Tell us a little more about yourself and your career to date.
I started working with my sister whilst at school and sort of fell into catering, probably because I like working with people and like organising, aka I’m bossy. I also think my practical skills and having common sense makes it a perfect fit!
I then went to Ealing College, now West London University. I completed an OND and, after a short stint in hotels, decided that contract catering was much more suitable. I could see this sector had a much better work-life balance and offered opportunities for people from all sorts of diverse backgrounds.
I started out as a chef manager, not a very good one, and worked my way up through unit management and area management whilst I was at Sutcliffe.
I met Ian Mitchell when I was on the British Airways contract and immediately became firm friends. He is the yin to my yang and also the loveliest person you can ever meet.
We both then moved over to Compass and ran the City contracts before deciding to start our own company based on our fundamental food values.
Our ‘why’ when starting Bartlett Mitchell (BM), was that we both loved food and being with great people, in preference to a large international corporate navel-gazing business, and figured if we had to work another 20 years we should have some fun and follow our passion. To this day we both feel it’s still fun and our team are still our passion.
Whilst part of a larger group now, we are still independent thinkers and allowed to be so, but with more strength behind us in these challenging times.
What do you enjoy about working in the contract catering industry?
It really is a fantastic industry. There are so many examples of people who do well, enjoy themselves, have a huge passion for their job, and just enjoy life.
It also allows you to be able to be your own boss, probably more than any other industry. It also means we get to see the best places, eat the best food, be with the best people and just generally be part of something amazing.
I’m always very grateful but the best thing about it is, without a doubt, the people. I’m inspired and proud of my #bmfamily daily.
Nearly everyone comes into this industry at the same level and no matter where they come from, education or ability, it’s all about how you perform and achieve.
What are your predictions for the sector given the rise of home/hybrid working?
I am quite optimistic. Yes, the world has changed. However, there is still a place for people to be looked after and create a special destination for people to come to and enjoy themselves.
You can see from the reaction post lockdown how much people missed hospitality. In our sector, employers really do need their employees to feel valued, and this will be an increasing driver. Food, we know is a very visual sign and allows companies to show how they care about their employees’ wellbeing. Plus, it’s a very important factor in collaboration and socialising.
People, after all, work for people, not companies. You can’t get that culture if no one ever comes to an office. My prediction is that catering in business will play a more vital role in the future.
You’re a Fellow of the Institute. What does this mean to you?
I’ve been a member since I joined the industry. Being a Fellow is a real achievement and I’m very proud to be recognised as one.
2020/1 has been a challenging time. What acts of kindness or going above and beyond has stood out for you?
I think the whole hospitality industry has really stood out, I hope it has created a lasting recognition that the hospitality industry plays an important part in the economics and the mechanics of UK society. We give the public a reason to smile.
I’ve been so impressed with how the #bmfamily threw themselves into supporting each other and some amazing charities. I can honestly say I’ve been overwhelmingly proud of how the caring culture of BM has flourished during this time
What made you join the Institute of Hospitality?
The IoH has been an important part of my career development and I think that when at college, I just thought I needed to be connected and be recognised as a professional in the industry. There is the advantage of networking and education and a lot of opportunity for guidance, all important aspects of a successful career
The Institute of Hospitality has seen quite a lot of change during 2021, has anything stood out for you?
I think it’s fabulous we have a new direction and I have always believed change is good, it keeps you fresh and relevant. The world evolves and it is important to do so internally too within organisations.
The diversity shield and the podcasts are all about embracing the ‘new’ and are great initiatives to show there is evolution.
Do you have any advice for people considering joining the hospitality industry?
It will give you every opportunity. It’s a great industry. However, you must be prepared to commit to it, show personality, be prepared to stand out and then open yourself to what is possible.
Why say #imin to the IoH?
Everyone in hospitality has such amazing stories and most are really inspiring so it’s a real shame not to share them. Stories are what is important to show people what is achievable and what there is out there. The campaign is a great, quick, enjoyable way for people to be immersed in that story.
Tell us three things about yourself that we don’t know!
Having had many interviews and being quite outspoken, I’m not sure there is much most people don’t know! But three things people possibly won’t know is:
Be part of our well-respected network, get trusted advice and take a positive approach to your learning and development.
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