Built by hospitality, for hospitality

My journey in hospitality started where most do: in the kitchen. Over two decades, I've worked my way through every kind of food service imaginable.

I managed events at Jamie Oliver's company, learning what it takes to deliver quality at scale. I trained at Ballymaloe Cookery School in Ireland, where I fell in love with the craft of cooking done right.

I was one of the early pioneers with KERB, helping shape London's street food scene when it was just getting started. I worked as a private chef for touring artists, including U2, where consistency and compliance weren't optional. They were essential.

And eventually, I ran my own catering business, where I experienced firsthand every challenge that comes with keeping a food operation compliant.

Every kitchen I worked in had the same problem: compliance was a nightmare.

Clipboards everywhere. Paper logs stuffed in folders. Filing cabinets nobody could find anything in. Temperature records that may or may not have been filled in properly. Checklists that got skipped when service got busy.

And then the EHO would walk in, and suddenly everyone was scrambling. Where are the delivery records from last month? Who signed off on the cleaning schedule? Can you show me the last 30 days of fridge temperatures?

The stress was real. I watched talented chefs, people who loved cooking, get ground down by admin. Late nights catching up on paperwork. Days off spent worrying about what they might have missed.

It didn't have to be this way.