor.

Romain has won the Young Sommelier of the Year Competition in 2016, won an Acorn Award in 2018 and the UK Sommelier of the Year in 2019.

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BY APPOINTMENT TO HER MAJESTY THE QUEEN SUPPLIERS OF FINE FOODS KING’S FINE FOOD LTD. LONDON

Old Head Golf Links, Kinsale, Co. Cork P17 CX88, Ireland Telephone (+353) (0)21 477 8444

Fax (+353) (0)21 477 8022 www.oldhead.com

The Suites AT O L D H E A D

Email info@oldhead.com

Hatch Mansfield are UK specialists in premium wines made by independently owned wine companies.

Established in 1994 with Louis Jadot, Errazuriz and Villa Maria and headed up by Patrick McGrath MW, Hatch Mansfield remains fiercely independent.

Today we represent 21 internationally acclaimed wineries with a 70-strong team.

Independently Owned

Own vineyards Carefully nurtured by dedicated viticultural teams to provide first class fruit.

Charismatic personalities behind the labels guarantee a relentless passion to make the best.

Our Family of Winemakers

Heritage, provenance and authenticity A rich history, and wines with a sense of place provide for authentic and unique storytelling.

Sustainable Practice Committed to the environment with supporting accreditations recognising best practice.

Control from Grape to Bottle Matured in own cellars

Ownership at each stage of the winemaking journey provides for consistent quality.

From dedicated wineries to temperature-controlled cellars for gentle ageing.

Champagne Taittinger, Louis Jadot, Terroirs et Talents, Joseph Mellot, M.CHAPOUTIER, C.V.N.E., Esporão, Gaja, Arboleda, Errazuriz, Caliterra, Domaine Carneros, Résonance, Robert Oatley, Villa Maria, Esk Valley, Vidal, Leftfield, Kleine Zalze, Zuccardi & Wild Steps Telephone 01344 871800 | Email info@hatch.co.uk @HatchMansfield | www.hatchmansfield.com

BENEFICIARIES

WORLD