Chef to Chef
When it comes to foodservice menu design nothing can replace a chefs insight and understanding, from the quality and performance of dishes, to practical operational considerations and of course the latest food trends. That is why David and Neil are so crucial to all we do at Atlantic Foods.
To see our kitchen in action click here.
To view our meeting room facilities click here.
David Grainger - Food Development Director
David's track record speaks for itself, with nineteen years at De Vere he rose from Commis Chef at The Grand in Brighton to Food Operations Manager at De Vere's Head Office, along the way managing to pick-up The Toque d' Or Mentor Award two years running. Well known and respected in the foodservice industry he was previously chairman of the FDA during which time he was involved in the Associate Parliamentary Food and Health Forum.
Responsible for product development and improvement, innovation, food trends, as well as supplier and customer liaison and management, David is the creative flare behind much of Atlantics innovative concepts and brings his invaluable chef expertise to the team.
Neil Helyar - Food Development Chef
Neil joined Atlantic Foods in 2007 strengthening the chef focus of the business. He comes with a strong operator background with over fifteen years experience in kitchen and resort management with Rank Group and Bourne Leisure. Prior to joining Atlantic Neil was responsible for developing the food offering for the Butlins brand . His background has given him an invaluable insight into the sharp end of the foodservice market, which paired with his chef skills and innovative ideas has made Neil a real asset to the business.
Both David and Neil work closely with customers food development teams to drive innovation and create practical menu solutions in Atlantic's fully equipped development kitchen. This ability to work along side customers food development chefs and talk their language is a facility that continues to be a core strength for Atlantic.
