Nigel’s our Director and all-round guiding light. He’s been with us since 2005, using his incredible depth of hospitality and conferencing experience to ensure you have an equally incredible conference, meeting, or event experience. Other places that have had the benefit of Nigel’s expertise include the Honourable Society of Inner Temple, Baxter and Platts, the Hurlingham Club, and Citigroup, for whom he won Cost Sector Magazine’s UK Catering Manager of the Year award in 2004.

Karen’s our go-to person for absolutely everything events related. Unsurprisingly, her customer service is second to none – and since joining us in 1998, Karen has handled events for royalty, prime ministers, heads of state, and industry leaders without batting an eyelid. She’s also fantastic at understanding exactly what you want from your event – just ask any of our long-term clients!

Paul’s the man who makes our clients’ tastebuds sing. His passion for creating delicious, perfectly crafted dishes guarantees that every catered event is a stand-out affair. Prior to joining us in 2008, Paul was Executive Head Chef at the 4-star Park Plaza Hotel Victoria: managing 20 chefs and 2 kitchens, serving 15 conference rooms, a Rosette restaurant, a café bar – and of course room service, for 300 bedrooms. That’s a lot of satisfied customers.

Kevin is our tech-savvy AV man who can. He lives and breathes everything audiovisual, so you can bring your event to life in the newest and most impressive ways. Since joining us in 1995, Kevin’s overseen the continuous upgrade of all AV facilities in the building – helping us retain our reputation as a leading tech-friendly conference venue, and also earning us a number of coveted AV awards along the way.

Leonardo’s our operations guru. He’s been with us since 2016, keeping all our nuts and bolts oiled and smoothly running behind the scenes, so you have the best in-house experience when you’re with us. Before joining us, Leonardo spent time at 30 Euston Square, Gaucho Grill, and Boisdale Bar & Restaurant, brushing up on his now-extensive restaurant, banqueting and events knowledge.