Gleneagles Hotel's Elizabeth Forkuoh named Gold Service scholar 2020

Tanwen Dawn-Hiscox

Deputy Editor

FBS junior assistant manager at gleneagles HoteL's strathearn restaurant Elizabeth forkuoh was crowned winner of the Gold Service Scholarship Award for 2020 this evening at The Berkeley.

Elizabeth said she was in disbelief at having taken the final award.

"I can't describe the feeling. I've been following the scholarship for such a long time and even being a finalist is just unreal."

"To actually win it is something I never thought I'd never be capable of doing. It's showed me my strengths and how good I am at hospitality. I can't wait to see what else the course of the scholarship has on offer for me."

The Gold Service Scholarship was launched in 2012 to encourage excellence in hospitality, with a programme devised to celebrate front of house service and to nurture young talent in the industry.

Patronned by her majesty the Queen, trustees include Willy Bauer OBE, Alastair Storey OBE, Edward Griffiths CVO, Sergio Rebecchi MdL, Silvano Giraldin MdL, Thomas Kochs, Sara Jayne Stanes OBE and John Davey.

Elizabeth said she had the trustees' full support throughout the competition.

"There's no tricks or anything like that to trip you over. They're all there to help you succeed and that's how I managed to bring my personality out."

Last year's winner was Karen Gruet - now Karen Cross - assistant restaurant manager at Le Manoir aux Quat' Saisons.

The seven remaining finalists were Rémy Baben, assistant restaurant manager and wine buyer at Wild Honey St James, Sofitel London. Claudio Bosio, Assistant Maître d’Hôtel at The Waterside Inn in Bray; Lauren Frid, restaurant supervisor at Bar Boulud, Mandarin Oriental London; Clement Gosselin, head waiter at Jean-Georges at The Connaught; Stephen Kelly, footman to The Royal Household at Buckingham Palace; Andreia Monteiro, conference and banqueting supervisor at the Randolph Hotel in Oxford; and finally, restaurant host at The Scarlet Hotel in Newquay, Andrea Nuninger.

All eight - whittled down from 44 in the semi-finals - took part in the finals on January 13th at The Corinthia, after undertaking a series of interviews, tests and tasks. For the finals, they were required to plan and serve a canape reception and three course lunch.

Judging was based on the quality of the competitor's mise en place, welcome, meal service, wine and beverage service, general professionalism & demeanour, social skills and perceived future potential.

Elizabeth will receive prizes tailored to her professional aspirations, such as stages, visits to vineyards and a range of learning opportunities including mentorship. They will also join a network of alumni on Team Gold, giving them access to a periodical newsletter and social sharing platform.

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