Jamie Cairns is the new executive chef; Toks Akande joins as head of operations & logistics; while Emma Moore becomes client relationship manager.
Mainwaring said all three had demonstrated success at the highest level and their appointments gave Ampersand Events a new structure designed to maintain its faultless standards without experiencing growing pains as it continued its expansion.
“We are building a dream team and scaling up as we continue to grow.
“These three unite to deliver a seamless service for our clients. Starting with Emma, next to Jamie and finally Toks, you can be reassured that your event will run like clockwork in the hands of experts. We have more good news to come soon too. So watch this space.”
Cairns is joining from the private aviation specialist Alison Price on Air - where as executive chef he led a brigade of 11 chefs. Previously he was head chef at St Paul’s Cathedral Restaurant & Café, and before that was head chef for Rhubarb’s Bar & Restaurant at Heathrow’s Terminal 3.
Akande previously worked at for other catring companies, including Create where she was the operations team manager. Moore joins from ETC Venues: where she worked across London for large corporate and charity clients.
Ampersand Event Catering delivers events in venues in London and is the listed caterer at the Science Museum, Banqueting House, and Kensington Palace. It is part of CH&Co, the independent catering group that also includes Charlton House (staff catering at B&I sites), Lusso (City and fine dining), Chester Boyd (livery halls and private venues), It’s the Agency (venues and events booking agency), and Via 360 (bespoke reception services).