Senior Event Sales Manager
George has worked in event catering for over a decade, planning events in many of London’s favourite venues, and frequently draws on his BA in Acting to add a creative flair to his events.
Q & A
Desert island dish?
If my Island can have some sort of wooded area, I’d very happily go foraging for Chanterelles and fry them with bacon and have them on toast. Although, if I want to lower my work load I’ll live off Burrata glazed with truffle honey.
Desert island drink?
Authentically Ethiopian Arabica Coffee – preferably served as part of a ceremony.
The right ingredients for a great event?
Excess of everything; drink, food, music; the best bit of any event is when guests are truly ‘wowed’ by something they didn’t expect.
Standout professional moment?
A wedding in the country for 600 guests, where we silver served giant Gruyere soufflés, I can’t say any more than that so I don’t break the terms of an NDA but I can tell you the whole event was very spectacular.