Bridge 67 Chef Consultancy

Bridge 67 Chef Consultancy is a unique business based in the Midlands with the aim to offer support to start up and established food outlets.  We believe that offering the customer a consistently good product at the right price and in a suitable environment is the key to running a successful catering business.    With over 35 years of industry experience behind us, we are in a strong position to advise and aid businesses to iron out problems and challenges to their business. 

What we do

Ian Sands and Roy Shortland are hands on chefs and can help with developing menus, training chefs or running your kitchen for you.  Through a structured approach to each client, we offer a quick and effective assessment to your business.  We will advise in the following areas:

• Kitchen efficiency and performance
• Stock control
• Ingredient sourcing and suppliers  
• Product quality and service
• Pricing and promotions
• Communication 
• Job roles and staff training
• Menu creation and structuring
• Equipment recommendations
• Setting up a new kitchen – essential advice before you decide on cookers, refrigeration, storage and work areas.
• Hygiene – food safety awarenesss

Whilst we don’t advise on the interiors, we feel that it is essential that ambience and décor reflect the potential market.  We are able to make a few top line comments in this area but will be happy to advise you of specialists to contact for design and image solutions. 

Profile

Roy Shortland
Roy loves food and cooking and went straight into catering college from the age of 16, then progressed quickly to work in the hotels and restaurants of London, such as The Royal Lancaster Hotel as a pastry chef, then with Sally Clarke at Clarkes restaurant as a head pastry chef and then worked for over two years with Nico Ladenis in his two Michelin star restaurant CHEZ NICO as a pastry chef. 
 
Roy then relocated to Market Harborough where his wife worked for Joules and with a young family started working as head chef for Mars UK in Melton.  For the past 4 years Roy has been freelancing as a chef consultant for various food company's, with his own small bespoke catering business contributing food ideas to the Joules magazine and of course as head chef tutor for Bridge 67 Cookery School .

Ian Sands               
Ian has been a professional chef for over 35 years and is classically trained in all departments of the modern kitchen and has a wealth of experience in both restaurants and banqueting hospitality catering.  Ian has also been a long standing member of the British Culinary Federation and currently experiments with molecular gastronomy. 

Ian trained for his City and Guilds Certificate with the hotel and catering industry training board and then worked for the Chase Hotel in Nuneaton for 8 years, quickly working through the ranks from Commis Chef to Head Chef.  After this he moved to the Fernleigh Hotel in Earl Shilton where he worked as head chef for 4 years then the Mallroy Park Race Circuit and finally to the Hinkley Golf Club where Ian worked for 22 years .  Ian now works as a freelance chef, working partially for the Kilworth Springs Golf Club, Lutterworth and also for Bridge 67 Cookery School where he brings a wealth of experience. 

Prices

Prices start at £500 per day plus expenses for one of our consultants to visit your business.  This price includes a full day on site evaluation plus a written report with recommendations. 

Hourly rates available on request.

The findings can be presented in person for an extra £100 plus expenses. 

If you would like to find out more or to book your consultancy day, please phone tel: 01162 796155 or email jill@bridge67cookeryschool.co.uk. 

Hire a Chef

At Bridge 67 we also offer the service of hiring out a chef for your special occasions. 

Hire out a chef for: 

• dinner parties
• hen parties
• bbq / hog roast
• paella parties
• anniversaries
• birthdays
• christenings
• summer garden parties
• home cooking / freezer meals

To find out more please call 01162 796155 for prices and availability.