Using my knowledge and over 25 years experience in running restaurant groups,
kitchens and launching and developing new concepts, I am able to tailor
my skill-set to the specific requirements of a client.

Whether it’s as straight forward as helping with a menu update, costing recipes for a small family run business or a 400 pax, million dollar restaurant launch, I am confident, skilled and highly experienced to take a business from concept creation through to launch.

After an initial assessment and discussion of your objectives and end goals, I will prepare a strategic action plan to achieve your desired results.

Points below include existing and new concepts, but are by no means an exhaustive list of what I can offer.


– Review of Quality, Consistency & Suitability –
– Identification and Development of Concepts and Ethos –
– Market Research –
– Product & Source –
– Concept-to-Launch –
– Assessment of Operational Requirements –


– Menu Development and Menu Assessment –
– New and Enhancement of Existing Recipes –
– Costing & Improving Margins –
– Product Development –
– Kitchen Planning and Design –
– Review of Company Procedures and Audit Procedures –


– Consistent Food Standard Delivery –
– Chef Manual Production and Cookery Demonstrations –
– Evaluation of Staff Skill Levels –
– Due Diligence and Health & Safety Procedures –
– Front of House Menu and Service Training –


– Ongoing Assessment and Auditing –
– Quality Control –
– Ingredient Sourcing and Procurement –
– Cost & Profit monitoring –