Get to know us
Menu Development & Innovation – Seasonal, vegan, fusion, and high-volume service menus. Kitchen Operations Consulting – Streamlining systems, stock control, rota planning. Staff Training & Leadership – Building teams that deliver consistency under pressure. Restaurant Launch & Concept Design – From branding to opening night. Private Dining & Pop-Ups – Bespoke chef-led experiences.
Our mission
Mission = what you do today
We’re on a mission to redefine how kitchens and hospitality businesses operate. With over 20 years of catering and culinary leadership, I know the challenges chefs, owners, and teams face every day — from menu planning and cost control to staff training and service under pressure. Rather than offering one service in isolation, my goal is to bring everything together: menu innovation, operational expertise, team development, and industry-leading systems.
The result? Kitchens that run smoothly, teams that thrive, and businesses that deliver excellence without the stress. My mission is simple — to elevate standards and make success sustainable across every level of the food industry
Our vision
Vision = the bigger picture for tomorrow
We want to live in a world where every restaurant, hotel, and food business can deliver outstanding dining experiences without compromising on quality, efficiency, or creativity. Too often, kitchens settle for second-best — cutting corners on training, systems, or innovation just to keep up with the pressure of daily service.
That’s why I take the time to understand each client, their team, and their unique challenges from the very beginning. My vision is to build a future where chefs and operators don’t just survive in the industry — they thrive, lead with confidence, and deliver excellence that lasts.
Our team
Our strength lies in collaboration. Led by Chef James Ford, our network of chefs and hospitality professionals brings together decades of experience across fine dining, hotels, restaurants, and innovative food ventures. Over the years, James has trained, mentored, and worked alongside some of the best culinary talent in the industry — building brigades of 20+ chefs at STK Steakhouse, nurturing creative teams at Farmacy Kitchen, and guiding staff across hotels, cafés, bakeries, and international restaurants.
Every project benefits not only from James’s expertise, but from the collective strength of the chefs, managers, and hospitality leaders he has partnered with along the way. Together, we know how to elevate kitchens, empower people, and deliver excellence at every level.
James Ford
Founder / Executive Chef
Ruth Enfield
Pastry Chef
Marco Gillion
Head Chcef
Lisa Watts
HR/Finance