From the outset, our mission has been to focus all that we do on the “Food on the Plate”, on the basis that if we get that right, all else follows.
Today, we have outlets across the country and have never lost a contract by offering poor service, poor value or by non achievement of commercial targets.
Our Key People are:
Tony Nicholl – Managing Director
Tony trained with Grand Metropolitan Catering where he became a Director and went on to become Managing Director of one of Europe’s leading catering groups, SAS Service Partner, who had extensive Contract Catering, Airport Catering and Commercial Catering business in the UK and throughout Europe.
Sharon Nicholl – Human Resources Manager
Sharon trained at the Intercontinental Hotel on Park Lane where she was Food and Beverage Manager. She went on to become Group Catering Manager for Merrill Lynch in London, General Manager of the Institute of Directors in Pall Mall and Catering Services Manager for Microsoft in Sydney.
Stuart Nicholl – Operations Director
Stuart trained with Compass Group and became General Manager of the Old Bailey, Group Manager Brian Smith Catering and joined the Duke of Westminster as Food Services Manager for a number of catering activities.
Wendy Frost – Senior Operations Manager / Health & Safety Manager
Wendy joined us in 2001 from Sodexho and is a Group Manager for our Ports, Retail & Constabulary business. In addition, Wendy has responsibility for all aspects of Health & Safety within the company.
Rachel Nellist – Operations Manager
Rachel looks after our catering units in the North of England and Scotland. These range from Retail Concessions and Visitor Centres through large Leisure Centre contracts to Business and Industry Head Office catering with extensive Hospitality.
Liz Nicholl – Finance Director
Supported by centre based office team Liz manages the Administrative and Human Resource requirements of the company.
Adam Brough – Operations Manager
Adam looks after a number of units in the east of England including Leisure, Retail, Wedding and Destination Venues.
24 hours a day, 7 days a week our Duty Manager provides valuable access in the event of out-of-hours issues, emergencies and staff absenteeism. All our employees are issued with the duty telephone number and if they are sick or have other problems which may affect work attendance, they are able to inform us immediately.
All of our key people are ‘hands-on’ to provide on the job training and support New Menu launches and New Business Openings where it matters – in the Kitchen and on the Servery.
For matters of Health & Safety and Human Resource support, we employ Deminos who ensure our Contracts of Employment, Staff Handbooks, Unit Operations Manuals, Discipline, Grievance Procedures and Health & Safety documents and procedures meet with statutory requirements and industry best practice.
Churchill Catering is a Limited Company Registered in England & Wales No: 3233257