Simon is a founding Partner of ISCC. A French Relais Chateau trained Chef, Simon’s career moved out of hotels and in to contract catering. Following senior catering and facilities management positions with Sodexo, Simon moved into sales, becoming Sales Director for Sodexo’s Independent School division. Moving to Avenance as Sales Director and latterly Managing Director for their Education and Healthcare division, Simon left to establish ISCC in 2007. Simon heads up ISCC’s Catering Consultancy portfolio.

Lizzie joined ISCC in 2010 as Senior Consultant and became an owner of ISCC as Managing Partner in 2017. Lizzie supports clients that either outsource or manage their own catering provision. Lizzie came to ISCC from Caterlink, the sister company to Holroyd Howe owned by Baxter Storey, where she was Sales Director for nine years. Lizzie graduated with a degree in Hotel and Catering Management from the University of Surrey and joined Sodexo on their graduate training programme. Lizzie went on to manage catering and housekeeping at a number of Independent Schools as as within the Corporate sector. Lizzie heads up our Cleaning and Housekeeping Consultancy support portfolio.

Chris is also a founding Partner of ISCC. Classically trained both in Normandy, France and in the UK at the Ritz, Chris’ culinary pedigree is exceptional. Having held top level Director Chef positions in the City, Chris launched and managed Compass Group’s prestigious Roux Fine Dining restaurants brand, whilst also working at La Gavroche. Chris also held the position of Executive Chef at the Sir John Cass Business School and Sevenoaks School in Kent. Whilst with Chartwells, Chris was an integral member of the Chartwells Culinary Development team and was crowned Compass Group ‘Senior Chef of the Year’. Chris came to ISCC from Elior UK where he was Group Executive Chef, leading a team of chefs with the responsibility for the development of culinary standards across the entire £250m turnover estate. Chris heads up our Design and Procurement Consultancy support portfolios

James has worked for many years in catering operations and spent over fifteen years working solely in contract catering. ​ James has a degree in International Hospitality Management from Oxford Brookes University. ​ He started his career working in hospitality for large blue-chip organisations across central London before spending time gaining experience at site level leading to a move to a project manager role overseeing large mobilisations and refurbishments. James became an Operations Manager and later a Senior Operations Manager, managing a wide portfolio of Prestige Clients across the country. ​ James joined the ISCC team in 2018 and has deliver some of our largest projects for our clients over the last five years. Lately, James has become a managing partner to join Simon, Chris and Lizzie to assist in growth and the strategic direction of the business. James heads up our support programmes and runs the Accredit portfolio for our Hospitality, Leisure, and Heritage Clients. ​ James’ areas of expertise include complex multi-site operations & logistics, financial accounting, managerial reviews, change management, hospitality & events planning, communication strategy and operational tools.

Sue joined ISCC in 2015. Sue has worked for many years in senior operational roles for HolroydHowe and previously CaterLink where she worked alongside Lizzie and Steve. Having attained a distinction in Catering Management at University, Sue began her catering career with House of Fraser but soon moved into the contract catering world. Sue joined Caterlink where she worked for many years, initially as the Catering Manager at Alleyn’s School in Dulwich followed by a Senior Operations Manager role with HolroydHowe coordinating the catering services within a portfolio of Independent Schools. More latterly Sue was a Project Manager with HolroydHowe with the responsibility for mobilising new contracts. Sue has considerable catering management experience and this in turn has given her a wealth of knowledge in a range of disciplines including HR, training and financial management, as well as the ability to completely relaunch a catering offer.

Janet joined ISCC in 2017 as a Senior Consultant with the specific focus on our cleaning and housekeeping business. Janet has been working in the soft facility services sector for the last 19 years with Sodexo as their National Cleaning and Housekeeping Manager, having previously been an Account Manager and Cleaning Sales Development Manager. Janet constantly looks for innovation and opportunities to achieve a high quality cost effective cleaning service. Janet has mobilised and managed a range of client cleaning contracts across all sectors. Janet is a longstanding member of BICSc (British Institute of Cleaning Science).

Mel joined ISCC in 2017 and is a trained chef and a real foodie. In the early ‘90s he achieved one of his life ambitions of owning his own restaurant. The restaurant was a huge success and won the Good Food Guide county ‘Restaurant of the Year’ award for two consecutive years as well as being featured in the Times, Telegraph, and Time Out magazine, and was in the Independent’s top 50 UK restaurants. Mel sold the business in 2000 as a profitable going concern.Mel then returned to the corporate world and worked for the Compass Group managing around 100 BT sites in London and the south east. Subsequently he joined Chartwells as regional general manager with responsibility for over 50 clients.Mel then joined Simon and Chris at Elior as Operations Director where a close bond was forged between the three. It was a very successful period for Elior with considerable growth both in number of sites and turnover.Before joining ISCC, Mel also worked for Baxter Storey and Sodexo as an Operations Director

Penny joined ISCC in 2017 as Sales and Purchasing Manager and brings a wealth of knowledge, experience and expertise. Penny has worked in sales and marketing for more than 10 years within the catering industry, having previously worked for both Caterlink (WSH Group) and Host Contract Management. Penny has been instrumental in the rapid growth of our purchasing offer, which now tops an annual purchase volume of more that £4M per annum.

Julie has all round experience within the cleaning/facilities industry for over 33 years and is a long term member of BICSc (British Institute of Cleaning Science). Expertise, includes the management of cleaning operations within the NHS for 11 years, for the past 25 years has had a very successful career as a cleaning Sales and Marketing Manager within the Education/ Commercial sectors working with large organisations and medium family managed businesses. Experience includes: collation of site information and client requirements, preparation of bespoke cleaning specifications, finances and proposals, benchmarking productivity ratios, producing recommendations for innovative solutions in chemicals / equipment. Emphasis is always on quality of service whilst producing value for money. Preparation and delivery of presentations to clients. Regular reviews of existing business to produce further recommendations and efficiencies. Conducting audits, SLA /KPI analysis and feedback. Julie has also taken an active involvement in account management getting to know each and every customer to ensure that the client’s specific requirements are delivered to complete satisfaction.

Mike joined the team in the New Year 2022. Mike has worked for many years in operations and has spent the last eight years working solely in the Independent School market. Mike has an honours Degree in Hotel & Restaurant Management from Oxford Brookes University. He started his career working in several hotels for the Hilton Group working across all departments. Mike then joined Compass on their Graduate Trainee Programme after which he initially spent time as Assistant Catering Manager at AXA’s Head Office before quickly being promoted to General Manager at the Orange Communications Main Office in Bristol. From this he went on to hold several Operations roles within the B&I and Leisure Sectors before he joined the Palmer & Howells Operations Team in 2013 as Senior Operations Manager. Whilst working for P&H he managed a wide variety of prestigious Independent Schools for the Company as well as playing a key role in their Sales function.

With a strong background in kitchen and restaurant design layout and project management, as well as equipment supply Steve brings 14 years’ experience and a familiar understanding of the technical elements which contribute to delivering a successful project. Having worked alongside the team at ISCC for a number of years, Steve has previously been employed in a similar role by a premier catering design house based in the North West, where he worked on a range of projects with values of between £15k and £1.5m. Steve’s specific areas of experience and knowledge are fully understanding the project outcome requirement and brief interpretation followed by intelligent, creative, practical and futureproof generation of design plans and presentation of these to key stakeholders, communicating the thought processes used whilst explaining the design rationale. Steve is extremely adept at understanding the flow of a catering operation, both back-of-house within the kitchen and servery areas as well as front-of-house from the customer experience, striking the correct balance between the multiple areas in a typical catering operation. Steve has a thorough knowledge of the most up to date equipment options available on the market, plus when coupled with years of developing supplier relationships gives Steve the ability to carefully select equipment and designs that will work together well, come with good follow-up support and provide value for money.

James has worked as a chef in the catering industry for the last 25 years, working his way through the kitchen hierarchy in hotels and restaurants to executive chef level and for the last 10 years in the independent and state school market as Development Chef in operations for P&H where he was responsible for the progress of chefs at all levels including the apprenticeship Academy and most recently worked in the Central Food Development team for Aspens services. James possesses incredible motivational and training skills and brings with him a wealth of knowledge and experience in menu development, craft based training, food safety and allergen management .