SUBSCRIBE

News > People

Encourage all hospitality staff to improve wine knowledge, industry told

1 commentBy Becky Paskin , 09-Aug-2011

Related topics: People, Service, Recruitment & training, Restaurants, Hotels, Pubs & Bars

Restaurant and bar operators should encourage their British staff to take up sommelier as a career to balance the level of foreign sommeliers in the hospitality industry.

Roy Ackerman believes all hospitality staff should be trained in wine service

Roy Ackerman believes all hospitality staff should be trained in wine service

Loading...

That’s the view of Roy Ackerman CBE of the Wine Guild and Academy of Food and Wine, who told BigHospitality British businesses could do more to improve their staff’s knowledge of wine.

“We should spread the view that everyone in the industry, even if they’re not a sommelier, should have some knowledge of wine. That’s very important.

“It’s all about training and going back to basics so people know the product, can recommend it, talk about it and know how to serve it.”

He added that Britons considering sommeliery have an advantage over their European cousins as wine lists are more diverse in the UK.

1 comment (Comments are now closed)

SOMMELIERS

Sommeliers can want to know about wines - will it help their sales? Let's face it there are no famous sommeliers - and that's for a reason - wine is boring to most people. For the regular hard-working waiting staff - don't learn more about wine - learn more about what your customers want - does it taste nice and how much it costs! Please don't bamboozle people with wine knowledge - it doesn't mean anything and few people believe it.

Report abuse

Posted by Snout
19 August 2011 | 11h21

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

#SocialRestaurant: How to use Twitter effectively

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK...

Tom Kerridge pubs interview

Tom Kerridge: 'It’s not about success, it’s about getting better every day'

In an exclusive interview with BigHospitality at the Restaurant Show, Tom Kerridge explained why...

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind...

James Knappett and Sandia Chang: ‘It’s all down to our staff’

James Knappett and Sandia Chang: ‘It’s all down to our staff’

In another BigHospitality interview at the Restaurant Show 2014, James Knappett and Sandia Chang,...

Restaurant Show: Day two highlights

Restaurant Show: Day two highlights

The Restaurant Show continued yesterday (7 October) at Earls Court. Here are some of...

Clare Smyth: 'You can never lose focus'

Clare Smyth: 'You can never lose focus'

Clare Smyth talked to BigHospitality at the Restaurant Show 2014, telling us why she...

Restaurant Show 2014: Day one highlights

Restaurant Show 2014: Day one highlights

The Restaurant Show kicked off at Earl's Court yesterday (6 October). Here is a...

60-Second Skill: The perfect latte

60-Second Skill: The perfect latte

With the growth of coffee culture in the UK in recent years, having a...

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

Dish Deconstructed: Mushroom spaghetti with ceps pil pil from Tickets, Barcelona

At the recent Estrella Damm Gastronomy Congress, Fran Agudo – head chef of Tickets...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make...