Services and fees.

One to one coaching and team programmes grounded in coaching psychology and thirty years of running restaurants. The focus is practical: staying steady under pressure, setting priorities, solving problems without escalating them, and leading the same way on a quiet Tuesday and a full Saturday.

Includes

A starting assessment, regular sessions, work between sessions in the business, and check-ins with the person’s line manager.

Single session

£250 / AED 1,200One hour

Six sessions

£1,500 / AED 7,300Six one-hour sessions

Group coaching

From £400 / AED 1,950 an hourFor a team or group of leaders

I have opened and helped shape new restaurants for Jeremy King, Heston Blumenthal and Daniel Boulud. The job is the same each time: get the structure right, hire well, train properly, design the service, and leave behind an operating rhythm the team can run without me.

Includes

Pre-opening plan, structure and recruitment, training, service design, suppliers, opening weeks on site, then support through the first year.

Length

Typically 12 months.

Fee

From £5,000 / AED 24,500 a month

Covers are fine but margins aren’t. Good people are leaving. Standards hold when you’re in and slip when you’re not. I spend time on the floor, with the team and in the P&L, then tell you plainly what is happening and what it is costing, and put a strategy together for what to change, in what order.

Includes

On-site review, conversations from front line to founder, P&L and structure review, a written strategy and plan, and support putting it in place.

Review

From £8,500 / AED 42,000Four weeks

Retained

From £3,500 / AED 17,000 a monthSix to twelve months

Independent, operator-level perspective at board level for restaurant businesses through growth or a change of leadership. Currently non-executive director of Plates, the UK’s first Michelin-starred plant-based restaurant.

Fee

From £1,200 / AED 5,900 a month