WELCOME TO IGNITING HOSPITALITY
Our story
Simon King
In 2009 Simon returned to the 3 Michelin Star environment with Heston Blumenthal and the Fat Duck taking on the role of Operations Manager and playing an integral part in the company’s growth and development. He managed the expansion of the business from two to five properties including the award winning 2 Michelin Star Dinner by Heston Blumenthal in the Mandarin Oriental London.
Simon was given the opportunity to travel and work for Danny Meyers Union Street Hospitality Group and in October 2014 he took over their Flagship Restaurant The Modern in New York. While in charge he took the business to new heights, gaining their second Michelin Star, launching Hospitality Included and being involved in the Worlds 50 Best Restaurants.
After a whirlwind few years Simon returned to London to once again work for Gordon Ramsay this time as his Operations Director for all 16 sites as well as two locations in France.
In March 2018 Simon was given the opportunity to join one of the most dynamic exciting restaurant groups in London JKS as their Operations Director. In his time with the group he oversaw 5 new openings including Brigadiers and the relaunch of their flagship restaurant Gymkhana.
Simon has an unmistakable passion for the industry, a proven track record, a love for training and nurturing talent and an infectious drive and positivity.
He is a fellow member of the Royal Academy of Culinary Arts, gives talks at Hospitality Events and Catering Colleges, he participates in many national industry competitions and is lead judge and organiser of the Young Chef Young Waiter of the Year Competition.
Matt Larcombe
Chef Matt Larcombe grew up in a rural area of South Yorkshire, but soon found his ambition taking him further afield. Matt found his love for cooking and the busy kitchen environment before he had even left school, using his spare time to learn the ropes in a small independent hotel. After that he embarked on training in The Royal Navy where he completed his NVQ level 2 in under 6 months as well as some incredible life experiences including being out at sea when 9/11 struck.
After returning home Matt went to work in the Republic of Ireland for the Four Seasons in Dublin experiencing his first taste of a large corporate hotel chain and the inner workings of a busy city hotel set in several acres.
From there a fantastic opportunity then presented itself; to work at The Devonshire Arms in Bolton Abbey, in the Burlington Restaurant under Two Michelin Star Chef Michael Wignall. Hungry to learn the more refined techniques Matt acquired knowledge and skills there which have helped develop his own style over the years.
Matt then progressed on to Manchester’s only Michelin Star restaurant, under Paul Kitching, at Juniper. The style there was quite different with some exciting flavour combinations and experimental cooking techniques. Matt continued to explore these variations in cooking methods which have helped shape his future approach.
Matt enjoyed being part of the team at the Castlegate Restaurant in Lincoln under Adam Wesley who had a Michelin Rising Star, working towards a Michelin Star the following year. As Sous Chef, Matt used his extensive experience to not only nurture the team and develop new dishes but also to engage in the financial and clerical side of the business. His calm nature and attention to detail meant all elements of the restaurant flourished.
In January 2011 Matt joined The Crown at Bray, Heston Blumenthal’s pub, as Sous Chef and shortly after that was promoted to Head Chef and for the subsequent three years Matt had the role of Chef & General Manager. Working as part of Heston’s team is every bit as magical as you would expect.
From developing menus and new concepts with the likes of Three Michelin Star Chefs Jonny Lake & Ashley Palmer-Watts as well as Heston himself to also making the food accessible to those wanting a quick pub lunch, it was a real success.
Under Matt’s guidance at The Crown developed new projects and orchestrated the team and menus at Pub in the Park with Tom Kerridge and also won awards on an annual basis. The Crown went from being in the top 5 Gastropubs, to being named best pub in Berkshire. The business also went from strength to strength financially with the addition of a new Garden Kitchen and Matt’s clever handing of the logistical challenges that go with that. Matt’s continued drive and determination has enabled the business to grow into a well-loved and unique offering.
Matt’s love of pairing the best quality produce with fantastic culinary technique has led to a reputation for consistency, creativity, and attention to detail together with a real passion for ensuring the whole team has the knowledge to succeed.
Our Services
Whether you’re a start up business or experienced operator Igniting Hospitality has a vast array of knowledge and resources to support, advise, analysis, coach, inspire or connect. The warm engaging style, positive, innovative way of working, hands on approach backed by years of experience and a network second to none means that Igniting Hospitality will have the resources to make a difference to you and your business.
- Project & Crisis Management
- Concept Design & Launch
- People Training & Development
- Elevating Customer Service
- Company Culture & Sustained Success
- Financial Analysis & Investment Sourcing
- Public Speaking
- Technology & CRM Implementation
- Board Support & Leadership
- Projects & Company Portfolio
Please get in touch to discuss further
Testimonials
Simon King and I met through the Welcome Conference – a gathering in New York of the leading voices in the restaurant industry. Simon was one of the only international participants, and meeting him made me want to offer him a job on the spot as General Manager of The Modern – our restaurant at MoMA. Simon’s leadership instantly elevated the quality of our service, the warmth of our hospitality, and the pride of our staff. He made it fun to be a champion in every respect. And before he returned to London, some years later, he had prepared and promoted an excellent successor, leaving the business far stronger than he’d initially found it. Can’t ask for more than that!
Danny Meyer – Union Square Hospitality Group
Simon King is one of the true talents in hospitality. His attention to detail is unmatched as his passion for delivering a perfect service. I was fortunate to open Theo Randall at the InterContinental alongside Simon as restaurant manager in 2006. He was a huge support to me and used his excellent experience to deliver a service style and procedure we still use today.
Igniting Hospitality is a company that will provide you with an honest opinion of your current set up, give solid advice on immediate improvements and put in place standards that will drive profitability, professionalism in your staff and longevity in your team.
Theo Randall – Theo Randall Restaurants
I’ve known Simon for almost 20 years and it’s been my pleasure to get to know him over that period of time, in several guises, and to call him a friend and valued colleague and trusted advisor.
Simon is a world class, top quality operator who has great guest and colleague experiences at his core. He’s an avid, committed supporter of the wider hospitality industry and tirelessly supports all initiatives that encourage excellence and recognition in industry.
A great planner, listener, enthusiastic participant in everything he gets involved in, I have no hesitation whatsoever in recommending him to anyone who needs expert advice, guidance and support.
Gillian Thompson – MD ACT
“I have known Simon for over 20 years ever since he won Young Chef Young Waiter of the Year in 2000 and from that moment his career has gone from strength to strength to become one of most recognised and respected professionals in the Hospitality Industry.
He has a world-class pedigree, with a phenomenally effective leadership style and unapparelled passion to pass on his knowledge and experience to the next generation.
These are the reasons I chose him to be lead judge of YCYW when we relaunched in 2019 and now again in 2020.
I have absolutely no doubt that Igniting Hospitality will be another one of Simon’s successes.
Robert Walton MBE – Nth Degree, Restaurant Association
I have had the pleasure of knowing Simon since 2008, when he joined us at D&D to launch Skylon at the Royal Festival Hall, and since that time have keenly followed his career to date.
Simon was, and is a true professional in our sector. He launched Skylon superbly and put together an exceptional team, many of whom are also now leaders all over the globe in hospitality to this day.
I have a huge respect for Simon, his passion of the industry is quite exceptional, and will without doubt be a truly positive influence.
Des Gunewardena & David Loewi – D&D Restaurants
Simon was an integral part of the management team within JKS Restaurants, his experience and support was vitally important as we grew from 10 to 16 sites in his time with us.
His positivity and passion for the industry is clear to see and as is his willingness to pass on his skills and knowledge via training and mentoring.
Simon made a lasting positive impact at JKS and I’m confident that he would have similar success working with other businesses.
Jyo, Karam, Sue Sethi – JKS Restaurants
Simon King has been a leading front of house member of the Royal Academy of Culinary Arts for a number of years. Since winning the Academy’s coveted Annual Awards of Excellence Simon has successfully pursue a front of house career across a number of the world’s renowned hospitality institutions establishing himself firmly among the leading champions of his craft.
Simon is the epitome of the executive front of house professional. With his energy and passion he helps to inspire others to join him in elevating the status of hospitality as a worthwhile and rewarding career. He is a major asset to the industry.
Simon strongly believes in training as the way forward and regularly and generously gives his time to support and mentor the young people through a number of the Academy’s vital educational activities including the Annual Awards of Excellence. Simon was invested at the 2019 AGM with the Fellowship of the Royal Academy of Culinary Arts in recognition of his contribution.
Sara Jayne Stanes OBE – CEO Royal Academy of Culinary Arts
For over 5 years Simon King was the Operations Manager at The Fat Duck Group. During this time Simon played a fundamental part in elevating the service and promoting professionalism throughout all five of the restaurants. Simon also oversaw and assisted with the opening of three new restaurants; from 1 Michelin starred Dinner by Heston Blumenthal in Knightsbridge, to fast paced airport dining at the Perfectionist Cafe in Heathrow’s Terminal 2.
His hands on, warm, engaging and passionate approach was well received by all. He nurtured and developed the management teams throughout all the businesses, many of which are still with us today. I’m confident that Simon will continue to successfully advise, mentor and guide other businesses through Igniting Hospitality.
Heston Blumenthal – The Fat Duck Group
Contact Us
contact info
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(+44) 0 787 262 3121
info@ignitinghospitality.com