WHO I AM

Hey, I’m Alice.

I’ve loved hospitality since I was a little one. My obsession took off as a kid watching Jamie Oliver and desperately wanting to be a chef.

Out I stepped into the world and started as a KP a year later. From there, I progressed through front of house roles in independents, then onto a national company where I found my passion for L&D. A few years as a regional trainer and I left to retrain as a chef in le Cordon Bleu. I found a love for developing great menus and went on to lead 3 companies’ food departments.

Along the way, I trained in wine, coffee, and learned a ton about operations and communication. I made friends for life, won awards and travelled the world. I found my natural empathy, curiosity and resilience were well recieved and I have loved having a creative career path, supported by a brilliant network.

I want to use my 2 decades of experience in multi-site, national companies to help smaller businsses start, grow and thrive.

Head of Food Cosy Club at Loungers Plc

Multi-site (36) plated food menu development

•Breakfast, lunch, dinner, bar snack & event menus

•Commercial & creative balance

•Operations collaboration & chefs’ representative

•Logistics, volumes & supply chain

•In-house recipes & 3rd party bespoke products

•High-volume Christmas & NYE menu management

•Dietary needs menus (GF, Vegan)

Head of Product & Innovation Cornish Bakery

•Multi-site (52) food & drinks development

•Eat-in and take-away, savoury & sweet, meals & snacks

•In-house recipes & 3rd party bespoke products

•Drinks category & contract tenders (soft & coffee)

•Logistics, volumes & supply chain lead

•Non-consumables category lead

•Design & re-branding collaborator

•Allergens & calories lead

•Marketing & content internal consult

•Online frozen shop management & web maintenance

Food & Drink Development Manager Boston Tea Party

•Multi-site (23) seasonal & event menu development

•Plated, eat-in and take-away

•In-house recipes & 3rd party bespoke products

•Breakfast, lunch, afternoon, cakes & snacks

•Allergens lead

•Commercial & creative balance

•Sustainability & community focus

•Logistics, volumes & supply chain support

•Dietary needs menus (GF, Vegan)

•Recipe card system relaunch lead

Le Cordon Bleu Grand Diplome in Cuisine and Patisserie

WSET L2 with Merit

NVQ L3 in Leadership & Development

  • Regional Chef Trainer at Cote Restaurants

Developed and launched the internal chef development program. Assisted with npd and menu development. Responsible for onboarding and signing off new or promoted HCs and SCs in the business. Assisted conducting monthly new menu cook offs centrally and regional cascade.

  • Regional FOH Training Manager at Cote Restaurants

    Conducted 12 new site openings pre-opening and launch weeks. Creating development plans for FOH teams. Writing & conducting service, wine and food training sessions. Companywide coffee quality lead & conducted 2 international barista championships.

  • Assistant General Manager at Cote Restaurant Oxford

    Day to day overseeing the restaurant to ensure guest’s had excellent experiences and commercial targets were met. Upkeep of standards and team cohesiveness. Christmas coordinator and wrote for weekly area news. Won Best Performance 2 years consecutively. Covered other sites and helped with openings.

  • Restaurant Manager at Gee's Restaurant Oxford

    Day to day overseeing of the restaurant. Participated in its refurb and reopening under new branding, responsible for writing team training manuals about service and food. Conducted mini training sessions on wine and spirits following WSET qual.

  • Waiter at Quod Restaurant Oxford

    Serving at breakfast, lunch, dinner and private events in this luxury hotel. Participated in redeveloping the blend of coffee alongside exec chef and ops director.

  • Barista & KP at Green's Oxford

    The best way to learn. Started as KP/busser and gradually moved to customer facing roles and developed passion for coffee, cakes & proposition design.