Experience

The Bart Ingredients Company

• United Kingdom
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Head of Innovation

  • Feb 2023 - Present

• Head of NPD

  • Apr 2019 - May 2023

• NPD Manager

  • Jul 2018 - Apr 2019

  NPD Manager at Bart Ingredients Newbury, Concept to launch development manager of innovative modern condiments and meal solutions in the grocery sector.



English Provender Company

• United Kingdom
• Food and Beverage Services
• 100 - 200 Employee

• Retail Development Chef

  • Jul 2016 - Jul 2018

  Working with the development director to develop and deliver innovative products for brand and key accountsStrengthening relationships with key customers with the development of new and existing innovation opportunitiesIdentifying gaps in the market place by keeping up to date with competitor activity and new launches The presentation of existing and new innovative product ranges to internal and external customers in a range of formatsThe management of multiple projects and customers in a fast paced environment and delivering to agreed time framesSupport in the delivery of company food values, team sessions and master classes to promote values and communicationCreating innovative products which are commercially viable but inspirationally stretching to maintain and strengthen position in the marketSupporting the retail NPD team in the development of products for all the major retailers including M&S, Sainsbury’s, Tesco, Asda and WaitroseEffective communication and influencing within multiple levels of the business to deliver innovate productsWorking closely with suppliers to gain knowledge of new ingredients to improve efficiency and provide customers with innovative first to market products Show less

• Product Developer

  • Jul 2013 - Jul 2016

  Responsibility of managing key accounts within the manufacturing team including Greencore, Kerry Foods, Bakkavor & Kepak. The development of innovative products from connect to launch for multiple major retailers within an agreed timeframe. Researching and staying on top of global trends via food events, shows, benchmarking, blogs and publications. Liaising with commercial team to develop viable products and carry out value added engineering whilst maintaining the highest quality. Carrying out customer presentations to highlight innovation and offer new development opportunities.Providing accurate detailed records throughout the development process both to the customer and internally.Working effectively as part of a large team and reporting relevant information to different teams throughout the business. Organisation and implementation of discovery days to build customer relations and promote food value. Coordinating and facilitation of factory trials across two sites. Working closely with suppliers to gain knowledge of new ingredients to improve efficiency and provide customers with innovative first to market products. Show less



Bakkavor

• United Kingdom
• Food and Beverage Manufacturing
• 700 & Above Employee

• Junior Development Chef

  • Feb 2011 - Jun 2013

  Working as part of the fresh meal solutions development team for M&S. Supporting development within Med Deli, Italian, Kids, Modern British, Spanish and Party Food. Preparing and presenting to the customer workshops/kitchen days alongside senior development chef. The development of products within the kids range, receiving a brief and presenting viable products to the customer. Taking on board feedback and tailoring products to suit the needs of the customer and business Working on existing product development and product matches. Consistently reproducing samples to a high standard and assisting products through the gate system. Working closely with the process team to ease transition of products from development to production. Build food values within the business with mood boards, staying aware of trends and benchmarking competitors. A site health and safety coordinator responsible for risk assessments of the kitchen area. Delivering high standards during customer site visits, and managing best practise systems within the kitchen. Show less



Millers Collection

• Chef De Partie

  • Jul 2009 - Jan 2011

  Working for the Millers Collection Group as a full time chef de-partie serving modern British cuisine in a relaxed environment. Roles include the control of two busy sections, ordering & stock control. Working for the Millers Collection Group as a full time chef de-partie serving modern British cuisine in a relaxed environment. Roles include the control of two busy sections, ordering & stock control.



Chatham Bars Inn

• United States
• Hospitality
• 100 - 200 Employee

• Summer Intern Chef

  • Jul 2008 - Sep 2008

  Summer internship from university, part of a team of over 50 chefs, a three months work experience in a “leading hotels of the world” certified establishment. A large array of responsibilities in three different restaurants including fine dining experience. Summer internship from university, part of a team of over 50 chefs, a three months work experience in a “leading hotels of the world” certified establishment. A large array of responsibilities in three different restaurants including fine dining experience.



Hotel Du Vin

• United Kingdom
• Hospitality
• 300 - 400 Employee

• Culinaire Du Vin Student

  • Jul 2005 - Sep 2006

  A year’s internship as part of the Culinary Arts Management degree. The internship was part of the companies Culinare Du Vin project in which a small group of students were selected from University College Birmingham to cover all areas of a professional kitchen. A year’s internship as part of the Culinary Arts Management degree. The internship was part of the companies Culinare Du Vin project in which a small group of students were selected from University College Birmingham to cover all areas of a professional kitchen.