Where this comes from
Twelve years in London restaurants, most of them around private events — Sketch, Pollen Street Social, Pétrus, Sally Clarke's. The same thing was true everywhere: a full events diary is the best problem a restaurant can have, and it still lands as pressure on the kitchen, the floor, and whoever answers the enquiries late at night.
Guests book a restaurant for the personal touch. The machinery behind it — the quotes, the deposits, the dietaries, the timings — is what makes that touch possible, and it's the part nobody has time to do well.
The service
That machinery is what I take care of: every enquiry, quote, deposit, menu, dietary and kitchen brief, from first email to final bill.
Run properly, events become the calmest, most profitable covers of the week — and your team stays on the floor, doing what they do best: looking after guests.
One enquiry, start to finish
Function sheet — private dinner
| Covers | 24 — one long table, room set from 6:15 |
| Menu | Menu B · wines confirmed |
| Dietaries | 2 vegetarian · 1 gluten-free · 1 shellfish allergy |
| Billing | Deposit held · balance on the night, one card |
The venue's team never left the floor.
Details illustrative; the process is the real one.
How it starts
With a conversation, not a proposal. Every restaurant runs events differently, and I'd rather understand how yours work now — what's going well, what costs you sleep — before saying anything about what I'd do.
If it feels like a fit on both sides, we trial a month, fixed scope, and you decide at the end of it. A month's notice either way, no lock-in at any point.
I take one new venue at a time. Currently: Cafe Linea, Chelsea.
Contact
If you'd like to talk about how you run events now, I'd like to hear it.