Leading independent UK catering consultant

with clients in England, Scotland and Wales

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Our Consultants

Matthew Merritt-Harrison, Managing Partner

Matthew Merritt-Harrison has over 30 years’ experience in the catering industry. After graduating from the University of Surrey in Hotel and Catering Administration, he worked in both operations and business development for a number of major catering contractors, holding senior level positions within the companies before becoming an independent consultant.

With 15 years' experience as a consultant, Matthew has worked on numerous projects in all sectors, including business and industry, central and local government, education, healthcare and leisure.

Matthew is a Fellow of the Institute of Hospitality and chairs their audit committee. He is a professional member and on the national executive of the Foodservice Consultants Society International (FCSI). Matthew is also an associate member of the Hospital Caterers Association.

Matthew's projects include:

• Advisor to the Scottish Government, assisting with all aspects of catering policy and strategy, including tendering and monitoring of catering services, analysis of financial information, and advice on kitchen and restaurant design.
• Renegotiation of a multi-site catering contract with existing catering suppliers, saving 7-figure sums for one of the UK’s leading banks.
• Option appraisal of catering services for the UK corporate headquarters of a multi-national organisation.
• Ongoing advice on all aspects of staff catering for one of the largest financial services providers in the UK.
• Tendering of catering service and monitoring of new contract for the European head office of an international leisure organisation.
• Review of accounting procedures and purchasing arrangements for hospitality provision at a firm of solicitors in the City of London.
• Ongoing financial and quality monitoring of multi-site catering facilities for a London university and assistance with tendering of new contract.
• Advice to a county council on all aspects of retendering of primary school meal contract, tendering for individual schools and colleges, and delivery of bespoke training on managing contract caterers.
• Advice on design of catering facilities, tendering and monitoring of catering services for a new business park.
• Management of caterers, dietitians and nurses on the NHS national menu framework, as part of the Better Hospital Food project.
• Advice to multiple NHS Trusts on alternative options for food service delivery.
• Advice to a number of local authorities on school meal and other contracts.