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What’s the plan for 2020? 1024 547 Four Gables Group

What’s the plan for 2020?

Our plans for 2020…

Hey! For those I have not said hello to in the past (I imagine that is very few) a big HELLO.

I’m David, director here at Four Gables Group. At the end of the year, we normally take a little bit of time to map out the route Four Gables intend to take in the coming year. It is my job to ensure we deliver for our clients the best way we can and to tell people about them. Since it’s the first time we have drawn up plans going into a new decade, I thought it would be a good idea to take a little time to share them with you on our journal.

I guess you would call me a creative type, hopefully not one of those people that simply come up with wacky ideas that do not transpire into something deliverable. That creative spark has formed a big part of what we have planned this year, if I had one criticism of us over the last couple of years, it would be that as we have grown as a business we have not kept up our levels of innovation. This year has already seen improvements in that area and those improvements are set to continue.

 

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What can you expect?

We are placing a big emphasis on our website and online “presence”. You will see our Journal come alive in a bigger way. You will see all the people within the business “having their say”. Posts like this, where we tell you about new and exciting ideas will be more common. One of those ideas is us going back to our roots – all our chefs here at Four Gables have a background in Michelin starred food. We have designed three different gastronomic experiences that would work perfectly in a swanky London venue, private house or corporate boardroom. I know because I have seen and tasted what we have in store that this is going to be seriously good. Without giving to much away because we are still tinkering with ideas, one experience allows you to discover your “inner child” with dishes such as Eating Worms and Alphabetty Spaghetti.

In the pipeline

Most of what we do is based in London these days. We have a big focus on corporate events and are working with a number of venues such as museums, event spaces and white spaces. We love nothing more than an event brief that says “let your imagination run wild and deliver us something memorable” that allows us to get to work on creating theatre.
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Another thing that you will see from us is the occasional white paper. With our experience and knowledge we have our finger on the pulse and we want to do a better job of sharing our knowledge – ultimately we think that will enable us to deliver a better product. What’s up first? Keep your eye out for the ‘Evolution of food from 2010 – 2020′.
Say Hello To Lyle 150 150 Four Gables Group

Say Hello To Lyle

A Bit Of Background…”

We are excited that Lyle has joined the team, with his vast knowledge of large-scale events we know he is going to add a wealth of knowledge. He has joined as Operations Director and as a result, will be coordinating the rest of the team both in terms of event organisation but also on-site with events. We thought we would sit down with Lyle and ask a few questions to give you a bit more background…

Welcome to Four Gables Events, tell us a bit about your role and what you are looking forward to getting your teeth into?

Good to be here! I am looking forward to my role as operations director at Four Gables, already an impressive outfit with many well-deserved awards. I am eager to help grow the business and constantly explore new opportunities for us as a company but also on a personal level. Four Gables is tasked with some of the highest responsibilities in terms of the type of events we do and I want to improve where we can, innovate whenever possible and leave a positive impact on all those who we work with.

Tell us about that accent of yours, where is home?

South African born and bred. I have lived in both the capital city Johannesburg as well as the coveted Cape Town. Possibly one of the most beautiful cities in the world. Happy to call UK my home now and I look forward to exploring more of what this Island has to offer.

Experience, I heard a rumour about event promotion in Cape Town – sounds great… Tell us more?

I have been in events my entire adult life. I have been fortunate to own and operate many of my own brands in South Africa from large scale music events to food festivals. I worked with some of the biggest music acts in the world and for that am eternally grateful. Not many people know but Cape Town is voted the number 1 event destination in the world. So I grew up in the festival garden of Eden as was fortunate to be a top player in the industry.

What about you, what do you love to do – describe your perfect day?

The nature of the events business is very demanding with lots of organisation to execute, problems to solve and rabbits to pull. So on my off days I like to be the “client” and enjoy a day out filled with friends, food, drinks and music. If not front left at a festival I love expanding my knowledge on many subjects by watching and learning. Don’t get me wrong, a day on the couch with a good pizza and movie is right up there too!

What is your favourite country you have visited on your travels? What makes it stand out above the others?

I have yet to experience many places and can’t wait to explore more of Europe but for now, I am very drawn to Spain. Not only did I get engaged on the Balcon de Europe at the Costa del sol, I just love the small coastal towns and the sense of community the Spanish embrace. I am also quite attracted to the mandatory siestas. Thailand also holds a special place in my heart. The people are so friendly and welcoming and the natural beauty is jaw-dropping. Some of the best sunsets I have ever seen are from islands over there, especially Koh Phangan.

Saying Hello To Brad 150 150 Four Gables Group

Saying Hello To Brad
Welcome to Four Gables Events, tell us a bit about your role…

It feels great to be a part of the team! My role here at Four Gables is to ensure you have high-quality wines, spirits and any other beverage, delivering a diverse and appealing range for whatever the occasion. As part of your journey, we will be in contact throughout to create an individual menu. You will then find me behind the bar with my team ensuring the drinks are constantly flowing!

Experience?

I have always loved meeting new people and found hospitality is a great way to do that. I started doing work experience in the industry when I was 14 and carried on doing so working in all aspects of events, food and drinks to the present day. I spent my last 2 years working at a prestigious wedding venue as a bar manager and assisting the coordinator in running the day of events so it feels amazing to carry on doing what I love.

What about you, what do you love to do – describe your perfect day?

The industry never really stops, but when I get a chance I love being outdoors, whether that be playing golf with friends or walking my spaniel in the countryside. I also play for a men’s Saturday football team which I love. Other than that I really just love being at work! I’m surrounded by a great team who I call friends and I feel very lucky to enjoy doing what I do.

Hey, I’m Steve! 600 483 Four Gables Group

Hey, I’m Steve!
A Bit Of Background…
We are delighted to introduce to Stephen Ferrari who heads up all things food at Four Gables Events – he is found over a steaming stove, refining our menus and creating amazing, complex and creative dishes that reflect our style. Steve is a huge asset to the business and he has settled in brilliantly.
“In My Own Words…”

I was around 6-7 when I knew I wanted to have a career in food. Spending time in the kitchen with both my late Nan and my late Nonna throughout my childhood (you might have guessed by now that all my family are Italian so you will find that influence through our menus – clean flavour with creativity at its core) is definitely where my interest in food came from, learning all the basics from them both!

I decided as a teenager that being a Chef was the path I wanted to follow. I remember emailing Tom Kerridge asking him the best way to get into the higher-end kitchens, his answer was simple; “Go and eat somewhere you’d like to work, if you like what you see, just simply ask them for a job.” That is exactly how I got my first part-time summer job in a kitchen aged 15 and later on an apprenticeship at the same restaurant.

After developing my skills at various Michelin-Star restaurants in London, I made my way home back to Kent and took up a job with The Tanner Brother in Tunbridge Wells. It was the 4 years here under the guidance of them and my 2 head chefs there that I owe so much of my career to, learning as much as I’ve ever learned and being part of an amazing team.

The end of COVID saw me wanting a new challenge. Joining Four Gables has been an amazing career move for me and I’ve never looked back since joining!

 

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Boss David

We’re delighted to introduce…

…Managing Director David. He famously likes to tell the story that he built Four Gables in his bedroom. We prefer to think the entrepreneurial skills might have been born there but were developed in his extensive history of working in high end kitchens, before he decided to branch out on his own. He has always shown entrepreneurial endeavour, but Four Gables almost happened by accident after David offered a dining event as a charity prize. The client loved his work, David loved the experience and the rest as they say is history.

Background

Here is David in his own words…

I was 13 when I decided I wanted to be a chef. Food was important at home, with my mum being a food economics teacher and put simply I couldn’t see myself doing anything else. Having got to know Paul Merrit, head chef of The Greenhouse in Mayfair, I was lucky enough to spend my school holidays at his wonderful Michelin starred restaurant. This is what confirmed that the life of a chef was for me.

Having completed my apprenticeship from Bournemouth Chef School, (working at One Lombard St in the city for 2 out of the 3 years of my course), I was off and at it. From there came time at various starred restaurants and in Courchevel in France to combine two loves… Skiing and food!

Cooking in a restaurant was great but it wasn’t quite enough. With hindsight I can see that I have an entrepreneurial gene that was itching to get out. I love the challenge of running a hospitality business and doing great things.

The Four Gables Award Winning Touch

From that auctioned dinner, David carried on catering on a part time basis for friends and family while working full time. Eventually, things came to a head (as they do) and David took the plunge to leave his job and pursue his dream full time. ‘Judge me by my results’ is an adage David lives by, even today. So while not an easy decision, he was determined to make it work. Today, a successful businessman with a slew of awards to his name. The business has gone on to win many awards including regional awards from the Wedding Industry Awards and David personally nominated in the EY Entrepreneur of the Year awards.

Although David is less in the kitchen now (as he spends more time heading the business) he still does sneak in occasionally. He claims his favourite kitchen job is preparing wild mushrooms, a claim that draws a ‘look’ from head chef Dave.

Out of hours David loves spending time with wife Alice and their two children, Harry and Phoebe. He is also currently training for a half Ironman.

Head Chef Dave 1024 684 Four Gables Group

Head Chef Dave

We’re delighted to introduce…

…our new ‘award winning’ head chef, Dave James. Dave wanted to be a chef ever since his work experience at Fishmongers Hall near Tower Bridge in London. It was his first introduction to contemporary cuisine and he’s never looked back. Leaving college, where he won ‘chef of the year’ two years running, he started his career at Chelsea Football Club, working at both Stamford Bridge and the training ground at Cobham.

 

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Background

Dave has spent the last nine years rising through the ranks from Junior Sous Chef to Head Chef. He was part of the winning team that clinched ‘Restaurant of the Year‘ for the Emlyn Restaurant at the Burford Bridge hotel. He also helped to secure two rosettes for both the Burford Bridge and in his previous role at Brooklands Hotel. He comes to Four Gables as a head chef with a contemporary twist. We’re already loving his creativity, enthusiasm and desire to produce delicious, innovative food.

The Four Gables Award Winning Touch

Although Dave brings a mountain of experience and talent, he is keen to learn as much as he can. He has set his sights on ‘National Chef of the Year‘ for 2020, we’ll let you know how he gets on. In his spare time, Dave is an explorer scout leader in Sutton, Surrey. He enables the scouts to enjoy lots of outdoor activities including hiking, climbing, cooking and shooting. Dave also enjoys the odd bit of fishing, swimming and family time with his son Brody.

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Say hello to Alix

Wish a warm welcome…

…to local girl Alix Davis, our new event manager at Four Gables events. Alix is a local, having grown up in Epsom, Surrey. She studied Travel & Tourism at Brooklands College before moving to Swansea to obtain her degree in International Tourism Management. She readily states that being a Davis in South Wales was an interesting time! From Swansea she headed to Brighton for a Post Graduate Diploma in International Tourism Management.

 

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Background

Alix started work in a famous horror attraction in Central London age sixteen and from there moved into the hotel trade. She has worked with many big name brands including the Intercontinental Hotel Group, Village Hotel Group and Hilton Hotels. She brings a plethora of event experience to her role at Four Gables.

The Four Gables Award Winning Touch

Alix cites ice skating, going to the gym and spending time with her partner (which normally includes wine) as part of her extra curricular activities. She won a place in our hearts by turning up for work on her first day clutching a big box of chocolates. Generous, kind, inventive and gregarious, we’re sure you will love her as much as we already do.

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Yes chef!

The first thing that struck me when I came work for Four Gables is that you have to be able to cook your butt off to be a chef.  It takes commitment to become a good chef but it takes a whole lot more to become a great chef.  The hours are long – often with split shifts over lunch and dinner service – and a big event needs days to get everything ready.

Great food takes a lot of preparation.  The raw ingredients need to be treated with care, kindness and most of all respect to get the best out of them.  Cookery is a craft, one that comes with many hours of practice, with luck under the supervision of the great and good who are willing to impart knowledge and experience.  Cooking is also an art – a visual as well as olfactory and gustatory experience.

But running a kitchen is not just about food.  The ability to manage, lead and create a successful kitchen and its component parts is so much more than turning a raw chicken leg into a delicious ballotine.

We’re really proud of the food we serve at Four Gables.  A significant part of that is down to the work of our head chef, Andy Hendry.

Andy has done his time.  He started out washing dishes at weekends at the local pub.  It was there he realised he loved the atmosphere and banter of the kitchen and decided to take a course in professional cookery at Carshalton College.

Post college he secured an apprenticeship with Matt Burns at the Don Restaurant & Bistro in Cannon Street, London under the guidance of legendary Pierre Koffman who came out of retirement for six months to consult on menus and cooking techniques.

Andy then moved to the West End and the iconic One Aldwych under Tony Fleming.   There he fine tuned his cooking before moving to the RAC club in Epsom for the opportunity to head up his own kitchen.  The RAC offered the opportunity to work on a variety of projects including a new restaurant launch, large scale banqueting and kitchen management.  Skills that are vital to the various Four Gables projects.

Andy has worked under chefs of many styles and has settled on classical with a modern twist.  Taste is key – as is letting the food speak for itself.  Creativity is a vital element to his work and he thrives on the challenge of working with a variety of menus from afternoon tea to a 10 course tasting menu.

The circle is almost complete.  Andy is now developing up and coming chefs through the business to add strength and depth to the services offered.  Exciting times.

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Here’s to David

“Food is the most sincere and authentic expression of people and places from all different expressions of tradition”. Kamal Mouzawak, Do Lectures 2016

Four Gables Group made an immediate splash in Surrey when David first launched the business from his bedroom in 2011.  Originally Four Gables was launched as a Cookery School.  It quickly gained a reputation for enabling a fine dining experience to be enjoyed by all.  Later, wedding and corporate events were added to the company repertoire.

Today, Four Gables Food is a well established and respected event management company, employing over ten full time and several casual staff to provide exciting, delicious food across many genres of events.

But what about the man behind it?  A pretty normal guy, the self confessed entrepreneur decided he was going to be a chef at the age of 13.  This decision was probably influenced by his Mum who was a food technology teacher – there was a LOT of great food at home.  Come to think of it, that might be one of the reasons why another of David’s passion is sport, this time inherited from his Dad.

After completing an apprenticeship he worked in lots of different hotels and restaurants across London and France and had an amazing time doing so.  The desire to run his own business grew and eventually drew him back to the UK and to Four Gables.  David is supported by his lovely wife Alice, a physiotherapist.  They have a wonderful little boy called Harry who loves to spend time on the smallholding around the office, feeding pigs, mucking out lambs but most of all driving diggers!
While David is living his best life at the moment, long term he would love to transfer his entrepreneurial skills to the charity sector, watch this space to see how that pans out.
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Young Entrepreneur of the Year

Our founder David Gillott has been nominated in ‘Young Entrepreneur of the Year’ category at the 2018 EY Entrepreneur of the Year awards.  Tonight, the regional finalists will be celebrated and we’re very excited indeed.

Read what the organisers have to say about the programme…

‘For 20 years Entrepreneur Of The Year UK has been celebrating, supporting and connecting entrepreneurs.  The programme recognises successful entrepreneurs making a positive impact on their society and the economy, and the legacies they’re building.  The programme runs in 4 regions – London & South, Midlands, North, and Scotland.  Entrants compete in their regional programme based on their business’ main location. The UK programme is more than a business award – it’s part of a global programme which helps entrepreneurial businesses in more than 150 cities in over 60 countries’.

We’re keeping our fingers crossed and wishing him the very best of luck.