Over forty years in and this trade still thrills me. Menus, drinks lists, kitchens, interiors, numbers and culture: I hold the lot in one conversation and keep it all pulling the same way. Great food and drink is a serious business, and it should be tremendous fun. I intend to have both.
The story, the food and the drinks list, written side by side with the client and their team, so everyone has skin in the game. Built from research, pinned to a real cost from day one, and owned by the people who will bring it to life.
The P&L, the kitchen design, the equipment and the food safety plan. The important detail that allows everything else to shine.
Recruitment, cook-offs, training and the opening itself, and the culture that makes a room worth coming back to. I stay through opening night and the months after, until the business is full of confidence.
From washing dishes to the boardroom. Menus and drinks lists, kitchens, teams and cultures, for hotel groups, pub companies and hospitality businesses, with the same passion as the day I started.
When a project needs more hands, or specialist expertise I don't have myself, I bring in a group of trusted associates I have worked with for many years. They share the Peevers.Co methodology, culture and tone of voice, so the work always sounds like one team.
