“The difference between a good hospitality business and a mediocre one is excitement.”
Meet Simon Denton
Hospitality consultant, food innovator
& WLK founder
After 25 years in hospitality and culinary design, Simon Denton has seen how disconnected the food industry has become.
“Too often, people continue doing the same things simply because it’s what’s always been done,” says Simon. “But there are practical ways to do things differently—bringing production closer to local communities, shortening supply chains, and rethinking food waste. The question is how to make it work in practice.”
Simon founded WLK to shift the conversation around food. Today, he works with communities, business owners, and farmers to explore new approaches, develop sustainable solutions, and reconnect people with the possibilities of local, thoughtful, and well-prepared food
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:
-
Chef 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 are some of the skills Simon brings to the chef’s table:
-
Solutions-driven leadership with emotional intelligence
-
Food concept development and innovation
-
Menu design and operational food logistics
-
Strong business and financial acumen
-
Major contract and venue mobilisation
-
Shortened, efficient supply chain design
-
Health and wellbeing-focused menu development
-
Ethical, strategic sales and profit growth
-
Kitchen design and ergonomic optimisation
-
Professional, client-focused relationship management
-
Integration of new technologies and project oversight
-
Hospitality coaching and team mentoring
-
Effective cultural and organisational change management
Our Food Supply Chain.....
One of the keys to sustainability in the food industry lies in re-examining our supply chains.
This opens the door to opportunities that have long been overlooked—greater transparency, reduced reliance on restrictive national hubs, rediscovery of fresh, seasonal produce, stronger connections with local communities, and renewed trust in the food we eat.
Rethinking food from the soil up is central to building a more sustainable future. I believe this approach should be a priority for the industry, acting as a catalyst for innovation, collaboration, and practical solutions that benefit both people and the planet.
Ultimately, the health and wellbeing of our communities depend on it.