Egg Procurement Ltd

We offer our clients an innovative, and tailor made service, that is solely pertinent to each individual client, rather than the usual uniform approach. This methodology is particularly suited to high-end boutique hotel, and residential projects. We achieve this by getting under the skin of each project we work on. As a boutique procurement company we are able to take the time, and effort in forging close relationships, which enables us to not only match our clients’ expectations, but also exceed them. This visionary approach is complemented by a precise business sense, and a sensitivity to different cultures that ensures projects are run professionally, efficiently, sympathetically, and on budget. Egg’s skills and services encompass the entire procurement journey, for both FF&E and OS&E projects; approached in a style that matches each client’s specific requirements. Transparent procurement management, and cost management work seamlessly together, ensuring that each project is delivered to the highest of standards. No two projects are the same, but Egg’s approach is to select, and offer the appropriate services, and execute them in a personal professional manner. The company is headed up by Wayne Latham, who has been in the procurement industry for 15 years. His vast experience underpins our professional offering. Our creative flair derives from Wayne’s background of working with some of the world’s finest hotels and creative minds. Wayne worked on the first respected contemporary hotel in London, The Metropolitan in 1996 alongside Christina Ong. Since then he has worked on some of the world’s most prestigious hotels including One Aldwych, Dukes in London, Carlisle Bay in Antigua, The Goodwood Park Hotel in West Sussex, England, Le Gray in Beirut, Chotto Matte Restaurant in London, The Cut Restaurant in Dubai as well as The Maine Oyster Bar&Grille Restaurant in Dubai.