FMJ Facilities Management magazine providing industry-specific intelligence to FM and property professionals
Delivered-in office catering specialist, Grazing, has appointed Mark Ward to the newly created role of Head of Food.
The appointment, which reflects the company’s ongoing growth and expansion of its senior leadership team, will see Ward based across Grazing’s HQ and client sites, where he will oversee all aspects of the company’s culinary activity – including menu innovation, production, training, and scaling – as the business continues to evolve and expand its footprint.
Ward joins Grazing from Blenheim Palace, where he served as Executive Chef overseeing five kitchens and a £6 million multi-outlet operation. Prior to that, he was Executive Chef at Harrods, leading a team of 140 across 26 restaurants with combined revenues of £80 million.
His 30-year career has spanned the UK and abroad, with senior culinary roles at Emirates Leisure Retail (Dubai), Cabot Links Golf Resort (Canada), and Fairmont Singapore, bringing with him a wealth of global experience in high-end, high-volume hospitality.
Ward said of his new appointment: “Grazing has always stood out for doing things a little differently, and that’s exactly why I wanted to be here. I’m delighted to join as head of food and help to shape menus as the company continued to build on its existing success.”
Sam Hurst, CEO, Grazing, said: “We’re delighted to have Mark joining the business and bringing his 30+ years of experience to help us drive innovation and continue to scale. His extensive international background in high-end, high-volume catering and passion for developing culinary talent will be a huge asset to Grazing as we embark on an exciting new chapter.”
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