Mastering the art of exceptional service
Àclèaf Restaurant Manager Andréa shares her journey to the Master of Culinary Arts 2026 Service final.
The Master of Culinary Arts is a prestigious hospitality industry award held every four years in recognition of craftsmanship and excellence across three disciplines: Culinary Skills, Pastry and Service.
Candidates take part in a rigorous process designed to demonstrate their skill, creativity and professionalism, and the award is widely regarded as a pinnacle achievement in the hospitality industry.
We are delighted to share that Àclèaf Restaurant Manager Andréa has reached the final of the Master of Culinary Arts 2026 for Service. Having progressed through the earlier stages of the competition, Andréa will take part in the final assessments in October, where her skills will be judged by an expert committee from across the industry.
Ahead of the final, we spoke with Andréa about the journey so far, the skill and discipline behind exceptional service, and what it means to pursue one of the hospitality industry’s highest honours.
Congratulations on reaching the Master of Culinary Arts 2026 Service final. What does it mean to you personally and professionally to be part of this process?
It may sound a little cheesy, but this is genuinely something I have dreamed of since I was a young hospitality professional. It feels like confirmation that I am exactly where I am meant to be.
Can you tell us a little about the earlier stages of the assessment, and what was required of you to reach the final?
Simply entering is part of the process as you have to put yourself out there and have the self-belief that you can do it. The quarter final involved a range of management activities, including interpreting trading figures, organising a team briefing, completing a multiple-choice questionnaire, taking part in an interview and demonstrating customer care. During the semi-final, we were assessed on a variety of advanced service techniques, including wine tasting, cheese identification, preparation and the service of food, including carving. It was a real learning experience, and I cannot wait to demonstrate those skills again in the final.
What will the final assessment involve, and what qualities will you be hoping to demonstrate on the day?
During the final, I will be assessed on the service of two tables, supported by a commis of my choice. It will be a four-course meal with an aperitif, wines and digestif. On the day, I want to be as natural as possible. In some ways, it should feel like the easiest part, because this is what I love doing every day.
As you prepare for the final, are there particular elements of service, leadership or guest experience that you are taking time to refine?
We have the beautiful cheese trolley in Àclèaf, so I always take the opportunity to practise tableside. Each guest is different, as is the service each night, which allows me to prepare for a variety of scenarios and requirements.
Where and when did your passion for hospitality and service first begin?
When I was teenager, I wasn’t sure which career route I wanted to take. I wasn’t passionate about the courses available to me at the time, but then hospitality was offered as an option and as soon as I began, something clicked. I was learning the theory in a classroom then applying it in the high school restaurant and kitchen. From that moment, I knew hospitality was the career for me. I felt that what I was learning would be valuable for my future, and I loved that. I still read through my notes about cheeses and wines, and my mum is thrilled to be able to keep and use all of my cooking books and knifes.
How has your time at Àclèaf shaped the way you approach hospitality and service?
I have worked in quite a few restaurants, but never anywhere like Àclèaf. I like to use the word synergy to describe it. I have never felt so in tune with the chefs when it comes to service. It is inspiring to be part of a team where everyone is working towards the same goal.
What do you feel defines truly exceptional service?
For me, truly exceptional service means tailoring every detail to the individual. Being able to get to know guests and understand what they are looking for is key. Excellence is about creating special moments and lasting memories for every guest.
What does it mean to you to represent Àclèaf, Boringdon Hall and the South West at this level?
The South West has a very special place in my heart. I moved here in 2019 and have been blown away by the scenery, the kindness of the locals and the incredible culture. Since working at Boringdon Hall and Àclèaf, I truly feel I have found my people. Being able to represent this amazing group, and having their support, means absolutely everything.
Looking ahead, what would achieving the Master of Culinary Arts for Service mean for the next chapter of your career?
Winning the Master of Culinary Arts would confirm for me that I have chosen the right career path. I would love to continue to be involved in judging the Annual Awards of Excellence and the Gold Service Scholarship. It would also be an honour to show that hospitality is an industry for anyone who is passionate and dedicated enough to give it their all. Ultimately, my goal is to share everything I have learned over the years and become a mentor for the next generation.
We wish Andréa every success in the final and are all incredibly proud to be supporting her on this remarkable journey.
Experience the exceptional service and seasonal menus of Àclèaf, the MICHELIN-Starred restaurant at Boringdon Hall. Set within our five-star spa hotel near Plymouth, on the edge of Dartmoor, Àclèaf is a setting where every evening comes with a true sense of occasion.