Welcome to Brendan, the new Party Ingredients General Manager

Welcome to Brendan Owen, who has recently joined Party Ingredients team as General Manager. Brendan is a highly experienced events professional with 30 years of operational events experience. His passion and experience inspire confidence and enthusiasm in equal measure in both clients and colleagues alike.

A career in some of London’s most acclaimed restaurants  Oxo Tower Restaurant, Sartoria & Coq D’Argent for Conran Restaurants, J. Sheekey & The Ivy), and private members clubs ensured a solid knowledge of the food and drinks industry. Following this, Brendan moved into events and spent several years working in banqueting teams at The Dorchester and Rocco Forte’s Browns Hotel before joining the Searcys team as the Deputy General Manager at Mansion House in 2007.

Brendan shares: “It was at Mansion House that I first discovered my love of all things Livery. I love the heritage and tradition of these amazing City institutions, and it is always an honour to bring an event to life against some of the most historic backgrounds in the country. I love London and having worked here for over 30 years, the city hasn’t stopped to surprise and amaze me.”

For the past decade, Brendan has been running a successful operation at Plaisterers Hall, where he led the team to become one of the most praised Livery destinations. Brendan joins the Party Ingredients team following a period as General Manager of the Law Society.

What are you working on at the moment at Party Ingredients?

Many things including looking for a new kitchen space for Party Ingredients, recruiting for the team, and planning for the upcoming busy festive season along with menu and wine list development for autumn/winter.

How was your first month in the company?

The first month at the Party Ingredients has been a bit of a whirlwind, the PI team and Searcy’ have been really welcoming and helpful. I am genuinely very excited for the future that lies ahead of Party Ingredients and the amazing venues they operate in.

What is your first job ever?

I had a Saturday job working on a butcher’s stall in my hometown market as a 15-year-old.

What is your favourite London place or museum?

So many! But I have a special place in my heart for The Old Royal Naval College in Greenwich and in particular The Queen’s House and the Royal Naval Chapel as that was where I married my wife.

Favourite dish?

I love to cook and do all the cooking at home, I am quite adventurous when it comes to food and I don’t particularly have a favourite dish or cuisine, however, my go-to comfort food would be a proper roast with my own recipe Yorkshire puddings.

Wine or cocktail?

Red wine, I love a good claret and prefer old-world wines.