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Restaurant Manager, Pierre Rizet Mosser talks about the importance of excellent service

Winner of the Junior Master of Culinary Arts and recent semi-finalist at the professional Master Culinary arts awards, Restaurant Manager Pierre Rizet Mosser, talks to us about the importance of great service for every event.

Pierre 1"For me, I developed my passion for excellence in service when I worked under the watchful eye of top French chef, Marc Meneau and more recently the internationally renowned duo of Michel and Alain Roux. I consider it to be of upmost importance to bring exemplary customer service and an enthusiastic personality to the dining room and I always endeavour to create the perfect dining experience to ensure that we have exceeded the expectations of both new and returning customers.

I work closely with my colleague, David Kubler, our Head Sommelier, to always excel when it comes to customer service and delivering a Michelin star experience like no other. No matter what the reason or occasion, whether a guest is visiting for business or pleasure, we always ensure an unforgettable experience.  David brings his wealth of experience and superior knowledge of top wines to the dining room, and together, with Head Chef Matthew Tomkinson’s innovative and mouth-watering creations, we are an unstoppable team.

MT003-matt-tomkinson-montague david-griffen-1530-3323 smallIn my opinion a true Michelin star experience involves us, the experts, removing the decision making from the customer and doing what we do best to recommend to them the finest flavours and dishes, (all sourced seasonally and locally or from our very own kitchen garden for the freshest menu), whilst David is on hand to recommend the finest wines to suit every dish. Our guests should be able to recognise our expertise, if we cannot demonstrate this, we have not done our job efficiently. They should feel totally relaxed, enjoy the ambiance and an unforgettable experience, and above all, delicious cuisine paired with the finest wines prepared and served to perfection. 

Conferences bring with them the challenge of numbers; but I relish such a challenge and feel that fine cuisine and excellent service can make or break such an event, it can really bring everyone together and it is our job and my passion to get it right every time. I enjoy talking with my guests towards the end of their day, whether they are staying at the hotel or not, they always comment on their delicious lunch or the impressive service of the staff - which tells me that we have done our job.

I was very pleased to reach the semi-finals of the Master of Culinary Arts Awards; it is an extremely prestigious award and is only held every four years. It takes a lot of hard work and pressure. You must hold at least 10 years of experience in the industry, great knowledge of gastronomy and you have to show that you have contributed to the learning and development of others. This top accolade recognises ‘outstanding craftsmanship, for Chefs, Pastry Chefs and Restaurant Managers in the UK’, and I am determined that one day I will win such a wonderful award.

I am very proud to have reached the semi-finals and will continue working hard to uphold only the finest service for all who visit my dining room. I hope that gaining even more experience and knowledge over the next four years will aid me in reaching the finals at the next awards, or help me to fulfil my dream of being a winner of a Master of Culinary Arts Award." 

More about the MCA Awards

The MCA Awards represent the very best in Culinary Skills, Pastry and Restaurant Management and Service and is a priority in the Academy’s continuing efforts to improve the standards of food, cooking and service in the UK, whilst raising the professional status of Chefs, Pastry Chefs and Restaurant Managers.
“This prestigious award is based on perfection.  The judges, experienced industry professionals and many MCA holders themselves are looking for candidates to deliver the highest standards under the extremes of pressure that working in the catering industry demands on a day to day basis.” ­ Brian J. Turner CBE, President of the Academy of Culinary Arts.

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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
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