Meet our chefs at Holroyd Howe

Vacancies

We are always looking for enthusiastic, success-driven people who want to help us to be the best in the business. In turn we offer excellent terms and conditions in a fun environment where your talent will flourish.

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Support Offices

Reading: Holroyd Howe
TVP2
300 Thames Valley Park Drive
Reading, Berkshire, RG6 1PT

Tel: 0118 935 6707

Warrington: 1 Greenwood Court
Taylor Business Park
Risley
Warrington, Cheshire, WA3 6BL

Tel: 01925 320 363

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Meet some more chefs

Tom 5b1f7886d769b88dd4143394accdf2ac9574ae064ef860d7dac24abe1d23d805

Chef ManagerTom Hughes

Tom joined the team at Packwood Haugh School in July 2013. Prior to this he had worked at a larger high school. Tom possesses an entrepreneurial flair and has ran his own Bistro. In addition, he managed a vegetarian food business. Tom trained in London at Langan's Brassiere, 1 Aldwych and Novelli.

Mike b3d30efc75de51b7b08f41fb1e6f76c2ab9b714b97959c091503689208d34fc0

Development ChefMike Taylor

Mike joined the team in 2004 to specialise in mobilisation. He became a development chef in 2008 and is now a core member of the leadership team. Mike works closely with Damian Blake to focus on training and developing our teams.

Zoe 67c019b33f5131409e2a7ecca6cc76669d35da6d115e06e5b9d01063460f814a

ApprenticeZoe Bradshaw

Described as a “star in the making”, Zoe quickly realised her passion to become a chef after working in small restaurants. She joined us in 2013 at just 19 years old and the young talent is already on track to become an outstanding chef. Zoe will follow in the footsteps of many of our award winning chefs when she graduates from her apprenticeship programme with the Holroyd Howe Chef Academy.

Laura ef18784aa2ddac2520494735275f59c05ba422ec34b63735f928a3bb22b2351e

Chef de PartieLaura Walker

Laura joined Holroyd Howe in February 2008 as a General Assistant. Prior to this she had worked at a busy Bistro in Essex. Laura arrived at Holroyd Howe full of enthusiasm and drive, quickly getting to grips with our fresh food culture. Laura has recently achieved an NVQ pastry level 2 and is looking forward to gaining her NVQ level 3.

We’re proud to say our Chef Academy is industry leading. Our business ethics are founded on skilled professionals producing delicious and nutritious freshly prepared food using locally sourced, sustainable ingredients.

Investment in training is core to Holroyd Howe and has helped us to train, develop and promote some of the best chefs in our industry. Our academy offers focused and tailored programmes, from apprenticeships to a degree in international culinary arts.
Introducing new talent to our business through the Holroyd Howe Apprenticeships Programme is truly important to us. We believe in the education of our younger employees and support them through NVQ’s, on site learning and through our award winning Chef Academy. The apprentices of today are our Managers and Head Chefs of tomorrow.
Holroyd Howe hosts regional food demonstrations - Food File Live - which are held every term to bring together our teams, suppliers and clients from across the country to learn about culinary innovation that encourages food creativity. This unique approach has helped to bolster Holroyd Howe’s identity as a caterer which goes the extra mile and delivers continuous innovation.