Richard Phillips award-winning chef & restaurateur

Having spent all his adult life in the hospitality and catering business and gaining his first Michelin star at the age of 29, Richard feels he knows a thing or two about running a successful operation.

A multiple award-winning catering consultant with over 35 year’s experience gained at top restaurants and hotels throughout Europe including Le Gavroche, Les Saveurs, Restaurant Marco Pierre White, The Criterion, St Martins Lane Hotel, Grand Hotel Rond point des pistes, Thackeray’s and Pearson’s Arms.

His flagship venue Thackeray’s has been delighting customers for over 22 years now. During this time the operation has been finessed time and time again to reflect the ever-changing aspirations of the clientele, ensuring longevity and profitability.

This experience alone probably qualifies us to expand into offering consultancy services, but of course over the years we have achieved much, much more, including outside catering, bespoke hospitality for some of the most prestigious companies in the world as well as running a variety of gastro pubs, pop ups and eateries.

We thrive on the delivery of quality produce served with great value and enthusiasm.

We analyse every cost line in the business and advise on where potential savings can be made and efficiencies delivered, whether that be reducing kitchen waste or improving margins. Through decades of experience, we can advise on everything from wine lists and sourcing to staff retention and social media . . . or just give a steer on finding that magic elixir that tickles your customers fancy. Whilst at the same time ensuring competitive price points and a decent return on the bottom line.

Please do engage with us for an informal and friendly discussion to establish how we may be able to help with your conundrum.