... it's all about food, our teams deliver exceptional service, producing fabulous food on a day to day basis for our customers and clients at their workplace.
We have a real passion for quality standards and we want to create an amazing experience for our customers, that's why we are flexible, listen and build fantastic working relationships.
Each of our establishments is unique so it's all about creative thinking and having fantastic people with great skills.
Graysons was established in 2008 by industry leader Sir Francis Mackay and is led by our managing director Tim O’Neill. The founding principles of our business are simple and evident in everything we do; we use the freshest most local ingredients we can, we inspire our chefs and managers to create delicious food and fabulous service, and we tailor make our services and our offer to the environment we are working in. Above all we build strong and lasting relationships in partnership with our clients and our customers.
Graysons Restaurants operates in the business and industry sector running staff restaurants, cafés, and corporate hospitality suites within large and small organisations ranging from corporate headquarters, law firms, television broadcasting centres, and manufacturing facilities.
Graysons Venues manages conference and event venue catering on behalf of our clients including operating seven day a week fine dining and brasserie style restaurants, managing the sales and marketing of the venues, and delivering tremendous events such as private dining, major conferences and awards dinners, weddings, and day to day meeting rooms.
We are based in Chelmsford with an office in Central London and we operate at over 30 sites across London and the South of England.
Registered Office: Devon House, Anchor Street, Chelmsford, CM2 0GD. Company No: 07403174.
Tim leads the team at Graysons on a mission to ensure we have the brightest and most engaged people who really care about what we do and how we do it.
Having held senior positions in high street restaurant and retail businesses, Tim made the move into business and industry catering, bringing with him his passion for people, great customer service, and great food beyond all else.
As Finance Director Barnaby is actively involved in all areas of the business and specifically guiding the company finances. A strategic thinker, Barnaby plays a key role in our business planning and direction.
Simona leads the drive to increase our portfolio of quality catering operations as well as working with our marketing team developing new ideas and a strong marketing strategy for our existing clients.
Having ran his own business for many years Brian is adept at supporting the team with supply chain due diligence and ensuring we get the best ingredients and the best service.
Overseeing our Central London business, Louise brings energy and enthusiasm to everything that she does. She is an inspirational leader generating a buzz at each of her sites, engaging her managers and chefs in her passion for food.
A leading figure in the hospitality industry over many years; Francis founded Graysons and gives his full support to the management team ensuring the founding principles of fresh food made with great ingredients and talented chefs are ever present. He also ensures we remember to have some fun along the way.
Barry works with our chefs to constantly develop the food offer at each of their sites. He also runs workshops and training sessions for our teams and for our customers.
Jason has a strong background in both high street and contract catering operations. He is a real people person who inspires his teams with his passion and enthusiasm for great service.
Annette has top level experience in the venue management and conferencing sector and has a real flair for marketing and event concepts.
Jon has a real knack for understanding what his clients really want from their catering teams. He devotes a great deal of time to his clients and customers and devises a catering service that really hits the mark. Jon has a great track record in operations management ranging from blue chip city catering to large scale manufacturing operations and everything in between.
Wayne is personally responsible for a large contract with one of our key clients delivering workplace dining, event management, and commercial hotel services. In addition he brings together an area of sites under his leadership and direction.
Tim has worked as an operations manager in high street retail and contract catering as well being account manager for large multi site clients. Tim manages the detail, planning, and implementation for new site mobilisations..
We are always looking for enthusiastic, talented people to join our team.
We know it is our people that make the company what it is, so we will make sure you are looked after, supported and well trained.
If you would like to join our team, please get in touch and send us your CV.Apply now
We have a dynamic and fresh team driven by quality and always ready for the next challenge. We want to make a difference to each of the restaurants we run so we take our time to understand exactly what the customers want and we have the skills to deliver that promise - day in, day out.
We organise regular team away days at Hugh Fearnley-Whittingstall's River Cottage to give our chefs and managers an insight into the River Cottage ethos, methods used in raising livestock and the organic fruit and vegetable production.
These sessions have been a great success throughout the Graysons estate. We host at various sites a late afternoon training event for chefs and managers from the local area where they can work together to develop their skills and ideas.
Please email Simona Oproiu, our Head of Business Development, to discuss how we may support your business.
We want to provide you with the best food and service at work.
We hope that we are succeeding but it is only by listening to our customers that we know how to improve our service. We would love to hear from you, good or bad.