Kitchen Consultant & Development Chef.
WELCOME
Hi there,
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I’m a Manchester-based chef and consultant working with small, independent hospitality businesses to objectively test what’s really happening in their kitchens — without disrupting service or blowing budgets.
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Through Low Impact Kitchen, I help operators uncover inefficiencies using simple sales and menu data. Often, what we think is working isn’t always reflected in the numbers — and small tweaks can unlock better margins, flow, and reduced waste.
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My background includes heading up multi-site catering operations, launching SALSA-certified retail products, alongside a career as a trend-focused chef, so I understand both the creative and commercial pressures kitchens face.
Waste reduction is a huge part of my work — not just for sustainability, but because it’s usually where the easiest wins are hiding.
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I work locally across Central Manchester, but I can come to you. I’m intentionally super affordable for independents, and I come in as a neutral set of eyes — no ego, no assumptions, just questions and clarity.
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If you’d be open to a short, no-pressure chat, I’d love to ask a couple of questions about how you currently review performance and see if I can be useful.
Best,
Low Impact Kitchen
www.lowimpactkitchen.com
Low Impact Kitchen
Lower waste, Lower stress
Ockham’s razor is a philosophical problem-solving principle that when faced with competing explanations the simplest explanation is usually true.
I take this approach and apply it to the kitchen. Trimming the fat from service, reducing the wastage from the kitchen and creating menus optimised for consistency and quality. Lets reduce waste; time, cost and ingredients.
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Objectives
Low Impact Kitchen aims to reduce costs, reduce stress on your team, reduce waste and reduce impact on the environment. Nobody wants to be spending money to simply feed the bin.
Wastage is rarely accurately tracked, for healthy margins food wastage is targeted at 7% but most operate at 15%.
This is where I help, the simple process is to collect data, and analyse where the inefficiencies. Its all about people, place, product.
I believe in identifying your assets first, this is not about wild ideas, simply seeking what works for you.
