At the Institute of Hospitality’s 2014 AGM, five new Executive Council members were announced, bringing with them a wealth of sector knowledge and expertise.

“I am delighted to welcome such a distinguished group of professionals to our Executive Council and I am very much looking forward to working with them over the coming months and years.”

Chair of the Institute’s Executive Council Arthur de Haast FIH

The new members who were elected for a three-year period (2014-2017) are:

Wendy Bartlett FIH is the managing director of Bartlett Mitchell, the award-winning caterer she co-founded in 2000. Bartlett Mitchell has been twice voted a Sunday Times Best Company to Work For (2013 and 2014) and the Sustainable Restaurant Association’s Sustainable Caterer of the Year 2014. Wendy was previously an operations director for Compass.

Petra Clayton FIH is managing director of Custard Communications and has more than 20 years experience in marketing and communications within the Hospitality and Tourism industries. As well as having a Master’s degree in marketing, Petra is also a qualified chef.  She founded Custard Communications in 2007.

Michelle Houghton FIH has over 20 years experience within catering, retail, hospitality and events across B&I, plus five years experience within Education.  She has managed multi-million pound blue chip accounts across a variety of sectors. She is currently the manager of Hoopers restaurant in Tunbridge Wells.

The new members who were appointed for a three year period (2014-2017) are:

Geoff Booth FIH is assistant principal and director of the School of Hospitality at Westminster Kingsway College. He was the chair of PACE (the UK Professional Association of Catering Education) for three years (2007-2010).

Heiko Figge FIH is the head of hospitality & leisure, Moorfield Group. Prior to his current position he was managing director of Guoman & Thistle Hotels and was instrumental in turning around the fortunes of the Thistle brand. He has also held senior positions with Paramount Hotels and Marriott.

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My earliest food memories are of my mum’s baking; coconut pyramid cakes were my favourite.

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