Menu Creation

I design creative, profitable, and practical menus tailored to your concept. From seasonal à la carte to event-specific menus, I balance innovation with operational simplicity, ensuring every dish works for your kitchen team and excites your guests.

Team Management

I train and develop kitchen teams, building confidence, consistency, and efficiency. My approach focuses on clear systems, strong leadership, and creating a positive culture so your team enjoys their work and delivers results.

Costing

I implement accurate recipe and menu costing systems to control margins and improve profitability. By balancing quality with cost-effectiveness, I ensure your menu is financially sustainable without compromising on creativity.

Operations and P&L

I analyse your kitchen operations and profit & loss reports to identify savings, streamline workflows, and boost margins. My consultancy ensures your kitchen is run like a business — efficient, profitable, and scalable.

Recruitment

I help source, interview, and place the right chefs and senior kitchen staff for your business. Beyond recruitment, I support with onboarding and training to make sure new hires settle quickly and contribute effectively.

Suppliers

I connect you with trusted suppliers, negotiate better deals, and set up systems to ensure quality and consistency. From fresh produce to specialist ingredients, I make sure your supply chain supports both your menu and your margins.

Multi-Site London Restaurant Group

A collection of three central London venues, including high-end cafés and a small, quality-driven restaurant. I provide consultancy on menu development, staff training, and operational systems to maintain consistent standards across the group.

High-Volume Gastropub Operator

Two landmark British gastropubs with a combined turnover of around £15M annually. My work focuses on menu design, cost control, and developing strong leadership structures within the kitchen teams.

Neighbourhood Café-Restaurant

An independent café-restaurant serving breakfast through dinner. I support with menu creation, recipe development, staff training, and introducing operational systems to streamline day-to-day service.