Cox events was set up to provide quality Hospitality Services to the Corporate catering market. Offering full catering and events packages to small firms, as well as full Hospitality services to the Festival Market.We provide our services to over 100 weddings a year, from full catering services, event planning and bar services.Our team provide hospitality solutions across the midlands to a number of high end event venues and festivals.Our contract catering services allow for venues to offer 1st class catering Solutions with our the expense of employing a large catering team. Our in house team can be on hand to maintain your venue!

1st Time inns Ltd, was set up along with 3 others, all of whom have a passion for high quality food & service.On seeing an opportunity to showcase the talents and expertise of us all, the decision was made to come together in an exciting new venture.Upon completion of a new lease, of an incredible site in Winthorpe, Newark we have a brand new restaurant showcasing the skills of the Management team.The Lord Nelson at Winthorpe is a beautiful traditional English country pub, serving excellent food and a range of traditional ales, beer and cider. Set in the picturesque village of Winthorpe near Newark on the Nottinghamshire/ Lincolnshire border, and ideally situated for Newark Showground, the pub has a firmly established reputation. The bar has the feel of an old country house with squashy sofas, roaring fires, wooden floors and low beams.

Managing Director of Every Occasion Catering Limited.We offer a great range of services from hand delivered Corporate Buffet Lunch service to Festival Bars. Our Full Event Planning service allows us to take all the stress out of your upcoming events, allowing your dreams to come true.We have supplied private VIP hospitality solutions at recent Music Festivals, allowing our client to consentrate on what they know best, and giving us the opportunity to impress.Our recent wedding hospitality packages are proving popular.All our events have the added bonus of a very personal touch. Being a small family run company we have the time along with the expertise to listen to our customers and provide great results.2013 has proved to be a very significant year within the company. We have secured contracts to provide our great Hospitality Services at 3 great venues across Nottinghamshire. We are responsible now for all Hospitality Services at Fernwood Village Hall, Retford Town Hall and Worksop Town Hall.From June 2015 we took over the hospitality services at the Oakham Suite, Mansfeild. A fantastic venue capable of catering for upto 300 seated guests across 2 floors.

Newark and Nottinghamshire Agricultural Society. I previously worked for the society in 2005 as hospitality and banqueting assistant, before moving to London. I rejoined the team as the Assistant Manger at the early part of 2008. My role at the showground initially was to manage all bars on the site. Working from the Cedric Ford Pavilion, the showground's flagship building for events and functions, I then managed the other 3 bars on site, depending on the events being held. My role includes - managing both bar and waiting staff during functions, stock control for all wet sales, organizing the use of mobile bars when required in satellite units, negotiating pricing structures with suppliers.In January 2009, following a re-structure of job roles, my primary role of assistant bar manager, was changed to the role of assistant operations manager. This change of role, allowed me to concentrate on managing all casual staff for functions, from their weekly shifts to recruiting new staff. The restructure also allowed me to be more involved in the booking process of events and functions. I have a real passion towards helping plan events for customers requiring a little helping hand. I have been working alongside the marketing team, to modernize the showground's appearance, helping to bring in more custom.During my working week I liaise with the general manager to ensure bookings are efficient, health and safety is up to date, acting as a first point of contact throughout the planning process of many events and functions. I currently work on a shift pattern, including weekends and evenings.AchievementsReducing costs to the company by renegotiating pricing structures from liquor suppliersIncreasing sales by 10% from year previous Introducing a new wine listCreating new modern looks to bars.Increasing staff moralUpdating the health and safety proceduresPut forward new ideas for fine dining menusHelped to create a new brand image for the showground

Total responsibility for the managing and co-ordination of a small kitchen team providing a high volume catering service to the local community. Generating programme management plans, setting objectives and reporting achievements. Setting and implementing policy within tight schedules, including the production of reports reflecting areas of the business including hygiene, sales and stock ordering, as well as hands on food and beverage preparation as required. AchievementsIntroduced food hygiene and safe practices within the catering environment.

A flexible shift pattern allowed me the luxury to work in all areas of a vibrant and busy restaurant covering kitchen, front of house and office. AchievementsDevised and implemented a safe refrigeration temperature guide policy.

Initially I started as a student work placement during my BTEC National diploma in Hospitality Supervision. On the strength of my performance I was offered a permanent post covering conferencing and banqueting. I co-ordinated the setting up of conference rooms and then supervised bar and waiting staff.AchievementsImproved stock control and provided up to date relevant bar information through my BII certification.

The Duke and Duchess of Rutland, Belvoir Castle. Started in the trade as a basic kitchen assistant with occasional restaurant silver service waiting. As I gained experience I was promoted to restaurant supervisor with responsibility for the bars and a small team of waiters. I covered outside catering during public open days and we would cater for anything from an intimate dinner for two up to a Royal Banquet for 150+ guests and VIP's.AchievementsIntroduced correct and up to date food hygiene regulations.