Consultancy & Training

We are pleased to present to the food industry a comprehensive food consultancy service which is designed to improve all aspects of the food and beverage offer at various catering establishments, from pubs, restaurants, bistros, coffee shops, delicatessens, hotels, hospitals, schools and other public sector institutes. A consultancy service run by professional caterers and chefs who still either run their own establishments or have recently done so.

PUBS & RESTAURANTS - Colin and our associates have considerable experience of menu development, dish specification and training, after a long stint rolling out Marco Pierre White's menu at the Gourmet Pub Company's chain of gastro pubs in and around Oxford and Reading, sourcing local foods initiative in the Brecon Beacons and other food led restaurants and catering establishments. A number of high profile Welsh chefs, Michael Bates, Kurt Fleming and Doug Windsor work alongside us in this growing section of our consultancy services.

COSTING AND GP% - Using the comprehensive CALC Menu, precise dish costings and GP calculations are achievable with comparable ease, this service is offered as a standalone 'send me your recipe' type service if required, or as part of the overall consultancy and training package.

RISK ASSESSMENTS are the hot potatoes of the catering industry and soon it will be compulsory to have written risk assessments for everything we do. In this day and age can you afford not to have them? We can supply risk assessments for everything to do with the health and safety of food at a price busting £1.00 per item, download to your pc, fill in the company name, answer any venue specific questions, train your staff and place them on file ready for the dreaded inspection - easy! - Payment by credit card accepted.

TRAINING & DEVELOPMENT is one specialist area in which CAPITAL CUISINE has lots of experience, 5 years lecturing chefs young and old at University of Wales Institute Cardiff for Colin and over 30 years at numerous colleges and Universities for Mike Coram, an external verifier and examiner for City and Guilds. Both Colin and Mike can structure specific in house courses to up-skill staff to achieve NVQ's/AAA and other industry standard qualifications, or simply one to one coaching in multiple areas. A chef's school teaching anyone who has an interest, professional or otherwise, is available - please enquire for availability.

PUBLIC SECTOR - A number of our associates are currently involved in public sector projects with educational institutes and other 'healthy' options, if this is an area in which we can help with, either demonstrating healthy life style choices, cooking on a budget, or other hands on demonstration programs, we would be pleased to work with you. Staff training and up-skilling is also a fundamental part of our public sector provision either in-house or at one of our partners establishments locally.

EXECUTIVE HELL - Corporate leadership and team building days are becoming popular as we re-create Hell's Kitchen in a restaurant kitchen near you, which becomes EXECUTIVE HELL, where teams of corporate clients from all walks of life battle it out to produce a three course lunch for real paying customers against set deadlines and targets - a real worthwhile alternative to shooting each other with paint pellets, much warmer and cleaner, highly competitive and they get to learn a new skill - cooking, as well as team work of course!!

PARTNERS - We work closely with a number of professional organisations with which we can rely on to provide additional support and resources, Cambrian Training based in Welshpool and covering the whole of Wales is just one of such partners

Improve your food offer, increase your GP and sleep better at night - why not arrange a free consultation to see if we can help make it happen! Simple consultancy packages available to suit every budget.

THE TEAM

COLIN GRAY has for some considerable time been working closely with the Welsh Assembly Government as an approved food consultant, developing the current Blas restaurant and 'food to go' concept, judging the Wales True Taste awards, demonstrating at various food festivals/events and developing menus for various establishments wishing to maximise their use of local and Welsh produce and counts organising events such as Her Majesty the Queen's opening of the Welsh Assembly as one of the most prestigious events in the last few years.  Promoting Wales and Welsh food and drink at home and abroad is something that has seen Colin and his team travel to the USA, Germany and France, cooking and organising all things Welsh. The ex-vice captain of the Welsh National Culinary team and chairman of the Welsh Culinary Associations Sothern Region, World Association of Cooks Society (WACS) approved judge and examiner for the AA awards scheme.

MICHAEL CORAM is a chef of considerable experience having previously run his own successful restaurant business, headed the hospitality department at UWIC's Colchester Avenue site in its heyday where many of the key local industry members were trained, also head of the Centre of Excellence, Sketty Hall in Swansea. An external verifier and examiner for City & Guilds and BTEC, Mike now travels the World verifying and examining. He is also instrumental in a number of school meals initiatives with local councils, training hands-on in-house and off site.

MICHAEL BATES has a pedigree with high class establishments, head chef at the Celtic Manor resort, head chef at both Holland House hotel and St David's Hotel & Spa, Cardiff. Mike is currently working as a free lance chef as well as opening his own restaurant, near Usk and is also a member of the Welsh National Culinary Team. An active member of the Culinary association, culinary competition judge and examiner for the AAA awards scheme.

KURT FLEMING is currently head chef of the Millennium Centre and its newly opened Ffresh restaurant, previously group executive chef with a gourmet pub company, head chef at Miskin Manor and at Lemonde, Cardiff. Kurt is also a member of the Welsh National Culinary Team, an active member of the Culinary association, culinary competition judge and examiner for the AAA awards scheme.

IAN TURNER has been the head chef of the Cardiff Marriott hotel until recently moving into manufacturing and training. Ian's experience of the working and demands of the large hotel chain and their SOP's is second to none and will benefit any operator, large or small. Teaching hygiene and other kitchen skills is something Ian is passionate about with excellent results.