Burnt Chocolate Consultancy

Business owner at Burnt Chocolate Consultancy

Business Owner

Adam Handling Ltd

Operations Director at Adam Handling Restaurant Group.

Operations Director - Adam Handling Restaurant Group

The Social Company (Jason Atherton Restaurants)

My first Consultancy project, where I have worked closely with the Biltmore Hotel in order to continue to drive revenue, covers & standards with the F&B areas of the Hotel, I also worked closely with the current staff whilst also helping with the recruitment aspects too.

Consulting GM 

PARK CHINOIS LIMITED

Operations Director

Park Chinois

Senior General Manager

D&D London

General Manager

Opening GM of The Old Bengal Warehouse. The Old Bengal warehouse is built up of 4 different venues, New Street Grill, Fish Market, Old Bengal Bar & New Street Wine Shop.
New Street Grill is a 80 seater steak restaurant with an outside terrace.
Fish Market is a 60 seater Fish restaurant with an outside terrace.
Old Bengal Bar is a 150 people venue with 2 outside terraces.
New Street Wine Shop is a wine retail shop with inside seating serving food, and it also has an online shop.

Gordon Ramsay Group

GM at Gordon Ramsay at Claridges, also helped out in Melbourne, Doha, and Maze.
Placed Managers in Maze & The Savoy Grill

Restaurant Director

Burnt Chocolate Consultancy is a specialist food & beverage consultancy led by Andy Downton an experienced operator working across the UK and Europe. The consultancy offers tailored support to restaurants, bars, and hospitality groups, with a particular focus on operational excellence, concept development, and business transformation.

I am an Experienced Operations Director who has a proven background in providing excellent guest satisfaction, staff retention & complete financial management of the businesses I ran with in the London restaurants scene.

I have managed high volume, high pressure Michelin star restaurants for some of the top chefs working closely with their teams in order to drive their businesses forward whilst never cutting back on the product.

In the past my work has taken me abroad to Melbourne & Doha plus more recently I personally oversaw the opening of a pop up Park Chinois in Saudi Arabia.

Troubleshooting & staying calm is what I do, I lead from the front and always tackle problems head on as I believe that this leads to better results & helps growth in the businesses..

One of my proudest achievements is becoming a Head Judge in the Front of House for UK, China & Asia in the World Young Chef, Young Waiter competition & this means I can give something back to our amazing industry.

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