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Before teaming up in 2005 to launch their first joint solo venture, the hotly anticipated Galvin Bistro De Luxe in Marylebone, between them the Galvin brothers had worked in some of London’s most iconic restaurants.
(01 July 2010 0:01:00)
Bruce Poole is chef-patron of the Michelin-starred Chez Bruce restaurant in Wandsworth, south-west London, which he owns with business partner Nigel Platts-Martin. The pair have also opened two further Michelin-starred restaurants together: the Glasshouse in Kew and La Trompette in Chiswick.
(01 July 2010 0:01:00)
Anthony Demetre and Will Smith are the co-owners of Michelin-starred London restaurants Arbutus and Wild Honey. They also plan to open a third site, Les Deux Salons, in London’s West End in September 2010. Throughout their three sites, Smith looks after the front of house and Demetre the food.
(01 July 2010 0:01:00)
Tom Kitchin is the chef-patron of Michelin-starred restaurant the Kitchin, in Leith, Edinburgh, as well as the Castle Terrace, which opened in July 2010 in the Scottish capital.
(01 July 2010 0:01:00)
Tom Kerridge is the chef-patron of Michelin-starred gastropub the Hand and Flowers in Marlow, Buckinghamshire.
(01 July 2010 0:01:00)
Raymond Blanc is chef-patron of Le Manoir aux Quat’Saisons in Great Milton, Oxfordshire, an award-winning 32-bedroom country house hotel with a two-Michelin-starred restaurant and a cookery school for both amateurs and professionals. He is also a director of Blanc Brasseries and the star of BBC2's reality show The Restaurant.
(01 July 2010 0:01:00)
Nigel Haworth is the chef-proprietor of Northcote - the Michelin-starred, three-AA-rosette restaurant with rooms in Langho, near Blackburn - which he co-owns with general manager and wine expert Craig Bancroft.
(01 July 2010 0:01:00)
Mark Hix is the former chef-director of Caprice Holdings who now runs three of his own restaurants: Hix Oyster and Chop House and Hix Soho in London and Hix Oyster & Fish House in Lyme Regis, Dorset.
(01 July 2010 0:01:00)
Mark Edwards is executive chef of the Michelin-starred Nobu London, the first restaurant to be opened outside the USA by the celebrated Japanese chef Nobuyuki Matsuhisa, and its younger sister Nobu Berkeley Street, which also holds a Michelin star.
(01 July 2010 0:01:00)
Heston Blumenthal is the culinary alchemist whose appliance of science to the art of cooking - called "molecular gastronomy" by some and "kitchen science" by Blumenthal - makes eating at his Fat Duck restaurant in Bray, Berkshire, an innovative and revolutionary experience.
(01 July 2010 0:01:00)
Gordon Ramsay is the chef-restaurateur whose award-winning restaurants, cookbooks and TV series have made him a household name across the world. Since 1998, Gordon Ramsay Holdings (GRH) has built up a portfolio of 24 restaurants and pubs in the UK and abroad that have 14 Michelin stars between them.
(01 July 2010 0:01:00)
Claude Bosi is the chef-patron of Hibiscus in London’s Mayfair, which currently holds two Michelin stars and four AA rosettes.
(01 July 2010 0:01:00)
How you describe Jamie Oliver depends on what day of the week it is. He is a chef, restaurateur, campaigner, television star and author as well as being the face of Sainsbury’s.
(01 July 2010 0:01:00)
Wendy Bartlett is chief executive of independent caterer Bartlett Mitchell, which has just celebrated its 10th birthday. It currently operates more than 68 contracts, providing catering services throughout the South-east of England.
(01 July 2010 0:01:00)
In the eight years since setting up Lexington Catering in 2002 Mike Sunley, co-founder and now chief executive, has, with chairman Tim West’s help, built it into a successful business and industry caterer with annual turnover of £20m and 400 employees.
(01 July 2010 0:01:00)
Chief executive/co-founder and chairman respectively, husband-and-wife team Robyn and Tim Jones have been busy, with Charlton House winning more than £24m of new business and contract retentions during the first half of 2010, including ...
(01 July 2010 0:01:00)
Richard Cousins is the man in charge of the UK’s largest caterer and one of the largest food service firms in the world. Compass Group operates across a diverse range of sectors that include business and industry, fine dining, education, healthcare, vending, sports and leisure, along with military, remote and offshore sites.
(01 July 2010 0:01:00)
Harbour & Jones, the caterer founded in 2004 by Patrick Harbour and Nathan Jones, now has 384 staff and counts St Paul’s Cathedral, the Financial Services Authority, BSkyB, law firm Cameron McKenna, underwriter Catlin and advertising firms JWT and Engine Group among its customers.
(01 July 2010 0:01:00)
Mike Audis was promoted from the role of chief executive officer of Avenance UK to become chief executive officer of Elior UK in March 2005 following the restructuring of a company that had rapidly grown into the UK’s fourth-largest contract caterer.
(01 July 2010 0:01:00)
Jason Leek has headed up Restaurant Associates (RA) since 2006. RA, originally imported from the USA and incorporating brands such as Roux Fine Dining, counts some of the most prestigious banks and law firms in the land as customers, as well as holding Michelin stars for its restaurant tie-ups with Gary Rhodes.
(01 July 2010 0:01:00)
Quite simply the UK’s largest caterer, which all in the food service industry will have worked for or competed against at some point in their career, Compass Group is staggering in its reach, and Sarson - as group managing director, UK and Ireland - now has a pivotal role to play in its future success.
(01 July 2010 0:01:00)
Brothers Ben and Hugo Warner are the founders of Benugo, which started life as a series of high-street stores but now encompasses restaurants and concessions in some of the world’s largest and most respected corporate organisations and public spaces, such as the British Film Institute and the Victoria & Albert museum.
(01 July 2010 0:01:00)
As chief executive of Aramark, Andrew Main presides over a company with 12,500 employees in the UK, annual turnover of about £400m and operating at more than 1,000 sites, making it one of the “big five” that dominate the sector.
(01 July 2010 0:01:00)
Alastair Storey started his career in 1975 as a trainee manager at P&O’s Sutcliffe Catering Services and rose to become managing director of Sutcliffe Catering South East. After Granada bought Sutcliffe in 1993 and Forte in 1996, Storey became managing director of the newly formed Granada Food Services division.
(01 July 2010 0:01:00)
Aidan Connolly took on the chief executive's role at one of the world’s largest caterers in 2009. Sodexo Group operates throughout the globe, providing catering and facilities management services in the healthcare, education, military, sport, and business and industry sectors, as well as at remote sites.
(01 July 2010 0:01:00)
Ted Tuppen is chief executive of Enterprise Inns, the UK’s second largest pub operator, with an estate of more than 7,000 leased and tenanted pubs. Having founded the business in 1991 and presided over its expansion through a series of acquisitions, he now finds himself taking the industry lead in defence of the tied pub model.
(01 July 2010 0:01:00)
Born in 1955, Tim Martin opened the first Wetherspoon's pub when he was just 24 – infamously borrowing the surname from a schoolteacher who had told him he wouldn’t amount to much. In 1992 he floated the Wetherspoon business on the London stock market.
(01 July 2010 0:01:00)
Rupert Clevely is managing director of Geronimo Inns, which he co-founded in 1995 with his wife, Jo. His belief that London was ready for a new style of upmarket pub, similar to those he had seen in Sydney while working in the international drinks trade, has proved well founded.
(01 July 2010 0:01:00)
Born in 1961, Hall’s career includes periods as operations director with Scottish & Newcastle, managing director of Rank Group’s Tom Cobleigh pub business and managing director, operations, with Punch Retail. He ran the Ha!Ha! Bar & Canteen business, then part of Yates Group...
(01 July 2010 0:01:00)
Rooney Anand, who was born in Delhi, moved to Walsall in the West Midlands when he was two years old. Before joining Greene King, Anand spent 13 years in the food industry.
(01 July 2010 0:01:00)
Respect for tradition shouldn’t be a barrier to change. Perhaps the most visible sign of Ralph Findlay’s stewardship of Britain’s second-biggest integrated pub and brewing business is the change of name from W&D to Marston’s in 2007.
(01 July 2010 0:01:00)
In 2006 Whitbread announced that it was effectively exiting the stand-alone pub sector and that, in future, pub-restaurant sites would be developed only as part of sites that also included one of the group’s Premier Inn budget hotels.
(01 July 2010 0:01:00)
If it’s true that you should judge a business by how it performs in times of adversity more than how it copes in the good times, then Mark McQuater and his team at Barracuda Group undoubtedly deserve plenty of credit for the way they have steered the business through the recession.
(01 July 2010 0:01:00)
A safe pair of hands" may not be the most accurate description of John Lovering, a man recognised as one of the most innovative retailers of his generation. Lovering is credited with having breathed new life into a roll call of familiar high-street names...
(01 July 2010 0:01:00)
Unilever Food Solutions (UFS) has launched a new initiative to encourage chefs and caterers to fulfil Health Secretary Andrew Lansley's call to remove five billion calories a day from the nation's diet.
(01 July 2010 0:00:00)
The Holburne Museum invites expressions of interest from professional caterers or independent operators. This is open to all interested parties.
(01 July 2010 0:00:00)
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