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“The difference between a good hospitality business and a mediocre one is excitement.”

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Meet Simon Denton

Hospitality consultant, food innovator
& WLK founder

After 25 years working in hospitality and culinary design, Simon Denton witnessed first-hand how disconnected our food industry has become.

 

“People are stuck doing the same old thing because they think the industry is unchangeable,” says Simon. “But why can’t we do things differently? Why can’t we denationalise production and bring it back to a local level? Why can’t we shorten the food supply chain and reimagine food waste? What’s really stopping us?”

 

Simon created WLK to change the conversation around food. Now, he’s inspiring communities, business owners and farmers to work together in bold new ways, and rediscover what’s possible.

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Over 25 years’ culinary experience........

From head chef in 2 rosetted country house hotels to Culinary Director of one of London’s leading party and event caterers, here’s just some of Simon’s career highlights:​

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  • Culinary/Operations Director at Zafferano - London             

  • BOH and operations at Fego Caffe - Home counties

  • Mobilisation chef first restaurant 20 Fenchurch St - London 

  • Group Executive Chef at Swan at The Globe London           

  • Group Executive Chef at Harper Weddings - Home counties

  • Opening Head chef Brooklands hotel - Surrey

  • Mobilisation team Royal Albert Hall - London 

  • Personal chef Various Celebrities - London & Home counties    

........and a skillset to show for it

Here’s just some of the skills Simon brings to the chef’s table.

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  • Emotionally Intelligent Solutions-driven leadership

  • Food concept development and innovation

  • Menu design and food logistics

  • Demonstrated business and financial acumen

  • Major contract and venue mobilisation

  • Short supply chain innovation

  • Menu design and food logistics

  • Health and well being focus – ‘Eating yourself well’

  • Ethical strategic sales and profit growth

  • Kitchen design and ergonomics

  • 'Human' client relationship

  • New tech integration and project management

  • Hospitality coaching and mentoring

  • Effective cultural change management

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Shortening the Food Supply Chain.....

One of the answers to the sustainability question in the food industry lies in shortening the supply chain. This opens up so many possibilities long forgotten in our industry – transparency and honesty, removal of restrictive and unrealistic centralised hubs, rediscovering fresh seasonal, local food from our locality, reconnecting our communities, and regaining trust in the food that we eat.

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Rethinking the concept of food from the soil up is the only way to pave the way for a more physically and mentally sound future 

 - indeed, the health of our communities rely on it.

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