Raymond Blanc’s service secrets
Having begun his career as a simple cleaner, Blanc has experienced many facets of the hospitality industry, and has a clear vision for what constitutes good service.
Speaking ahead of the launch of his latest book and TV series Kitchen Secrets, at a Chef's Congress hosted by Restaurant magazine and Nestle CHEF, Blanc spoke about the service secrets that keep Le Manoir on top of the industry.
For more ideas on what constitutes good service, see this month’s edition of Restaurant magazine, out on 23 February.
