Country & Wolds Ltd was founded by two chefs who’ve lived this industry from the inside out. Between us, we’ve spent more than 40 years running kitchens of every shape and size from rosette-level hotels and high-volume national brands to independent pubs, restaurants, and event catering across the UK, Australia, and New Zealand.

We've opened restaurants, introduced menus, revitalised struggling operations, built leaders, and rebuilt unsatisfactory kitchens into highly profitable, well-run businesses. We know what it's like when the margins are wafer-thin, when the turnover of staff is at crisis point, and when a bad inspection drains the confidence. We've been there and we know how to put it right.

Country & Wolds was established on a simple principle: combat hospitality businesses don't need theory consultants, they need experienced chefs who've worked hard, who can leap in, steady the ship, and have things up and running again.

That's what we do. Practical, no-nonsense, and uncomplicated helping hospitality businesses survive, but to thrive.