A Quick Intro: With over ten years’ experience in the hospitality industry, I started my career in the kitchen, training with the Royal Academy of Culinary Arts working across all sectors with Compass Group. Following a ski season in Courchevel, I moved into front of house management and have built up a lot of experience managing operations in both events and corporate business.

I decided to make a move from operations into recruitment at the beginning of 2014, and I believe that my varied hospitality background brings an understanding to both candidates and clients.

Favourite Food: Beef Wellington
Favourite Drink: A pint of Aspall’s Cyder – classy
Favourite Movie: Dear John…I have a shocking collection of soppy rom coms
Interesting Fact: I event managed 98 weddings before making my move into recruitment. If only I had held out for two more weddings I would have achieved 100
Phobia: Heights and rodents – petrified