Previously Dean and Head of the London School of Hospitality and Tourism at the University of West London.

Professor Foskett is a member of The Royal Academy of Culinary Arts, Craft Guild of Chefs and a Fellow of the Institute of Hospitality.

He sits on various committees advising on hospitality education and training and has carried out extensive research in the hospitality and food industry.

He is co-author of Practical Cookery Levels 1, 2 and 3, Theory of Hospitality and Catering, Food and Beverage Management, and Hospitality Supervision These books have sold over 2 million copies and are used in 140 countries, He has won many awards over the past 40 years, including a Queens Anniversary Award for exemplary hospitality education and the British Hospitality Centenary Award for exemplary hospitality education. In 2016 he was appointed the chair of the International Olympiad and International council in India. He is on the management committee of the Craft Guild of Chefs, The Royal Academy of Culinary Arts and the Council of the Institute of Hospitality. Member of the education board AT Sunrise Global Chef Academy, and The Hotel Futures board; on advisory board of Bromley college and the City and Guilds of London Institute and is on the national council of the Institute of Hospitality.

He has also been voted one of the most influential people in the hospitality public sector. He has lead a number of inspections achieving excellent and outstanding recognition for the further and higher education and most recently an outstanding in all areas by OFSTED. In 2005 he was awarded an MBE by Her Majesty the Queen and in 2007 a Chevalier dans l’ordre du Merite Agricole from the President of France.

In 2015 he was named the hospitality hero by the craft guild of chefs and made Freeman of the Worshipful Company of Cooks, and a Freeman in the City of London. He is currently a consultant on Hospitality Services, Hospitality Education and Training, Restaurant Management. He is a recognised external examiner in number of Universities and Colleges, a visiting Professor in Hong Kong, and New Buckinghamshire University. Advisor on hospitality higher education for government quality assurance agency in Lithuania.

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Throughout her career Patricia has been involved in planning, delivering and coordinating hospitality work-based training and qualifications within various establishments and has also taught their own in-house trainers. She also taught full time and part time hospitality students within the University of West London.

Over many years she has been involved with education and training in a wide variety of high profile establishments including royal palaces, luxury households, exclusive clinics and hotels. Some of her work also covered consultancy for various agencies as well as for quality food suppliers.

Patricia has co-authored a number of hospitality publications including: Practical Cookery Levels 1, 2 and 3, Theory of Hospitality and Catering, and Hospitality Supervision / Leadership. She has also worked on the writing of qualifications with awarding bodies for hospitality qualifications. Her Awards have included: PACE awards (Innovative teaching methods 2008 and Hospitality Lecturer of the year 2009) and Craft Guild of Chefs - Chef Lecturer of the year 2013.

Butler training, fine service and etiquette training delivered by Patricia, has taken place in a number of high profile establishments as well as for corporate clients and private clinics. Training has also been completed as part of The Savoy Butler Academy for Savoy employees and others wishing to pursue training as part of the academy.

Patricia has been involved in training with first class concierge services at Heathrow airport and in delivering customer care/butler skills programmes for world renowned airlines, especially for Etihad Airlines when they introduced butler services for The Residence. Delivery of Butler, training programmes are ongoing in Asian countries, working with universities and directly with exclusive hospitality clients and businesses. Hospitality and butler training has also been completed for luxury resorts overseas.

Training that can be completed by Patricia include:

Customer/guest service
Etiquette training
Butler training

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Sean Davoren possesses a wealth of fine service experience and has become the iconic London Butler. He is internationally renowned and has been featured in many newspaper and magazine articles as well as appearing in a number of TV programmes including the documentary featuring the re-opening of The Savoy.

Sean Davoren started his hospitality career in southern Ireland then moved to London and Claridges to build his experience. This included spending a year working in Switzerland before returning to Claridges for a further nineteen years where his roles included, food and beverage, room service and foyer management.

Sean then completed a Butler Diploma with the Guild of English butlers to enhance his passion for fine service and the provision of butler services. This was put to good use working in very high profile private service in London, Europe and the Middle East.

When The Lanesborough on Hyde Park was re-furbished and opened as a luxury hotel with full butler service Sean was appointed as Head butler in charge of a team, providing 24 hour butler service to all guests. The role included coordinating services from the hotel and from external providers to offer a completely personalised and luxury service. Sean managed the team providing these services for 11 years with the philosophy ‘we can do anything as long it is legal’.

In 2010 the much publicised refurbishment of The Savoy in London was completed and Sean was approached to run their 30 strong butler team serving guests in the hotel’s suites. Sean’s aim was to provide more than a butler service, offering a personal and lifestyle assistant service for guests.

Sean has always been passionate about the advantages of thorough training and was instrumental in establishing The Savoy Butler Academy, providing a range of training for butlers to the required Savoy high standards. He has always been keen to pass on his own skills and expertise and is an experienced butler trainer.

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Professor Nadirshaw is a Consultant Clinical Psychologist with three Honorary Doctorates and 40 years’ experience as a practicing psychologist . Her areas of experience and practice include, clinical, managerial, academic and research experience relating to corporate planning, service provision and service delivery issues.

She was Team leader/Manager, Head of Psychology in Hertfordshire and in a number in London Boroughs, has written, published and lectured widely on her subjects of expertise relating to ethnicity, mental health and disability. Professor Nadirshaw is an external examiner of post - graduate studies in clinical psychology to three Universities, a National Assessor on behalf of the Department of Health for consultant posts, a mentor and a supervisor, editorial board member of national journals, chair and committee member of The British Psychological Society and a number of other committees. She has been the winner of national awards in recognition of her work within the profession and cited as a Woman of Inspiration. She was Governor of a London University was advisor to two Ministers of Health and is now Trustee of 3 major charity organisations.

Her skills, knowledge and expertise lie in:

assessment and formulation of stress issues
anxiety and depression in the work-place and workforce
team management
new business development and businessstrategy
mentoring
negotiation
action research
change and risk management
organisational development

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Suzanne is passionate about the role of Front of House service and its importance in the success of a business. With over 30 years of industry experience in teaching and training she is able to relate to employees at all levels offering business solutions, hands on training and advice to get the best out of people in the work place.

She has worked as:
Executive Director, The Academy of Food & Wine Service & Hospitality and Leisure Manpower 2015 -2017;
Responsible for industry wide competitions - Sommelier of the Year, Restaurant Manager of the Year;
ACE (Academy Centres of Excellence) Accreditation Schemes;
Roux Scholarship competition management;
MIA (Meeting Industry Association) venue validation and accreditation;
Event management for The BII (British Institute of Innkeeping).

Suzanne has supported Alex Polizzi AKA The Hotel Inspector and appeared on the show

She has also Lectured at the University of West London, London School of Hospitality & Tourism from 1992 – 2015 as a Senior Fellow of the Higher Education Academy & Course Leader BA Hospitality & International Hotel Management. Here she was responsible for the writing and development of course content and modules covering Food & Beverage Management, Food & Beverage Service, Restaurant & Food Management, Professional & Development and Consultancy Project Management.

She is also an acomplished author having written or co-written a number of industry leading publications including Food and Beverage Service, 9th Edition. Hard copies available if you click here. Or the 8th Edition if you click here.

The Theory of Hospitality and Catering 12th Edition (Hodder Education Publication). Hard copies available if you click here.

Essential Food and Beverage Service for Levels 1 and 2 (editing consultant). Hard copies available if you click here.

Or all are available on the Hodder Learning Platform if you click here.

Things she has done:

Senior Fellow of The Higher Education Academy​ ​2013
Postgraduate Diploma (PGDIP) Learning and Teaching Thames Valley University, PT 2007-2009

Certificate of Education (PCET) Learning and Teaching Thames Valley University, PT 2006-2007

City & Guilds 7307 Adult Education Teaching Certificate Polytechnic of West London, PT 1993- 1995

HND Hospitality Management Blackpool & Fylde College, FT 1984-1986

OND Hotel & Catering Operations Ealing College of Further & Higher Education, FT 1982-1984

Suzanne also works through her own conslutantcy hatcs. Click here for more details

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With over 25 years experience in the Events/Hospitality industry. Medina has previously held Senior Management roles with the following groups The Dorchester , Dorchester Collection, The Connaught Maybourne Group Royal Lancaster London, Hotel Café Royal London , Le Meridien Hotels & Intercontinental group in London. Medina is an inspirational leader who has as an astute eye for detail and personally oversees each event from conception through to completion. Medina thrives on forging strong relationships with a true passion for the Events industry, Leading a successful team at The Connaught with service excellence led them to the succession of being a previous winner of the Cateys “Banqueting team of the year UK “ in 2012. she has embarked on one of her new ventures that is KML, Event management which has been a dream of hers ever since she can remember.

Medina’s broad network & expertise in the Events industry is second to none & with time the ability to anticipate client requirements within the 5 star Luxury market has become second nature and she is excited to now make her own personal mark within the Events Industry in such a vibrant bustling market that is London.

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Ian is a classically trained professional chef who has extensive experience in hotels, restaurants, commercial food development, private households and the vocational educational and skills landscape. He can deliver exceptional training and bespoke solutions to create and/or evolve culinary courses and in-house programmes, in a timely, friendly and proficient manner, above and beyond client expectations.

With over 30 years working at the epicentre of London’s hospitality and catering industry, Ian has a wealth of industry experience to deliver: practical and theoretical teaching courses; creating and developing bespoke training programmes; and independent workplace assessments. He is adept at relating to employees at all levels, providing advice and business solutions to nurture and foster success.

His work has taken Ian overseas to America (Ian Schrager), Italy (Waitrose), Spain (Conran), South Korea (Westminster Kingsway College), France (Marco Pierre White) and Dubai (The Emirates Academy). He has worked at some of the most recognised London hotels and restaurants in Europe, such as The Savoy Hotel; The Dorchester Hotel; La Tante Claire; Quo Vadis; The Criterion; MPW; Mezzo; and St. Martins lane Hotel. He has also worked as a baker, a commercial Development Chef and for eleven of the last twelve years as a qualified teacher in two of London’s leading educational colleges; The University of West London in Ealing; and at Westminster Kingsway College in Victoria. He still works in private households as a personal chef, as well as independently assessing apprentices in the workplace for City and Guilds in London. https://www.linkedin.com/in/iansutton888/.

Academically, Ian completed a foundation degree in Pastry and Confectionary in July 2008; graduated with a 1st Class BA (Hons) degree in International Culinary Arts in July 2009; and completed a teacher training degree (CertEd) in July 2011. He also holds several certificates – Level 3 in Supervising Food Safety in Catering 2014; RSPH Level 2 Award in Identifying & Controlling Food Allergy Risks 2018; RSPH Level 2 Award in Nutrition for Health 2018;

Ian has also developed three bespoke apps for Android and IPhone applications on kitchen finance, and works independently through his own consultancy business.

Television projects for the BBC with UK leading food historian Dr. Annie Gray include:
• Completed - Victoria and Albert’s Wedding (aired on BBC2 December 2018)
• Completed - Edwardian Sugar Banquet (tbc 2019) featuring in one of a two-part series: Danny Dyer’s Right Royal Family
• Booked - A la Francais Dinner Queen Victoria 1840 – 1850 (tbc 2019)

Ian has recently been working on:
• Culinary work for Channel 5 “Digging up Britain’s past”
• Designed and delivered a bespoke international culinary 5 day programme for WKC

Ongoing
• Recipe development for English Heritage trialling and cooking Victorian recipes from an original manuscript – for a soon to be published book.

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Etiquette training and practice will inform staff of the correct ways to behave, even when under pressure, when the guest may be complaining or behaving unreasonably. It will be about remaining professional and helpful at all times and developing modes of speech and body language to deal with guests, visitors and colleagues respectfully and professionally in all situations. Etiquette training can be provided for individuals or groups and planned to match your exact business requirements. It is especially beneficial for those in customer facing roles but could also be a useful asset for all employees.

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Food and restaurant styles are continually changing to meet the challenges of the demands being made by increasingly diversified, knowledgeable and value conscious customers. How to stay profitable with the developments of technology, kitchen and production methods and the application of operational management systems to control waste and costs. Working with the best Kitchen and restaurant designers to deliver cost effective efficient operations. Emphasis on branding, restaurant concepts and menu design.

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The Associates are able to set up high quality training systems. Carry out training audits. Work with training providers and colleges to advise on the best available courses for staff and employees. Advise on course content, curriculum management and recruitment of education and training specialists.

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Traditionally, butlers may only have been seen in the highest profile households but because of the wide range of services a butler can provide they are now in demand in: palaces, luxury hotels and apartments, luxury resorts, airlines and private jets, yachts, cruise ships and events as well as private households, estates and other locations.

Although the term ‘butler’ still prevails, a good butler may be better described as a lifestyle manager, able to plan and think ahead, organise whatever makes the employers life run smoothly. The butler will need to liaise with a number of suppliers and outside agencies, plan travel and advise on such topics as the correct clothing to be worn for different occasions as well as many other requirements.

Butler training can be for individuals or small groups and can be specifically planned for your own and the business’s requirements. Training can take place in your own establishment at times to suit you or as part of Savoy Butler Academy. One of the associates would be happy to discuss your actual requirements with you.

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Customer service (guest care) needs to be at the top of the agenda. All hospitality staff need to understand why excellent service must be provided and ways to achieve levels that exceed guests’ expectations. When memories of décor, facilities and food start to fade a little, people who gave exceptional service are remembered. Training can be provided for individuals, specific teams, small or larger groups within your own establishment or areas. All training can be bespoke and specific to your individual business with the types of guests you serve as the main focus. The length of training to best suit your need will be discussed with you and targeted to the job roles of individuals. Candidates’ will be assessed on their progress and achievement and will be given full feedback. Written feedback will also be given to the manager/employer.

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