The new executive roles will see Allan Blackmore become director of culinary, sport. Allan will be responsible for championing innovation and guest experience for match and non-match day events at a unique collection of stadia including Twickenham, The KIA Oval, Chelsea FC and Edgbaston.
Frazer Wilson will continue to drive food innovation as director of culinary for Jockey Club Catering and will direct food experiences of over 1.8million race-goers annually. Wilson will mentor chefs across the 15 Jockey Club Racecourses, including the Crabbie's Grand National Festival at Aintree to The Cheltenham Festival, and The Investec Derby Festival at Epsom Downs.
Paul Jennings has become director of culinary for the leisure sector, he will use his expertise to address the nuanced requirements within these unique venues to ensure catering enhances the guest experience.
Andy Wardle joined Levy Restaurants UK on 10 March as director of culinary, arena. Overseeing new food and beverage offers and working very closely with the other three directors of culinary, Wardle and his colleagues will also drive the mentoring and development programmes for Levy Restaurants UK’s chefs at all levels.
In addition to working with arena clients, Wardle will also be assisting Jonathan Davies, Levy Restaurants UK, sales director with future opportunities and business development, working to maintain and build the company’s portfolio.
Colin Bailey, managing director, Levy Restaurants UK, comments: “We are incredibly proud of our culinary talent and are delighted to expand our leadership teams in the UK with four exceptional directors of culinary. These individuals bring a wealth of experience, knowledge and expertise to Levy Restaurants UK at a very exciting time in our business. We work across a broad range of venues and it is key that we focus on the changing needs and requirements of our partners and the customers we serve each and every day.”
Levy Restaurants UK is the sports, leisure and hospitality sector of Compass Group UK and Ireland.