We have a preferred list of Specialist Trainers who work alongside the Exclusive Butler School in order to compliment the high level of expertise already offered.
Artisan Coffee School was founded in 2015 by Edwin and Magda Harrison, Artisan Coffee School has quickly grown into one of Europe's leading providers of quality coffee education. Katie, who is Head of Training, originally hails from a small town in Northern Michigan, USA. She came to London in 2004 to study youth work, and 12 years later she found herself in the arms of Artisan. Katie has an incredible passion for community and the role fantastic food and drink plays in bringing people together.
Lisa is an experienced Barista Trainer who learnt her craft in London and working with roasters and coffee enthusiasts across the UK. In 2015 Lisa founded the multi-award winning HatHats Coffee Company in Kent with her husband Louis, and has trained hundreds of Baristas in the art of creating consistent hand-crafted coffees. Lisa is passionate about not only creating great tasting coffee but also its presentation and consistency.
CRU Training was founded by Jacob Castang and Stuart Mathieson. Their vision is to share years of knowledge to help domestic staff develop their practical skills within galley/kitchen management, promote safe working practices, and guide them through any difficult situation. They offer culinary training to private household staff, estate catering management, commercial kitchen troubleshooting and all aspects of kitchen staff training. Cru training promotes mental health care, up-skilling and personal development within the industry.
Jacob Castang is a renowned industry veteran with over 20 years of experience across every facet of private service and luxury hospitality. Jacob's extensive and diverse experience across the private and yacht chef landscape motivated him to create Cru Training, meaningfully filling the gap in the market for high-end private and yacht chef education and mentorship.
Stuart Mathieson has over 30 years of experience in high-end fine dining with the last 20 in private service. He has worked as Private Chef to many celebrities and now splits his time between his regular and loyal customers including a head of state, several UHNW clients and an elite athlete.
Cigars are the ultimate luxury, and Master of Havana Cigars, George, will impart his knowledge and expertise on cigar brands, their history and strength of flavour as well as cigar etiquette. Students will be shown the traditional and correct fashion of presenting and serving a cigar, the correct way to light a cigar as well as storing and aging cigars.
Jane has been working in the design field for over twenty five years, coming to floristry via a career in fashion. Jane is now the owner of Jane At Graham Greener, a successful bespoke florist in Kent, and her goal is to incorporate quality floristry into a natural, organic way of life.
Food safety legislation requires food handlers to have adequate food safety training, receive appropriate supervision, and be instructed and/or trained in food hygiene to enable them to handle food safely. Those responsible for developing and maintaining the business’s food safety procedures, based on HACCP principles, must have received adequate training.
Kent Food Safety are a RSPH and HABC accredited training centre and provide accredited Food Safety Training from levels 1 to 4. The training is delivered by David, who founded the Company in 2006. David personally oversees all the courses and has trained well over 1,000 accredited courses in a range of subjects.
Michelin Star Chef
Graham Garrett’s own restaurant, The West House, gained a Michelin Star in 2002, which he has maintained ever since. He can now lay claim to a star from Egon Ronay, the highest possible rating from Harden’s for its food, and was a finalist for the title of Harpers and Queen’s Best Restaurant Outside London.
Graham’s taste for savoury umami flavours means plenty of fish, and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches – such as an almond cake soaked in Sauternes and peaches and cream made with vanilla mascarpone, or Treacle tart with tangy blood orange.
Steven has years of experience in the hospitality industry having worked in management roles in upmarket cocktail bars, restaurants, and hotels. Steven has acquired an extensive knowledge and skill in cocktail making and is passionate about passing on those attributes.
Steven provides high-level mixology training and specialises in "doing things properly". Steven will deliver a cocktail masterclass including an introduction to mixology, the different methods of mixing cocktails, how to balance ingredients, and creating a range of classic cocktails. Steven is truly passionate about his craft and always teaches in an enthusiastic, friendly and approachable manner.