Meet our team
Meet ourTeam
With over 200 years of combined experience in working kitchens, no ones understands the challenges that chefs face better than our brigade. Made up of 15 passionate chefs, each one has their own unique experience of being a chef in the heat! Hover over each of our chefs to discover a little something about each one and feel free to get in touch, no query is too big or small for our experienced brigade!
Our chefs
Biggest issue affecting the industry? And what can be done? The skills shortage. As an industry, we need to put more effort into recruiting young people and then retaining them.
Jon Harvey-Barnes
Senior Business Development Chef
Biggest inspiration in your career? Andrew Turner.
Robin Dudley
Business Development Chef
Longest shift pulled? Probably about 36 hours. When I was with the England team, I did 48 hours straight because you had to prepare the cold platters and we just kept going all night.
James Circuit
Business Development Chef
What advice would you give to a young chef just starting out in the industry? Work in kitchens where they’re still cooking. Learn the basics, learn how to work with fresh ingredients and taste absolutely everything!
Howard Beasley
National Sales Manager
Tell us something we didn’t know about you? I can speak Swedish!
Mark Wickens
Business Development Manager - South East
Hidden talent? I can throw most items in the bin even if it’s about 20 foot away!
Rees Smith
Business Development Manager - South East
The kitchen’s on fire, what’s the first thing you take? Kettle – I’d need a nice cup of tea!
Gary Kilminster
Business Development Manager - South West
Favourite EC product? Mushroom Glace. Just for its sheer versatility.
Ronnie Smith
National Account Manager
If I wasn’t a chef, I would be… A Rockstar.
Chris Dickinson
Innovation Development Chef
Our key contacts
What is your signature dish? Ooooh... venison haunch steak, game jus (made with port, red wine, premier veal jus shallots and finished with game glacé) served with parsnip purée, pomme fondant, glazed chantennay carrots, and crispy kale.
Karim Ghazanfar
Business Development Manager
