Council Members and Patrons
The ACE Council members are made up of prominent individuals who work in the foodservice sector.
The entire council meet roughly 4 times per year although there are additional planning meetings which take place by sub committees who are essential in the organisation of the individual events.
If you would like to get involved then please speak to one of the existing council members.
Council Members
-
Ruston Toms
Chairman
Blue Apple Contract Catering Ltd
-
Jeni Edwards
Vice Chairman
Bartlett Mitchell
-
Kevin Colclough-Noble
Elior
-
Sean Valentine
Past Chairman
The Aspire Group
-
Norman L. Deas
Past Chairman
GSS Catering Management Services Ltd
-
Jon Hewett
Past Chairman
Hewett Associates
-
Rosemary A. Osbourne
Past Chairman
Rosemary Osbourne Consultancy
-
Tony Ball
Swithenbank Foods
-
Carol Borhani
Angel Human Resources PLC
-
Ian Crabtree
ISC Associates
-
Gaye Bullard
Eat With Your Eyes
-
Ian Mitchell
Bartlett Mitchell Ltd
-
Sheila Mitchell
-
Cathy Wilcox
McFarlane Telfer
-
Anne Wright
Fusion FSM
Jeni began her career in hotels, working for a leading 5-star International hotel group in South Africa. She married British chef, Chris, in 1985 and moved to London.
Working for the Leadenhall Wine Company (Theme Holdings), a group of 8 premier restaurants and wine bars, she successfully established one of the first Tapas Bars in the City, receiving excellent reviews.
In 1989, she joined Leith's Management to manage the catering operations at Reed International and then Theodore Goddard, a prominent City Law Firm.
In 1997 Jeni went on to launch and manage the food service operations for Sutcliffe Catering at BZW (now Barclay's Capital) in Canary Wharf. At the time, this prestigious contract set a new and exceptional standard in contract catering.
Jeni then joined Aramark as a National Brand Manager, launching a bespoke theatre style presentation-cooking concept into new and existing business.
In January 2000, having developed an aptitude for sales, she joined independent contract catering company, Holroyd Howe, as a Business Development Manager. She was promoted to Director of Business Development in 2005 and went on to become Sales Director for the newly formed Holroyd Howe Independent, when the company merged with Baxter Storey in 2008. Jeni continued to contribute to the successful growth of the WSH Group business in this role until December 2010.
She has since joined Bartlett Mitchell as UK Sales Director to focus on the strategic growth of this highly regarded, innovative and successful business.
Kevin trained at Westminster College, London and qualified with an OND in Hotel and Catering Operations and later the HCIMA membership qualification.
Kevin then trained with the Savoy Hotels Group and undertook their Management Training Programme for a 2 year period.
He then moved to the Bank of England where he remained as Senior Catering Manager for almost 20 years. After a period with Harrison Catering and Chamberlain Restaurants, Kevin joined Elior in 2003 and has held Operation and Brand Manager positions and is currently working with the Marks and Spencer organisation in London.
Kevin is a past Chairman and a Fellow of ACE as well as being a Fellow of the Institute of Hospitality.
Sean is one of the industry's young leaders with a career structure that has encompassed major business development for client and employer alike. Before taking on the role of Managing Director and shareholder of the Aspire Group, Sean was Managing Director and shareholder of a retail focused hospitality company. He has also been Sales and Marketing Director for the second largest catering organisation in the world developing such keynote projects for Ascot Hospitality where he scored high success for his company via the creation of the Ascot Racecourse direct sales network. This innovation subsequently transformed the way in which catering was managed at Ascot — and in the process added several millions to the earning programme for both parties.
Throughout all of his working life Norman has been associated with all aspects of the Catering Industry.
Having graduated from the Scottish Hotel School at the University of Strathclyde, Norman gained practical hands-on experience with several companies within the then Trust House Forte Group including the Cafe Royal, Russell Hotel and various airports, before moving into Food and Service Management, holding various senior management positions within the Compass Group, Russell & Brand and the Pall Mall Services Group.
In between these moves Norman also managed to gain considerable experience of the Supply Industry having been Managing Director of AFE On Line — a national catering equipment wholesale distribution company.
Norman then went on to set up his own Food & Service Management Company, Goodfellows CMS Ltd, and developed the company to such a level that it was ultimately purchased by the Compass Group in 2004.
Since the acquisition Norman has been managing his own Catering Consultancy, GSS, as well as taking up a non-executive directorship role with Pride Catering Partnership Ltd.
Norman is a Past Chairman and a Fellow of ACE as well as being a Fellow of the Institute of Hospitality and an Associate Member of the FCSI.
Jon trained at Brighton Polytechnic and qualified with an HND in Hotel and Catering Management before entering a two year management training course with Whitbread.
A move to London lead to a seven year spell working with Sutcliffe Catering as General Catering Manager in a number of individual locations and finally as an Area Manager looking after a high profile group of City business.
It was during this time that Jon met Stuart Everson and the company they formed; Everson Hewett grew to become one of the strongest and recognisable niche independent caterers in London. The company continued to grow following its acquisition and integration into the Compass Fine Dining Division in 2005.
Following five years in the position of Business Development Director for Restaurant Associates, Jon formed Hewett Associates, a business focused on advising companies on their growth and client retention strategies.
Married to Cathryn with two young children, William and Anabelle, Jon lives in Hampshire and when not working, looks after animals including his loyal rescue donkey, Bertie.
Born into the hotel trade as his family owned a hotel in North Wales, Ian went to Oxford Brookes as it is now, followed by 5 years as a trainee with the Savoy Hotel Company.
Time was spent in New York, 2 years at the Crillon Hotel in Paris, and the company's hotels in London.
In 1975 he opened the Intercontinental Hotel at Hyde Park Corner. Over the next few years he was at the Capital Hotel in Basil Street, the Lygon Arms in Broadway, followed by 3 years as Banqueting Manager of the Café Royal in Regent Street.
Ian moved into Contract Catering in the mid eighties with Directors Table, and the in 1987 joined Sutcliffe Catering, eventually becoming responsible for the staff catering and VIP lounges for British Airways in the UK. Other responsibilities came along including the catering on P&O vessels out of Portsmouth, Liverpool, Belfast, and the Isle of Man Steam Packet company.
Following Sutcliffe's sale to Granada, Ian moved to Compass Group, becoming Managing Director for Eurest in London, together with Leith's Management and Roux Fine Dining.
In 2000 Ian, together with Wendy Bartlett, with whom he had worked with since 1987, formed Bartlett Mitchell, contact caterers based in Surrey.
He now acts as Chairman, doing three days a week, which he always said he would do when he reached 62.
I was educated at Grey Coat Hospital School in Westminster, followed by College in South East London, studying a general catering course. This was followed by a year in Switzerland gaining further education.
I then Joined British Airways as Catering Manager, gaining experience in all departments before spending time at Holland, Hannen & Cubitts, being responsible for units throughout London and the Home Counties.
I joined Sanofi Winthrop Pharmaceutical Manufacturers and opened the staff catering facilities in London. Supervised all staff catering throughout the UK. I was promoted to Controller of all Group Services.
Patrons
Our Patrons are all eminent members of our industry and we are grateful to them for all their support
-
Sue Harrison
House of Commons
I am delighted to become a Patron of ACE – the Association of Catering Excellence. Catering excellence is something I have strived for throughout my professional career – in hotels, in restaurants, in the foodservice sector and, now, in the public sector as Director of Catering at the House of Commons.
I remain as passionate today about the opportunities and excitement of my chosen profession as I did the day I entered it. Since my first taste of restaurant work as a schoolgirl in the 1970’s, I have been privileged to be a part of the vibrant and exciting world of “food and beverage”. My early career in hotels took me around the world: to the US, Europe and Southern Africa. Returning to the UK almost 20 years ago, I was disillusioned by the lack of focus on food and beverage I saw in the London hotels, and joined the foodservice sector as Contracts Manager for the Roux brothers. The vibrancy, innovation and total focus on providing excellence in food and service I saw in this sector “wowed” me, and I have never for one moment regretted leaving the world of the big hotels.
Despite the highly competitive nature of the foodservice market, the members of ACE share a pride in the success of our industry sector. Its events are informal and fun, but the serious business is in the networking – the opportunity to learn from each other, to seek advice and to forge friendships with business rivals. I hope that I will have an opportunity to get know some of you, to share your hopes and aspirations, and to do whatever I can to help and mentor you to achieve your goals.
-
Chris John
Sodexo
-
Robyn Jones, OBE
CH&Co.
Robyn Jones, OBE, is co-founder and chief executive of CH&Co, an independent catering group with five specialist brands: Charlton House (staff catering at B&I sites), Lusso (City and fine dining), Chester Boyd (livery halls and private venues), It's the Agency (venues and events booking agency) and Ampersand (public and private event catering at iconic venues).
It is one of the most respected, vibrant, cutting edge companies within the food service sector today. The company has a reputation for fine food, unrivalled service and a passion for making each and every eating experience a memorable one. Current annual turnover stands at approximately £75 million and the group employs almost 2,000 people nationwide.
With its roots historically in staff catering within the business & industry sector, CH&Co has a growing portfolio of clients in the commercial sector, venues, public catering and most recently, in the highly prized City livery hall sector.
Clients include Her Majesty's Treasury, The RIBA, the Law Society, Hogan Lovells and Sony. The company also manages The Garden Cafe at Buckingham Palace and public catering at the Palace of Holyroodhouse.
As well as creating employment for almost 2,000 people and growing the business into a vibrant catering group with a diverse client base, Jones is a trustee of the PM Trust, a patron of the Association of Catering Excellence and she is a guardian member of Hospitality In Action, a benevolent organisation for people within the hospitality industry.
Robyn is also a Catey winner, the industry's equivalent to an Oscar, and she won the Booker Prize for Excellence in Catering in 1993.
She was named the Credit Suisse Outstanding Woman in Business at the National Business Awards 2006, and has been short-listed for many high profile awards, including the Veuve Clicquot Business Woman of the Year in 2003. Earlier this year, Robyn Jones appeared in 5th place in the CatererSearch 100 league table of the UK's 100 most influential people in hospitality.
For further information please see www.chandco.net
-
Sheila L. Mitchell, MBE
I was educated at Grey Coat Hospital School in Westminster, followed by College in South East London, studying a general catering course. This was followed by a year in Switzerland gaining further education.
I then Joined British Airways as Catering Manager, gaining experience in all departments before spending time at Holland, Hannen & Cubitts, being responsible for units throughout London and the Home Counties.
I joined Sanofi Winthrop Pharmaceutical Manufacturers and opened the staff catering facilities in London. Supervised all staff catering throughout the UK. I was promoted to Controller of all Group Services.
-
Ian Sarson
Compass Group UK & Ireland
-
Chris Sheppardson
Chess Partnership
Chris is the founder of Chess Partnership and Chess Executive, which is one of the Industry’s leading executive management recruitment concerns, with offices in London, Geneva, Edinburgh, Manchester and Nottingham. Chris was inspired to start his own business by a belief in the importance of individuals and in the principle of cultural fit within organizations.
“Most recruitment companies evolve around a database system, which is absolutely fine but in my eyes there is more to appreciate and understand. Recruitment is really about understanding culture, people and the market. Sounds simple but is really quite complex and ever changing, which makes it a fascinating business to lead.”
Chris is also the editor and publisher of En Passant Magazine, which is circulated on a bi-monthly basis to over 6,000 industry professionals.
“The Hospitality Industry is never ever dull. It is full of the self-made who have worked via to success through trials and tribulations, of great creative talents, of extrovert and charismatic characters who are passionate and committed to the Industry. So often, the Industry talks itself down and let it actually has so much to talk about. Over the years, I have heard many marvellous tales of courage, of dedication, of humility and of belief. It is an Industry that can inspire.”
-
Alastair Storey
Baxter Storey
-
Marc Verstringhe
MESV Consultancy International
- 1951 – 54 Apprentice Norfolk Hotel, Knokke, Zoute, Belgium
- 1957 – 59 Restaurant Manager - The Lygon Arms, Broadway, Worcestershire
- 1960 – 75 Sutcliffe Catering Group - Managing Director
- 1975 – 99 Founder Chairman Catering & Allied Services International Ltd, London – Amsterdam
- 1985 – Date Chairman – Trustees Advanced Management Programme International
- 1991 – Date Member of the advisory board of the Centre for International Business and Management - The Judge Business School, Cambridge University
- 1993 – 2001 Chairman – Digby Trout Restaurants>
- 1993 – Date Founder Member and Director – The Quality Catering Partners – Zurich
- 1995 – 2001 Director – Eurocater Limited
- Honorary President – European Catering Association International
- Fellow Hotel Catering & Institutional Management Association
- Fellow of the Royal Society for the Encouragement of Arts, Manufactures and Commerce
- Catey Award Winner – London 1989
- Recipient of the Special Distinction Award for Development of Foodservice Operations in Europe – Paris November 1992
- Recipient of the Blue Ribband Award 1997 – Cost Sector Catering
- Recipient Millennium Medal of Honour – American Biographical Institute
- Mention in the Who’s Who in the World and Who’s Who in Finance and Industry – published by MARQUIS Who’s Who, New Providence NJ 07974 USA — since 1984 (www.marquiswhoswho.com/)
- HCIMA – Best International Award for Personal Achievement in the Worldwide Hospitality Industry (1999)
- Honorary Fellow of the Academy of Food and Wine Services (13.5.2000)
- “Co-author of Managing to Serve – learning from Catering & Allied” written by Sally Heavens and Professor John Child (2002)
Thoughts on the foodservice industry:
In the service industry people are clearly the most important asset. It is very much a “people business”.
In any organisation every member of staff – no matter what position – has a point of view concerning the running of the business. Sensible management will find ways to coordinate and consider these views and bring them together, just as a conductor will draw his musicians together to perform a symphony. In doing so the management are likely to discover changes which can be made to make the business more effective. Successful companies use a team approach, drawing at the brainpower that exists at every level of the workforce, rather than only where it is institutionalised, at the top levels of management. “At the end of the day we would lock our team in the safe at the risk of leaving one’s wallet on the kitchen table!”
In 2002 Sally Heavens and Professor John Child, members of the Centre of International Business and Management at the Judge Business School, University of Cambridge, wrote a case study book about Catering & Allied (the company we founded some 30 years ago). In it they relate how the determined application of two core values lead to business success i.e. “Total Commitment to Client Satisfaction no ifs no buts” and “People Working With You and Not For You” centred on imagining what should be rather than accepting what is possible and by not changing what is, but creating what is not.
-
Tim West
Lexington Catering
Tim realises that there is more to business than just managing your own – there is a responsibility to contribute to the industry at large. Thus Tim is a Fellow of the HCIMA, past Chair of the Food & Service Management panel of the BHA, always a keen supporter of the ECA (now ACE), Springboard the aims of People 1st, and remains closely associated with Oxford Brookes.
In January 2006 Tim joined Lexington – and sees Lexington has great potential. It has a culture of excellence embracing a ‘can do’ culture where everyone is focussed on delivering superb service.
Previously Tim was CEO though in the last year Chairman of Avenance and Elior UK. The business is recognised as a major player, and an industry leader. In 1987 Tim had joined High Table as a Director, with prestige business concentrated in London. In 1991 Elior acquired High Table and soon after Tim became Managing Director. Contracts opened in Leeds and Manchester, business flourished. A proud moment was being awarded a Catey in 1998.
A flurry of acquisitions followed with Nelson Hind, Brian Smith and Catering & Allied all subsequently merged to create Avenance UK.
Tim spent 5 fantastic years with Compass initially as an Operations Manager in the City, working with excellent people, managing superb business – finally acting as Regional Manager.
Prior to contract catering Tim had spent 5 action packed years in the NHS in major teaching hospitals – latterly acting as District Catering Manager for Guys.
Tim started work with Barclays Bank. However he soon undertook an HND in Hotel & Catering at Oxford Brookes.
Tim is a Freeman of the City and a livery man. Other interests include golf and fishing.