Jenny Greenhalgh Email & Phone Number

London, GB

State Fair Food, world flavourspop ups, residencies, consultancy and development. 4 year residency at The Bread and Roses Clapham SW4, plus a food truck, event catering and private catering for parties, weddings, etc

London

As an independent consultant I have worked with a number of individuals from start up businesses to the long established. Start up and grass roots innovation is a particular passion and speciality, I can successfully help take an idea, be it food truck. bricks and mortar restaurant or FMCG product and assist you to launch. Viola's Covent Gardenon going.

Working with founder Sophie Edginton on the new go-to site for people entertaining at home. The Dinner Set.Writing web content, recipes and articles and advisor on all food content.

London, United Kingdom

• Reporting to the Commercial Director delivering an innovative role, with client facing operational consultancy to seven rail companies, leading airport lounge providers, celebrity chef collaborations and food retail.
• Responsible for development of new products and concepts in line with the commercial and business strategy, within a financially and operationally challenging environment.
• Responsible for development of all food offering from client brief, throughout the development, purchasing, supply chain and manufacture process to final on board service; including training of front line staff in.
• Integral in increasing visibility of the RG brand within the SSP Group and the wider market place, with elements of the SSP food production moving in house to RG's facility as a consequence and RG winning Catering.
• Create and deliver innovative, engaging yet appropriate food proposition for client workshops, new business opportunities and tender/bid proposals, also tender response and submission experience as key member of bid.
• Undertake research of specific food trends, production methods, equipment and industry innovations as requested, interpret these trends to translate and apply to client needs.

Working directly with Chef Brad McDonald on developing new and existing food offerings at The Lockhart and Shotgun BBQ. Responsible for writing, testing, recording and managing recipes for both sites ando training the team of chefs to execute the dishes to exacting standards. Support and resource for head chefs at both Lockhart and Shotgun sites. Took on.

Clapham

Teaching all the lessons as in Notting Hill but also managing the team of the store as Head Chef, responsible for everything that entails including stock, GP, ordering etc.

Notting Hill

My role involved prepping for, setting up and teaching over 40 classes in everything from Vietnamese street food, bread baking and butchery, to pasta making and North Indian thalis.

South London

Hot food market stall bringing a taste of the American South to London

Cornhill, London

City University Club, founded in 1895, is a Private Members Club situated in the financial heart of London. The club serves traditional British dishes, while also catering for private functions most evenings. I was responsible for the main course section of the kitchen during lunch service, and also involved in writing the menu, which changed daily. I.

Nvq Level 3 Food Prep And Cooking, Restaurant/Food Services Management

Nvq Level 2 Food Prep And Cooking, Food Preparation/Professional Cooking/Kitchen Assistant