Independent contract catering company Thomas Franks has launched a new London-based division.
It revealed the new site will provide corporate customers, their staff and clients with in-house catering, offering food services with a “first-class” service.
The company provides full-service catering for employees, visitors and clients, with its “freshly-cooked” dishes all created on-site using the “finest”, locally-sourced ingredients.
Thomas Franks said it has appointed new managing director Paul Hurren who has a “wealth of experience” in the hospitality industry, including previous roles that saw him heading up corporate fine-dining caterer Lusso, becoming a fellow of the Institute of Hospitality and chairing the Association of Catering Excellence (ACE).
Candice Webber also joins Thomas Franks as its food director. She previously headed up the food and development team at Vacherin, and was the executive chef for Lusso and Peyton and Byrne.
According to the catering company, alongside Hurren and Webber is Michelle Jugessur, business development manager, who joins from Bartlett Mitchell, bringing “extensive” experience in cultivating long-standing partnerships with a range of “high-end” organisations.
Also joining the team is Christine Bailey, an “award-winning” registered nutritionist (British Association for Nutrition and Lifestyle Medicine, BANT) and “leading” healthy eating expert, with more than 20 years’ experience in the health and food industry.
Paul Hurren, managing director of Thomas Franks London, said: “Being a bespoke, intrinsically independent company means we can quickly respond to client requests and adapt to fit with their vision, requirements and high standards.
“Our aim is to become the go-to premier caterer in London and with the pedigree of the Thomas Franks Collection of companies behind us, this is a legitimate aim.”