Food is at the heart of our business. When people ask where my focus lies, the answer is simple: it’s always about our food! It’s our number one priority. We talk about it every day—how do we deliver the best culinary experiences possible.

We pride ourselves on high-quality, premium hospitality. Sourcing the finest ingredients, crafting seasonal dishes and delivering flavour, presentation and value are at the core of what we do. But the number one metric is taste; if it does not taste great, it’s not going out! This commitment has led to impressive client retention for three consecutive years—a testament to the team’s passion and excellence.

The desire for our guests and clients to have customisation in dishes and menus has been one of our biggest learnings this year so far. Guests want personalisation more than ever—from portion sizes to protein choices, replacement carbs and finishing touches like sauces.

We’re also seeing a huge rise in dietary requests. Our teams are adapting quickly, showing creativity and flexibility in their dishes. One-size-fits-all menus are a thing of the past.

Supporting and empowering our chefs.

What I’m most proud of is taking the time to listen to our chefs. Understanding their needs and giving them the tools to succeed has been a priority. We launched our Food Programme at the end of last year—an online resource that gives chefs access to essential information.

From understanding ingredients, supplier stories, provenance maps, training videos and food miles to costing dishes effectively, it’s a platform that boosts their confidence and skills. It ensures every dish they create is thoughtful, tasty and profitable and of course, safe! Our focus on food safety has never been more important in a world of ever-evolving risks and challenges.

This project took a year to build, and the response has been incredible. It’s a framework that evolves with our chefs, addressing their immediate needs while setting them up for the future. Our central culinary team has tripled in size and with a 100% retention rate over the past 18 months, I believe we’re creating an environment where chefs feel supported and inspired.

In an industry where retaining talent is a challenge, we’re breaking the mould. Chefs want to stay with us and that’s exciting.

Changing perspectives on sustainability

Our chefs have embraced sustainability, seeing it as both necessary and positive. We constantly challenge ourselves to find new ways to improve.

A great example of this comes from one of our sites, where chef Danielle Gilis led her team to a 50% reduction in food waste within just six months by inspiring a change in their approach. Her success not only highlights the power of aligned teams but also serves as motivation for others to follow suit.

We’re on a journey with sustainability and it’s ongoing. In fact, I believe it can never be complete; there will always be a way to improve. We’ve implemented Footsteps carbon labelling across many of our sites, switched to regenerative flour from Wildfarmed, opted for ChalkStream trout over imported salmon and prioritised British bacon in all our units, to name but a few of our commitments. We’re making informed decisions with our suppliers and bringing teams together at quarterly forums to share insights and learn.

Sustainability is exciting because it’s about focus and commitment. It’s not just about getting it right today—it’s about continuous improvement for the future.”

A Hands-On Approach to Food

We wouldn’t be where we are without our talented chefs and valued suppliers. Their work ensures our food has personality, authenticity and above all, massive flavour! We’re preserving the artisan quality of every dish—keeping the human element that makes our food stand out.

I’m proud of the progress we’ve made this year, and I’m excited for what’s next. There is always so much we can do to keep us evolving and that’s enough motivation for me!