# data[].attributes.body
As stated, guests' do not join us just to enjoy good food & wine. As servers, we can either dampen the experience or make our guests leave feeling satisfied and joyous, with an experience that they will never forget.

For the most part, its all about how our guests' feel, whether is a homely meal or a personalised experience, it all comes down to feeling.

After service it is important to both celebrate the good and learn from the bad. Take mental notes on what you done to make a guest feel special and share it with the team.

Alternatively, if you feel like you have struggled with your evening and could have done better, speak to colleagues or sit down with your manager and talk about what the struggles were or how you could have managed your challenges a bit better.

# data[].attributes.body
Grape Variety: Pinot Grigio

Region: Veneto, Italy

Producer: Pizzolato

Vintage: 2024

Tasting Notes: Citrusy, smooth wine with balanced acidity.

Food Pairings: Veggie dishes, Salads, Grilled fish.

Temperature: Serving temperature 12°C to 14°C

# data[].attributes.body
Grape Variety: Moscato

Region: Piemonte, Italy

Producer :G.D. Vajra

Vintage: 2023

Tasting Notes: The wine is sweet and slightly sparkling with delicate aromas of stone fruits, grapefruit, peach and white pear. A whiffle of elderflower, hints of sage, lychee and pineapple weave the bouquet.

Food Pairings: Knickerbocker Birnam, Bake Alaska, Gelato

Temperature: Serving temperature 8°C

# data[].attributes.body
This is all about your MEP (mis en place) and ensuring that you are ready for your service

Ensuring that you are ready for your service means that you have all the product, equipment and knowledge that is required to have a successful evening. This ensured a positive guest experience and ultimately, a smoother service for yourselves.

Arrive ready, be in the restaurant with plenty of time to be prepared before your guests arrive.

Come into the restaurant, dressed and presentable for service, which a clean, ironed uniformed. With good hygiene and grooming. You should also have pens, a waiters friend and anything else you might require.

Read the briefing sheet or allocations for the day so you are aware of were you are heading for service.

Ensure that you have written down and noted and shortages and steak information.

Once you have all this information, head to your station and ensure that it is ready for service. Whether being a SW, an Expo or a Bartender, there will be plenty to prepare including cutlery, napkins, garnishes etc.

Check your table allocations from an up to date briefing sheet that should be printed by your hosts.

You should ensure that you have decrumbed your chairs and brushed underneath your tables.

Your tables should be checked for stability and your chairs should not be tucked underneath the tablecloth.

Check that tables are of correct configuration, cutlery is aligned and straight, all your table arrangements are placed accordingly.

# data[].attributes.body
Winter Menu

# data[].attributes.body
Winter Dessert Menu 2025

# data[].attributes.body
Grape: Sangiovese

Region: Tuscany

Producer: La Braccesca

Vintage: 2022

Tasting Notes: Cherry, Strawberry, Cranberry, Raspberry. Medium High Acidity. Dry. Medium Bodied. Medium Tannins

Food Pairings: Short Rib Bites, Lamb Steak, Lasagne

Temperature: 16

# data[].attributes.attachment_link.title
2024 FB Grooming  Presentation Standards

# data[].attributes.body
Spa Set up for Success:

o   Check your covers

o   Set tables accordingly

o   Collect glassware (red/white/champagne/highballs/water glasses) cutlery and S&P from Birnam

o   Check SOTD, know your menu and allergies

Service:

o   Greet guests and guide them to seating

o   Ask for water and allergies

o   Inform of SOTD / any changes menu wise

o   Take drinks order

o   Prepare drinks (use measures where required, keep tidy and clean workspace)

o   Take food order and process

o   Change cutlery if necessary

o   Check back

o   Fond farewell eg. enjoy your treatments, enjoy the facilities etc

o   Print spa check and take to hosts

Close:

o   Clear and clean tables with sanitiser

o   Wash all dishes including spa teacups/teapots brought through by spa hosts / therapists (help us to help them!)

o   Sanitise all work surfaces

o   LABEL fridge items: cordials get 8 weeks from opening; wines are to be marked with open date in top corner of label. This can be checked daily with sommelier or management to ensure can still be sold. If to be used by end of that day, bring to Birnam and fill out transfer sheet

o   Bring all glassware/cutlery/S&P/sugar bowls/trays etc back to Birnam for dinner service (If low on stock / ran out of stock alert hosts to add to their orders. Communication is key!)

o   Be polite, say goodbye and move back to Birnam once everything is complete!

# data[].attributes.body
A guests arrival begins from the moment they drive up to the building, however for us it's from when they walk up to the door.

If you are around the host desk, be aware and present. Smiling is of the utmost important, we want are guests to feel welcomed throughout their experience.

Say "good evening" or "good afternoon" in a pleasant manner to every guest you walk past, and should you not be able to assist them still greet them and reassure them that someone will be with them shortly.

Once a guest is seated, whoever has sat them down will ask for allergies and water preference and will note this down on your laminate, ensure you match this name to the booking sheet immediately, so we can acknowledge any celebrations or specific requirements.

Some guests have not dined with us before, and the layout of our menus can be a bit confusing, so explain this to them and reassure them that you will be able to answer any questions should this be required.

This is the perfect time to ask if they would like any predinner drinks, suggest a glass of bubbles, a gin and tonic, or a cocktail.

# data[].attributes.body
Participate in your guests' experience, be interested in their day and their experience and find those little golden nuggets. Remember that this is not just about food & beverage, but how we make our guests feel.

Explain the menu to our guests, and inform them of items that might take considerably longer to cook than others. Ensure you have in depth knowledge about what offerings we have, and know how to read your table, not everyone wants constant chat !

We should be ensuring that our guests' drinks arrive before their starters, so time management is of the utmost importance and we should keep an eye on the arrival of this, or better, collect our guests' beverages ourselves.

Once our guests have started to enjoy their predinner drinks, we should enquire if they have any questions in regards to the menu, try and get a beverage order as this point, this ensure delivery in a timely manner.

We want to ensure that our guests' aren't kept waiting for too long, so ensure that we are also taking their food order in a timely manner.

Your check pad should be written in a neat and organised manner, highlighting any allergies should they need to be considered with a clear order of what position is having what food.

Once your order is placed, your cutlery should be changed according to what your guests are having for both their starters and main courses.

Once your starters are served, you should check back to ensure that they are all satisfied with their food. Top up water and wine and/or clear and empty glassware. If their drink is a 1/3 full then ask if they would like another. Our guests should never be left with an empty beverage !

Should there be any issues with our guests' food, please apologies, remove the dish, ask them if they would like a fresh dish or a replacement and highlight to a manager right away. The quicker we can solve the issue the less frustrated our guests' will be.

Once the table is finished with their starters, confirm with them, and clear plates and any other unnecessary cutlery using a tray. Clear any empty glassware and ensure they have drinks or top ups should this be required.

Main courses should be placed down as seemingly and efficiently as possible. Grab a friend and get those sides down as soon as you can! Once all your food is placed down, ensure they don't require anything else, and wish them a pleasant meal.

Again, ensure that they are satisfied with their meal once they have had a few bites, top up water and or other drinks.

Once they seem finished, confirm, and clear all items on the table. Use a tray where required and remove the cruets from the table too (no one wants pepper with their ice cream!)

Go over with dessert menus, and offer them a look. Inform them of the waiting times for any hot desserts, and do recommend your favourites!

Don't rush your guests, some might want to have a break, so getting to know your guests is vital. Approach your table and see if they have any questions. With this order also offer T&C or any digestifs.

# data[].attributes.body
Creamy / Nutty / Sweet

20ml remy martin VSOP

20ml Galliano

25ml bottega pistachio

35ml double cream

5ml gomme

garnish: crystallised pistachio

# data[].attributes.body
Sweet / Hot / Nourishing

100ml moscato d'asti vajra

50ml eminente

5ml demerara syrup

15ml lemon juice

garnish: garibaldi biscuit

# data[].attributes.body
Bitter/ Sweet/ Warm

50ml Macallan 12 sherry

15ml vermouth di torino

15ml amaro nonino

2 dashes angostura bitters

Garnish: chocolate almond

# data[].attributes.body
Smooth / Light Smoke / Green Apple

30ml Illegal mezcal

20ml Apple brandy briottet de pommes

20ml Cocchi Americano

2 dashes orange bitters

Garnish: Dehydrated apple slice

# data[].attributes.body
Zesty / Fruity / Refreshing

40ml ketel one

15ml luxardo sangue morlacco

40ml lemon sorbet

10ml lemon juice

50ml london essence peach sode

Garnish: coloured marshamallow

# data[].attributes.body
Dry / Smooth / Creamy

50ml Ginato Pinot Grigio Gin

10ml Cocchi extra dry

Garnish: Gorgonzola mousse stuffed olive

# data[].attributes.body
Fruity / Earthy / Refreshing

45ml Tapatio blanco

15ml aperol

40ml pink guava nectar

15ml lime juice

Garnish: blue seasalt rim

# data[].attributes.body
Fruity / Sweet / Playful

30ml Rhubarb Tanquary gin

5ml Monin Vanilla

100ml Moet NV Rose

Garnish: Pink glitter/Fried Farfalle

# data[].attributes.body
Refreshing / Sparkling / Colourful

25 mlRaffaelo coconut italicus

20ml blue pea tea

100ml Moet NV Brut

# data[].attributes.body
Our guests' journey is important throughout their full experience, so don't forget about them once it comes to and end. Leaving with a bittersweet experience can be truly upsetting when coming to such a magical place.

Once finished with desserts, ensure that our guests had an enjoyable experience and chat to them if you have the time to do so. Clear any empty glassware and other things which shouldn't be present on the table.

Ask them if they would like anything else, should they say no let them enjoy their space, but be present in the room should they require anything else.

Should they ask for the bill, double check that all charges are correct, including wine and any extras. If anything needs removed for any reason, please do so.

A bill should be presented in a clean bill folder, with a working Gleneagles branded pen attached and presented to the individual who requested it.

We shouldn't hover, however the bill should be picked up as soon as it is signed or paid for, this creates a better closing experience for our guests and ensures that correct payment is taken.

Once our guests' start to depart, ensure you are present to wish them a genuine goodbye, check if they have any jackets and personalise their departure. (e.g. have a safe journey home or enjoy your shooting tomorrow!) Should they have any jackets, collect them for our guests and assist them if they are putting their jackets on.

# data[].attributes.body
Grape Variety: Grenache noir

Region: Banyuls, Languedoc-Roussillon, France

Producer :Domaine des Forges

Vintage: 2023

Tasting Notes: The wine smooth and sweet with aromas of red plums, cherries and a touch of bubblegum, grapefruit, restrained alcohol, medium acid and tannin.

Food Pairings: Baked Alaska, Parfait , Milk chocolate tart

Temperature: Serving temperature 8°C

# data[].attributes.body
Holiday requests are important for all team members however the way you process them depends on how many days and hours you work in a week.

1. Weeks commence from Monday to Sunday

2. If you work on a full time 39 hour contract over 5 days and you would like a full week worth of holiday you should take two days of days as rest day requests and 5 days as holiday days.

3. If for example you work 32 hours over a range of 4 days from Monday to Sunday you would request 3 days as rest day requests followed by 4 days of holiday days.

4. If your weeks overlap and for example: A full time employee (39 hours over 5 days) would like to requests a week off from Wednesday to Wednesday you would request the following: Wednesday to Sunday - 3 days of holidays and 2 days off followed by Monday to Wednesday - 1 day holiday and 2 days requested days off.

5. Should you have any queries regarding the processing of your holidays you should speak to your line manager.

6. Any holidays requested incorrectly will be declined until processed correctly.

# data[].attributes.body
This platform is used for

1. Legally required training such as alcohol handling.

2. Company mandatory training such as allergen procedures.

3. 30/90 day reviews as well as spring and autumn check-ins with one of your managers.

What you can find on this platform

1. A list of all your completed modules.

2. The dates that any outstanding modules are required by.

3. A completion percentage of how long you have to complete to finish off your module.

# data[].attributes.body
Grape Variety: 100% Chardonnay

Region: Reims ,Champagne

Vintage: NV

Tasting Notes: Subtle ripe lemon, juicy pear, or freshly picked peach and brioche

Food Pairings: Vegetable fritto, stone bass carpaccio, scottish salmon, butterflied sea bream

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: Chardonnay 45%, Pinot noir 55%

Region: Reims ,Champagne

Vintage: NV

Tasting Notes: intense aromas of tropical fruit such as pomegranate, lychee ,guava , brioche and elegant finish peppermint and pink grapefruit.

Food Pairings: Stone bass carpaccio, Scottish salmon, Butterflied sea bream ,Cheese and charcuterie, Chargrilled hispi cabbage

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: Pinot Meunier 40%, Pinot noir 40% ,Chardonnay 20%

Region: Epernay ,Champagne

Vintage: NV

Tasting Notes: pear, peach and apple, an abundance of fine bubbles and the soft vivacity of citrus fruit , gooseberries toasted hazelnut and brioche.

Food Pairings: Stone bass carpaccio ,Nocerella olives, Scottish salmon, Butterflied sea bream ,Cheese and charcuterie

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: Pinot Meunier 40%, Pinot noir 40% ,Chardonnay 20%

Region: Epernay ,Champagne

Vintage: NV

Tasting Notes: Juicy, persistent intensity of berries (strawberry, raspberry, redcurrant),fresh peach, candy apple ,subtle herbal note

Food Pairings: Stone bass carpaccio ,Nocerella olives, Scottish salmon, Butterflied sea bream ,Cheese and charcuterie

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: Pinot noir 50% ,Chardonnay 50%

Region: Reims ,Champagne

Vintage: 2013

Tasting Notes: Elegant bouquet of Mirabelle plum, apricot and orange blossom, layered with spicy notes and toasty hues

Food Pairings: Stone bass carpaccio ,Nocerella olives, Scottish salmon, Butterflied sea bream ,Cheese and charcuterie

Temperature: Serving temperature 8°C

# data[].attributes.headline
Andrea FeliciVerdicchio dei Castelli di Jesi Classico

# data[].attributes.subject
Andrea FeliciVerdicchio dei Castelli di Jesi Classico

# data[].attributes.body
Grape Variety: Verdicchio

Region: Marche, Italy

Producer :Andrea Felici

Vintage: 2022

Tasting Notes: the wine has aromas of green apple, citrus, stone fruit, and a hint of petrol. The wine is dry, high acid, and medium alcohol. It's flavors are layered green apple, lemon, stone fruit, baking spices, and that hint of petrol with a rich mouthfeel

Food Pairings: Crab,Burrata ,Caesar salad, Grilled chicken, ,Grilled lobster

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape Variety: Sauvignon Blanc

Region: Loire, France

Producer :Lucien Crochet

Vintage: 2022

Tasting Notes: Delicious dry wine with vibrant acidity bursting with zesty apple, citrus, and mineral notes

Food Pairings: Crab, Burrata ,Caesar salad, Grilled lobster Grilled chicken, Salmon, Seabream, Grilled Cauliflower, Hispi Cabbage

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape Variety: Carricante

Region: Sicily, Italy

Producer :Benanti

Vintage: 2022

Tasting Notes: The nose is intense, delicate, with hints of apple. On the palate it is dry, mineral with a pleasant acidity, flavors of apple skin,lemon and peach are persistent.

Food Pairings: Shrimp cocktail, Burrata, Ceasar salad, Grilled chicken, Salmon, Grilled Cauliflower steak

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: Chardonnay

Region: Sonoma coast, USA

Producer :La Crema

Vintage: 2021

Tasting Notes: Aromas of lemon, pear, and white flowers are supported on the nose by subtle hints of oak. Followed by flavors of crispy apple, golden peach, and pineapple. On the palate, flavors of graham cracker pie crust add a vein of richness. Fleshy, vibrant, and concentrated, juicy yet balanced acidity drives a lingering finish

Food Pairings: Grilled chicken, Baked carbonara, cacio pepe con tartufo, Ricotta and lemon ravioli, crab spaghetti

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape Variety: Chardonnay

Region: Umbria, Italy

Producer :Marchesi Antinori

Vintage: 2022

Tasting Notes: Complex and fresh on the nose, the wine offers delicate aromas of tropical fruit, pineapple and citrus fruit that blend with light sensations of hazelnut butter and vanilla. The palate has good structure, elegant and mineral, delicate notes of fruit reappear accompanied by excellent freshness and balance.

Food Pairings: British pork porterhouse, Grilled chicken, Baked carbonara, cacio pepe con tartufo, Ricotta and lemon ravioli, crab spaghetti

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape Variety: Chardonnay

Region: Burgundy

Producer: PICQ

Vintage: 2020s

Tasting Notes: Crisp, no oak. Dried honey, lemon-y, white asparagus and hints of white truffle.

Food Pairings: Caesar Salad, Fish dishes, Crab, Fennel Sausage pastas.

Temperature: Serving temperature 10°C

# data[].attributes.body
Roussanne- Esprit de Tablas Creek

Grape: Roussanne

Region: Paso Robles, CALIFORNIA

Producer: Tablas Creek

Vintage: 2018

Tasting Notes: Rich and complex, with distinct honey, floral and apricot flavors. They have a characteristic oily texture and a full body that is more reminiscent of red wines than whites.

Food Pairings: Garlic Prawns, Pork dishes, Risotto, Chicken dishes, Veggie dishes

Temperature: 14*C

# data[].attributes.body
Grape: Riesling

Region: Potter Valley, CALIFORNIA

Producer: Chateau Montelena

Vintage: 2022

Tasting Notes: Fresh ginger, jasmine, and lime cascade into ripe peach and apricot. Mouthwatering.

Food Pairings: Chili Garlic Prawns, Fritto, Salmon Crudo, Seafood Pappardelle, Sea Bass

Temperature: 10-12*C

# data[].attributes.body
Grape Variety: Chardonnay

Region: California, USA

Producer :Sandhi

Vintage: 2021

Tasting Notes:. On the nose, green apple and lemon peel are at the forefront, while notes of peach, honeysuckle , wet stone and vanilla with super flinty with saline and acidic finish on the palate

Food Pairings: British pork porterhouse, Grilled chicken, Baked carbonara, cacio pepe con tartufo, Ricotta and lemon ravioli, crab spaghetti

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape Variety: Chardonnay

Region: Tuscany, Italy

Producer :Isole e Olena

Vintage: 2022

Tasting Notes: Finely marked nose with some cold butter, toasted hazelnut, and in the echo noble nuances of ripe apple and pear. Shows to be very polished on the palate with a creamy notion, then great juiciness, compact and with generous acidity, stretches wide, remains extremely long and balanced on the tongue, salty on the finish

Food Pairings: British pork porterhouse, Baked Scottish Salmon, Grilled chicken, Baked carbonara, cacio pepe con tartufo, Ricotta and lemon ravioli, crab spaghetti

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape Variety: Chardonnay

Region: Napa, USA

Producer :Chateau Montelena

Vintage: 2022

Tasting Note :The wine opens with green apple, honeysuckle and orange blossom . Midpalate it turns more tropical with starfruit and pineapple. And while there’s still plenty of green apple, the texture and juiciness of pear adds complexity and depth… The acidity is vibrant and mouthwatering.

Food Pairings: British pork porterhouse, Grilled chicken, Baked carbonara, cacio pepe con tartufo, Ricotta and lemon ravioli, crab spaghetti

Temperature: Serving temperature 10°C

# data[].attributes.body
Grape: Nerello Mascalese

Region: Sicily

Producer: Palmento Costanzo

Vintage: 2020

Tasting Notes: Cherry, red fruits, earthy, mineral. Dry. Medium to high body. Medium tannins. Medium acidity.

Food Pairings: Chicken, Pork, Saffron Rice Salad ,Grilled Cauliflower, Hispi Cabbage crab spaghetti

Temperature: 16

# data[].attributes.body
Grape: Malbec

Region: Mendoza, Argentina

Producer: Zuccardi

Vintage: 2024

Tasting Notes: Intense aromas of dark fruits such as blackberry, plum, and cherry, often complemented by hints of spices, chocolate, and floral notes. The wine is known for its full-bodied character and a velvety finish, making it a favorite among red wine enthusiasts. ;-)

Food Pairings: Grilled meats: beef, lamb, pork

Temperature: 14*C

# data[].attributes.body
Elena Walch Pinot Nero/Noir

Grape Variety: Pinot Noir

Region: Alto Adige, Italy

Producer: Elena Walch

Vintage: 2024

Tasting Notes: A fruity play of aromas of red berries, cherries and raspberries as well as spicy notes with some white pepper characterizes the bouquet. In the mouth, the wine convinces with juicy structure and inviting freshness, with soft, velvety tannins, discreet spices in the background and a youthful, elegant finish.

Food Pairings: Salmon dishes, Beef Tartare, Pork dishes, Red sauce pastas.

Temperature: Serving temperature 15°C

# data[].attributes.headline
Esprit de Pavie, Bordeaux blend Merlot/CS

# data[].attributes.subject
Esprit de Pavie, Bordeaux blend Merlot/CS

# data[].attributes.body
Chianti Classico Riserva, Antinori

Grape Variety: Sangiovese 85% with Cab Sauv and Merlot

Region: Tuscany, Italy

Producer: Antinori

Vintage: 2022

Tasting Notes: Fresh notes of pomegranates, cherries, and orange peels, complemented by floral undertones and light spicy hints of ginger and balsamic notes.

Food Pairings: Grilled meats, Red sauce pastas, Roasted Cauliflower Puttanesca

Temperature: Serving temperature 14°C

# data[].attributes.body
Grape: 89% Cabernet Sauvignon, 8% Merlot, 2% Cabernet Franc and 1% Petit Verdot

Region: Margaux, Bordeaux, France

Producer: Chateau Margaux

Vintage: 2017

Tasting Notes: The wine shows of aromas blackcurrant , Black Forest cake and black raspberries, candied violets, forest floor, licorice and espresso .On the palate Medium+ body with intensity of fresh black fruits ,soft, velvety tannings balance with medium+ acidity

Food Pairings: Ribeye , Sirloin, ,Chateaubriand, Tomahawk, Fillet , Prime rib

Temperature: 18

# data[].attributes.body
Grape: 92% Cabernet Sauvignon & 8% Petit Verdot

Region: Napa Valley

Producer: Othello Wine Cellars

Vintage: 2016

Tasting Notes: Black fruits (blackberry, black currant, cherry), tobacco, vanilla, oak. Dry. Full body. Hightannins. Medium acidity.

Food Pairings:Ribeye , Sirloin, ,Chateaubriand, Tomahawk, Fillet , Prime rib

Temperature: 17

# data[].attributes.body
Grape: Nebbiolo

Region: Barolo, Piedmont, Bordeaux, Italy

Producer: Davide Fregonese

Vintage: 2017

Tasting Notes: Wild berry, eucalyptus ,new leather aromas on the nose . The savoury palate offering crushed raspberry, dark cherry and cinnamon alongside firm, fine-grained tannings, full bodied ,dry with high acidty

Food Pairings: Beef short rib, Ribeye , Sirloin, Pork Porterhouse

Temperature: 18

# data[].attributes.body
Grape Variety: Chenin Blanc

Region: Loire, France

Producer :Domaine des Forges

Vintage: 2023

Tasting Notes: The wine is sweet with aromas and notes of quinces. Round and developed attack. Distinguished palate with aromas of candied pineapple, passion fruit, kiwi and fig..

Food Pairings: Knickerbocker Birnam, Bake Alaska

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: 75% Semillon, 23% Sauvignon Blanc and 2% Muscadelle

Region: Barsac, Bordeaux, France

Producer : Château Coutet

Vintage: 2023

Tasting Notes: The wine lucious sweet with tropical fruit aromas such as lychee, mango, and pineapple, followed by aromas of quince, toasted almonds and acacia flowers. The palate is round and smooth with a good balance between freshness and fullness.

Food Pairings: Knickerbocker Birnam, Bake Alaska

Temperature: Serving temperature 8°C

# data[].attributes.body
Grape Variety: Hárslevelű, Furmint

Region: Tokaji, Hungary

Producer : Royal Tokaji

Vintage: 2017

Tasting Notes: The wine is lucious sweet with aromas of orange peel, figs and cinnamon. The sugar on the palate is well-balanced by the fine acidity, leading to a clean, refreshing finish.

Food Pairings: Knickerbocker Birnam, Bake Alaska

Temperature: Serving temperature 8°C

# data[].attributes.body
Fruity / Nutty / Refreshing

30ml woodford reserve

25ml frangelico

10ml gomme

15ml lemon juice

50ml london essence pineapple soda

# data[].attributes.body
The Martini is a cocktail made out of gin and dry vermouth and garnish with lemon twist or olives. A common variation uses vodka instead of gin.

The guest orders a martini

Step 1. Ask if he prefers gin based or vodka

Step2. After finding the spirit preference, next step is to offer a minimum of 3 brands (ex. Gins - Tanqueray , Bombay Sapphire, The Botanist or Vodkas - Ketel One, Grey Goose, Belvedere)

Step3. Find the garnish preference, lemon twist or olives.

Other information's:

If the guests asks for a dirty martini the steps remains the same apart of garnish, which always is olives.

In terms of ingredients for dirty martinis the two main components stays with addition of olive brine.

Dry/Wet

If the guest asks for dry or wet martini he usually refers on the quantity of vermouth that he will like in the martini.

Dry- les vermouth

Wet- more vermouth

# data[].attributes.body
LQA partners with the majority of leading luxury hotel brands in 130 countries to optimize guest experience. Their insights and analytics help create a memorable service experience through the assessment of internationally recognized benchmarks, emotional intelligence, and brand specific standards.

LQA stands for leading quality assurance. These are the base standards used to audit different hotel groups. They audit them with regards to service standards from how the establishment looks from when they entered that establishment. They will be looking for things like; if they were greeted properly, how the staff is dressed, the body language, and just talking to them on a human level, not just as a paying guest.  We do not need to hit all points, but we need to hit over 87%.

# data[].attributes.body
How old do you need to be to order alcohol? 18 (so sending a kid up to the bar to ask for another beer for their parents is not allowed)

What about 16-17 year olds? They cannot order alcohol for themselves. However they can have a small amount of wine, beer or cider with a meal as long it is ordered by someone 18+. We’ll consider this 1 glass. They cannot have spirits/cocktails.

Who needs to show ID? We operate a Challenge 25 policy. This means “if it appears to the person selling alcohol that the customer may be less than 25 years of age” then steps must be taken to establish their age.

What ID is acceptable? Passport, driving license or card bearing PASS hologram.

Is Challenge 25 law? While it is not a specific law, it is a condition of our premises license. Clause 9A “Age Verification Policy” specifies that we must operate the Challenge 25 scheme. Failing to do so would put us in breach of our license.

Why Challenge 25, I thought it used to be Challenge 21? According to the Industry Standards Group RASG: staff found it incredibly difficult to guess the age of a person, and so often made mistakes. Additionally, some staff were wary about confrontation and found it difficult to challenge people, particularly as some customers can get aggressive or violent when challenged.

RASG therefore developed and adopt Challenge 21 (later Challenge 25) as a way of giving staff a buffer zone, should they not be able to accurately guess the age of a customer. This was on the basis that if you guess the wrong age at 21, you are less likely to make a mistake and serve someone underage than if you are guessing at 18.

# data[].attributes.attachment_link.title
Wine by the glass descriptions BIRNAM (1)

# data[].attributes.body
Chardonnay, Meursault Grands Charrons

Grape: Chardonnay

Region: Burgundy

Producer: Bouzereau

Vintage: 2019

Tasting Notes: Baked apple & pears. Toasted hazelnuts, orange blossom and butterscotch along with flavors of honey and a hint of toasted oak.

Food Pairings: Lobster dishes, Sea Bass, Blue cheese dishes, Grilled Chicken Supreme

Temperature: 12-14*C

# data[].attributes.body
Brunch Buffet Bar Set-Up -

Equipment Required:

•2 x Seafood trough

•7 x Different size wine boxes

•2 x Langoustine buckets

•20-25 x Ceramic Tiles

•200-250 x Blue brunch plates

•2 x White serviettes

•1 x Basket containing approx 50-100 side knives

•80-100 Birnam side plates

•2 x Bread baskets

•1 x Bread cutting board

# data[].attributes.attachment_caption
Learn to spot the vast differences in the above 2 pictures.

# data[].attributes.body
The one job you will find yourself doing repeatedly on a daily basis, setting a table. When setting a table you should be looking to achieve a set standard that everyone else within the Birnam is also reaching for.

Key Points:

1. If table was previously used, benches and chairs should be decrumbed and brushed clean of any debris, as well as the floor around the table if necessary.

2. Table cloth should be placed on the table the correct way up, with the seam on the underside.

3. Table should be checked for any wobbles before setting anything onto the table.

4. Table setting should be straight and aligned at the bottom with the napkin placed for each setting. From left to right, side plate with side knife facing left placed on right hand side of plate, starter fork, main course fork, serviette, steak knife, starter knife. Above steak knife a water glass and on the top left of the water glass should be a red wine glass.

5. Cutlery should be set apart with enough space to fit a main course plate in place of the serviette. Cutlery should be a credit card slice width apart from one another.

6. Cutlery should all look well polished and sparkling, as well as glassware cleanly polished. No smudges or fingerprints on either.

7. Depending on the table type and number of settings, the centre pieces included of the salt & pepper cruets, plant and candle holder can be placed in 3 different ways. Find these below along with a picture.

I) On a large table set with maximum covers, the centre pieces should be in the centre of the table or two on tables of 8+ Pax, facing towards the direction that the guest will enter to get to the table (likely towards the front door) with the candle holder furthest away from the door due to the height difference.

II) On a large round table with only 2-3 covers, centre piece should be faced towards the guest in the centre of the table with the candle holder once again at the furthest away position from when approaching the table.

III) On a small square table, centre piece should be at the furthest edge of the table on approach, once again with candle on the furthest side.

8. Final job once table top is fully set is to straighten chairs and benches. Chairs should sit nicely along the edge of the table cloth with only a slight touch on it.

# data[].attributes.body
Birnam Gleneagles Way standards are composed of 86 steps. These are built around LQA standards as well as our Birnam Order of Service. Nothing in this document will be new to you.

These 86 steps are part of your daily tasks when serving every table each night you are on the floor.

Calling it Gleneagles Way makes it our own and allows to format it a way that makes the most sense to us and empower us to achieve and deliver the best service I know we already do !

Please have a read through and familiarize yourself with this. we will be discussing this more and more over briefing in the coming months.

Thank you !

# data[].attributes.body
Grape Variety: Cabernet Sauvignon

Region: Napa Valley, CALIFORNIA

Producer: Cakebread

Vintage: 2021

Tasting Notes: Pretty aromas of ripe boysenberry, dark cherry, and cassis, complemented by hints of sweet oak and herbal spice.

Food Pairings: All beef, pork dishes and dark chocolate desserts

Temperature: Serving temperature 14°C

# data[].attributes.body
Grape: 85% Cabernet Sauvignon and 15% Cabernet Franc

Region: Tuscany, Italy

Producer: Tenuta San Guido

Vintage: 2020

Tasting Notes: stunning with perfumed notes of rose petals, lavender, black plum compote, fruit cake and black berry. The enticing nose draws you in and the palate delivers an opulent, voluptuous mouthful with layers of earthy black cherry, liquorice, dried fennel, tart black currant with and an alluring reductive saline creme de cassis intensity ,vibrant acidity and grippy tannings .

Food Pairings: Ribeye , Sirloin, ,Chateaubriand, Tomahawk, Fillet , Prime rib

# data[].attributes.body
Grape: Pinot Noir

Region: Monterey, California

Producer: La crema vinera

Vintage: 2022

Tasting Notes: Red fruits (red currants or cherries). Dry. Medium body. Low tannins. Medium to high acidity.

Food Pairings: Cauliflower steak, focaccia, hispi cabbage, cacio e pepe

Temperature: 16

# data[].attributes.body
Grape: 55% Cabernet Sauvignon & 45% Sangiovese

Region: Tuscany

Producer: Tenuta San Guido

Vintage: 2022

Tasting Notes: Sour cherries, blackberry, plum, tobacco and vanilla. Dry. Medium to heavy body. Medium to high tannins. Medium to high acidity.

Food Pairings: Pork porterhouse, seafood tagliatelle

Temperature: 15

# data[].attributes.headline
Brunch Closing Checklist (Saturday Night) 05/26

# data[].attributes.subject
Brunch Closing Checklist (Saturday Night) 05/26