About

27 Years on the pass

I’m not a desk-bound auditor who has never seen a Friday night service.

I am an active hands on Catering Manager with nearly three decades of boots-on-the-ground experience in kitchens.

My journey started right here in the city as an apprentice chef back in 1998. Over the last 27 years, I have worked my way through every single section of the kitchen in this fast-paced industry:

• Fine Dining & Premium Banqueting: Running demanding pastry, larder, and main sauce sections inside 1-star Rosette hotel operations and prestigious private fine dining institutions.
• High-Volume Corporate Production: Managing central production, concept implementation, and daily menus for up to 600 covers a day. Working on a cruise ship catering for up to 1500.
• Independent Casual Dining: Managing the tight budgets, menu costings, stock control, and everyday operational realities of independent neighbourhood restaurants.
• Structured Training & Community Impact: Serving as a hands on Catering Manager within homeless charity. I have designed and executed structured culinary training courses, trained kitchen volunteers—leading teams to win major borough-wide volunteer awards—while consistently improving and maintaining 5-Star Food Hygiene Ratings across all operational sections.

Why I Am I Doing This

As I have grown as a chef, I have realised that many talented independent business owners are being crushed by paperwork. They love the food and the service, but they are terrified of unannounced EHO drops, overwhelmed by allergen laws, and confused by complex regulations like vacuum packing and sous vide shelf-life limits.

I founded my consultancy business to bridge that gap. I speak fluent kitchen, I know exactly how independent businesses run, and I translate brutal food regulations into simple, common-sense systems that actually work on a live pass.

Professional Credentials & Industry Affiliations

To back up my 27 years of kitchen experience, I hold comprehensive industry qualifications and professional memberships that guarantee your business receives elite regulatory guidance.

Professional Memberships

• Member of the Royal Society of Public Health
• Master Craftsman Member of The Craft Guild of Chefs
• Member of the Association of Mental Health Aiders

Core Food Safety & Compliance Qualifications

• Highfield Level 3 Award in Auditing and Inspection
• CIEH Level 3 Award in Food Safety in Catering
• FSA Certified in Root Cause Analysis & Food Allergy Awareness
• CIEH Level 3 Award in Health & Safety in the Workplace

Education, Training & Safety Credentials

• City & Guilds Level 3 Award in Education & Training (AET)
• NVQ Level 2 in Food Preparation & Cooking (Westminster College)
• British Red Cross Certified Emergency First Aid at Work & Fire Marshal
• Certified Mental Health First Aider & Basic DBS Check

Whether you run an independent café in Hackney, a street food stall at Borough Market, or a busy neighborhood bistro, I am here to take the stress of compliance off your plate so you can focus on the food.

No jargon. No fluff. Just straight-talking, EHO-ready compliance.