- 17 Feb 2017

Chef de Partie Vacancy at London’s Best Private Dining Venue!

Do you know a Chef de Partie who is looking for a new opportunity within a great team based in Central London? If so, let them know about One Great George Street’s latest vacancy for a Chef de Partie. Reporting to the Head Chef, this role is ideal for a hard-working individual who is not afraid of a busy working environment and who takes pride in providing a flawless service. Recently crowned London’s Best Private Dining Venue at The London Venue Awards, One Great George Street has earned itself an excellent reputation for private dining in addition to banqueting,  conference and its on-site Brasserie One and Café Bar cuisine.

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- 16 Feb 2017

HRH The Duke of Kent Honours our Accessible Lift Provider, Sesame Access Systems Ltd

- 09 Feb 2017

For the Love of Doughnuts

Don’t miss next week’s Brasserie One menu and limited edition special dessert; a sharing platter of apple, raisin and Nutella mini doughnuts with cinnamon cream.

Whether you’re a Valentine’s Day lover or simply a lover of doughnuts, book your lunch in our in-house Brasserie One by calling 02076652340 to enjoy this special dish. Share a photo of our doughnuts on Twitter, including the hashtags and handle #DoughnutLove #ValentinesDay @OGGSVenue, to win your next lunch for two on the house! Competition entries are open for the duration of the limited edition dessert from 13th – 17th February and the best photo share will win a lunch for two which will be announced online.

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- 07 Feb 2017

OGGS Wine Expert Goes Down-Under

Christmas Day 2016. I flew to Australia for the first time. My friend and I were hiring a camper-van and driving from Brisbane-Adelaide-Melbourne along the coast. The purpose of the trip…why not? We did have a few criteria for our trip; stop off in Byron Bay, New Year’s Eve in Sydney, ending each day with a beer on a beach, and of course wine tasting!

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- 02 Feb 2017

Catering Staff – A Dying Breed?

We are lucky to have an excellent catering team at One Great George Street (one that recently helped us scoop London’s Best Private Dining Venue no less!) but over the last ten years I’ve worked at our Westminster venue I’ve noticed the process of recruiting new catering talent has become longer and longer.

I believe the biggest issue facing catering today is the lack of young people coming into the industry, which is creating a shortfall of skilled labour that is threatening to turn a problem into a crisis.

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