Futter started his career in the patisserie and bakery sections at the National Trust at Mottisfont Abbey, and his experience includes a role at the Chesil Rectory Restaurant in Winchester where he helped to gain and retain a Michelin star and three AA rosettes.
He has since overseen the launch of a host of gastro pubs, including the Black Boy dining room (now the Black Rat restaurant) in Winchester, which soon gained a reputation as one of the best with its fresh approach to pub dining. Most recently he worked at Kent Frozen Foods, where he gained first-hand experience of the needs of the wholesale market as an area sales manager.
“Tim’s balance of commercial and culinary experience makes him ideally suited to work closely with our customers to help develop our recipes in accordance with the trends, flavours and ingredients that are currently in demand among diners,” said Julia Jones, head of customer marketing.
Futter added: “It goes without saying that Mövenpick ice cream is a quality product. But what really attracted me to the role was the chance to take my knowledge and passion for food in a whole new direction by working with a company renowned for its innovation in product development and for the versatility of its ice cream and sorbets.”
Mövenpick is currently running its annual Gourmet Dessert Chef of the Year competition to find the best gourmet dessert in the industry, and professional chefs have until June 17 to submit their entries on www.moevenpick-icecreamcompetition.co.uk