KEY TEAM MEMBERSThe strength of any organisation is with its people and this is particularly true of an events and catering company. Below you will find profiles of our full-time staff but for a company like ours part-time staff also play a vital role. At a large event, the first person your guests are likely to meet will be a waiter or a cloakroom attendant. They are our ambassadors and are responsible for the crucial first impression and, as such, we always treat them with respect and as young professionals. We strive to only use staff on our own books and always start every event with proper training and briefings to ensure the staff know exactly what high standards we expect. Ryan Clement - Head Chef
At first it was the camaraderie of the kitchen brigade and the pleasure of creating a great dish from scratch that attracted him, but more and more it is the processes behind cooking and how these can be used to develop new flavours and textures which he finds innovative, challenging and exciting. He also incorporates different ideas from different cultures, having followed his surfboard and culinary inclinations across the world.
Lyndon Curley - General Manager
After 2 years, countless launch parties, and several restaurant openings Lyndon decided that it was time for a break. To further develop his creative flair Lyndon traveled around South East Asia and the Antipodies. When he arrived back in the UK in September 2005 he bumped into Lena and the rest is history.
Mark Alsop - Financial Controller
Charlotte Law - Senior Event
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Favourite Food?
Favourite Restaurant? Favourite Colour? Hobbies? What's the one thing in your lifetime you want to do? |
Chocolate! I'm a real pudding person!
Scotts Fish Restaurant Hot Pink Ski-ing, riding, swimming, tennis, dancing, theatre, amateur dramatics and, of course, socialising and trying new restaurants! Appear on stage in the West End! |
After studying sociology and criminology at Cardiff University, Jane instead decided to investigate food after becoming obsessed during her part-time work as a chalet girl and at Windsor racecourse for Letheby and Christopher. She joined the graduate scheme at All Leisure (part of Compass Group) and worked at both Twickenham and the Madejski Stadium organising the hospitality on match days, internationals, conferences and banqueting. She developed a taste for big outdoor events at Edgbaston, the Oval and Wimbledon and a taste for celebrity at the Brit Awards.
After a spell as Conference and Events Sales Manager at Harlequins, she decided to once again focus on the catering side. Wanting to work at the very top end of the market where she could focus on more exciting and unusual venues and get more personally involved with clients, Inn or Out was the obvious choice.
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Favourite Food?
Favourite Restaurant? Favourite Colour? Hobbies? What's the one thing in your lifetime you want to do? |
Lobster
Blue Elephant, Fulham Electric Blue Tennis, skiing, eating out and others not suitable to publish! Find the ultimate hangover cure... |
Alex met Inn or Out on a work experience placement from college where she was studying business with the hope of going into event management. She wanted a job that was not sitting at her desk all day doing the same thing and hospitality ticked all of her boxes. Inn or Out liked what they saw and invited her back for a second week and then again during holidays. In July 2006, she jumped at the chance of an apprenticeship with the team.
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Favourite Food?
Favourite Restaurant? Favourite Colour? Hobbies? What's the one thing in your lifetime you want to do? |
Chinese
Thai Elephant Lilac Meeting new people, trying new things and aqua aerobics To experience zero gravity! |