Business Profile | Milsom Catering
the beginning of the summer we recruit between 30 and 60 people to work over the season from May to October. The team is very experienced and we have core members that have been with us for many years.
Ian Rhodes – Le Talbooth General Manager and Executive Chef,
How big is the Milsom Catering team? In the height of the season we might have between 50 and 100 people working in this area of our business. The team flexes on a day to day basis, we probably have about 10 full time members of the team and 20 regular year round part time staff and then at
Who leads the team? The Le Talbooth General Manager and Executive Chef, Ian Rhodes, is ultimately responsible for Milsom Catering but he then has a catering manager Richard Muldowney and his assistants, Geraldine Wright and Barnaby Steers, in the kitchen we have that Catering Head Chef, Geoff Johnson and the Hengrave Hall Head Chef Aaron Skerritt and their brigade. In the office we have team of three, led by Alexandra Carr, who process the bookings. Do you have a favourite event that you have catered that sticks out in your mind? We do so many different events and they all exciting in their own way, the Tendring Show two years ago, our first
year of doing it, sticks out because we had to buy all the staff wellingtons and despite the weather, we put on a fantastic performance which was really appreciated by the President and Members who had had a difficult day, having had to shut the show early to the general public but at least they all had a good lunch, I just regret we missed the photo opportunity of having all 40 of our staff, chefs included, outside the tent with their wellington boots on. In terms of a private party one of our clients had a James Bond themed birthday party which was one of the best parties we have ever done and my own 50th wasn’t too bad. What is the one essential piece of advice you would give to someone considering employing a private caterer? As with all things in this world what you pay for is what you get. On paper 10 different caterers could give you the same menu at a range of prices, but on the day in question the performance and quality could vary greatly.
01206 323150 | www.milsomhotels.com/milsomcatering
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