Specialist consultancy expands to meet demand for new chefs

Specialist hospitality and catering consultancy Tonic has expanded its team, appointing experienced chef and recruiter Chris Bratt-Rose as lead chef consultant.

Tonic was set up by managing director Conrad Brunton and his business partner, David Colcombe, less than a year ago but has grown quickly.

The agency aims to meet the demand for quality recruitment and consultancy in the hospitality and catering industry.

Mr Brunton brings experience of 18 years in the hospitality industry, while Mr Colcombe – former head chef at Opus – has over 30 years’ experience in the industry. He is also an Honorary Fellow and visiting professor of culinary arts at University College Birmingham.

Since establishing the business in September 2016, Tonic has built relationships with a wealth of local and national clients and has placed candidates across the UK. As well as recruitment, Tonic provides consultancy services to bars, restaurants and hotels, and has run successful events in coordination with local charities to promote and increase footfall in venues in and around Birmingham.

Mr Brunton said: “Having worked on both sides of the industry, we understand the difficulties and complications that come with building and retaining successful teams. We see ourselves as an extension of our clients’ businesses and an advisor to our candidates’ careers, adding value to the people and organisations that we work with.

“It’s been an incredible first few months and the addition of Chris is a sign of the progress we’ve already made, and we look forward to growing both the team and our profile in the industry.”

Mr Bratt-Rose has more than 20 years experience of the Midlands restaurant scene, in positions including head chef at the Birmingham Hippodrome, head chef recruiter at Jubilee Hospitality and more than six years running his own restaurant.

In his new role he will be tasked with searching for chefs for Tonic’s client base.

He said: “It’s a very exciting time to be working in the hospitality and catering industry with the number and quality of venues opening across the country.”

Mr Colcombe added: “After only nine months of operating, I’m very proud of the progress we’ve made in an industry we’re so passionate about. It’s important to create a team with knowledge and experience in the trade and we look forward to helping with the growth of our industry.”