Hospitality projects and clients

Arts & culture

Iconic Entertainment Venue

Supporting, directing and advising on a multitude of F&B concepts and developments. This includes tender management and concept creation.

Property & corporate

World Class Research Centre in Oxford and Restaurants

The Ellison Institute is at the forefront of cancer research and solving global challenges. I have helped the organisation develop its research centre outside Oxford and the iconic Eagle and Child pub.

Clubs & institutions

Helping an Iconic Brand Grow

The Ministry of Sound is continually evolving and seeking new opportunity. I have been working personally with Lord Palumbo, the owner and founder, to create new visions and projects.

Heritage & estates

Reinventing Hospitality

The Rathfinny Wine Estate is a hugely impressive market leader in English Sparkling Wine. Family owned and run; I have been supporting them with business development and strategy.

Hotels & resorts

A classic brand reaching new heights

Champneys is a fantastic heritage brand, the first mover into health and wellbeing in the UK. The brand is being pushed to the forefront again; I have advised on the development of Mottram Hall and Buxton Crescent.

Sport & leisure

Helping a Premiership rugby club elevate hospitality

Gloucester Rugby are a top Premiership side with ambitions to elevate their facilities to a new level. I have helped them to reimagine hospitality.

Arts & culture

F&B repositioning, staff training

The Mill at Sonning is a dinner theatre set on the banks of the River Thames. Owners Sally Hughes and Adam Rolston engaged me to help redesign, rethink and eventually outsource F&B.

Restaurants, pubs & bars

Restructuring and relaunching business, procedures and operating systems & menu development

On behalf of the owners Novak and Jelena Djokovic, I supported their restaurant in Monaco and helped develop new business ideas and strategies.

Hotels & resorts

Full Service F&B Solutions

I was retained for several years by IHG to support and lead its Restaurants & Bars, Brand and Operations teams. My work ranged from concept creation to operating procedures, recruitment strategy and innovative training solutions across all brands.

Food & drink brands

Great British Chefs is an innovative and industry leading ‘hub’ which supports chefs and the restaurant industry. I have been helping MD Mark Bucknall envision the future for the brand.

Clubs & institutions

Strategic review of The Great Gallery and Woodcote Park

The Royal Automobile Club was considering different development options for its in-house F&B offers in London and Surrey. I carried out an impartial review of its offers, benchmarked with competitors.

Property & corporate

Bid writing for iconic UK event

I spent many months alongside Oliver and Siobhan Peyton and their partners at Sodexo, successfully bidding for a major event in the summer season in London and across the UK.

Heritage & estates

Operational advice

The Devonshire family and management team are pioneering in their approach to sustainability and use of local produce; I worked closely with the family to create sustainable F&B strategies.

Food & drink brands

Advice, content creation, operations, teaching

The Good Housekeeping Institute moved to a new home in Soho and was in the process of opening its own cookery school. I advised on the nature, structure and operation of the school.

Sport & leisure

Scope and implementation of F&B visions

As part of the planning for Genting Casinos’ first European Resort World at NEC Birmingham, I was engaged to help implement the F&B scope & vision, in close working partnership with senior teams.

Food & drink brands

International Ambassador to Romanian Street Food Festival

Street Food Revolution runs festivals across the country in partnership with the nationally renowned Chef Foa. I was delighted to serve as an international ambassador for the event.

Arts & culture

Helping redefine a national treasure

Alongside the visitor attraction is a vibrant café, members bar and events business which I helped redefine and improve, guiding the insourcing of F&B post covid.

Property & corporate

Looking after your workforce

I created a new vision for hostel-style living and community-based dining for the workforce alongside Daniel and Anthony Woodcock.

Food & drink brands

Mentoring, advice and strategy

Founder Sarah Dembitz wanted to launch her healthy snack brand and needed expert F&B insight. I mentored and guided Sarah through the launch, providing industry advice and strategic sense checking.

Arts & culture

Catering and hospitality advice

I have a longstanding role as catering and hospitality adviser to the opera company. During my tenure, I tendered and awarded the catering contract and oversaw the Opera’s move from Garsington to the Getty family’s Wormsley Estate.

Arts & culture

Helping to steer the new vision

Hospitality, food and beverage will become more prominent in the coming years and I have been helping to guide the visions with a potential rooftop bar and new dining options.

Clubs & institutions

Creating a Social Element to a World Famous Library

I have been helping the directors plan for the years ahead by adding a hospitality offer on the 6th floor and 5th floor terrace, plus a new communal space to increase private event capacity.

Property & corporate

Helping world famous model redefine her career

I was fortunate to work with Eva Herzigova, an intelligent businesswoman with drive, ambition and exceptional creative talent, as she sought new opportunities.

Arts & culture

World Class Opera in Hampshire

I helped The Grange Festival develop world-class hospitality to complement its excellence on stage following ownership, board and pandemic-related changes.

Arts & culture

Financial projection, team recruitment

I created a full operational vision and feasibility study including a financial projection and comparison between in-house and outsourced catering, reporting to the executive and RSC board.

Arts & culture

Recruiting F&B development team

Picture House Cinemas was making F&B integral to its overall offering. I helped them with a redevelopment of Cinema City in Norwich, and then on several projects throughout the UK.

Arts & culture

Space planning, F&B revisions

Since the Lowry launched the area has taken off, with Media City emerging and massive footfall to the Quays. I helped shape their hospitality vision and make multiple improvements.

Arts & culture

Award Winning West London Theatre

I helped steer the insourced catering offer with operational guidance, creative vision and industry expertise.

Arts & culture

New F&B concept

I helped the Key Theatre reimagine its F&B offer to improve the guest experience and strengthen commercial returns.

Hotels & resorts

Helping an Award Winning Hotel

Number One Bruton is one of the best new boutique hotels in the UK. Located in uber cool Bruton, it launched with my help, bringing in Merlin Labron Johnson to deliver Osip restaurant. Now with a new restaurant, Briar, it goes from strength to strength and our partnership continues.

Hotels & resorts

A new F&B Vision

The Belfry has been for many years a hugely successful golf, leisure resort and conference hotel. On behalf of the owners and management team I helped shape the future F&B strategy.

Restaurants, pubs & bars

Making a great collaboration happen

I helped Bruton hotelier Aled Rees recruit an F&B operator for No1 Bruton. Merlin Labron Johnson was introduced by restaurateur David Moore and I made the deal happen. Osip has a new home and I continued to advise Merlin informally.

Hotels & resorts

F&B strategy for growing UK hotel group

Klarent are a private equity backed management company now owning their own assets. I advised on F&B strategy and conceptual visions in a number of their hotel assets.

Hotels & resorts

The new vision of luxury hotel and long stay apartments

I teamed up with legendary restaurateur David Moore to create F&B concepts for a new long-stay apartment and hotel concept in prime central London locations.

Property & corporate

The Future of Senior Living with Guild

I worked alongside my former Cycas colleague Ingrid Van Veen to create the F&B visions for Guild Living.

Hotels & resorts

F&B strategy & concept creation and implementation

I guided the owners on their first European hotel in the City of London which is now established as an excellent and successful operation.

Hotels & resorts

Festival Culinaire Bernard Loiseau

Since 2016, I have advised and supported Constance Hotel Group with its international Festival Culinaire in memory of Bernard Loiseau. First as a jury member and now as an ambassador.

Property & corporate

Five Star specialist care home

I have helped world-renowned hotelier Laurence Geller develop his five-star care homes. These groundbreaking specialist homes for people with dementia deliver exceptional hospitality.

Hotels & resorts

Space planning and F&B concept development

I was brought in to advise the owners and oversee the hotel management team, creating F&B and hospitality strategy.

Hotels & resorts

Non Executive F&B Directorship

I joined the senior team of this family business bringing expert, impartial knowledge and experience, helping drive the F&B strategy during a period of change for the business.

Hotels & resorts

F&B concept development

The Midland is recognised as the most iconic and celebrated hotel in Manchester. I was engaged to redefine F&B offers within the hotel.

Hotels & resorts

Document creation

Flemings underwent a complete refurbishment of its rooms and public spaces. I helped create a destination dining experience and recruitment of a named chef partnership.

Hotels & resorts

Helping take Hotel Gotham to another level, F&B development

I supported the directors of Bespoke Hotels in developing their F&B and hospitality vision, providing detailed analysis and helping the team strengthen the offer.

Hotels & resorts

Repositioned the F&B offers, staff recruitment

Danesfield House needed a culinary destination for diners alongside the conference and spa business. On behalf of Anouska Hempel, I repositioned the F&B offers which brought a Michelin Star and uplifted revenue.

Hotels & resorts

Creating new F&B vision

My Chelsea is a stunning boutique hotel in the heart of residential Chelsea. Along with the owners and hotel team, I created and implemented a new limited service F&B offer.

Hotels & resorts

Operations and team training

I was engaged by the owners and management of 1269 Restaurant and Bar to help integrate a new and exciting F&B offer.

Property & corporate

Helping to select restaurateur

Value Retail own and operate a collection of world class shopping villages under the Bicester Collection brand. I have spent time in London, NY and Paris, looking at F&B and hospitality.

Property & corporate

Helping Berkeley Group Find F&B Partners

The Berkeley Group are one of the most prominent developers in the UK, with many city centre and rural ongoing projects. Hospitality is integral to their residential strategy; I have helped drive this.

Heritage & estates

Upgrading Hospitality at a unique, historic venue

Their Graces The Duke and Duchess of Norfolk asked me to take a look at hospitality at The Castle. This has been sensitively reimagined, making a more unique proposition.

Sport & leisure

A golf and leisure concept with destination dining

I helped create a food and beverage concept and strategy equivalent to high street offers, bringing appeal to both golfers and the local community.

Food & drink brands

Business development

I joined the board in September 2015 as a non-executive director and advised on business development. Parson’s Nose is a successful retail butchery business in Fulham, Kensington and Putney.

Property & corporate

Helping shape the future of landlord and tenant relationships

I helped Native Land recruit F&B operators across its portfolio and rethink traditional landlord–tenant relationships, creating more collaborative partnerships with operators.

Property & corporate

Working together with Essential Living

Essential Living are a modern and innovative real estate company, owning long term let property and having a portfolio of mixed use London sites. They are entrepreneurial and forward thinking, and engaged me to create their strategy of curating the right food and beverage partners for their properties.

Property & corporate

A new vision for an iconic building

Since the pandemic DNEG, like other film production houses, has seen many of their workforce convert to WFH, leaving unused space in their magnificent London HQ. I have been developing the best use of space.

Restaurants, pubs & bars

Modern Indian restaurants

I met entrepreneur Jey Sachchi in summer 2019, and together we began planning Bombay Story. Jey and his partners adopted the vision I created: a modern Indian café inspired by Mumbai’s Dabbawalas.

Restaurants, pubs & bars

Helping owners with launch of new concept

I met with the owners of Kolamba in the early stages of concept development. They had an excellent vision of how the business would work; I guided them on the journey.

Restaurants, pubs & bars

I helped Salwa follow her dream and open a bakery in London, influenced by her Beirut background and heritage.

Restaurants, pubs & bars

Exciting start up restaurant and bar

Deckhouse is a premium fast-casual brand positioned to compete with Bill’s, Côte and The Ivy. I advised the owners and investors as the roll-out develops.

Restaurants, pubs & bars

Working alongside one of the best pub collections

Cubitt House is a collection of fantastic pub/restaurant/hotels in central London. I redefined their offer and proposed the successful candidate to lead as group chef (Ben Tish).

Restaurants, pubs & bars

Helping Swiss entrepreneurs launch new concept

I guided the founders of a new experiential dining concept launch in London. We decided upon artisanal pizza and cocktails to go alongside the e-sports experience.

Restaurants, pubs & bars

Finding a new home for culinary great

I worked with Cyrus and Pervin Todiwala to help them define the new chapter for Café Spice Namaste.

Restaurants, pubs & bars

Board level advice and direction

Mamma Dough asked me to help navigate a challenging period of trading and business evolution. The business was strong, but it needed a clear strategy for growth and consolidation.

Restaurants, pubs & bars

Start-up advice, development and launch

New to the restaurant business, Karam and Jyotin Sethi sought start-up advice for Trishna. I guided them through early business development and launch. JKS is now one of the UK’s most renowned restaurant groups, with multiple Michelin stars and scalable concepts.

Restaurants, pubs & bars

Advising on European expansion

I helped the Sushi Samba team in their European expansion plans, looking at feasibility of new sites and locations, providing financial analysis, budgets and forecasts.

Restaurants, pubs & bars

Concept development

Pizza Express looked to consolidate its position by adding ‘an edge’ to its offer. I worked alongside the owners to develop a partnership with chefs and foodies to design pizzas.

Restaurants, pubs & bars

Concept development & menu evolution

I helped to reinvent and reinvigorate these two heritage brands to consolidate and grow trade and reputation.

Restaurants, pubs & bars

Menu development

Neighbourhood is an uber cool bar and restaurant, serving sharing food and great drinks. I brought in Projects Manager Chantal Bourquin and Chef Consultant Ben Floyd to develop a new targeted offer.

Restaurants, pubs & bars

Helping the best Indian restaurant outside of India reach greater commercial success

I worked with Alun and Dawn Sperring to help make Chilli Pickle reach greater commercial success. Already one of the best restaurants in the UK, it needed fresh eyes to seek new opportunity.

Restaurants, pubs & bars

Concept development

After its success in the pizza market, Gondola Holdings was looking to diversify. I helped strategise and launch Byron into the market.

Restaurants, pubs & bars

Brand and Concept Creation

I added a European touch to a classic Middle Eastern grill and this launched and rolled out in the region with great success.

Restaurants, pubs & bars

Business strategy

The owners of My Hotels asked me to review Tanya’s Café, a raw food venture in partnership with Tanya Maher, based at My Chelsea.

Restaurants, pubs & bars

Helping the owners launch a new business

I met entrepreneur Jessica Kruger when Ethos was still a work in progress, advising her on how to launch a new food business. Whilst in existence, this was the best vegetarian restaurant in London by far.

Restaurants, pubs & bars

Business advice, menu development

Steve Bowen, a former Leiths student, had an idea for a steak restaurant to be launched in Bristol. I advised through the steps of a new opening and roll out to Southampton and Cardiff.

Restaurants, pubs & bars

Helping launch innovative central Manchester F&B concept

I advised the hotel and management team to help launch this innovative grill, rotisserie and craft bar concept.

Restaurants, pubs & bars

Creation and Roll Out of Premium Fast Casual Brand

Stock Burger Company was created in partnership with Kew Green Hotels and IHG. I was on board to guide the launch and roll out strategy.

Restaurants, pubs & bars

Start-up, launch and beyond

The owners of Cocoba were new to running a business and needed help launching their brand. For their pilot site in Brent Cross, I mentored them throughout the start-up process, including launch and beyond.

Restaurants, pubs & bars

Menu Development & Procurement Consolidation

I was engaged by East Coast Concepts to support Victors with operational improvements and roll out strategy.

Restaurants, pubs & bars

Pub F&B concept

Renowned for creating modern, music themed pubs, 580 wanted to expand into foodie territory; I scoped out and created their first venture of this nature. I went on to launch and redefine several pubs in their portfolio ahead of a successful trade sale.

Restaurants, pubs & bars

Helping redefine F&B offer for Manchester NQ Bar

Dive NQ is a buzzing and successful bar in the heart of Northern Quarter; I was engaged to strengthen the food, drink and service culture.