Grazing Catering, the flexible workplace and venue food company, has announced the appointment of Michael Barnes as head chef.
The newly created role will see Barnes take on the management of the company's production kitchens, as well as work alongside with Robbie Lorraine, Grazing's executive chef, to develop menus and train culinary talent within the business.
Barnes has a wealth of experience across catering, restaurants and events. He joins from Swan at The Globe and has previously worked for By Word of Mouth Catering and Rhubarb.
The new role forms part of the company's continued growth strategy which includes the development of its new state of the art Central London facility, and the appointments of Ben McEwen and Blake Henderson as heads of business development and operations respectively.
The move is designed to strengthen the company's senior culinary team and enable Lorraine to focus more on menu development, training and product sourcing.
Lorraine said: "It’s a pleasure to have Mike on board. He has a good eye for detail and lots of skill which produces great quality work. I am looking forward to working with Mike moving forward and know I am leaving the kitchen operation in a safe pair of hands."
Barnes added: “I am really excited to have joined Grazing. To have the opportunity to work with Robbie again is amazing as his enthusiasm for food and the Grazing brand is infectious. I feel so lucky to have become part of this team as we take Grazing into the future and grow together.”