Tim Brennan started Caper and Berry in the 2005 and it has gone on to become one of the London and south east leading caterers of weddings, events and private parties. Over the last five years Caper and Berry has continued established its self in the London market with a listings at many of London’s iconic venues. Priding themselves on working with great producers, sourcing amazing ingredients with precision cooking and impeccable service – Caper and Berry offers an exceptional product to the London market.
Paul Henderson-Grey is the CEO of Quiet Company, a Quaker enterprise, with service offers at Friends House, in London, and Swarthmoor Hall, in Ulverston, Cumbria. He has more than 40 years’ experience in the hospitality and facilities sector. This helps him oversee operations ranging from conferencing and retail to estate management. Paul advocates the importance for being an ethical and sustainable company in an ever-changing world. For him, the 3Ps model (considering people, planet, profit, in your decision making process) is essential for businesses to make a difference.
In a career spanning nearly thirty years, there are not many London venues Rob has not cooked in, from The Royal Albert Hall to The Tower of London and Harrods, Rob has made a name for himself through the quality and aesthetic of his work.
From South West London, but it is Rob’s Irish heritage, and his Grandmother’s home-cooking, that inspired his love of fresh, quality, sustainable ingredients, and the difference that this makes in all food whether that’s home-cooked family suppers, or high-end catered events.
It is this ethos and passion for quality that earned Rob a 2 rosette Michelin listing when he ran his own restaurant in Dorking, Surrey.
In 2017, Rob took up the position of Executive Head Chef to the Archbishop of Canterbury at his official residence, Lambeth Palace. Rob joined the team, bringing with him, his vast experience of working in various prestigious venues and at other London landmarks, as well as leading the kitchen and operations arm of the Palace’s official and external catering.
An early advocate for returning to menus that are seasonal with ingredients harvested from sustainable sources, Rob has transformed Lambeth Palace’s Green Agenda, pioneering low mileage menus, all vegan banquets that have been enjoyed by City Dignitaries and Government Ministers alike, and even inspired the Palace back to being self sufficient where possible.
In recent years, Rob’s portfolio as Executive Head Chef has grown to now lead kitchen and catering teams at Lambeth Palace, the new state-of-the-art Lambeth Palace Library, the Church House Westminster Conference Centre and The Old Palace, Canterbury Cathedral.
Rob is delighted to be joining the judging panel of this year’s London Venue & Catering Awards, and very much looks forward to seeing the best of what London’s thriving catering scene has to offer.
Anna Golden is Commercial Director of London’s leading venue, Olympia London, and is responsible for sales, account management, marketing and communications.
In 2020, the venue commenced its four-year £1bn master plan investing in the long-term strategic vision to elevate Olympia London to the world stage as a destination and cultural hub for design, arts, entertainment and events. Previously Anna oversaw the relaunch of Olympia London including the award winning rebrand and was instrumental in securing contracts with some of Britain’s best loved consumer shows and most prestigious trade shows from leading organisers, including Ideal Home Show, London Book Fair, and Top Drawer.
Anna was a founder member of Olympia London’s ‘Grand Plan’. This staff-driven ESG strategy is core to the business and enabled Olympia London be one of the first UK venues to sign up to the industry Net Zero pledge.
With over 20 years of industry experience within the events, meetings and hospitality sector Anna joined Olympia London in 2002, after previously working for Forte Hotels for several years.
Steve is well-known within the London hospitality sector, having led teams in various 5-star hotels and prestige venues, over the last 30 years. At Lincoln’s Inn, Steve leads a talented team, delivering an exacting standard of food and beverage services in multiple venues across its eleven acre estate. Dating back to 1422, the Inn offers historic halls and contemporary meeting facilities, restaurant dining, as well as tranquil outdoor spaces. The Lincoln’s Inn hospitality team are renowned within the industry for delivering exceptional corporate events, seasonal fine dining and spectacular events.
He continues to play an active role in wine associations, supporting the training, engagement and promotion of wine to London’s hospitality network.
From playing restaurant in the garden to co-founding London’s leading luxury caterer, Rocket Food, Caroline Hall’s career in food was assured from the go.
After years cooking around the world with Formula One, Caroline and her brother, event planner Michael Symonds, combined their skill sets and created Rocket Food in 2000 with ambitions to lead the way for luxurious event catering in the capital and beyond. Since these beginnings, there have been thousands of illustrious food stalls, a café with Burberry, countless dinners in London’s top venues and global Formula One catering for Ferrari, Mercedes, and Aston Martin. Rocket continues to diversify with business extensions including the virtual cook-along series, A Cook’s Tour, and luxury canapé delivery service, Pocket Rocket.
Having been described as “the first lady of luxury food” and “The Queen of Canapés”, Caroline’s little black book is like of a who’s who of the culinary world. During her career she has worked alongside many of the world’s most famous and Michelin star chefs including Yotam Ottolenghi, Angela Hartnett, Fergus Henderson, Albert Roux, and Joel Robuchon.
She and her team at Rocket are regarded as the ‘go to’ people for creating phenomenal food and for throwing unforgettable parties from the intimate to the huge. Clients include businesses, both global and UK based, many of the capital’s most iconic venues including the Royal Academy and the National History Museum, celebrities, the royals as well as a host of private clients who appreciate exquisite food and faultless service.
Caroline lives in Berkshire with her family.
Richard’s background has been in hospitality since he started his own catering company in 1986, Richard Groves Catering & Events (RGC&E), working in prestigious Central London venues and private houses. Following a merger with two of his clients, Business Pursuits and the Ultimate Experience, and the subsequent rebranding of RGC&E to create food and party design, he became a founding director of the Concerto Group, which ultimately became the UK’s leading event and venue management and catering group turning over in excess of £35 million per annum which was sold to CH&Co in 2015.
Joining Smart Group in 2015, Richard brought special event and London venue caterer Moving Venue into the Group, which grew their turnover from £4,000,000 to £11,000,000 in 5 years and won sole catering contracts at, amongst others, Illuminate at The Science Museum, Landing 42 and Magazine London, together with catering contracts at the Hampton Court Music Festival, Henley Festival and 6 Day Cycling at the London Velodrome.
Richard is a past President of the International Special Event Society, and a partner in hospitality and events industry expert advisors, Kershaw Partners.
He is working with his alma mater – Oxford Brookes University, on their student mentoring programme.