Who we are

Pete Redman

Chef Director

I’m here to make sure our chefs have the tools, products and training they need to do their best work – and to instil our commitment to fresh, seasonal food in everyone across the business. I work closely with our Michelin-starred chef consultants, Adam Byatt and Mark Kempson, in developing menus, overseeing and mentoring our chefs, and staging special events for clients.

Nurturing the next generation of chefs is vital to me. That’s why I brought in Michelin-starred chefs, Adam Byatt and Mark Kempson to run masterclasses here, and to judge our internal awards. It’s also why I’m involved with the School of Hospitality and Culinary Arts at Westminster Kingsway College, and on the board of ACE (Association of Catering Excellence). And I like to encourage responsible habits from the start, which I do as an ambassador for food-waste-reduction campaign, Guardians of Grub.

I also do all I can to attract young chefs to come and work for us – and that means doing a lot on social media, especially TikTok. Chefs and baristas from all corners of our business appear in videos, demonstrating our dishes and drinks. I’ve done many now, and developed quite a following! The films provide a fun insight into the creativity of the kitchen, and sell BM as a great place to work. They’re now a key part of our recruitment strategy.

Long before the days of TikTok, I started my career as a butcher’s apprentice. I soon realised I’d rather be in a professional kitchen, and worked my way up through five-star hotels, high-end restaurants and private residences. I joined BM as a head chef 10 years ago, and never looked back.

Away from work, my life’s still very much about food. I love exploring the UK culinary scene, whether it’s street food, coffee and pastries, or fine dining. Current favourites for me are Ynyshir in Wales and Ikoyi in London. And there are so many more – things evolve so quickly here, it’s very hard to choose where to go next!

10 workplace catering trends and themes to look out for in 2025

Workplace catering is transforming with trends like zero-waste kitchens, plant-based menus, and social-impact-driven procurement. Here we share the top 10 workplace