Coco Bahloo Consulting Service

Coco
Bahloo
Consultancy Services

Coco Bahloo Limited, 14 Cumberland Avenue, Park Royal, London, NW10 7QL Tel: 0208 978 3770 Email: kieran@cocobahloo.com

Introduction
Meet the Team


Kieran Moore
Kieran Moore, founder of Coco Bahloo, is inspired by taste. Kieran has been fortunate to train in
the kitchen under culinary luminaries such as Marco Pierre White at Harvey’s 2 Michelin stars
restaurant, Anton Edelman at the Savoy Hotel, Matt Moran at ARIA in Sydney, Tetsuya Wakuda in
Sydney and for the past three years working alongside Raymond Blanc in setting up the Diamond
Club at Arsenal’s Emirates Stadium.

Kieran is also a keen competitor in culinary competitions and in 2008 was picked to support the
American team at the culinary Olympics in Erfurt Germany and led the team to win two silver
medals and a bronze.

Offering a personal and bespoke service, Kieran and his team prepare from only the very best
handpicked ingredients to create spectacular flavours and textures catering for all occasions from
a personal private dinner or Wedding to major events.


Mark Taylor
Mark Taylor is our Head Chef and started out as an apprentice, winning UK apprentice of the year
on its completion in 1982.

That year Mark moved to the 5 star hotels of London working his way through the ranks of some
of the greats at the Ritz (under Michael Quinn) and Hyde Park Mandarin Oriental.

The next 25 years saw him stay in the very top of his profession, working with fantastic people
who changed food in our country from Michelin stars, 3 rosettes, Banks (HSBC Canary Wharf) and
their directors, Selfridges and finally influenced by a stages in New York for Charlie Palmer


Sue Guilfoyle
Sue Guilfoyle is our Director of Procurement.

Sue is commercially astute and renowned for her ability to source high quality, safe traceable
food.

With 20 years of experience she fully understands every aspect of the business, securing sound
supply chains offering safe, ethical products that are fully traceable.


Small Kitchen
Equipment

Part of a successfully operating kitchen is having the correct tools to do the job, we
will list every item needed to make the kitchen user friendly and productive – from
ladles to temperature probes

We will obtain three quotes from independent suppliers to ensure the best price and
discounts, a full inventory will be documented for your files


Kitchen Equipment

Choosing the correct equipment is crucial to the F&B part of the business, we will look
at various factors before submitting our recommendations to you:

•Personal experience
•Value for money
•Durability
•Maintenance costs / replacement parts
•Depreciation
•User friendly


Crockery & Tableware

Choosing the correct tableware is crucial in portraying the correct image to your
guests; we will look at modern contemporary product from around the world, as well
as keeping a keen eye on cost, from our list of suppliers we have personally worked
with for many years.

We will set up a product viewing and then test the products with menus and for their
durability.


Procurement
Having spent many years in the food industry Sue Guilfoyl was yet to see an organisation offer a
service which was honest, ethical, reliable and truly focused on quality such as Coco Bahloo. We
are proud to be in partnership with Sue who possesses the expertise knowledge and network of
contacts.

Our partnership with Sue enables Coco Bahloo to offer our clients an Independent Food
Specialist - covering every corner of the food industry offering, training, product recognition, GP
achievement, developing and shaping food trends in food service, Hotels, Independent
Restaurants, Event Caterers, high end Retail and Stadium.

With an excellent understanding of consumer needs and the very simple ability to listen and
deliver this has contributed to our success. A first class service with the assurance of continued
support allows our clients to focus on other parts of their business, safe in the knowledge that
they are working with professionals.


Menus
Every menu is created exclusively for you.

Every consideration is taken into account. From special dietary requirements of your guests to
menus for children - we can provide alternative menus that reflect their tastes.

We are passionate about working with local produce and where requested can use foods of
providence. We also source many organic foods and would be delighted to discuss any aspect of
the menu creation with you.

After creating the imaginative and outstanding dishes our clients will be invited to our innovation
test kitchen for a tasting experience.


Recruitment

Finding the correct candidates for positions in high end hospitality is not only
challenging but very time consuming.

We work closely with some of the major hospitality agencies in London who
understand our high company standards and requirements.

With our commitment we can provide an effortless service to locate the ideal person
for the relevant position.


Food Safety Policy
We have our own independent consultant Matthew Anderson, who is a 48 year old member of the Chartered
Institute of Environmental Health and the International Institute of Risk & Safety Management, with over 25
years experience in working for and on behalf of major international companies.
Matthew specialises in project management with experience in initiating, developing, implementing and
auditing systems and procedures across diverse sections of the business marketplace.
Matthew is a major asset to our company with considerable experience in assessing risk and anticipating
outcomes against a global perspective and changing economies.
With our health & safety system, the food safety management system is based on the researched needs of the
client, and tailored to fit the type and scale of each business. The system includes a comprehensive but easy to
use procedures manual backed up with onsite training in its use, access to help line support and regular
coaching to ensure continued effective usage.
The system covers the requirements of the Food Safety Act 1990 and the Food Hygiene (England) Regulation
2005, including full HACCP assessments for most catering activities, temperature control protocols, supplier
auditing, food allergies, hygiene training records, pest control, dealing with environmental health officers,
allegations of food poisoning, foreign material in food complaints, ethnic diets, etc.
This is an optional service we could offer your company.


Contact Us

Coco Bahloo Limited
14 Cumberland Avenue
Park Royal
London
NW10 7QL

Tel: 0208 978 3770

Email: kieran@cocobahloo.com Web: http://www.cocobahloo.com


Coco Bahloo Consulting Service

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