We are an independent catering business for major visitor attractions, cultural destinations and a selective portfolio of events. From a quick coffee on a woodland walk to a gala for 1,000 guests, we bring great food, brilliant people and partnerships that last.
Our purpose is simple. Led by an established management team, we combine high-volume, year-round visitor attraction operations with events expertise, built on long-term partnerships and a commitment to great food, delivery, accountability and continuous improvement.
Backed by committed shareholders and an experienced team, we bring operational knowledge, financial discipline and a focus on long-term growth to every site we work with, so every visit is one worth remembering.
Our team bring a wealth of knowledge, passion and experience.
Alastair Currie
Chairman
Neil Lodge
Chief Executive Officer
Chris Walter
Operations Director
Jenette Prosser
Financial Controller
Suzy Brown
Assistant Accountant
Dan Powell
Executive Event Chef
Jo Bezencon
People Manager
Peter Curtis-Smith
Logistics Manager
Virginia Lanfear
Senior Operations Manager (Events)
Anna Walton
Senior Sales Manager (Aerospace Bristol)
Nell Worthy
Sales and Event Coordinator (Aerospace Bristol)
Debs Vaughan
General Manager (Bristol Zoo Project)
Tina Crawford
General Manager (Westonbirt Arboretum)
Fiach O'Rourke
Operations Manager (Bristol Zoo Project)
The service you receive can make or break a day out or an event. That's why we invest in our people and treat hospitality as a career, not a stop-gap.
Join the teamOur work
Exclusive hospitality partner to Bath Rugby since 2003, catering for up to 1,000 matchday hospitality guests with menus that showcase the best of the region.
Read the case study
A seven-year partnership serving visitors all year round at one of the UK's best-loved forests, built on investment from day one.
Read the case study
A seven-year partnership catering for day visitors in the Flightline restaurant and events for up to 1,000 guests under Concorde.
Read the case studySustainability
Working in zoos, forests and cultural destinations, we share our partners' commitment to protecting the natural world. For us, sustainability starts with what's on the plate and where it comes from, and we work with each venue to fit its wider goals.
We aim to source 70% of our fresh food from within 30 miles of the sites we serve, for fresher, seasonal menus, fewer food miles and more value kept in local economies.
Many of our suppliers are small regional businesses, and we work with them as long-term partners, just as our venues work with us.
Half of our menus are plant-based, and at some sites we've reduced or removed red meat altogether.
We are committed to lowering the carbon footprint of every dish we serve, and we measure our impact year on year to track our progress.
Where single-use is unavoidable we use compostable packaging, and we work with on-site teams so every material is sorted and ends up in the right place.
At Westonbirt, bring your own cup and get 30p off your hot drink, or pay a 30p levy for a compostable one. Either way, that 30p goes towards environmental projects at the arboretum.
Whether you're looking for a long-term partner for your venue or planning an event people will talk about, we'd love to hear what you have in mind.