Fish & Chops was created in 2017 as a direct reaction to requests made by past clients across many areas of the culinary world; from restaurant owners, hoteliers, events companies and generally people that loved everything to do with food.
Creators, Kit and Simon, having worked alongside numerous celebrity, professional and respected chefs as well as having relationships in the corporate arena, decided to “go it alone” after realising their joint true potential, creating an offering that answers most, if not all the concerns of their target markets.
For too many years the clients’ needs and the offer of real value for money or a good return on their investment has been forgotten by current solutions and this was the real drive behind Fish & Chops.
“We are firm believers of change and we have the passion, the management experience, the contacts and the professionalism to deliver a viable cost effective alternative across a number of useful areas that will provide more control to our clients.”
“We are passionate and confident to state that, given our combined expertise, we can offer a service that is second to none.” An Out of the Box Concept for every area that we cover.
Our expert Team helps restaurants to become the centre of attention in any town. We train back and front of house to implement the concepts and benchmark our successes at all levels assuring a good R.O.I.
Based on past experiences in various areas of Events planning and delivery, we only provide a bespoke service that is specific to your needs and requirements working within agreed budgets.
Using our in-depth knowledge of recreational cookery schools, we eliminate the need to second guess the process and can provide a readymade and proven success template that will only compliment your existing facilities that will show immediate results.
We have an exciting new concept that we will be launching very soon
Watch this space!
We are continuously looking for ways to improve efficiency and we turn to tech where possible not only to help us but to help benchmark our services. Our current ideas involve improving service delivery with a specific focus on those who suffer with allergens but are often forgotten in the culinary world.