15 Sep · 7:30pm
ConfirmedBirthday dinner
Restaurant table · 10 guests
Harbour Dinner · 1 vegan, 1 pescatarian
Client bringing a birthday cake.
I run events for independent restaurants.
On software that I build.
I take each event from first enquiry through to function sheet. Your team looks after your guests on the day.
I run events for Cafe Linea in Chelsea.
How it worksClose
1The playbook
We start by putting together a document which covers everything I need to know about your restaurant: your spaces, menus, prices and policies, how you run a service, what you offer guests, what I can agree with a client and what I need to check with you.
The Harbour House
Events playbook
Spaces & menusBookings & depositsService & teamPolicies & decisions
From the enquiry section
Before we quote
- Guest numbers and occasion
- Date, timings and preferred space
- Availability in the calendar
Anything outside the agreed offer goes to the owner before we commit.
2First events
Then we run a few events together, building the software around your team, your space and the experience you want your guests to have.
The app will be in your branding. As we use it, you can tell me what’s working and what you’d like me to change.
Your team will have full access to upcoming events and know what to expect.
The Harbour House
Upcoming events
22 Sep · 7–11pm
ConfirmedBoard dinner
Exclusive hire · 55 guests
Bespoke menu
6 Oct · 7–9pm
Awaiting replyTeam dinner
The Gallery · 26 guests
Menu still to confirm
3Ongoing
After that I join your inbox and start handling enquiries (with your oversight until you’re happy with the approach).
You get reports as often as you want them: the events delivered, the spend against your minimums, how quickly enquiries were answered and what your guests said.
Your client gets a clear record of what is agreed. The floor and kitchen get the details they need for service.
The Harbour House · example documents
What your client has agreed.
Client confirmation · selected details
Corporate dinner
Tuesday 29 September 2026 · 67 guests
- Arrival
- 6:00pm, dinner from 6:30pm
- Minimum spend
- £6,500 including food, drink and service
- Deposit
- £1,000 paid
Still to confirm
Decorations
What the floor team needs for service.
Front of house · selected details
The room and service
Corporate dinner · 67 guests
- 6:00pm
- Welcome drinks and a short prizegiving at the entrance.
- 6:30pm
- Guests seated. Bread and water down, dinner service begins.
- 9:00pm
- Space back. Don’t rush the room.
Terrace tables stay open for walk-ins.
What the kitchen is preparing.
Kitchen · selected details
Main courses confirmed
Corporate dinner · 67 guests
Front of house has the seating plan identifying the dietary chicken and the other dietary guests.
About meClose
Unlike my extroverted colleagues, I spend most of my time on computers. Even so, I dropped out of my computer science degree to go all in on a career in hospitality (clearly my time at the local Beefeater had left a good impression).
This meant moving to London, and, without really knowing what I was signing up for, taking a commis waiter position at the Lecture Room at sketch. When I arrived it was so hierarchical and militant I thought I might have accidentally joined the army. I was the youngest and only English member of the team and could not believe the seriousness and perfectionism of everyone there. Shortly after I left, they gained their third Michelin star.
A few long years later I found myself managing a 120 cover service at Jason Atherton’s flagship, Pollen Street Social in Mayfair.
In 2020 I joined Sally Clarke at Clarke’s in Notting Hill, just as the first lockdown began and the restaurant was forced to close. It was the first time I could combine my love of computers with my restaurant work. Sally was brave enough to trust me with building an online shop so that her regulars (some of whom had been coming since the restaurant opened over forty years ago) could still eat her food at home. This online business grew to include the wholesale bakery and Clarke’s own shop, sending hampers nationwide and passing £400,000 in sales over the next two years. When the restaurant reopened we ran over 300 events a year.
In 2024 I had a coffee with Greg and Felicity Godik about the opening of Cafe Linea in Chelsea. Two years on, I run the events, recruitment and off-site catering and build the software behind it all. I do this remotely from home in west Wales, where I live with my wife and baby.
