Hospitality services for Hinkley Point C

In house catering for theatre group

Responsible for 4 customer restaurants and food product development retail Working for the suppliers to Her Majesty The Queen, with the responsibility for the design and development of three seasonal menus for three customer restaurantsDeveloping and producing dishes and menus for high profilebanquets,specialevents Providing an Executive Chef support to a Chef Brigade of 40 membersDeveloping food items for retail sale in the Food HallPerforming an advisory function for the Catering Management and the Store DirectorsI started working for Fortnums and mason the specialist fine food retailer and had the pleasure of working with Stuart Gates the food director later to become general manager and a major player in starting the slow food movement.We started to source supplies for the restaurants from small independent producers such as the HRH Queen mother’s cattle in Caithness for our prime joints and steaks for our restaurants and the other cuts for our range of pies made with prime Fortnum ingredients wines, spices, herbs, etc and strawberries from Mevagissey for our afternoon teas and Wimbledon weeks.I also worked closely with Dudley Clifford the catering procurement manager to which we organised taking Fortnum and mason on the road so to speak and setting up high profile events such as the British cheese awards in Blenheim palace gardens setting up a miniature food store with kitchens serving classics such as welsh rarebit, roast beef and horseradish and of course our world-famous afternoon teas.We also were asked to set up our first concession in another store which was an Afternoon Tea Lounge in department store Mitsukoshi in Tokyo Japan most of the work was UK based and we had the pleasure of visiting on site on the opening monthWe also set up races ie the smoked salmon race first wild salmon caught on the mighty Tay and flown to London and smoked this was competition each year between Harrods, Selfridges and Harvey Nichols.