Compliance audit
Full HACCP documentation and an allergen matrix, built to hold up under scrutiny rather than to survive a single inspection.
Hospitality / Operations
Hospitality
Business
Consultancy
Thirty years in the making. Michelin-kitchen precision and multi-site operational discipline, pointed at one business.
Client feedback
On a four-week turnaround
Hospitality
Four weeks. That’s all it took to turn this business around. We went on to achieve a five-star accreditation, something I genuinely didn’t think was within reach when we started.
Background
Thirty years
in the making
Every engagement is shaped by a catering career that began in Michelin kitchens over thirty years ago.
Founder James Jordan Barrett built that early training into a career across some of the top-ten restaurants of London, Dubai, Puerto Banús and Scotland. Kitchens cooking for dukes, lords, ladies and high sheriffs, and catering for hundreds of covers in a single sitting.
That standard of service does not run on instinct alone. It runs on systems: purchasing that holds up under scrutiny, menus designed to be delivered at volume without compromise, and teams held to a standard that does not slip on a bad night.
Catering career
30+ years
Teams managed
100+ strong
Multi-site
10 businesses
Accreditation
Level 3 Advanced Food Hygiene
Capability
What gets built
into the business
The same set of tools built across a decade of multi-site management, applied to a single site.
Team and payroll structure
A KPI and bonus framework built for the chef team, alongside a restructured shift rota and payroll system that the business can actually run.
Menu and market analysis
Full competitor and menu analysis for the local market, so range and pricing are set against what is genuinely around you.
In practice
That background,
applied to one business
Four weeks, from first audit to five-star accreditation.
Rather than a generic hygiene review, a recent hospitality client received a full compliance audit: HACCP documentation, an allergen matrix, a KPI and bonus framework for the chef team, a restructured shift rota and payroll system, and a full competitor and menu analysis for the local market.
Four weeks, from first audit to five-star accreditation, is not a fluke. It is what happens when three decades of Michelin-kitchen precision and multi-site operational discipline are pointed directly at one client’s compliance, purchasing and team structure.
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Bring us your operation
Every engagement is scoped individually. Get in touch for a bespoke quote.