Training Schools and Learning
We want you to be the best
That's why we provide a whole range of training and development opportunities once you're on board.
- Food School: Divided into three sections; butcher, fishmonger and cheesemonger. Learn a range of skills from how to butcher up a carcass to deboning a fish, and find out all about cheese, including the art of matching the right cheese with the right wine.
- Bar School: Our beverage specialists visit the hotels and spend time with the bar managers and bar teams. Whether it’s a session on cocktails or spirits this is a great opportunity to develop product knowledge and the ability to serve our guests with style.
- Wine School: Our team of sommeliers and beverage specialists tour the hotels and share their knowledge with the brasserie, bar and sommelier teams. Whether it’s a session on pouring wines or a particular region this is an interactive school offering the chance to taste many wines and develop a passion for the grape.
- Tea School: Our tea supplier, Taylors of Harrogate, visits the hotel teams to demonstrate how tea is served and provide the chance to taste the many different varieties of tea on offer.
- Coffee School: Our coffee supplier, Matthew Algie, visits the hotels and demonstrates how to make the best use of the coffee machine, the different methods of making coffee, including latte art. There are several opportunities throughout the year to visit their fantastic factory in Glasgow and see the product first hand.
- Supplier trips: Opportunities for Chefs, Sommeliers and Head Housekeepers to visit many of our UK based suppliers.
AAA Programme
Malmaison and Hotel du Vin believe in having quality restaurants and kitchens. We believe in the finest locally sourced, ethically produced ingredients. We believe in having fun, but aren't afraid of hard work. But most of all we believe in good, properly trained people.
We believe that you cannot afford to ignore good training, and there is no better place to start, than with the AAA program. We start with all the classic cooking methods and techniques, which are the building blocks of any good chef. From there you can achieve a greater appreciation of the profession and set yourself higher standards to aspire to.
Today's chefs want to be head chefs by the age of 21, but don't know how to make mayonnaise or fillet a fish. Malmaison and Hotel du Vin, will teach you these building blocks and can set ability to the individual and giving you realistic development goals for the entire kitchen, whatever your experience.
This is the future for the next generation of chefs and goes someway to guarantee that a future of well trained quality chefs will continue to run our kitchens!
If you're made of the Raw Stuff, we want to teach you!!
