About Martyn Thompson
Experienced Consultant with a demonstrated history of working in the food & beverages industry. Skilled in Catering, Food & Beverage, Hospitality Management, Menu Development, and Fine Dining. A strong operations professional.
The Journey To Date
I have been very lucky through my career to work with and alongside some great individuals.
These have been fundamental to my learning throughout the years and have formed my culinary go-to experts. This creates a group of individuals who can network and share ideas.
Started out my career very classically with Queens Moat House as an apprentice for three years and from there worked up throughout the industry in a variety of business, from Bell House Beaconsfield, Coppid Beech, De Vere Venues on the way expanding my knowledge and making some great friendships who are with me today.
I was lucky enough to be given my first Development Chef role in De Vere Venues by John Woodward which was very exciting times opening Steam Bake and Grill restaurants, support Prestige Hotels and Village Hotels.
Having spent some time as Executive Head Chef at Durham University which we changed the culture of food returned to London to work as Executive Development chef for London, Baxterstorey. Again, had some great mentors/coaches Matt Thomas and Matt Hay.
I spent 5 years with the company being giving some fantastic opportunities such as opening British Airways, MasterChef pop-up restaurant for 6 months, and leading an inspired team of development chefs in the city.
For the last 5 years, I have worked for myself within the industry, working with restaurants, festivals, contract catering, mobilising restaurants and venues. Heavily involves in senior recruitment within the industry and supporting Baxterstorey / Searcys during this time.
I have also spent the last 5 years self-teaching, reading on life coaching, and then have taken these skills to help develop people in/out of the industry.
The most important aspect of anybody’s business is the staff, this is fundamental to your success, and have been lucky enough over my career to lead some great teams. Also spending time looking at the 5 Pillars of wellness, the fundamental one being happy in what you do/work and I have been lucky enough to achieve this over the last 35 years.
Food is a lifestyle and not a career and I continue to learn every day. I look forward to working with you on your journey.
Many Thanks, Martyn