Over forty years in food and drink, from washing dishes to the boardroom table. Concept and menu, the drinks list, the commercials, the culture and the kitchen, right through to opening night. I hold the whole thing in one head, and bring in a team of tested associates who deliver it the Peevers.Co way.
Food and drink, people and culture, the room and the numbers. The whole range, held in one head.
Four moves that run through every project, from a single dish to a full launch.
The groups I work with now, the ones I built food and drink for before, and the associates I deliver with.
Pictures I love: from my travels, the kitchen, the bar, and anywhere else something great was happening.
The method, proven five ways: La Cage from Montreal to London, Forest Holidays from strategy to launch, an island resort's family buffet, the Hostelrie dining model, and the OS&E design direction.
Notes on food, drink, culture and the trade, written when there is something worth saying.
Food, drink, people, culture, interiors and design. I have worked all of it, from the kitchen to the boardroom, and I still do the work myself.
What I do"Knowing what a client doesn't want is as valuable as what they do."