John Holden 

Chair and Founder, Bridging the Skills Gap 

John has worked in the Hospitality and Catering industry for the last 30 years, starting his career in a local pub as a waiter and starter chef.

He studied at Tameside college, then continued his education at Henley College in Coventry. He has worked in many different aspects of the industry from fine dining to pub restaurants and has also worked in Germany.

For the last 14 years John worked at Tameside College as a Food and Beverage lecturer and through his work has successfully placed many students into the Hospitality and Catering industry. He is now at Cheshire College South and West, working in a similar role at Crewe Campus. He is also a Restaurant service Judge for World Skills Uk, and his passion and motivation for the industry is unquestionable.

John started Bridging the Skills gap to try to address the shortages within the Chef and Front of House areas and is keen to develop and expand the organisation to offer information, help and advice where it is most needed.

Barbara Rathmill

Secretary, BTSG; Northern Representative of Food Teacher centre – School Representative Board Member

I’ve had a long career teaching Food in a variety of secondary schools, including Head of Department in Food and Textiles and 2nd in Design and Technology, and have been privileged to be involved in a variety of food related projects:

• “Food in Schools” (Primary CPD),
• Higher Level Teaching Assistant (HLTA) Food Technology Training,
• National Curriculum 2014 – Cooking and Nutrition,
• Teaching Food Safely for the Design & Technology Association.

I am an accredited Centre and Trainer delivering Level 1 and Level 2 Awards in Food Safety.

I ‘m a volunteer associate with the Food Teacher’s Centre which has an online community of more than 5000 members.

Recently I have been involved in developing:
“Food Technician Toolkit and Training Room” for the Food Teachers Centre,
“Food Safety in Classrooms” training for the Food Teachers Centre,
I have also been involved in the Chefs Back to School project.
www.foodteacherscentre.co.uk
I am co-author of the new Collins Revision Guide ‘GCSE Food Preparation and Nutrition’

Lola Docherty

Apprenticeship Representative Board Member BTSG; Apprentice Business Development Manager, Hospitality, Hair and Beauty

I have Extensive experience in all aspects of hospitality management with 25 years of service within the industry, working both overseas and around the UK. I’m an accomplished professional Catering and Events Planner with 12 years’ experience as Director of my own company. I have a Client-centered approach, and am exceptionally well organized and practiced in conducting business at the highest level within a Blue-chip client base.

I moved to the education sector in 2009 and feel that the development of training within the industry is vital for all in the hospitality sector. I am a driven and results orientated manager who focuses on the importance of the relationships within the team, employers and students.

I am Lead IQA Business Development Manager for hospitality apprenticeships and my key focus is to develop, deliver and build relationships with employers across the North West, delivering grade one prevision with above average success rates. I have successfully developed apprentice numbers seeing a fourfold increase and work closely with curriculum leaders to develop strategies for recruitment and retention. I continue to aim to deliver outstanding hospitality employers for the future.

Sue Kenyon

Vice-Chair, BTSG; Deputy Chair PACE – College Representative Board member – BTSG, Executive Director – PACE 

Sue is a founding member of the Directorate of the Professional Association of Catering Education (PACE), is a PACE Executive and PACE Company Secretary.

Sue has been involved in the Hospitality Industry for over 40 years, starting her career in the Hotel and Industrial sectors in Yorkshire.

She then crossed the Pennines to take various management roles, before venturing into Further Education as a lecturer at Tameside College, progressing to Head of School for Food, Hospitality Management and Travel, managing the curriculum from School Links and Level 1 through to Hospitality Management HND.

During this time Sue attained a Bachelor of Education (Honours) and a Masters of Education (Managing the Curriculum) at Manchester Victoria University. Sue then joined Stockport College as Curriculum and Quality Manager, taking responsibility for a range of disciplines before joining the Audit & Compliance Unit. She retains very close links with the Hospitality Department as both a mentor and guest lecturer.

Sue joined the Association Culinaire Francaise (ACF) in 1995, becoming a committee member in the North West Region in 2001. She was awarded the Palmes Culinaire in 2005 and in 2008 became Secretary for the North West Branch. Sue became the President of the North West Branch in April 2012, the first female to hold this title, both regionally, and nationally. In 2017, Sue received the honour of being invested as a Disciple d’Auguste Escoffier.

Within her PACE and ACF roles, Sue works closely with industry partners and colleges promoting Hospitality and Catering as a worthy career choice, and organising networking and CPD events, in addition to competition opportunities for students.

Eleanor Cunningham

Industry Representative Board Member BTSG; People Development Officer, IHG Hotels 

I have worked in the hospitality industry for the last 15 years, starting in a small tea room in Sussex and now as a People Development Officer at The Principal Hotel Manchester.

I found early in my career, as a teenager, that hospitality is what I love and luckily also what I was really quite good at. So I was inspired to do my best, explore the options open to me and plan my career accordingly.

My advice to any young person who wants a career in hospitality is, quite simply,  ‘Be yourself, Lead yourself and Make it count’ .

We really need to educate and enthuse our young people about our wonderful Hospitality industry.. it isn’t just about waitressing and washing dishes, there is so much potential, so many areas to specialise in an it can lead to an exciting and rewarding career that can be really fulfilling.

Francisco Macedo FIH 

Honorary Vice Chair, BTSG; General Manager, Cliveden House. 

Francisco is currently the General Manager of Cliveden House in Berkshire, part of the Iconic Luxury Hotels; before this role, he was the General Manager for Bovey Castle in Devon where he oversaw a £12m refurbishment of the property and managed the team that took it from no star rating to 5 AA Red Stars in under 24 months.

With over 20 years of experience in the Hospitality Industry, Francisco has worked across several Countries leading various hotel openings as part of an expansion project and was responsible for all commercial as well as operational decisions including recruitment, training, and coaching of team members across all areas of a Hotel Operations.

Francisco did not always want to be in Hospitality and in fact his focus was initially on studying Medicine but he quickly realised that a degree in Hotel Management was really what he wanted to do.

He is a true believer that we have a duty of giving back, and currently serves as the Chair of the London Advisory Board for Springboard as well as the Institute of Hospitality Thames Valley Branch and as a Mentor via several organisations namely Oxford Brookes and IoH.

Amongst his passions, Francisco has a keen interest in wine and is a Member of the Champagne Academy and a Certified Educator for WSET as well as a WSET Diploma holder