Sweet P Catering is a group of catering and hospitality experts who provide consultancy and training services to the hospitality sector.
Sharing experience and knowledge to create innovative solutions for hotels, restaurants and retail businesses.
All our experts are carefully selected and are highly skilled professionals with many years of hands-on experience in their specialist field.
Our services are tailored to meet your business needs and are built around your brand. We look at increasing revenue, decreasing costs and making your business more profitable.
We help and support businesses deliver excellent service across the hospitality industry and we deliver this with passion and professionalism.
Owner & Director
Mark Morgan-Huntley is the founder of Sweet P Catering - Catering & Hospitality Consultants and an award-winning Head Chef.
His impressive career spans more than 35 years working with some of the leading hotels and restaurants in the hospitality industry.
His passion for cooking started early on, and by the age of 15 under the watchful eye of his mentor, his training began. “I was fortunate enough to have expert training and mentoring, which later opened up a whole new world of exciting opportunities to me, including working the summer season in Switzerland.” The knowledge and skills he has gained, have given him the insight and understanding of how important it is to work closely with clients.
When it comes to bringing people together Mark’s has unique skills. He specialises in the development of projects and people, which is why he has developed his creative team. Each having a wealth of knowledge and experience in their chosen field.
Over the years Mark has integrated apprentices into his team as he believes that with the right mentoring and guidance, they can add value to your organisation. “My ultimate goal would be to open an academy, a place where through training, we could inspire young people to have a career in the hospitality industry. I want to be able to share my skills and years of experience by reinvesting in the industry. I love what I do, it’s been an incredible journey and I’m ready to take it to the next destination.”
Julie Bramwell has extensive knowledge and experience of the hospitality and fashion industries, spanning over 35 years both in London and internationally.
She made the transition from model to photographic agent and went on to run her own successful photographic agency.
The day to day running of the business involved managing her team of photographers, stylists, hair & make-up artists and locations plus organising and coordinating every aspect of a photographic shoot. Her high-profile clients included celebrities, magazines, advertising agencies, record companies and big named brands.
In 2010 Julie relocated to Yorkshire and it’s where she put her business skills and industry knowledge to good use, working firstly as part of the Apprenticeship team at Yorkshire Coast College and then as an account manager. Of all the curriculum areas she covered, she was drawn to hospitality. "My career has given me the ability to work and live in different parts of the world and I have always embraced their culture and of course the variety of food on offer."
It was whilst working as the deputy manager and head of marketing at a large hotel, that she got the opportunity to be hands on and worked across several departments. "I was able to gain valuable insights as to how each area operated and how to overcome the many challenges one faces on a daily basis in the hospitality industry."
"I’m looking forward to helping and supporting local business. We have an exceptional team of experts who I believe will have a positive impact on all businesses large or small."
Chef, Mentor and Photographer
Wesley Chamberlain has been creating food for over 17 years, a craft that has given him the opportunity to travel the world.
His training began at The Academy of Culinary Arts in Dorset, where on completion he headed to London. Under the guidance of head chef and Patron Martin Lam at Ransoms Dock, he was able to learn new skills.
In the years that followed, Wesley firstly worked at Cigala, an authentic Spanish restaurant favoured by celebrities, in London’s legal and publishing district, owned by the talented and inspirational Jake Hodges. And then at The Eagle in Farringdon and Upstairs at the Grill in Chester. Now Yorkshire based, Wesley works with a number of high profile clients including Bowcliffe Hall, Castle Howard and various events caterers.
Wesley’s passionate about mentoring and supporting others in the industry, but his other passion is food photography and in 2010 he picked up a camera and started taking professional photographs. “As well as designing and putting together a menu, I love being able to style and create beautiful images of fine wine and food.”
Educational and Office Manager
Andrea Morgan-Huntley’s introduction to the world of hospitality began in her teenage years in the historical market town of Richmond, North Yorkshire.
It was whilst working in one of the town’s busiest hotels that she decided to embark on a career in the hospitality industry. By the age of 16 she had enrolled onto a catering course at York College, continuing to work in the hotel at weekends and over the holiday periods. Working in housekeeping and front of house and then as a general assistant.
Her next step on the hospitality ladder was in management, and after completing a course at City College Norwich she became a member of the Hotel Catering and International Management Association (now Institute of Hospitality) and spent the next 6 years working in London, Scotland, Switzerland and Australia. On returning to England, Andrea worked at a hotel in St Albans and then Windsor. It was here that she had the opportunity to use her exceptional managerial and organisational skills as the conference and banqueting coordinator and revenue manager.
Andrea is passionate about education and loves learning new skills, so in 2007 she followed her heart and enrolled at Edge Hill University, where she successfully gained her BA (Hons) Primary Education with QTS.
"I want to combine everything I’ve learnt in the world of hospitality (especially nutrition) with education. There is so much conflicting information that people are easily confused when it comes to diet and nutrition, so it’s essential that we educate children and young people in the importance of diet and health plus cooking and food safety."
As part of the Sweet P team, Andrea is the office manager and education adviser. Andrea still works part-time as a primary school teacher and when not busy with that she is supporting her husband to run the company.
Mike Raw is a highly skilled paramedic who has worked in the NHS for over 35 years. He specialises in Pre-hospital Emergency Care and heads up the care at the Yorkshire Ambulance Service.
Mike has gained a wealth of knowledge and first-hand experience dealing with real-life emergencies which he uses to enrich his First Aid courses. Throughout his career Mike has gained several teaching qualifications, giving him the ability to share his vocation of pre-hospital emergency care. His courses are a combination of theoretical and practical sessions, which leave candidates feeling empowered and confident, and more importantly, with the ability to deliver First Aid care.
"I always look forward to developing people’s skills and giving them the knowledge and tools to enable them to; ‘Save a life’!"
Customer Service and Food Safety
Jayne Turner has been involved in management, education and training for close to 30 years.
Her leadership and communication skills are exceptional, and she is committed to making a positive impact in the hospitality sector by empowering people through training and development.
In her extensive career, she has worked in various roles and her portfolio of clients include, Sodexo UK, Compass UK, University of York and Yorkshire Coast College. Within these companies her management roles included her overseeing and running, a department store catering facility, and the staff restaurants in various factories, and financial head offices. She was instrumental in producing and implementing a food safety and health and safety management system at the University of York, and managing all aspects of a 72-bedroomed training centre.
Jayne is a multi-skilled trainer and a qualified assessor, who has worked in the hospitality department of educational facilities, delivering; front of house, food safety, housekeeping, stock management, health and safety and customer care.
"If you make the time to train and develop your staff, your business will reap the rewards."
Chef and Mentor
Paul Stevenson is a talented Chef and mentor, who has over 20 years industry experience.
Working his way up from pot-wash to Head Chef, has given him the skills and knowledge to enable him to inspire, manage and assist in the busiest of kitchens across the country.
He's a proud Yorkshire man who lives and works in Scarborough and it’s where his career began. Working in some of the busiest hotels along the coast, Paul took on various roles gaining as much experience as he could. "Working in different roles and areas within the hospitality industry has given me a real insight and understanding of how a business is run. I wanted to see it from all angles, not only from an employer’s point of view, but that of the customers."
It was whilst running the kitchen of a 60-bedroomed country house hotel that Paul really excelled. Under the guidance of Paul, his team of 12 staff produced classic British and French inspired table d'hôte and à la carte menus for the restaurant. He also created and developed menus for over 100 private functions and weddings that took place each year, using fresh, seasonal Yorkshire produce. Building strong working relationships with his suppliers, always guaranteed great produce and good GP margins.
"I love every aspect of running a kitchen. Mentoring and training aspiring chefs is a passion of mine, and it’s something I really enjoy. I feel proud to know that some of my apprentices are now working as chefs all over the world, and I want to continue my passion for the future of the industry."
Vicky Riley realised from a very young age that she wanted to work with people. 17 years later, she knew that working in HR was her calling and went on to gain her L7 Diploma in HRM.
She is IOSH trained and a member of the CIPD North Yorkshire Branch, where last year she wrote an article detailing her CIPD academic journey, and what being a HR Professional means to her.
After gaining a BA (Hons) in Hospitality Management at Leeds Metropolitan University, Vicky went on to work in various hotels and restaurants in Yorkshire. She enjoyed managing the staff, creating training plans and dealing with staff issues.
Since relocating to Scarborough, Vicky has worked at a country house hotel as the Assistant Manager, working across all departments and then, as the Food and Beverage Manager at a 4-star spa hotel. Following her calling, she worked her way up to become the hotel’s HR Manager personally helping to grow and build the department. She developed an induction system, updated the handbook and introduced a training and development program. “I particularly enjoy motivating and developing employees, looking for new challenges and building on the skills I’ve gained.”
Vicky has gained many awards including; ROSPA Gold, Green Tourism Business Scheme (GTBS) Gold, National Business Award for Health and Wellbeing, National Training Award for a competence-based training plan and has successfully championed the implementation of Investors in People, continuing to achieve the award every 3 years.
Mike Warburton has been delivering exceptional fire safety training to businesses across Yorkshire for the past 30 years.
Working with hotels, leading food manufacturing factories, bakeries and large national companies.
Apart from being a legal requirement, Mike understands the importance of training and the vital role it plays in the workplace. His courses are tailored to suit your staff levels and fire safety procedures. By delivering the training at your business premises Mike will help your staff relate to their surroundings in the event of a fire.
“The safety of your staff and customers is paramount. It is therefore essential, that you provide your employees with the knowledge on what procedures to follow and how to escape safely in the event of a fire.”
Health and Safety
Clare Ebison has been working in the health and safety industry for over 10 years. She is a chartered member of IOSH – Institute of Occupational Safety and Health and is a member of FPA – Fire Protection Association, and IIRSM – International Institute of Risk and Safety Management.
Her journey started back in Northamptonshire, where she started working for a global chemical company who employed 700 members of staff across 6 sites and 11 offices. In 2010 she relocated to London to work for London Underground as a part of their Health and Safety team and in 2014 she began working with their Emergency Response Unit, London Underground’s own emergency service.
“Working in such a dynamic and often high-risk environment would prove to be the turning point in my career. Not only did I develop my skills in health and safety, I also gained my professional qualifications to support that knowledge”.
In 2016 Clare moved to Yorkshire and became an independent Health and Safety Consultant and Trainer. “I love being able to help and support local businesses. I believe that good health and safety should become part of who you are, and not something you have to do.”
Chef and Mentor
Daniel Hargreaves is a Yorkshire based Chef with over 15 years cooking, mentoring and consultancy experience. He started his career in an Italian restaurant, where, for the first 2 years he spent his days chopping onions and peeling garlic.
As time passed, the owners began to see how passionate he was about food and his insatiable hunger for knowledge, so they recommended him to a couple of local restaurants that served home-cooked classic food. He worked across the two restaurants 7 days a week over the lunchtime and evening services.
From here, Daniel was approached to help with the opening and running of a Bistro in Scarborough, and it was here at the age of 21 he became a Head Chef. The Bistro was so successful that it was able to expand the business and cater for banquets, events and private functions.
Daniel's next project was the opening and running of the restaurant at the local Theatre. "I loved every minute it! Being able to create a menu using foraged and locally sourced, seasonal produce was fantastic." A 200-acre working farm with accommodation and tearooms, was where Daniel had to use all of his skills and knowledge to modernise, streamline and increase revenue and help make the business more profitable, which he did with passion!
When he's not busy cooking, Daniel can be found at his farm in Seamer, as he is the producer and co-owner of the award-winning Hedge-Hoggers Cider. "We have a community press, where we turned your apples and pears into liquid gold!"