Levy Restaurants restructures with culinary director appointments

Levy Restaurants, the sports, leisure and hospitality business of Compass Group UK and Ireland, has created director of culinary roles within its core markets.

The company has appointed separate heads for sporting venues, racecourses, leisure venues and arenas who will be in charge of supporting and developing the food experiences for its wide range of clients, partners and guests.

Levy claims the move reflects the specific needs of each individual sector and will bring focus to each market silo.

The new executive roles will see Allan Blackmore become director of culinary, sport. He will be responsible for championing innovation and guest experience for match and non-match day events at stadia such as Twickenham, The KIA Oval, Chelsea FC and Edgbaston.

Frazer Wilson will continue to drive food innovation as director of culinary for Jockey Club Catering and will direct the food experiences of over 1.8million race-goers annually. He will mentor chefs across the 15 Jockey Club Racecourses and will drive the food and beverage offering for the world’s most iconic racing festivals, from The Grand National at Aintree to The Cheltenham Festival.

Paul Jennings has become director of culinary for the leisure sector, made up of some of the UK’s finest museums and landmark destinations including Somerset House, Salisbury Cathedral and Levy Restaurants UK’s most recent client win, KidZania. He will use his expertise to address the nuanced requirements within these unique venues to ensure catering enhances the guest experience.

Meanwhile, Andy Wardle joined Levy Restaurants earlier this month as director of culinary, arena. The sector is made up of some of the UK’s most famous performing and conference venues including The O2, ExCeL London and Scotland’s iconic The SSE Hydro.

Overseeing new food and beverage offers and working very closely with the other three directors of culinary, Wardle and his colleagues will also drive the mentoring and development programmes for Levy Restaurants UK’s chefs at all levels.

Colin Bailey, managing director, Levy Restaurants UK, said the company was delighted to expand its leadership teams in the UK.

“These individuals bring a wealth of experience, knowledge and expertise to Levy Restaurants UK at a very exciting time in our business. We work across a broad range of venues and it is key that we focus on the changing needs and requirements of our partners and the customers we serve each and every day.”




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