Multi award winning, experienced Food and Beverage developer with a unique blend of professional culinary qualifications and a MBA degree.I have over 20 years of experience in foodservice, including senior positions at Whitbread, Mitchells & Butlers and Stonegate Pub Co. where I have led the F&B development functions successfully through periods of New Brand innovation, Brand Turnaround and market leading Brand Growth. I'm always keen to discuss the next exciting project. Please message me to see what I can do to make a significant difference to your business challenge or opportunity?

Led and managed the team creating and delivering over 60 compelling food and beverage offers changes for Beefeater, Brewers Fayre and Thyme along with the new market leading innovation brands of Bar + Block, Cookhouse & Pub, and Hub by Premier Inn. Delivering a F&B strategy and menu architecture focussed on product quality, choice, price and consistent delivery at every hotel and restaurant. Always built on progressive nutritional commitments and responsible sourcing.Played a pivotal role defining kitchen operating templates and practices, kitchen management systems and team learning and development.

I have a wonderfully unique blend of being a professionally trained chef and University qualified MBA Graduate with twenty years senior leadership experience which has given me the skills and knowledge to deliver an amazing amount of success and results in growing people and profitable food sales.I have international experience in both the private and public sectors working directly for Whitbread, TGI Friday’s, Costa Coffee, Café Rouge, Bella Italia, David Lloyd Leisure, Beefeater, Henry's, Palio Italian, Mitchells and Butlers, Nicholson’s, O’Neill’s, Ember Inns, Sizzling Pub Co’, Slug and Lettuce, Common Room, La Tasca, La Vina, Ha Ha bar and grill, Brewers Fayre, Pizza Hut UK & France, Premier foods, Food Innovation and Brand Consultants and School academies amongst others.I bring deep business understanding, supported by my strong personal coaching style with a desire to help individuals, teams or organisations either join or think outside the dots getting them where they want to be more effectively and more quickly than if they simply acted alone. Expert in:1. F&B strategy & product development, streamlining process & operations, enabling teams, optimising the supply chain, kitchen and bar design.2. Leadership Coaching

Head of food for this 660 managed pub and bar operator with a variety of Brands (Slug & Lettuce) and formats from county inns, high street bars and late night venues.Selected to lead the set up and development of a multi skilled team focussed on creating food strategies, food innovation, designing kitchen operations and chefs skills development to deliver a £120m food sales business strategy winning 8 menu masters awards.Successfully launched 30 menus across all formats every year. Led the thought and team leadership to create and implement new food offers for Ha Ha Bar & Grill, Town Pub and Kitchen, Missoula Montana Bar and Grill and the Common Room. Developed and implemented menu change programmes that expanded sales, profit and guest competitive benchmarking scores. Managed the La Tasca central production kitchen delivering fresh chilled ingredients daily to 75 restaurants.Developed and launched 16 week chef school with Westminster Kingsway and South Trafford College. Areas of expertise: Brand Innovation, Brand Development, Brand Turnaround, Strategic planning, Change Management, Leading and Developing Teams, Multi Project Management, Creativity and Innovation, Organisational Analysis and Design.

Led a team of 4 National account managers and 2 development chefs across pubs and restaurants, contract caterers, food on the move and B2B sectors.Conducted a strategic review and gained agreement from the board to implemnent a customer focussed sales activity plan in RHM foodservice that led to increasing net sales to over £10m per annum, up 15% year on year and which created a new £1m B2B market sector with retailers.

Head of food development for the 1400 pubs and bar division across 3 operating channels - High Street, London and Locals.Led the rapid food expansion and roll out of Ember Inns and Sizzling Pub Co. in the Locals channel.Devised the menu structure, dish innovation and roll out of the Castle and Nicholsons Brands in London and the south east.Responsible for a team of food business managers, development chefs and food training managers.

Responsible for leading a team of 9 food business development managers who led and delivered food innovation and development across all Whitbread brands and formats (Costa, Café Rouge, Bella Italia, TGIF, David Lloyd, Beefeater, Brewers Fayre, New Ventures, Inns, Pizza Hut)Won menu development masters awards two years running.Organised the team to embrace a 3 staged new menu development programme (analysis, design, implementation) allowing us to introduce up to four menu changes across alll brands each year.Project managed the strategic food development programme for Brewers Fayre and Brewsters brand segmentation rolloing out to over 150 sites within 3 months and driving 15% food growth.

Led a team of 8 that managed the end to end menu development process for 1700 Inns. Responsible for turning around food sales in Brewers Fayre from -8% to +1% within 12 months.Launched the first branded Hogshead menu across 100 houses and delivered comparable food sales growth of +15%Led the development of the unbranded menu startegy for high street and local inns creating the Giants plate, Harlequin and Town House.Created and implemented two new kitchen operating programmes for Brewers Fayre to drive food safety and food quality improving brand audit scores by +25%

Responsible for all of Friday's menu development, kitchen design and food quality programmes in the UK, working collaboratively with the American International Franchise team in Dallas, USA and the Whitbread central support team. I introduced the first ever hot wraps in to the UK market and the now legendary JD glaze driving food sales +7% year on year.Developed and ran "great food quality seminars" across all stores that focused on preparing, cooking and serving food to Friday's recipes. Increased guest net promotor scores by over 10%. Led the design and project managed the implementation of Friday's first UK 150 (seat store) Kitchen in High Wycombe. This allowed Fridays to access smaller footprint locations, reducing investment costs by £150k and increased return on capital invested to nearly 20%. Created new supply chain solutions for key food categories (poultry and potato products) in the UK and Europe delivering annual food cost savings over £2m. Selected and certified as a assessor for Friday's new store manager recruitment programme.Introduced a business planning process to food procurement which was then adopted Whitbread wide and which consistently reduced food cost by 2 - 3% points below food retail price indices. .Project managed Friday's transition from Booker food service to Holroyd Meek and then in to Whitbread food logistics. Achieved distribution saving's over £0.5m and improved service levels by 3%.

Led the creative innovation and implementation of New Brand food menu's (for Palio - a fore runner of Jamie's Italian, Henry's café Bar in the UK & France, Hanrahan's and the State of the art pub format)