Speakers

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  • James Douglas, Co-Founder, Red’s True Barbecue

    James is co-founder of Red’s True Barbecue, the UK’s No.1 BBQ brand currently taking the UK by storm with its blend of Authentic US Barbecue and craft beers. Founded in September 2012, the company now operates from Leeds, Manchester, Headingley, Nottingham, Shoreditch, Liverpool and Sheffield with its newest site in Newcastle having opened in November […]

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    • Paul Gilhooly, Head of Sales, Gratte Brothers Catering Equipment Ltd

      Paul Gilhooly is Head of Sales at Gratte Brothers Catering Equipment Limited.  He has been involved in the industry for over 30 years and is passionate about “getting it right” for the customer. In his spare time, he tries to play some good golf and is assistant coach with a youth football team. He lives […]

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      • Kate Nicholls, Chief Executive, The Association of Licensed Multiple Retailers (ALMR)

        Kate was appointed CEO of the ALMR, the leading trade body representing licensed hospitality operators, in September 2014, having previously worked as Strategic Affairs Director and Head of Communications. After gaining a degree in English and a post-graduate diploma in competition law, Kate worked as a researcher in the House of Commons and European Parliament […]

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        • Radford Chancellor FCSI, Director, Radford Chancellor

          Radford has worked in the hospitality industry for 24 years, and over 10 years in the recruitment / training industry. This experience has given him an excellent understanding of both industries… Radford has a solid reputation and proven history for providing consultancy services to market leading catering equipment manufacturers, contract catering companies, local and national […]

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          • Clare Nicholls, Editor, Catering Insight

            Since January 2015 Clare Nicholls has been the editor of Catering Insight, the voice of the UK catering equipment distribution industry. She writes and collates content for the title’s daily e-newsletters and monthly print magazine, as well as for the Catering Insight Power List, an annual supplement profiling 50 leading catering equipment dealer personalities. Prior […]

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            • Robert Quehan, Head Chef, The Redwood Bistro at Bishopstoke Park

              Robert Quehan is Head Chef at The Redwood Bistro at Bishopstoke Park, a development for the over 65’s in Eastleigh, Hampshire. Robert has worked at The Ivy and The Dorchester in London under legendary chefs Anton Mosimann and Henry Brosi.  Earlier in the year a Bishopstoke Park became the first residential care home in UK […]

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              • Andy Jones, Managing Director, AJAssociates

                Andy has been a stalwart of patient catering for over 30 years, with the key influence being the delivery of a nutritious and wholesome food and hydration service to all patients at ward level. Andy’s mantra is to “treat every patient as if he or she is a member of your own family”, and his […]

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                • Clive Groom, Managing Director, CNG Foodservice Equipment

                  During his 30 plus years in the industry Clive has worked with many of the leading hotels and restaurants across the UK providing innovative designs, whilst balancing aesthetics and functionality to deliver excellent working environments. As a result, CNG have collected a host of CEDA Grand Prix Awards.

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                  • Kumour Uddin, Group Executive Chef, Anglian Country Inns

                    Kumour is the Executive Chef at Anglian Country Inns, the award-winning family hospitality group. He has held leadership positions in a number of the ACI kitchens, including Hermitage Rd Bar & Restaurant, a 200-cover restaurant in the heart of Hitchin serving exciting food from an impressive open kitchen. His current remit means he is responsible […]

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                    • Paul Arnold FCSI, Project Director, Tricon Foodservice Consultants

                      Paul delivers projects across the EMEA Region and inspires confidence in all who work with him, not only for his professional and ethical approach, but also for his extensive industry knowledge and experience. Paul has been instrumental within Tricon for driving and leading the implementation of BIM and also for representing Tricon within our industry’s […]

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                      • Nick Howe, Managing Director, Court Catering Equipment

                        Spanning four decades, two as MD, Nick has led the team at Court Catering Equipment to continued success in delivering innovative kitchen designs and installations. In his spare time he studied for his degree, rowed for Great Britain, became a double World Rowing Champion, an Olympic Rowing Coach and is a Coach for Oxford for […]

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                        • Iain Munro, Managing Director, ScoMac Catering Equipment Ltd

                          Having trained at Catering College, Iain spent over 10 years working in hotels. In 1988, he moved into equipment sales working for Gambles Wholesale Catering Ltd, then moved across into project sales with Gerard Gamble Ltd. In the 1990’s Iain then took up Business Development roles with Falcon Catering Equipment and Rational UK before going […]

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                          • Chris Knights, Group Executive Chef, Young’s & Geronimo Pubs

                            Chris and his team of 6 exec chefs engages with the pubs on a one two one basis to deliver the best of British seasonal pub food to ultimately delight our customers. Inspiring & developing our people is at the top of his agenda whilst ensuring they have an innovative, well designed and well equipped […]

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                            • Andrew Stephen, CEO, The Sustainable Restaurant Association

                              Andrew leads the SRA and its mission to make the food service sector sustainable. Andrew has extensive experience in helping businesses adopt more sustainable practice, and has technical expertise around best uses of technology and communication. Andrew holds an MSc in Business Strategy and the Environment. Prior to joining the SRA Andrew ran partnerships and […]

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                              • Scott Collins, Co–Founder and MD, MEATliquor

                                Scott sank his teeth into pubs firstly as an independent venture, then with The Capital Pub Company. His permanent molars are now firmly fixed on MEATailer Ltd. This is the company behind the eight MEATliquor sites, MEATmission, MEATmarket and CHICKENliquor, with two more sites being reared for 2017. He is also a partner in Hobo […]

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                                • Jack Sharkey MSc, Managing Director, Vision Commercial Kitchens

                                  Jack has 25 years of experience within the hospitality industry and started Vision Commercial Kitchens in 2002 with his three fellow directors. He also sits on the board and is the Immediate Past Chairman of CEDA. Jack and Vision have won numerous industry awards for their work including Hotel and Caterers best kitchen installation, best […]

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                                  • Adam Mason, Director General, CEDA

                                    Adam has been CEDA Director General for two and a half years. He loves working with the best companies in the Industry – supporting them, representing them and promoting them. He previously spent 12 years with the largest association in the furniture and interiors industry, as Commercial Director and is proud to be lead partner […]

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                                    • Vivek Singh, Executive Chef & Founder, The Cinnamon Collection

                                      With a global reputation as one of the masters of Indian fine dining, Vivek signature culinary style marries modern Indian flavours with Western techniques. Executive Chef & CEO of four London restaurants, author of five cookbooks and a regular face on both television and live cookery events across the country, Vivek is one of the […]

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                                      • Mark Drazen, Managing Director, Caterware

                                        Mark joined Caterware as a family business when it was just 3 years old in 1980 (aged 18) when they were a general utensils and tableware supply company and started to develop the heavy equipment side of the business into what it is today. Mark became Managing Director in 1991 (aged 29). He was elected […]

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                                        • Peter Kitchin, Managing Director, C&C Catering Equipment

                                          Peter Kitchin is the Managing Director of Chester-based C&C Catering Equipment Ltd and past CEDA Chairman, having proudly served the organisation for a record five years. Peter has led the family business as Managing Director since 1996, when he took over from his father and Founder, John Kitchin, and continues to guide the company from […]

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                                          • Graeme Loudon, Commercial Director, CGA Strategy

                                            Graeme Loudon has been with the business over the last 10 years. He works with suppliers, wholesalers & retailers across food & drink markets to deliver action led insights & strategy advice. CGA are the world’s leading business intelligence and strategic consultancy provider for the out of home leisure market.

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                                            • Jay Morjaria, Chef, Author, Restaurant Consultant

                                              Jay Morjaria is a Chef, F&B consultant, Author and founder of Sutra Kitchen, Central London’s first Vegetarian and Vegan cooking school. Jay works with well-known brands and start-ups to advise them how to create innovative dishes and build new restaurant concepts. In 2014, Jay launched his first cookbook and has since written many articles on […]

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                                              • Dr Christian Reynolds, Knowledge Exchange Research Fellow (N8 AgriFood project), University of Sheffield

                                                Christian Reynolds is a Knowledge Exchange Research Fellow (N8 AgriFood project) at the Department of Geography, University of Sheffield. Christian’s research examines the economic and environmental impacts of food consumption; with focus upon food waste, sustainable diets, and sustainable cookery and food perpetration. Christian is currently working on a variety of sustainable cookery related projects […]

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                                                • Chris Moore, CEO, The Clink

                                                  Chris Moore has more than 30 years’ experience in the hospitality industry. In 2010 he was appointed CEO of The Clink Charity as part of a plan to expand the prisoner training concept across the prison service. The Clink Charity is on track to have 20 training projects by 2020 which will enable the charity […]

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                                                  • Chris Brazier, Group Event Director, Commercial Kitchen

                                                    Chris has worked at Diversified Communications UK for 10 years and currently works with an amazing team across Commercial Kitchen, lunch! and the Casual Dining trade show plus The Casual Dining Restaurant & Pub Awards. In his spare time, he enjoys watching football and rugby and spending time at home with his young family.

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                                                    • Steve Dann, Director, Fleet Street Communications

                                                      Steve Dann is one of the founding directors of Fleet Street Communications, a leading PR consultancy specialising in the hospitality, leisure and food sectors. A former journalist, Steve has worked extensively in the pub and brewery industries developing and implementing PR campaigns for a range of clients including Ei Group plc, NewRiver REIT, Everards and […]

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                                                      • Peter Martin, Vice President, CGA Peach

                                                        Peter is the leading commentator on the UK eating and drinking-out market. He is vice president of CGA Peach, the specialist data, insight and networking business. CGA Peach works closely with the leading UK casual dining, pub and bar operators providing strategic market and brand insight. Products include the Coffer Peach Business Tracker, BrandTrack consumer […]

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                                                        • Michael Jones, Editorial Director, Progressive Content & Editor, FCSI’s Foodservice Consultant Magazine

                                                          An experienced editor and writer, Michael heads up the editorial team at leading content marketing agency Progressive Content. Since 2013 he has edited the multi award-winning, quarterly magazine Foodservice Consultant for Foodservice Consultants Society International (FCSI).

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                                                          • Henry Unwin, Sustainability Manager, Nando’s

                                                            Henry has been working in sustainability for the past seven years. Over this time, he has worked for a range of environmental start-ups, social enterprises, local governments and the private sector. Henry joined the Nando’s do the Right Thing team in June 2016 after writing their sustainability strategy as an external consultant. When he’s not […]

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                                                            • Andrew Seymour, Editorial Director, Foodservice Equipment Journal

                                                              Andrew Seymour is Editorial Director of Promedia Publishing, a leading B2B publisher of print and online titles, as well as events, for the catering and hospitality industry. Andrew edits Foodservice Equipment Journal, covering news, trends and analysis in the UK catering market and reporting on back-of-house equipment innovation among foodservice operators.

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                                                              • Philip Shelley, Immediate Past National Chair, The Hospital Caterers Association

                                                                Phil has worked as a Facilities Manager at an award winning Acute Hospital in Somerset for the past 10 years. He has just relinquished the HCA National Chair role, after enjoying the opportunity to lead positive campaigns in Patient Catering. Phil is also avid sports fan and loves nothing better that being with his family […]

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                                                                • Iain Robertson, Hotel Services Manager, Dorset Healthcare University NHS Foundation Trust

                                                                  Iain has worked for the NHS for 18 years, working his way up from a chef to his current job role which he has been in for just under a year. He is passionate about enhancing the patient dining experience and has introduced considerable change in his short time in his current job role. Iain […]

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                                                                  • Duncan Hepburn FCSI, Managing Director, Hepburn Associates

                                                                    Principal Consultant of Hepburn Associates, currently lead catering consultant on a number of major hospital schemes with 25 years of experience in large scale CPU’s, Production Kitchens, covering both Cook Chill & Cook Freeze. Member of Chartered Institute of Environmental Health and co-author and advisor on a number of industry and institutional publications and guides.

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                                                                    • Chris Webb, Catering Operations Manager, Punch Taverns

                                                                      Chris has spent 30 years in the Catering Trade, Hotels, Restaurants and Pubs. He’s a classically trained chef by trade and currently heads up a team of Catering Development Managers and Menu Development Managers covering – Menu development, Kitchen design and Menu implementation across the Punch estate.

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                                                                      • Julian Edwards FCSI MIH, Chairman, FCSI UK&I and Owner, GY5

                                                                        Julian’s whole career has been spent in catering.  A head chef at the ripe old age of 17 at the Ship Inn, Gower, near Swansea – a summer job that got him inspired to go to Neath Technical College, he moved to London and worked his way up in contract catering.  Julian has been a […]

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                                                                        • Claire Clark MBE MGOB, Owner /Director, Pretty Sweet & The Claire Clark Academy for Patisserie Excellence

                                                                          Claire Clark has had a career encompassing time spent at some of the most prestigious restaurants and hotels including The Ritz, Claridges and French Laundry. Claire is the first person in the UK and only female recipient of the “Meilleur Ouvrier de la Grande-Bretange” (MOGB). This is the highest recognition of professional excellence. Claire was […]

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                                                                          • Roz Burgess FCSI, Owner, Intelligent Catering Limited

                                                                            Practical experience has provided the background for Roz’s functional and effective designs. Backed up with qualifications, experience and down to earth nature this winning combination enables creative solutions in foodservice. Outside of work Roz enjoys baking for friends and family, crafting with stained glass and is part of Surrey 4×4 Response group.

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                                                                            • Adele Hing, Kitchen & Equipment Development Manager Food Operations, Nando’s

                                                                              Adele has been in the food service industry for 10 years and leads on kitchen, equipment and food operation development and innovation at Nando’s. Prior to this Adele worked in various roles at Waitrose Head Office for over 5 years.

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