From an idea sparked following a conversation with an airline Food & Beverage Manager at a rugby match, Matt has successfully built the company into one of the largest independent suppliers and distributors of meal solutions and branded packaging concepts to the global airline industry.
What Bridget doesn’t know about airline and inflight catering, really isn’t worth knowing. If you asked her she would tell you exactly how many years she’s worked in the industry, but modesty forbids us to say here.
Her pedigree speaks for itself. At Gate Group she was the Global Account Director for British Airways and before that the Director of Sales and Service for Air Canada. Prior to Gate Group, Bridget worked at LSG Sky Chefs and Virgin Atlantic. At Monty’s, Bridget is the Head of Business Development and is a member of the Executive Leadership Team, with responsibility for supporting Matt with the strategic leadership and management of the business. As Head of Business Development, she is responsible for the retention and growth of existing clients, whilst securing new accounts globally.
When she isn’t at work, she likes to spend time at home on the south coast, either gardening, cycling along the promenade or on the beach with her three greyhounds.
Gareth has over 20 years’ experience in the retail and distribution industry, working for a number of UK, blue-chip companies. From humble beginnings collecting trollies for a large supermarket chain while still at school, his career progressed through a number of operational roles before transferring his skills into the field of supply chain.
Gareth is also a qualified Internal Auditor which allows him to bring a structured, independent and objective approach to business - identifying inefficiencies and developing strategies to address them.
At Monty’s Bakehouse, Gareth is a member of the Executive Leadership Team, whose remit is to ensure that the business remains focused on its strategic aims, he also heads up the Supply Chain Department. His supply chain responsibilities include the design and development of our manufacturing and delivery networks, through to overseeing the efficient running of the supply chain operation.
Originally a northerner (we don’t hold it against him) born and bred in Oldham near Manchester, Gareth relocated to the south coast in 2013, where he now lives with his wife and three children.
Phil – affectionately known as Shakey – our Head of Culinary Innovation has some awesome culinary credentials, including stints with Gordon Ramsay and Jamie Oliver. He is most proud of his time working for Jean-Christophe Novelli in his Michelin star restaurant at the Four Seasons Hotel - Hyde Park Corner.
Phil travelled across the world as a chef on the inaugural cruise of the Oriana, P&O’s luxury cruise liner and cooked for John Howard the then Australian Prime Minister on its arrival in Sydney. On his return he set up a restaurant with his family in West Yorkshire before deciding to move into product development. He excelled at this too, achieving Head of Food roles at Bakkavor and Kerry Foods.
Phil developed product ranges for Marks & Spencer, Sainsbury’s, Asda and Waitrose and worked with Levi Roots, Vicky Bhogal and Ching-He Huang the food writer. At Monty’s, Phil is the Head of Culinary Innovation, accountable for leading the company’s culinary vision; and inspiring and guiding our Development Chefs, Business Development Team and clients alike. Phil works alongside our Executive Leadership Team and our marketing professionals to develop ground-breaking, innovative products and packaging concepts. Phil enjoys investigating global food trends and undertaking ‘food safaris’ to inform his creativity - which is why most of us think he has the best job in the business.
At home all the family are foodies, with his 2 young daughters already competent in the kitchen - clearly inheriting their culinary genes from their parents.
Lucy is the 4th longest serving member of staff (including the CEO) with over 9 years’ service, so there is very little that Lucy doesn’t know about Monty’s Bakehouse.
To date she has managed the company’s Marketing, Sales Operation and Insight functions. Lucy has always played a key role in the company’s annual attendance at WTCE (the World Travel Catering & Onboard Services) in Hamburg - the leading global event for travel catering and the company’s main trade show. From stand design to event logistics, marketing collateral to client meetings, there’s a good chance that Lucy has had a hand in it.
Lucy now works closely with Bridget (Head of Business Development) to ensure the successful delivery of our products and services to our clients. As Customer Services Manager, she is accountable for building the support framework across the business for the Account Managers and BDMs to deliver outstanding customer service, both externally to our clients and across the business with our internal teams.
For a little light relief outside work, she is currently studying for an MBA in Business Administration and Management, in between looking after her young son and sewing her own clothes. Our very own superwoman!
Harry - brother of our CEO - has been with the company since the very early days, doing whatever was needed to get the business off the ground and support Matt in creating the business that we enjoy today.
This has included building our global logistics network, sales, account management and delivering strategic projects on behalf of the board of directors. Most recently, Harry has brought his attention for detail to bear, in implementing a secure supply chain for the business in the UK, Ireland and Europe. This supply chain is now fully compliant with European regulations and aviation authorities. This has been a hugely complex programme of work, which has taken over two years to complete and today we operate what we believe to be one of the most robust Security Programmes in our Industry.
When he isn’t at work, Harry likes spending time with his family. His other love is swimming and playing banjo and harmonica for his band 21 Whiskeys, which describes itself as a ‘Folk, Roots and Americana band,’ although for reasons we are not quite sure of they have yet to perform at one of our staff parties!
David oversees the financial and management accounting function on behalf of the company, which includes all financial forecasting, planning and reporting.
He works across the business to protect and enhance Monty’s financial performance and ensures that the company’s professional and statutory financial obligations are met. David is responsible for making sure that our payroll happens on time and expenses get paid, so is clearly the most popular person in the business!
Innovation, quality and service are not just the focus of our culinary teams. Just like all other aspects of the Monty’s Bakehouse operation, the Finance Team are constantly looking for ways to improve how we do things and are currently scoping and planning a complex project to upgrade the company’s ERP system.
David fills his spare time with activities which couldn’t be further removed from his day job – golf, skiing and as a self-confessed petrol head, touring England and mainland Europe on his Suzuki Bandit.
Matt is an out and out foodie who loves to be in the kitchen cooking. He has the perfect combination of experience for his role at Monty’s: as a chef at Michelin star standard kitchens in restaurants and hotels; and prior to Monty’s 14 years’ product development and production management with a food manufacturer.
As Product Development Manager he heads up the Product Development team with Development Chefs and a Process Technologist. Again, collaborating with other teams across the business is fundamental to successful working at Monty’s. His team is responsible for fulfilling client briefs from concept development through to product launch.
Matt was key in setting up our partner bakery in Abu Dhabi from equipment sourcing, commissioning, setting up process controls, QCPs and waste control processes.
To let off steam Matt plays football on Saturdays in the Sussex county league – he is also a Tottenham supporter but the less said about that the better….. The rest of the time he likes to be with his young family, if possible out walking or eating out somewhere new.
As small companies grow new roles evolve, when certain accountabilities become significant enough to require a full-time specialist, with the right expertise, focused on developing that function in order to facilitate future plans.
And so it was with the role of Supplier Manager at Monty’s Bakehouse. Mike joined us in October 2018 in this new position, bringing with him a wealth of supplier management, category management and buying experience. He is responsible for identifying and building relationships with potential new suppliers globally, negotiating commercial partnership arrangements and driving the cost-effectiveness of our supplier base. Mike’s career has been largely focused on food and drink including Senior Buyer – Alcohol for McColl’s Retail Group, Senior Category Manager – Alcohol at P&H Wholesalers, he also worked for Esso Petroleum Ltd both in operations and running the central buying team.
Food and drink play a large part of his social life too and he is regularly updating us with where the best deals are to buy wine and prosecco! He also has a love of sailing, is a qualified skipper and is out on the water most weekends come rain or shine, although he prefers the latter!
Monty’s Bakehouse has plans to grow its business significantly over the coming years. The role of Wholesale Business Manager is a new role that has grown out of these expansion plans and the requirement to find new food products to support the fulfilment of client briefs.
Alastair has a strong food background, with extensive experience of working with global suppliers, sourcing products, negotiating contracts and managing relationships. Alastair works collaboratively across the teams from Project Office, to Product Development, Innovation Centre to Supply Chain, understanding requirements and identifying product opportunities. He is kept extremely busy sourcing products that can either be sold wholesale to catering units or packaged and distributed to our clients.
To counteract the amount of food samples he tastes, Alastair spends whatever time he can in the gym, lifting weights and in classes including five gruelling spin classes a week!