In This Issue
Last chance to book for the HTA Catering Conference
Celebrity MasterChef winner Lisa Faulkner joins HTA Catering Conference dinner
Great line-up of speakers at the HTA Catering Conference including Dobbies Head of Restaurants
Leon co-founder on sourcing, supplier management, menu development and customer engagement
Why excellent customer service is absolutely critical
Tong's catering journey towards a destination centre
Great customer is the key to Fron Goch's catering success
Exploring the latest catering trends
Book your place at the HTA Catering Conference now
Panels will debate hot garden centre catering topics
Meet key suppliers in the conference exhibition
Workshop session - Consumer dynamics in coffee: What’s driving the market and how to unlock commercial growth
Other topical workshops planned
Conference Dinner and The Greatest Catering Awards
GTN's Greatest Catering Teams will be announced during the conference
Bents, Mains of Drum and Woodside Plant Centre crowned The Greatest Catering Teams at HTA Catering Conference
Perrywood are The Greatest Afternoon Tea Experience Team
Timmermans Chef Team are The Greatest
The love flows with The Greatest Front of House team at Fron Goch
Special award for the F&B Wyevale Head Office team
Local butchers are The Greatest Catering Suppliers
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Contact us with your news.  Email neil.pope@tgcmc.co.uk, or trevor.pfeiffer@tgcmc.co.uk or call the GTN News team on 01733 775700

 


Leon co-founder on sourcing, supplier management, menu development and customer engagement
Henry NEW three quarter length.jpg 

Henry Dimblebyis co-founder of the award-winning Leon Restaurants.  Henry started his career as a commis chef with Michelin-starred chef, Bruno Loubet, before joining The Daily Telegraph.

From there he moved to Bain & Company, a management consultancy firm, where he met John Vincent. They spent a lot of time together on the road, travelling for work, where all they found to eat was delicious but life-destroying fried chicken or cold, neon-lit sandwiches.

Infuriated by the difficulty of finding tasty, nutritious food on the run, they resolved to do something about it. And so, in 2004, Leon was born.

With 33 very busy restaurants across the country and a number of cook books under their belt, Leon Restaurants has a strict food sourcing and sustainability policy and keeps food and packaging waste to a minimum.

Henry will explain the concept behind Leon. How they source their ingredients and manage their suppliers, how they develop their menus and how they engage with their customers.

Book now

The cost to HTA members is £325.00, plus VAT, which includes the two day conference, dinner and accommodation for single occupancy at The Belfry (£445.00, plus VAT for non-members).  Single day only rates are also available for those who cannot attend the full conference.

For more information and to book visit www.hta.org.uk/cateringconference



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