Working closely with our catering partners FoodbyDish, we are delighted to have a great team in the kitchen here at No.11. These are the people who manage the food and beverage requirements of our clients and in doing so help to make every event especially memorable. Here we give you a glimpse into the backgrounds of our General Catering Manager, Head Chef and Sous Chef, showing the range of experience our catering team has to offer!
Nicholas Dennis - General Catering Manager
Nicholas oversees all catering aspects at No.11 Cavendish Square. This includes private events, conferences and meetings, and the management of an in-house café (the Green House), which is open to the public.
Originally from Australia, Nicholas gained a Hospitality Management Diploma and also a Certificate in Management of Occupational Safety and Health.
After working for three years in Australia in bar and function venues, Nicholas moved to central London, where he has spent more than 10 years managing the catering for conferences and events venues, predominately in private member/society organisations. For this reason, the formalities and quirks of traditional banquets and gala events held throughout London remain important to him.
Nicholas loves the challenge of adapting healthier ingredients into appealing and contemporary dishes. This helps at No.11 Cavendish Square, which is the home of health charity The King’s Fund.
Allan Thistleton - Head Chef
Allan oversees the food offerings of both the Green House and all other client hospitality within No.11.
After training at the Isle of Wight College of Technology, Alan’s first job was at the Grand Hotel Brighton.
He then went on to work at Brian Turner's Walton Street restaurant, Conrad Hotel, Chelsea Harbour and Caprice and also for Roux Fine Dining at UBS, where he looked after client hospitality. He was twice a Roux scholarship finalist, which enabled him to work at the Gavroche.
His favourite events to work on are weddings because of the level of interaction he has with the clients before and during the event. While Allan does not specialise in a specific cuisine, he enjoys working with diverse types of ethnic cuisines and following unconventional food trends.
Nick Kempton - Sous Chef
Nick’s role is to support Allan and provide cover in his absence. This includes menu-writing, health and safety and motivating the team in the kitchen.
As well as having a BA in Business Management from Greenwich University, Nick trained at Bournemouth College on the Royal Academy of Culinary Arts Specialised Chefs’ Scholarship. There he spent two one-year periods training at Ransome’s Dock under the guidance of Chef Martin Lam, who opened and established L’Escargot and Le Caprice.
Following this, Nick spent two years as sous chef at the Wolsley working with Chris Galvin and Claire Clark. He also spent time at other popular restaurants including the Fat Duck and Gordon Ramsay’s Maze with Jason Atherton.
Although Nick trained in classic and modern French and Italian cuisine, he most enjoys working with Thai food or any other cuisine that gives him the chance to work with and understand new ingredients.
To enquire about hosting your next event at No.11 Cavendish Square, please don’t hesitate to contact the team at firstname.lastname@example.org or call us on 0207 307 2474.