Fine Food Matters

About Fine Food Matters and Our Core Staff

Fine Food Matters will tailor make packages to suit a range of needs from family BBQs to Corporate Dinners, Birthdays to Weddings, street food to festivals! No job is too small or too big. Please give us a call. We are confident that we will exceed all your expectations.

Richard Stuart - Executive Chef:

Our award winning executive Chef was trained at the country’s elite Birmingham College of Food, Tourism & Creative Studies. After completing his NVQ Level 3 Professional Cookery qualification, he went on to finish his training in France, where he gained invaluable experience with Chef Charles Livon in his acclaimed restaurant in Marseille. Upon returning to the College, he completed his Culinary Arts Management Degree before going on to work at the world's famous Waterside Inn in Bray, under the watchful eye of 3 Michelin star Chef Albert Roux. Whilst in his employment with the Roux Brothers, he still found time to be actively involved with his family’s family Event Catering business, cooking at such venues as Royal Ascot and Taste of London. He has since gone on to travel around the UK, working for some of the country’s best chefs.

Richard took over the business in 2009 from his parents and along with his team, has continued to develop and expand the business, catering at some of the Midlands most beautiful venues.He prides himself on using only the highest quality local produce and employs professional and experienced staff.

If you can’t find what you are looking for on our sample menus, our Chef would be happy to meet with you to design a menu to suite your needs and budgetary requirements.

Mandy Shorthouse - Events & Wedding Coordinator

Mandy has a wealth of hospitality experience over a period of 35years since graduating from Birmingham College of Food with her OND in Hotel, Catering & Institutional Management and the HCIMA in 1981, working both “hands on” in the industry and for 25 years teaching in Further & Higher Education in Catering Colleges across the country. Her expertise in Food & Beverage Service and Event Management has been invaluable in her role as Hospitality Manager for a range of large scale sporting events including The Open, Commonwealth Games in Scotland, The Oval, Lords & Edgbaston Cricket Grounds. More recently, she had been involved in Wedding Co-ordination at a local Golf Club in her role as Food & Beverage Manager. She strongly believes in putting the customer first, from the initial client meeting, through to ensuring the event is executed to the highest of standards that FFM have come to expect, be it advising clients, office administration, pulling pints or managing an event.

Helen Cooper - Events Manager

Helen has 20 years of experience within the hospitality sector, starting her career as a student at Birmingham College of Food, Tourism and Creative Studies at the age of 16, where she achieved NVQ's level 1, 2 and 3 in Food and Beverage Service and Supervision. Helen gained experience in the front of house both here in the UK and in Australia, her job roles varied including; Bar and restaurant manager at sports clubs, plus match day supervisor at West Bromwich Albion and Event supervisor at Birmingham University.

In 2003, Helen went on to train as a Food Service Lecturer and began her teaching career by returning to Birmingham College of Food, then Halesowen College and South and City College. More recently Helen co-ordinated the Food and Beverage courses and managed the 40 cover training restaurant at The Academy in Kidderminster through Birmingham Metropolitan College.Helen's passion for food service creates an excellent customer experience and customer loyalty that always leaves the customer wanting to return. Helen always has a smile on her face and a sharp eye for detail, she wants to ensure your customer experience is a pleasant one whether it's a fine dining event, barista service, bar, banquet or casual dining.

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