MY APPROACH

MY APPROACH

Whether you’re after a one-off session, upport with a new opening, some interim support between development chefs or a regular refresh to your menu, I love to help build successful recipes and systems either from scratch or from a vision you might have. Have you noticed standards slipping? Are you in need of some profitability improvement? Need a special event menu? Or maybe you’re just between development chefs and want to keep ideas fresh. I’m on hand to help, here’s how I work.

Help when you need it

  • Focused on You

    Keeping your business’ identity is vital, so my adaptability and openness to feedback will ensure you’re getting rewipes or standards which stand out for the right reasons.

    We’ll spend a little time getting clear on your vision and creative scope before any ideas are brought to the table – this is about you, not me.

  • Hands-On

    I love working alongside teams where the action is and get to know how the recipes will be used.

    If required I can help train & embed the recipes or standards to your teams and provide follow up training/review sessions.

  • Money Money Money

    With the commercial eye gained from working for large businesses, I can offer insight into gaps or slack in your food offering and help make sure the dishes we create are profitable and/or brand driving.

Consistency is absolutely at the core of a successful hospitality business and I have first hand experience at embedding it. My solutions are made for longevity and designed to be repeated to high-quality and most crucially – consistently, whether that’s for a single site or a dozen.

I love the C-word

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  • Holistic Hospitality

    My experience with FOH, management and training means the recipes and systems are thought out end-to-end from the supplier through the kitchen, to the waiters carrying the food and the kp washing the dishes - as well as the guest.

  • Cheers Luv

    My drinks experience spans a decade and ranges from coffee, tea, soft drinks, cocktails and wine and more!

    With a WSET Level 2 and experience training food and wine parining (not to mention a love of drinking it) I can provide drinks pairing within your existing drinks menu or suggest/develop new drinks should you want it.

  • Hot Wheels

    Supply chain and logistics are no laughing matter for a business any size. Managing shelf-life, stock-holding, delivery schedules and volumes can be a minefield not to mention a financial drain.

    My experience working directly with producers, suppliers, wholesalers and hauliers (especially during Covid -whew) can help anticipate any upcoming bumps in the road and save you precious money.

Specialist subjects

  • I've developed and redeveloped full recipe card suites for 2 multi-site businesses and have seen commercial and quality metrics improve vastly as a result. I understand the importance of clarity and consistency and the balance of agility and cost.

  • Having had experience in branded and unbranded companies, I've worked with a whole host of varied standards and am passionate about keeping them simple and guest focused. At Cote Restaurants I lead the project to redesign the breakfast service steps as it was in need of serious improvement. My project was successful with minimal impact to teams and maximum uplift in timings and guest experience.

  • At Cornish Bakery I lead the development the new bespoke coffee blend and account tender involving lots of tasting and packaging design.

    At Cote Restaurants I chaired the relationship with Lavazza's training team and worked alongside David Cutler (often on Sunday Brunch) to conduct barista trainings and 2 barista championships with finals held in Turin).

    At Quod Restaurant I was brought in to observe the development of their bespoke coffee blend.

  • I completed WSET level 2 with merit while working at Gee's and my knowledge has grown and expanded since then.

    At Cote Restaurants I regularly hosted wine training sessions and wine and food pairing, focusing on French wines.

  • At Cote Restaurants I conducted around 12 NSO pre-opening trainings including coordination and service standards. I would also stay for up to 3 weeks post NSO to ensure standards were embedded. In other roles I've been involved from a food and supply perspective and understand first hand the impact of a successful opening week.

  • The most important part of any business is its people. Leading a team at any level is something I've loved and found great reward in helping people flourish with a human-first approach. At Cote Restaurants I helped countless people, FOH and BOH, develop into their next roles using bespoke development plans tailored to their goals and business needs.

  • Experience dealing first hand with suppliers and producers. At Cornish Bakery my team and I directly handled all supply chain, including volumes agreements, urgent troubleshooting and both consumabl and non-consumable goods.