We founded SingleThread to build creative, standout brands and websites. We are a small ambitious company with big ideas for a global stage.We want to demystify and shine a light on the overly complicated branding and web design process to allow SMEs with a vision to develop strategic, immersive brands and customised web experiences minus the designer price tag.Strategy and the customer experience are paramount at Single Thread. These drive our creativity to break the mold and look outside the box.We don't believe in the glossy façade created by many agencies that clients end up paying a premium for. Instead, we strip things back to their core components and deliver only what is needed to meet our client's goals.

Peak Hospitality Consultants Ltd offers strategic advice and support to help in the key areas of your business that need to be strengthened or improved. We deliver cost-effective guidance exactly where you need it most. From concept design and project management to operational audits, profit maximization, and Executive Chef support, Peak Hospitality Consultants can help.

My consultancy role was to oversee the operations and communications for The Rusty Bull Restaurant at Hinchliffe's Farm Shop. After designing and launching the restaurant concept I supported the owners and team driving business development as well as operational standards. I also created, managed, and delivered the communications strategy for the restaurant.

SummaryHinchliffes LLP trading as Hinchliffe’s Farm Shop and The Rusty Bull restaurant in Netherton, West YorkshireFixed term contract to design, develop and launch the hospitality arm of the Hinchliffe brand. A Multi revenue concept covering a daytime modern British café, evening fine dining restaurant, outside catering and events division and 3rd party catering contractsThe BusinessHinchcliffe’s LLP is Britain’s oldest farm shop owned by 3rd generation farmers. After a devastating fire, the family lost their entire business so moved to temporary marquee. After 9 years of development they launch a multimillion-pound investment,new high end farm shop and restaurant consisting of 10,000sqf farm shop, deli, bakery, butchers and wine shop offering West Yorkshires most premium farm shop and artisan shopping experience. Part of this offer was to launch brand new 140cv modern British café in the day and high end restaurant at night as well as an established events and outside catering division. My RoleI was employed on a fix term contract to review the existing F&B and hospitality offer (in the marque at the time) and completely overhaul and update the current offer to produce a more premium, modern British farm shop restaurant experience to compete with the best in the county. With only a couple of months until the launch of the new building and inheriting operations designs done by non-operators created a challenging project on extremely strict timelines and budgets. I redesigned the brand whilst better showcasing the quality and provenance of the families own farm products and the passion for sourcing Yorkshire first. This required a complete redesign of the menu, operations, staffing structure and finance strategy as well as needing to increase the business substantially to meet the ROI . The brief was also to attract a new food led audience whilst also keeping happy the very loyal and predominantly pensioner existing regulars.

Glass Half Full Ltd is the first dedicated hospitality design and management company in Ghana. We specialise in food and beverage concepts, management, and support, for hotels and restaurants in Ghana and throughout Sub-Saharan Africa. I lead a unique team of talented and experienced food and beverage, design, and communication professionals who have a proven track record of success. Leveraging their skills and experience, and my own successes in the hospitality industry, we assist hospitality businesses in scaling up & improving their businesses, and also design and launch our own new establishments from scratch. Projects include:Luxury Boutique Hotel: Lou Moon Lodge (Axim, Ghana)Gastro Pub: Smoke ‘n Barrel (Accra, Ghana)Luxury Café: Kukun (Accra, Ghana)Luxury Multi Concept Mega-Eatery: The Cloud (Accra, Ghana) *Luxury African-Inspired Brasserie & Retail Concept: Durbar (Accra, Ghana) *Super Premium Mediterranean Style Multi-Revenue F&B Concept for Hotel & Offices: The Atlantic (Accra, Ghana) ** Development Stage Only.

THE BUSINESSLittle Havana is Ghana’s first Afro-Latino Street-Food Restaurant & the only Specialist Rum Bar in Sub-Saharan Africa, outside of South Africa. It is also the flagship representative of Havana Rum in West Africa. The Little Havana menu takes advantage of the many similarities between Cuban & Ghanaian food, & the local availability of some key ingredients. MY ROLEI founded Little Havana, together with financial investors, under my company Glass Half Full Ltd. I designed & project managed all interiors & operations on a micro budget of $100k. I was the restaurant’s Executive Chef, & oversaw the daily operations, including all marketing & events. The business includes a 90 seat restaurant & terrace, rum cocktail bar & 200 pax capacity events space. ACHIEVEMENTSI created Ghana’s first Latino lifestyle concept within an exceptionally challenging environment, including zero access to any authentic Latin ingredients, Latin staff, original fixtures or fittings, etc. Despite this we were often complimented on our pre-revolution Cuba style décor & the authenticity of our Latino food. The venue has been embraced by Accra’s Latin community, & fully endorsed by the Cuban & Chilean embassies.

THE BUSINESSSub Saharan Africa’s very first Gourmet Burger Diner & Cocktail Bar, outside of South Africa. Flagship store in Osu & satellite branch in East Legon, Accra, Ghana. Created to role out as a pan-African brand offering a unique new lifestyle venue to emerging markets.MY ROLEI created every element of Burger and Relish (B&R), including design, branding, development, project management, implementation & the launch of B&R Osu. 2 years after the first location’s success, I opened the second B&R venue in East Legon. I also managed the daily operations & marketing of both locations, & worked as the Exec Chef; creating all dishes, & managing costs & standards. B&R Osu included110 seats with 60 seat terrace, cocktail bar & 300 capacity events space. B&R East Legon comprised a 60 seat restaurant & cocktail bar.ACHIEVEMENTSB&R is a popular, gregarious, lively, lifestyle brand. Under my management the business comprised $620k investment, 87 staff over 2 locations, & full ROI in year 2. This is a massive achievement as we launched through a major economic recession & suffered a 225% depreciation in the value of the local currency in our first year of operations. Furthermore, B&R has achieved multiple accolades & plaudits in Africa & beyond.

THE BUSINESSKumasi’s first concept & design driven high-end Gastro Pub, Cocktail Bar & Events Venue. The interior design is influenced by New York loft-style-living & East London’s shabby chic aesthetic. Cutting edge, contemporary light features & digital prints by London-based artist Belinda Fink, work alongside custom leather Chesterfield sofas & vintage furniture pieces; creating a sophisticated, but relaxed atmosphere. Food was formatted around a French brasserie, but inspired by British gastro pubs & American diners to deliver an informal, yet polished, concept.MY ROLEInterior & Operational Design + Launch General ManagerI was commissioned by the owner of Santoku (under Daisu Hospitality at the time, now YOLO Experiences) to develop the first concept-driven premium lifestyle venue outside of Accra, Ghana. I was responsible for the full concept design, development & implementation of the brand. I handled interior design, procurement, project management, operations & the launch of The View. The business includes a 90 seat restaurant, 60 seat lounge, & 40 seat VIP terrace. ACHIEVEMENTSThe View was a mammoth undertaking due to its very remote location, & therefore its lack of access to any service, traders or suppliers familiar with this level of operation. Launched by Ashanti King, Otumfuo Nana Osei Tutu II, this was a high profile project receiving great attention & praise locally, nationally & internationally. $550k investment, 42 staff, & ROI in year 3.

With Santoku Japanese Restaurant + Bar contemporary and sophisticated Japanese dining arrived in West Africa for the very first time. Opened on 14 June 2012, the 400m2 restaurant offers a concept developed by Gorgeous Group, menu crafted by the team behind London’s Nobu, and all in surroundings designed by interior architect Hubert de Givenchy. As Santoku's pre-opening Project Manager and Opening General Manager I ensured that all aspects of operations worked towards consistently creating memorable dining and drinking experiences for our patrons in a stylish and original setting. For the opening Santoku’s Head Chef Craig Grover (of Wabi and Marco Pierre-White, London), and Santoku's Head Japanese Chef, Daisuke Yoshizaki, worked together with consultant, and Former Executive Chef at Nobu London, Scott Hallsworth, to ensure that we delivered cuisine meeting, and even surpassing, international standards in world-class fine-dining. During and beyond the opening, I continued to work tirelessly to ensure that this standard was consistently maintained, and continuously echoed in all aspects of food, drink, music, staffing and service, so that guests could always enjoy and savour the variety of first-class flavours that comprise Santoku. While at the helm of what continues to be one of Africa's best dining experiences, I learned a great deal about Accra's hospitality industry and market; knowledge that I still find useful today.

Brought on shortly before their opening I assisted with various aspects of this newly built lodge on Cahora Bassa Lake. Working within the owner's vision and budgetary parameters, as well as the lack of availability of produce due to the lodge's remote location, I designed the lodge's menu plans, recipes and staff training. I also designed and implemented all operational procedures and protocols. In addition to F&B and operations, I advised on interior design modifications and procurement.

888 was intended to be a Super Premium Club for the mining industry in different locations across Southern & East Africa. I was commissioned to design & develop the concept.

Having provided an initial concept proposal for the owners, they were so impressed by this that they asked me to take charge of the design and implementation of the vision. I renovated their existing property to design and create 5 star conference facilities, a restaurant, 2 bars, a nightclub and a poolside terrace. Opened by the President of Zambia, this lifestyle venue quickly became Lusaka’s premium hospitality location. Roma House earned a reputation as imbuing high end, international, luxurious modern design, and catered for foreign and local high disposable income residents of Lusaka. As well as the design and decor I was also responsible for recruitment, training, all operational systems, menu design and implementation, as well as overseeing the daily management of the business.

Brought on initially to assist with the menu development and kitchen systems of the lounge edition to Mint Cafe, I became responsible for this as well as all financial systems, operational procedures and implementation, and staff training. Opening in May 2010 to critical acclaim, Mint Lounge soon became Lusaka’s leading cafe/lounge. As a consultant I stayed operationally responsible for the first month of the lounge's opening, handing over to the owners thereafter.

Time Out London 'Best Lebanese Restaurant'I was recruited specifically for the design, set-up and management of the early stages of Kenza, a 130 cover Lebanese and Morrocan restaurant with 2 private dining rooms and lounge/bar. We saw up to 1000 covers per week, with up to £80,000 t/o per week. In addition to my initial responsibilities, I became responsible for recruitment, PR, marketing and all operational set up requirements, and managed a team of up to 40 staff including head chef, AGM and 4 managers.I reported directly to the Operations Director and owner, Tony Kitous, and had full financial accountability including setting budgets and managing the P&Ls.

Financial Times ‘Worlds Best Gallery Restaurant’Fay Mashler ‘Best London Gallery Restaurant’I launched and acted as General Manager for two sites, The National Dining Rooms and The National Café, both housed within The National Gallery in London's Trafalgar Square. The National Dining Rooms comprised a 140 cover fine dining restaurant, and 80 cover bakery/café. We saw up to 700 covers per week at this site, with £35,000 t/o per week. This was a daytime only operation.The National Café encompassed a 140 cover European Grand café, a 90 cover grab-and-go café, and an Espresso bar. We saw up to 14,000 covers per week at this venue with up to £70,000 t/o per week.Here I was responsible for managing 50 staff, including head chef, assistant GM, restaurant manager and bakery manager. I reported directly to the owner (Oliver Peyton), the MD of Gruppo, as well as The National Gallery Director and National Gallery Company MD.I was also in charge of all National Gallery corporate and internal events (approx £2M per year), and worked closely with the National Gallery board in re-branding and changing public perception regarding Gallery catering.

Sketch Lecture Room & Library was awarded its first Michelin star in 2005.In 2005 sketch was ranked as the 18th best restaurant in the world by 'Restaurant' magazine.Sketch opened in 2003, & in 2004 owner Mourad Mazouz appointed me to manage Sketch’s The Gallery Restaurant, The East Bar, as well as guest relations for Sketch’s private members club. Working with Head Chef is Pierre Gagnaire gave me a great appreciation New French' cuisine, and I was very proud to be a part of the team when Sketch was awarded its first Michelin Star.

Award-Winning Gastro Pub & Fine Dining Restaurant, which I opened and managed for the owner at the time, Tom Etridge.