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The restaurant team at the Holborn Dining Room at the Rosewood London work together to manage a 260-cover restaurant that is both relaxed and on-trend, while simultaneously leaving guests feeling like VIPs. The restaurant is open daily for breakfast, lunch and dinner and is home to 500 gins, as well as the famous Pie Shop, headed up by Holborn Dining Room’s executive head chef Calum Franklin.
In 2018 the Holborn Dining Room team, under the watchful eye of general manager Julien Foussadier, has shown extraordinary levels of dedication and attention to guest needs, aiming to enhance each visitor’s experience by exceeding expectations and providing a faultless level of service. The judges were impressed by the team’s efforts to ensure every guest enjoyed a seamless experience, with staff members developing relationships with guests and demonstrating a wealth of food and beverage knowledge.
The backbone to this service has been communication and the team’s efforts have been recognised formally through the achievement of an increased rating of 84% awarded by Leading Quality Assurance, rising from 72% in 2017. The team also received a large quantity of positive reports through the hotel’s TrustYou review system, including comments such as “world-class”, “outstanding” and “impeccable”, and a large proportion of reviews explaining how staff have gone above and beyond, such as “it’s not common to encounter someone so attentive and helpful” and “nothing is a problem – there’s always a solution”.
The restaurant team also introduced several new revenue-driving projects in 2018, which, accompanied by the main restaurant operations, collectively contributed to the restaurant’s growth in turnover to £6.5m from £4m in 2015. The average dinner spend in the Holborn Dining Room has increased this year from £23 per head to £34.
Within the Pie Room, the team also offer a retail street-side hatch selling pastry creations to passers-by. There is also an intimate private dining concept every evening and weekly pie and beef Wellington masterclasses with Franklin and his kitchen team.
Team members attend regular training sessions and head waiters are required to update menu descriptors on a rota basis to ensure their food knowledge remains fresh, including the origins of the ingredients, allergens, cooking methods and instructions for presentation.
As for the 500 gins, restaurant team members have access to plentiful supplier visits to producers such as Portobello Road, Thomas Dakin and Bathtub Gin. A pop-up collaboration with artisanal luxury gin brand Monkey 47, serving hot and cold cocktails alongside British and German desserts, generated a PR value of £202,831 for the hotel, reaching an impressive 300 million people.
What the judges said
“This entry was head and shoulders above the rest, demonstrating innovation mixed with commercial success while delivering quality.”
Mark Bevan, general manager, Bishopstow House
“This was a standout entry, with a clear team focus. Holborn Dining Room has demonstrated innovation in a very strong sector and is clearly a market leader.”
Laura Sharpe, general manager, Ham Yard Hotel
“This entry demonstrated a strong emphasis on team development backed up with high achievement and excellent figures.”
Stuart Geddes, general manager, the Goring
Flemings Mayfair London
Glenapp Castle Ballantrae, Ayrshire
Holborn Dining Room Rosewood London
Lucknam Park Colerne, Wiltshire
2017 Ham Yard Hotel London
2016 The Balmoral Edinburgh
2015 Charlotte Street Hotel London
2014 Northcote Langho, Lancashire
2013 The Montague on the Gardens London
2012 The Dining Room at the Goring London
2011 Chino Latino Park Plaza Riverbank, London
2010 Brasserie Max Covent Garden Hotel, London
2009 The Ritz London
2008 The Granary Beefeater and Peterborough (Ferry Meadows) Premier Inn
2007 Galvin at Windows, London Hilton on Park Lane