Andrew has some 50 years’ experience in the catering and hospitality industry. From a background of senior management roles in 4 and 5-star hotels, contract catering and multi-national companies, he entered consultancy over 15 years ago.
He has since used his extensive knowledge undertaking many projects for a wide range of blue chip clients across many sectors, including local & national government, business & industry, education, leisure, and healthcare.
His specialisms include feasibility studies, strategy development and competitive tendering, operational and financial audits, procurement analysis, benchmarking and project management.
Andrew has a specific interest in ethical procurement, healthy eating and sustainability issues. He sat on the Good Food on the Public Plate working party alongside organisations such as the Soil Association, Defra, NHS, Food for London and other similar NGOs, Public Sector and Food Industry bodies and producers.
He takes his green credentials very seriously, driving a hybrid car or using public transport whenever possible, using recycled papers and other materials in the office, and maximising the recycling and composting of all waste at home, where he gardens organically.
A seasoned and articulate professional, he has authored a number of articles in both the UK and International catering press, appeared on BBC World and News24 TV, lectured at Sheffield Hallam University and contributed to the work of many hospitality industry bodies and committees.
Andrew is a Fellow of the Institute of Hospitality, founder member of the Hospitality Network, immediate Past-Chairman of the UK National Executive of the Foodservice Consultants Society International (FCSI) and represented the UK at both European and Worldwide levels on PR and Marketing.