Culinary Director - Levy Restaurants UK, Stadia

  • Allan Blackmore

    Tell me about your career to date?

    I did five years in the military and then five years in the business and industry sector. I then moved into Jockey Club and started cooking for race events in the UK. During this time I moved up through the ranks, until I oversaw the food for the entire Jockey Club Catering estate. These days I look after the arena and conference side of the Levy business.

    Our culinary apprentices are a huge part of our business. Does it make you proud to see the young generations coming through the ranks?Β 

    Of course! When you get to a certain point of your career, you have to start giving back. I think that apprentices are the future.

    What do you enjoy most about working for Compass?

    Working for a business of this scale means you have great support in place. We know that our ingredients are the best quality, you know the invoices are getting paid, you know you have the best Chefs working around you – this means we just focus on the cooking and have time to create really exciting food. When you work for a smaller business, you often find you become an accountant or a buyer on top of your day job.

  • "It felt like a good move from the background of working in the military. I was attracted to working on the big events in the leisure industry and I knew it would be exciting and diverse."

  • "Working at big events. Working at the Olympics was amazing, and we then did the Commonwealth Games followed by the Ryder Cup which was a great achievement."

  • "Sunday roast – it’s a traditional meal and I love a Sunday dinner with all the family sitting round."

  • Levy joins Tottenham on their new journey!