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.
Barista - Artisan Coffee School
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.
Barista - HatHats Coffee
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.
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.
George currently works for one of the most respected names in the cigar world, who opened its first tobacco shop in London in 1947 and have been trading in fine tobacco and smokers' accessories for over 225 years.
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.
Our Specialist Trainers will teach Sushi, Sashimi and various other Japanese dishes.
As Japanese cuisine is so intricate and complex, it is essential that two Trainers deliver the course in order that Students benefit from the specialist knowledge being provided.
Tomokazu was born in Hokkaido, Japan, and completed his culinary education at 17 years old. After obtaining his international cook's license he joined the self-defense forces of Japan and for 15 years cooked for many VIPs of many nations as the forces' Chef. Matsuya then took up the position of Head Sushi Chef at SO Restaurant in Soho, London. He is currently Head Sushi Chef at Miyama Mayfair, as well as working as a Sushi Teacher.
Izumi was born in Amakusa, Japan. Izumi draws upon this upbringing in her work as an outstanding Sushi Chef, Dietary Consultant, and qualified Sake Sommelier. Izumi’s background as a trained and experienced pharmacist also enables her to create dishes and menus that are as nutritionally balanced as they are delicious.
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.
Nick is Director of specialist cocktail company Mixology Brothers and has over 15 years’ experience of working in the hospitality industry. Before setting up his business he travelled the world visiting cities, bars and distilleries that play an important role in the history of the mixed drink. This trip took him from Japan, throughout Europe, via America and to the beaches of the Caribbean and allowed him to understand the origins and techniques of the classic cocktails we all know and love.
Mixology Brothers offer events bars with a difference and also work with brands and venues to improve all aspects of their cocktail offering. Nick says 'The themes of Craftsmanship, Elegance and Quality are key to all of our work, and we also have one eye on minimising the environmental impact of our project. Being aware of sustainability and being responsible throughout our business is very important which is why we plant a tree each and every time we are hired. Love cocktails, love the planet.’
Sommelier Trainer – Clive, Master of Wine
As well as providing an in-depth wine knowledge and service tutorial, our Sommelier Trainer is also available for Cellar Management. We can implement an inventory of your cellar, identifying the quality, value, drinkability window and appropriate use of each wine.
After working on an English vineyard in the late 1980’s, Clive decided that wine would be his passion and career. He worked for a number of UK wine retailers and began studying with the WSET and passed the Master of Wine exam in 1999. Clive is also a Panel Chair Judge for the prestigious International Wine Challenge and has judged for Decanter Magazine and Drinks Business.