Top menu

August Newsletter 2017

NH That’s Us – Gizelle Els and Michelle Swart

Q & A with Gizelle Els (GE)

What was your experience like during the competition?

I spent many hours months before the competition practising, tasting and perfecting my menu; this included many sleepless nights worrying over whether my dishes I had practised would work with the wine & spirits we were pairing it with.  On the day of the competition I had a very positive mindset and strategy.  I was nervous as well as excited at the same time and as it was my second competition I was more prepared and knew what to expect.

What have you learned from the experience?

The competitions have taken everything that I have learnt from the past 4 years of being in a trainee and put it into practise.  It has taught me the importance of planning, being prepared, good time keeping, setting goals and always believing in yourself and you can achieve anything that you desire.

How do you feel you have developed personally?

I have changed from a very shy person into a much stronger and confident person.  It has taught me how to work well under pressure as well as handle criticism.  I have also been given the opportunity of seeing what my peers of the same level have achieved and have learnt through their cooking techniques and plating.  It has also taught me to value the mentorship I have received from my team at the hotel on a daily basis.

What would you like to achieve in your career as a chef?

I want to travel the world and experience different countries through their different cuisines.  I would like to have my own television show as well as be the Executive Chef of my own restaurant. 

What advice do you have for Junior staff entering their careers?

Always give of your best, believe in yourself, experiment, take a chance, be consistent, keep it simple but tasty, perfect the perfect plate, go to unfamiliar places and experience new cuisines and flavours.

Q & A with Michelle Swart

What was your experience like during the competition?

Competition day is stressful.  I was a lot more relaxed and it showed in the competition as I knew what to expect.  Be prepared and be able to think on your feet as the judges can ask you for anything on competition day.

What have you learned from the experience?

Being part of such an amazing process I have grown on a personal as well as a professional capacity.  I have been mentored by our Food & Beverage Manager, Adrienne; Executive Chef, Jean Pierre as well as some of South Africa’s best sommeliers.  The support and guidance given to me on a daily basis has given me the chance to share my knowledge and experience on a daily basis through training my fellow colleagues.  I have also attended Cape Wine Academy, South African Wine Course as well as SASA courses as part of my preparation for the competition.

What have you learned from the experience?

Taking part in the competition the past 2 years has allowed me to truly appreciate wines, spirits and wine service.  My wine palate has improved greatly.  I can also feel that my service levels have improved as well as my confidence while dealing with guests.

How do you feel you have developed personally?

The most important thing I have taken from this competition is that you should share your knowledge with others and build on what you already know.  By doing this you are not only improving yourself but also the quality of service in your hotel.

What would you like to achieve in your career as a wine steward?

My greatest dream is to be a World Class Sommelier by travelling the world and experiencing fine cuisine and wines.

What advice do you have for Junior staff entering their careers?

Always believe in yourself.  Always crave knowledge and work closely with your mentors.  Never stop learning.  Work hard and always give of your best and through this you can achieve whatever you want to.

Regular visitor? Receive 10% discount at all our restaurants!

Enjoy a 10% discount at the Garden Terrace Restaurant, La Vigna Restaurant, and St Andrew’s Bar with our new NH The Lord Charles loyalty programme – completely free of charge!

There’s NO JOINING FEE AND MEMBERSHIP IS COMPLETELY FREE – simply give us a call to sign up and collect your card.

For more information call us on 021 855 1040

Terms and Conditions

World Luxury Hotel Awards

The World Luxury Hotel Awards recognizes and rewards excellence in the international luxury hotel industry, as voted by the public, across 99 different categories. In 2016, NH The Lord Charles was named Country Winner in the Luxury Design Hotel category. This year, we entered in three categories: Luxury Business Hotel, Luxury Hotel & Conference Centre, and the new Luxury Banquet/Event Hotel category.

VOTE NOW

Keanna Oliphant – Brave little dreamer with a winning way

During the weekend of 18-20 August, NH The Lord Charles had the great privilege to meet and welcome 6-year-old Keanna Oliphant, her mom and grandparents to our hotel for a weekend of fun and special pampering. The visit was arranged in partnership with the Reach for a Dream Foundation.

Keanna thoroughly enjoyed the visit to Vredenheim Big Cats Park and the staff had a great time spoiling the quiet but friendly little girl. Thank you for the lovely pictures, Keanna – it was a great pleasure to have you with us!

 Reach for a Dream is a non-profit organization that works to bring hope and joy to children between the ages of 3 and 18 across South Africa who are fighting life-threatening illnesses. For more information, please visit http://www.reachforadream.org.za.

September W&D Event

Join us on Friday, 29 September in La Vigna Restaurant for our monthly Wine and Dine evening

R365 pp, incl. five-course dinner, featured beers, and after-dinner coffee | Reservations: +27 21 855 1040 

**Wine Farm to be announced

 

24 September is Braai Day!

It’s almost that day of the year again when South Africans of all stripes unite around fires to share one of our fondest pastimes: the outdoor braai!

The Lord Charles will be lighting our fires together with millions of South Africans on National Heritage Day, Sunday, 24 September to celebrate our shared heritage and launch the new Garden Terrace Summer Sunday Braai lunch menu in style.

The event promises to be festive and fun, with Ferdinand ‘Boesman’ Rabie to liven up the proceedings in the Garden Terrace. And for-the-not-so carnivorous, there’ll be special vegetarian braai goodies on offer!

For bookings, please email l.phillips@nh-hotels.co.za.

St Andrew’s Pub – Feed your inner fan!

Catching a game is hard work. It takes dedication and devotion to put one’s body on the line and stay committed through 90 gruelling minutes of brutal contact … St Andrew’s Pub makes light work of the hard work of rugby fandom – our brand new Rugby Bar Menu is inspired by the game we all love so much and guaranteed to keep the tough going when the going gets tough!

Fancy a man-sized Grand Stand Wors Roll with tomato chutney, caramelized onions and smoked garlic aioli? Or deep-fried potato skins with guacamole, sour cream, chives and crispy bacon bits …?

Sounds good, doesn’t it? See you at St Andrew’s!

Menu

 

This month’s competition

Enter our August competition to win a Sunday Lunch Buffet and Carvery for two in the Garden Terrace – the traditional Sunday indulgence, with a dash of NH flair.

Question: Who was named Best Wine Steward in the 2017 Distell Inter Hotel Challenge in August?

Email your answer to sales@nh-hotels.co.za by 20 September 2017.

NH – WORLDWIDE

Together with Eneco we have started a great collaboration to implement Electric Car Charging Points at more than 40 hotels in Europe. Being able to offer our guests the option to electrically charge their car, perfectly suits our sustainability goals.

No comments yet.

Leave a Reply