With only 1 weeks rest after finishing at Lexington, I joined IFG, who knew it would happen so quick! A great bunch of people, my role in Operations Management continues, a different customer base but with people at the forefront!

Leaving France and heading back to the UK, our French speaking son joined secondary school and I was lucky to find Lexington, a great people focused company and great food too. In 8 wonderful years I expanded my experience and skills which included heading up the mobilisation of a 43 site group contract. Sadly due to Covid-19 my journey with Lexington came to an end.

In 2006 my husband and I took the brave decision to pack everything up in the UK and along with our 4 year old son, set up in the south of France to run our own business. We opened a Cooking School Holiday Programme, guests from all around the world came to stay with us for a cooking and eating holiday, we met some amazing people over the years and was lucky to feature in Waitrose magazine. This led to being asked to cater for the local expats for weddings and parties and finally persuaded by… Show more In 2006 my husband and I took the brave decision to pack everything up in the UK and along with our 4 year old son, set up in the south of France to run our own business. We opened a Cooking School Holiday Programme, guests from all around the world came to stay with us for a cooking and eating holiday, we met some amazing people over the years and was lucky to feature in Waitrose magazine. This led to being asked to cater for the local expats for weddings and parties and finally persuaded by our loyal customers to open a restaurant in our converted barn. We catered for a number of celebs including a few A listers and also a 3 Michelin star chef came to eat! Show less

Joining Baxter and Platts allowed me to gain experience mobilising a brand new building with a restaurant and coffee bars, for the fast growing client – Microsoft. My time there saw the team grow from 25 to more than 70, the buildings also grew, with an additional 2 buildings and cafes added on and new buildings in other cities to oversee, this allowed me to grow organically from a General Manager to Group Manager role.

After leaving college and working in a restaurant in Windsor, I joined Catering and Allied, not knowing anything about contract catering, I was lucky to join a fresh food company that also focused on developing people. I started as a sous chef and worked my way through to chef manager and then to Catering Manager.