Creative meat-free pizzas that are kind to the planet. Following 2 years on the pop up scene, we opened our first bricks & mortar site in Hackney, April 2022.Press highlights:-‘Top 10 eco-eateries’- Evening Standard- ‘Top 10 pizza places in London’- Olive Magazine- ‘The best pizzas in London’- Conde Nast Traveller- ‘London’s most sustainable pizza joint’- LondON The InsideWHY WE EXIST:Our food system has the single biggest impact on the planet and our health. We highlighted 3 detrimental yet common ways of eating:1. Excessive meat consumption: “The climate impact of plant-based foods is typically 10 to 50 times smaller than that of animal products, it follows that switching from a largely meat-based diet to a veggie/vegan diet could help to reduce emissions.” (CarbonBrief.org)2. Poor sourcing of ingredients: Pizza is one of the most popular categories in the UK (Statistica). The majority of these pizza menus lack imagination and quality in their ingredients and resort to the status quo including an abundance of highly saturated meats imported from other countries. 11% of food production-related GHG emissions are caused by transportation (Greeneatz)3. Food waste: 1/3 of the world’s food gets wasted. This waste alone amounts to 8% of the world’s GHG emissions. (Environment & Energy Leader) 
OUR SOLUTIONS:1. Meat-free pizzas for all! In the UK, a switch from the “average diet”, which is rich in meat and dairy, to a nationally recommended diet, which includes more fruit, vegetables and nuts, could cause food-related emissions to fall by up to 17% (Carbonbrief.org)2. Local and seasonal: Our ingredients sourced locally from small suppliers, in line with the seasons. Working closely with suppliers to promote a better food system3. Creative menu planning: Using the whole of the veg, turning the stems and roots into stock, or blitzing ‘wonky’ veg into crust dippers. Fermentation to preserve the veg and avoid food waste as well as boosting gut health

I’m an independent marketing strategist with 13+ years exclusively within the hospitality industry. I have influenced over 50 brands in my career to date and achieved growth in both sales and profit for those I’ve worked with.Past + present clients include Pastaio, HOP Vietnamese, Cookery School at Little Portland Street, Filthy Buns, Frank's Cafe, Camberwell Arms.I help founders and business leaders attract more customers to their food businesses. I turn these customers into ambassadors and keep them coming back for more. This is done by creating and enhancing concepts that will appeal to your audience. It’s through accurate brand positioning, thoughtful marketing strategies and sales generating tactics. I’ll cut through the noise, save you time and - ultimately - money.I’ve worked across multi-sectors from QSR and casual dining, to high end restaurants and premium bars. I’ve held positions in-house with large corporate companies as well as start ups and independent businesses, harnessing the best way to work for maximum results.I have a real passion for sustainability within restaurants. I believe, quite simply, that things can be done better. I can help your business become industry recognised with a strong and clear sustainability strategy in place in alignment with the UN’s Sustainable Development Goals, having been trained in this framework. I can also help you shout about this to the hilt in order to appeal to a wider, more thoughtful customer base, as well as future investors, landlords and team members alike.Get in touch if you want a no obligation chat.

The Hoxby Collective is made up of a curated community of over - 375+ associates across 31 countries with sector expertise in multiple industries. Providing specialist teams to deliver client work across marketing, sales, finance, HR, legal and admin.

Heading up the marketing across all Comptoir Group brands: Comptoir Libanais, Levant, Shawa & Kenza.Achievements: * Creating a marketing department from scratch, inputting procedures, brand guidelines and building a team* Playing a key role in the IPO flotation of the Group from coordination of documents for validation to creating presentations and expanding the website for investors* Helping to increase sales across the Group by 12% and EBITDA by 37% LFL in my first year* Collaborating with the British Museum* Successful marketing strategies for new openings plus continuation of support for existing sites resulted in an increase of Group sales by 35% & EBITDA by 163% in my 1st year* 3 awards won in industry competitions* Increasing web visits by over 200% by successfully project managing the introduction of a new website* Managing the social community of 30k+* Launching the Comptoir Libanais Express cookbook * Increasing sales of struggling sites by 35% in a month through successful local marketing, building relationships and raising brand awareness. 51% in 2 months* Increasing sales by 31% in Q1-2 2016 through seeking opportunities with 3rd parties* Introducing and coordinating monthly rotating specials, boosting sales* Menu engineering of kids' menu, coordinating range improvement, adjusting price and improving design resulted in an uplift of 196% in the first weekResponsibilities * Getting stakeholder buy in and influencing various, challenging views* Organising collaborative work with partners in the health and fitness industry, art, charities and high profile chefs* Leading bi-annual menu changes based on sales analysis & qualitative feedback* Introducing new innovative initiatives to the company* Creating and updating a highly regarded landlord pack boosting business development* Managing my own budget for the year* Monthly ROI reports for the board* Managing a direct report

I worked as a volunteer in a community rehabilitation centre. I travelled to India with the charity of surgeons, Hands For Life, on their annual visit to Anandwan. Anandwan is a completely self-sufficient village of over 2000 inhabitants, all of whom are affected by leprosy in some way (albeit directly or family member). It is the most beautiful and enriching environment whereby disabilities, such as blindness, deformities and deafness do not stand in the way of the livelihood of the community. It is a ground-breaking and jaw-dropping village created by Baba Amte.

Working in a team, responsible for over 30 brands at TRG Concessions, a division of one of the largest independent restaurant companies in the UK. TRG operates restaurants & bars in major UK airports & shopping centres, working with franchise partners such as Giraffe & EAT in complex regulatory environments.Achievements- Working autonomously across 15 brands, simultaneously- Multiple successful openings of £90k a week restaurants- Creating presentation entries for the international Food & Beverage Awards (FAB), resulting in 1 win & 2 shortlisted nominations for the categories: best casual dining restaurant, best bar & best sense of place - Owning the rebrand process from logo through to print- Playing a key part in turning challenging sites into thriving businesses, taking 2.5x more income compared to predecessor, smashing budget- Successfully encouraging more participation & £pp, despite pax figures being in decline in some airports- Creating compelling PoS, with examples of boosting sales of promoted items by 122%- Managing the email marketing calendar. Open rate at 27% & click through at 9%- Successful online strategies boosting social presence & engagement- Excellent copy writing with ability to engage & influence- Working in a team of three to increase prices across food & drink across all brands - a total of 22,000 price points, with 0 mistakes- Recognised for pushing the creative forward within the departmentMain Responsibilities- PoS, menu development & engineering- Rebranding, refreshing & working on tenders- Visual merchandising- Weekly reporting of online results using analytics, monitoring of KPIs- Pricing appropriately with consideration to the economy, external benchmarking & competition- Managing & influencing a diverse range of opinions- Generating ideas & working with the clients- Working within tight budgets, using a PO system- Presenting to MD level on a regular basis

Responsible for all aspects of the marketing for Charterhouse Leisure, trading as restaurant group Coal Grill + Bar and Severnshed. Achievements• Building, creating and maintaining a marketing department in the company• Increasing the traffic and general performance to the two company websites – UU and visitors increased by 106% to the Severnshed site in one month. The number of visitors to the Coal website increased by 1000 each month, on average.• Creating and maintaining social presence across both brands• Getting press coverage for the company, including national industry press• Complete redesign and creation of both the Coal and Severnshed websites (not current company website)• Taking on all graphic design– bouncebacks, posters, promotional menus etc• Managing our online community, communicating with them on a regular basis, sending them creative and engaging copy, encouraging brand advocacy - average open rate of mail shots: 27%; average click through rate: 5%Main Responsibilities• Devising and implementing creative and innovative marketing strategies• Graphic design• Press and advertising – building and maintaining excellent relationships with key press individuals• Writing all online and offline copy• Responsible for all social media • Developing menu design and engineering• Managing brand identity across the board for both Severnshed and Coal• Updating and maintaining the Coal and Severnshed websites using a complex CMS• Using Google analytics to measure website performance on a monthly basis • Handling all complaints • Competitor analysis• Dealing with agencies on a regular basis

Freelance Creative – June 2008 – October 2008 Working on various projects including (but not limited to): * Jamie Oliver for Sainsbury's TV advert- assisting stylist * James Martin magazine photoshoots- assisting stylist * Styling Bret Anderson (Suede) for a charity campaign: Love Music, Love Food