My first job was a washing up job on Saturday nights in a local restaurant. I soon progressed onto the floor a waiter and discovered my calling.
After university, my first full-time job was as an Assistant Manager at a pub/nightclub/restaurant and hotel in Skipton in Yorkshire. From there I went on to be Manager at a new bar and club in Bradford with the same owners. Then came a formative period at a restaurant chain called Pastificio, whose USP was that we made pasta onsite. At 28 I moved to London and did a 4-year stint at Heathrow T3 and then Gatwick, running food courts and branded concessions.
After that, digby trout Restaurants came along, where I started as General Manager for London Zoo. I went on to become Operations Director, responsible for the entire portfolio of 33 contracts with a turnover of £35m. I then joined Couture as Operations Director: From the very first interview with Marc it was clear we were going to work well together and throughout the ups and downs inherent in running a small business, we never lost sight of our vision.
Fate has now put us both in the position of being able to create something exciting together, building on our different but complementary skills.
“I find that the harder I work, the more luck I seem to have”
"If you always
do what you've always done, you'll always
get what you've always got”
My first job was as a part time washer up in a local, but rather well known fish restaurant for what can only be described as a ferocious Swede.
Cooking and hospitality was my thing and I was hooked after that. I was lucky enough to attend Le Cordon Bleu school, following that I applied and was successful to get a place on the Mount Charlotte Thistle Hotels graduate programme - the youngest person ever at that time to be accepted on the BA program. I then worked as a chef, I managed restaurants, both fine-dining and chain (Café Rouge), as well as working as a consultant for a Cambridge-based hospitality consultancy company. Then came Restaurant Associates, running £150m Key account contracts such as LWT and the Willis Group; Unilever Ventures as Operations Director and then with Artizian, first in operations then as Sales Director.
I set up my own business, Couture, in 2007, which was a £7m concession catering company operating in the private jet, museum, arts, film and TV sectors throughout the UK. When Couture was sold to CH and CO in 2012, I joined GHA Group as Managing Director, I was then Culinary Director for Alpha LSG Sky Chefs for the UK 2014-2018 and also had the privilege working with LSG Global Futures in Germany.
Since 2014 I have written for OnBoard Hospitality Magazine on food insights, trends and free from and the travel sector in general. I have since consulted for several working in the airline and travel sector whilst building Libero Special Meals and Bare Food Travels brands and setting up the Niche Free-from Kitchen with Adrian where we also produce products for retail, airlines and private healthcare. I speak and cook regularly at events on free from cooking, and was featured on this topic on APEX media and APEX insider.
I have been involved in food development and free-from food scene for a number of years across all sectors, from food service to retail. As I suffer with allergies myself I understand the importance to have safe and quality products for those of us who suffer with allergies!
This is something I like to champion and used as a platform to share my knowledge at trade shows, exhibitions and media with recipes, demonstrations or talks.
I have worked within airline catering as a Senior Executive Chef for British Airways, Menu Development Manager for Supplair and retail manufacturing as Head of Food for Ugo Food Group.
Sous Chef and NPD
I was diagnosed as having Coeliac Disease at 1 years old. This meant growing up to double check ingredients and advocate for my own health.
The Free From market wasn’t as vast as it is today but as always, contains a lot of un-recognisable ingredients. I spent every weekend baking and cooking with my family so that I never missed out on what my friends had. Fast forward to a BAhons and MSc in food later, I’ve worked developing allergen-free bakery products so that nobody else ever gets left out.
Having worked as a chef in the Niche restaurant in London and now at our production kitchen is Harlow, Niche means inclusion for all those with food restrictions.
Kitchen Production CDP
I joined Niche right at the start of the journey having previously working in fine dining contract catering, private yachts in Miami and running my own food-at-home business in Columbia.
Upon returning to the UK, I wanted a new challenge in food production and develop.
At Niche I work as a Chef de Partie running shifts and converting fine dining to mass catering without compromising quality.
Kitchen Production CDP
Since leaving college, I have worked as a chef across cafes, gastro pubs, restaurants and ski resorts. I wanted a new challenge so I joined Niche to learn about producing on a mass scale and all things Free-From.
I’ve enjoyed learning how to convert my favourite brownie recipe into a one suitable for a vegan and gluten free diet!
Every day I’m still learning and continuing my passion in food.
Kitchen Production Team Leader
My family own takeaways and restaurants, so food has been a part of my life since an early age.
I grew up living and working in the food industry but took a side step in studying Computer Science at university.
I applied as a kitchen technician but am now a key member working within the high-care plating area. I look forward to what Niche holds in the future for me.
High Care Team Leader
My passion for nutrition came hand-in-hand with my professional dancing career that took me travelling around the world discovering new places and foods. The importance of correctly fuelling my body was installed into me from a young age.
This is when I came across Niche and applied for Food Technician role working in our high-care plating room. I hope to continue to develop and gain more knowledge within this field whilst working here.