Our team of expert chefs are knowledgeable and experienced. They have the creative flair and passion to develop innovative market-leading solutions. It’s what we’re known for.

David Humphreys

With over 30 years of experience in the hospitality industry,  David is a seasoned professional whose career spans a dynamic range of roles across restaurants, hotels,  and new product development.  His journey has taken him from the refined kitchens of Michelin-starred and rosetted establishments to the bustling environments of pubs,  hotels and large-scale retail manufacturing sites.

For the past 12 years David has focused on innovation and operational excellence in food product development,  bringing culinary creativity and commercial insight to the forefront of retail and hospitality offerings.  His deep understanding of both high-end gastronomy and volume-driven production environments allows him to bridge the gap between artisan quality and scalable solutions.

David’s leadership and hands-on expertise have made him a trusted figure in transforming food concepts into successful,  market-ready products while maintaining the highest standards of taste, quality and customer satisfaction.

Jamie Buchanan

Jamie brings 24 years of culinary expertise to the table,  honed in some of the UK’s most prestigious Michelin-starred and rosetted restaurants.  Known for his passion for innovation,  Jamie has consistently pushed the boundaries of modern cuisine,  crafting dishes that reflect the latest trends,  global flavours and cutting-edge techniques.

In addition to his fine dining credentials,  Jamie successfully ran his own business delivering bespoke private dining experiences, wedding receptions and exclusive events—earning a reputation for creativity,  precision and exceptional service.

More recently Jamie has transitioned into the world of New Product Development,  where he leverages his deep culinary knowledge to create high-quality retail food products.  His unique blend of hands-on kitchen experience and market insight allows him to develop offerings that are both commercially viable and gastronomically exciting.