Unsung Hero 21/10/09 16:12 Page 47
Tuesday November 3, 2009 – Intercontinental Hotel, London thePublican Monday 26/10/09 47
FOOD & DRINK
SPONSORED BY
AWARDS 2009
BARNABY ALDRIDGE
THE FACTS
Front-of-house assistant
The Talbot Inn, Ripley, Surrey
• Type of pub: Managed
(Fuller’s)
• Age: 26
Barnaby joined the Talbot Inn last year in October, following an arduous • Style of outlet: Village
recovery period after a motorcycle accident. Since then, he has worked hard pub with restaurant
to establish himself as a senior member of the team. and bedrooms
• Wet/dry/
Please describe your career history to date. accommodation split:
Before his accident, Barnaby worked at the Green in Shepherd’s Bush, 33/40/27
London for three months, after working as an electrician since leaving school • Website:
at 15. www.fullershotels.com
Please describe your role in the pub.
Barnaby serves drinks, clears tables, takes deliveries and trains new members
of the team. He says each day in the pub is varied and different. He is also
encouraged to come up with ideas and look for solutions to improve the prof-
itability of the business.
Describe an innovation or initiative you have been involved with OLIVER ARMSTRONG
Barnaby observed earlier this year that the extensive outdoor area of the
Talbot was not used for serving food. He proposed to his line manager that
Trainee assistant manager
the furniture was re-arranged to facilitate al fresco dining. The pub now takes
The White Hart Inn, Stockbridge, Hampshire
almost as much from outdoor food sales as it does inside.
What training have you undertaken? The White Hart is a large Fuller’s pub with 14 letting bedrooms just outside
Barnaby undertook a cellar management course in June 2009 and regularly the centre of Stockbridge. Food is served throughout. Oliver Armstrong
attends in-house training and role play sessions. started as a part-time assistant in 2006 and soon became full-time and won
promotion.
Describe your career to date.
Oliver began his career at the Mill Arms, Dunbridge, Hampshire as a kitchen
assistant aged 17. When he turned 18, he was full-time and moved to front-of-
house before being promoted to bar supervisor. A move to Mottisfort Abbey
as restaurant supervisor followed, and after another promotion, Oliver moved
again to the White Hart.
THE FACTS
Please describe your role.
Oliver’s role is to support managers and staff in their common goal of achiev-
ing maximum efficiency, revenue and customer service standards. Duties
• Age: 20 include training, stock control, making sure the premises are clean and tidy,
• Position: Front-of-house admin and cash control.
assistant
• Length of service: One Describe an innovation that you have been involved in.
year Last spring, Oliver designed a treasure map of the White Hart’s grounds which
• Company employed by: was used as a treasure hunt. The reverse of the map carried a maze, quiz and
Merchant Inns word search. Oliver organised the entertainment for an Easter weekend of
• Website: fun and head office management was so impressed that a bonus was
www.thetalbotinn.com awarded.
Good luck to all the finalists,
we’re proud to sing the praises of
Elaine, Joanie, Barnaby and Oliver
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72