We have just returned from the long awaited Hospitality upskilling visit to Cape Town. The objectives were varied although to caption them I would say we were looking at all aspects of the industry with a view to bringing back information, inspiration and a way forward. This ranged from health and safety through to customer service and food styles.
10 Saints from all aspects of the industry joined me on the adventure.
Our expedition was a great success, to the extent that I didn’t have time to update this blog whilst on the road. The sheer variety and volume of experiences have intrigued, enticed and inspired our group.
To say the trip has changed lives might be a tad overstated, however the initial signs are pretty positive.
Cape Town in May can be cold and damp. This is a point many of us forgot and I for one spent much of the first week wishing I had packed warmer clothes and especially my socks!
Day one covered a trip down to the Two Oceans Restaurant on Cape Point, this restaurant serves up to 1000 very high quality meals a day in a fantastic setting, miles away from anywhere (sound familiar?). The difficulties of getting supplies and staff were discussed and comparisons made with St Helena.
We also spent a morning at the Cape Grace Hotel on the Waterfront. This was a highpoint for me as we have had a special relationship with the Cape Grace team and three of my sudents were spending part of their visit working in the kitchens of the hotel.
The morning commenced with breakfast in Signal, the hotel’s main restaurant. There was much to be impressed with as the hotel has been voted one of the best in the World! We didn’t even start to dent the buffet which contained fruits of all varieties, cakes, pastries and breads, cereals and yoghurts, meats, fish, fresh juices and much more. The choice of main courses is no less impressive with the full breakfast including steak being a favourite!
The tour of the basement whiskey bar and bedrooms gave the group some idea of the quality at which international Five Star Hotels operate. The talk by Barry Ross, the Head of HR was inspiring with an insight into why the hotel is one of the busiest in Cape Town and why it receives so many accolades: it’s all about the customer.
Weekends in Cape Town are all about food and getting out and about. The Old Biscuit Mill is one of the most popular destinations and rightly so.
. It certainly gave our visitors ideas on how to start a small food business with next to nothing and what quality can be achieved even though the stall is a couple of planks resting on boxes!
Wish we had more of these places in the UK although I guess the hygiene police would put a damper on the proceedings………..I didn’t see many coloured chopping boards!