This is part of the strategy to drive strong growth for the division through its brands including Ampersand, Ampersand Events and Chester Boyd.
Sean Ritson has joined the team as operational director – commercial. In this role, Ritson is responsible for generating organic growth with the existing customer base, retaining all current contracts and driving future growth opportunities.
He brings to the team 15 years’ experience in the competitive field of commercial retail businesses, having previously worked for some of Compass’ largest commercial B&I contracts and most recently as business director for bartlett mitchell.
Craft Guild of Chefs award-winning, Karen Poynter, has also been promoted to executive chef – commercial. Meanwhile Owen Hurley has been promoted to day visitor catering development chef and Luke Smith is now executive support chef for Ampersand.
As executive chef, Poynter will support Hurley and Smith to develop menus that meet and exceed the expectations of today’s demanding consumer. Their focus will be on ensuring the culinary teams continue producing innovative, seasonal dishes using fresh, quality ingredients with provenance that reflects the latest culinary trends and capture the individuality of each venue.
In Poynter's new role, she will continue to develop rising stars and encourage more female chefs to embrace an exciting career in hospitality.
Robin Bidgood, managing director of CH&Co Group’s commercial division said: “The changes within the team will enhance our ability to deliver innovative food and service and meet our goal of being the caterer of choice in the commercial catering market. They will also help us attract new employees to our team and develop talent."