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Being the chairman, I work with the board to ensure the continued growth and development of the business. I am responsible for providing advice across a variety of issues including finance, business planning, remuneration, marketing, property, and strategy; thereby contributing to the continued success of this profitable, well managed and fast expanding the owner-managed business.
Having spent more years in recruitment than I care to remember, my network extends to numerous organisations and individuals across a wide spectrum of disciplines. I was previously MD of ECHM, which prior to its sale to Imprint PLC in 2006 was the UK’s largest independent financial recruitment with 160 staff across 7 offices.
Away from work I enjoy traveling, most sports but particularly football & cricket (watching) and golf (playing – or at least trying to!), country pursuits and good food. If I wasn’t in recruitment, I would probably be a Professional golfer or perhaps a travel correspondent.
Picture this. Nine mouth-watering courses of yummy starters, a selection of grilled meats, braised Berkshire pork belly, all the sides to match and plenty of wine to wash it down with. Last Friday, eight of our top performers for this quarter had the pleasure of attending the first Pro-Group’s Premier Club for 2018 at Gordon Ramsay’s famous Savoy Grill restaurant. And boy, was this one to remember. Home to hundreds of years of Hollywood and history, the Savoy Hotel has had some of the world’s most famous stars in their midst. But never have they ever had a group like the Pro-Group dining before. The day kicked off with champagne and nibbles at the American Bar downstairs and eventually moved to the immaculate chef's table where we were able to absorb everything that this kitchen had to offer. Upon arrival at the table, we were greeted with cocktails and canapes and presented with an exclusive menu created by the head chef Ben. This was a soiree of celeriac and truffle velouté, a savoy classic the omelette Arnold Bennet, salmon coulibiac, a selection of Josper Grill meats and a summery rhubarb dessert to finish it off. But the highlight by far was the kitchen tour, where we had an intimate insight into all the action and heat of the kitchen and even had the opportunity to try our hand at the chef’s corner, which was a great seasoning success. Next stop was Dirty Martini and there was plenty of them to go around. Chocolate, Mango, Chilli take your pick. Whilst there may have been a few sore heads the next morning, overall it was a fantastic day and night filled with great food and even better company.