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Case Studies
7th Dec 2019 Saturday 7th December 2019 Perseus Times No.37263 Free

Pride Award for Richard Farrow

Authored by T(n)S Catering

Richard has really taken on the opportunities that catering at Jacobs offered. Following meetings with our client, we were tasked with removing all single use plastic; Richard readily accepted this challenge at site level. Below is fantastic feedback received from our client.

“Richard has taken up the challenge to make our Restaurant probably one of the most sustainable outlets around.

He has avidly sourced wooden take-away cutlery, cardboard take-away boxes for porridge, soup, and fruit/dessert pots, compostable veggieware hot beverage cups and lids, milk for the offices in glass bottles, all plastic bottles replaced with cans making the Restaurant and Deli-Bar plastic-free. 

The water fountain single use plastic cups have been replaced with glasses. Coffee for those consuming in-house is available in china mugs, giving a 10p discount to those using their own.

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New to the Team at T(n)S

Authored by T(n)S Catering

We’re delighted to announce the appointment of Wayne Sullivan to Development Chef Manager. Wayne’s skills will support the business’s ambition in closing the gap between food innovations on the high street by bringing similar provisions to the contract catering world.

Joining fresh from his 3 year tenure as head chef at The Old Stocks Inn, Stow on the Wold, Wayne bring a wealth of experience honed from his culinary career developed here and at some of the world’s best restaurants including Marcus Wareing’s Petrus, The Montpellier Chapter Cheltenham and The Hotel Wheatleigh in Massachusetts, USA.

A true Cotswold chef, Wayne is well known locally as a key Consultant Chef having worked within the teams at Calcot Manor, The Wesley House, Hotel Du Vin in Cheltenham and The Bell at Sapperton. Wayne was Head Chef at the AA 2 Rosette awarded Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year.  Wayne went on to add The Kings Head in Cirencester, The Bathurst Arms and The Wheatsheaf to his repertoire.

In 2016 the talented chef reached the semi-final stages of the BBC show Masterchef: The Professionals, impressing its judges Monica Galetti, Marcus Wareing and Gregg Wallace.

Wayne said ‘I am excited to take this step into contract catering as it offers me a wealth of opportunity for me to harness my twenty years culinary experience. T (n) S is a growing business with a refreshing vision being a quality operator with a progressive culture driven by excellent food and service. Being part of a great team giving me the opportunity to grow from within and being personally developed has always been a high priority to me.’

‘This is a company which are going places and I can’t wait to start this journey with them.’

Andrew Odell-Rourke, T (n) S Catering’s Managing Director added: ‘Looking after our existing business is the core factor to our success to date. Wayne will re-enforce our commitment to drive quality and innovation, whilst delivering new styles of food making a positive impact upon our services further developing our stake in B & I, education and healthcare sectors’.

 

We’re delighted to announce the appointment of Wayne Sullivan to Development Chef Manager. Wayne’s skills will support the business’s ambition in closing the gap between food innovations on the high street by bringing similar provisions to the contract catering world.

Joining fresh from his 3 year tenure as head chef at The Old Stocks Inn, Stow on the Wold, Wayne bring a wealth of experience honed from his culinary career developed here and at some of the world’s best restaurants including Marcus Wareing’s Petrus, The Montpellier Chapter Cheltenham and The Hotel Wheatleigh in Massachusetts, USA.

A true Cotswold chef, Wayne is well known locally as a key Consultant Chef having worked within the teams at Calcot Manor, The Wesley House, Hotel Du Vin in Cheltenham and The Bell at Sapperton. Wayne was Head Chef at the AA 2 Rosette awarded Parkers Brasserie, when it was named by Cotswold Life as Restaurant of the Year.  Wayne went on to add The Kings Head in Cirencester, The Bathurst Arms and The Wheatsheaf to his repertoire.

In 2016 the talented chef reached the semi-final stages of the BBC show Masterchef: The Professionals, impressing its judges Monica Galetti, Marcus Wareing and Gregg Wallace.

Wayne said ‘I am excited to take this step into contract catering as it offers me a wealth of opportunity for me to harness my twenty years culinary experience. T (n) S is a growing business with a refreshing vision being a quality operator with a progressive culture driven by excellent food and service. Being part of a great team giving me the opportunity to grow from within and being personally developed has always been a high priority to me.’

‘This is a company which are going places and I can’t wait to start this journey with them.’

Andrew Odell-Rourke, T (n) S Catering’s Managing Director added: ‘Looking after our existing business is the core factor to our success to date. Wayne will re-enforce our commitment to drive quality and innovation, whilst delivering new styles of food making a positive impact upon our services further developing our stake in B & I, education and healthcare sectors’.

 

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