Collaborative and confidential consultancy support to enhance the performance of your hotel or restaurant business
About
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Starfish comprises Simon Parkes, Matthew O’Shanohun and Christopher Miller, all of whom were Senior Inspectors and Assistant Editors of the Michelin Hotel & Restaurant Guide to the UK. Each has over 35 years experience of the international hospitality industry. Together they bring an unrivalled knowledge from their substantial time with undoubtedly the hospitality industry’s most respected guide. They are therefore well-placed to help restaurants and hotels achieve greater recognition and as a result, increased turnover.
“We have had the pleasure of using Starfish on a number of occasions in the last 12 months. I cannot recommend them highly enough. They offer professional and informative advice on how I can take my restaurant forward and what areas we need to improve on but also what areas we excel on. The reports are readily available and very easy to understand. We have benefited greatly from using their service and will continue to use them. Thank you Christopher, Matthew & Simon.”
Jacqui McMillan – General Manager – Bokan 37 Restaurant.
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Analysis that includes social media - how informative and intuitive is your online presence
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Analysis of the full process - from booking to welcome
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The physical aspects of the operation including all spaces visited
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Review of the menu and wine list, combined with thorough examination of each course
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A critique on all aspects of service and ambience from arrival to departure
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A summary with recommendations including comment on value for money
Our Service
The advice provided by Starfish is tailor-made to the requirements of your business. It can range from a one-off review to gauge the current strengths and weaknesses, through to a full engagement programme. In the latter, your operation will be analysed regularly over several visits to ensure that standards are maintained, even raised and enhanced.
An initial telephone conversation or meeting will enable us to work out your objectives. From there, we can plan how to help you develop and work towards those aspirations.
Following an anonymous visit to your establishment, we will provide you with face to-face feedback. Additionally, we will produce a detailed written report within 7 days that will provide constructive comments on all aspects of your operation, with a clear summary of our recommendations and suggestions. We should emphasise that we are not just looking for shortcomings, but would also wish to highlight those areas that are already strong and could be used as a foundation for further development.
Starfish’s comprehensive consultancy report will focus on 6 key aspects of your operation, incorporating detailed analysis on the areas listed below:
Who are we
Simon Parkes
Following his Hotel & Catering Management Diploma at Oxford Polytechnic, Simon joined the Savoy Hotel Group, working in London and Geneva. After this he worked for the Ritz London as Head Receptionist, before joining the Michelin Guide to the UK (with Matthew and Chris). Simon then was a freelance reporter and presenter on BBC Radio 4, mainly for the Food Programme. He was also British Vogue’s restaurant reviewer, contributor to BBC Good Food and the Financial Times (and many other publications), collecting numerous awards for his journalism. A year spent in India resulted in his book, The Calcutta Kitchen, co-authored with expert Bengali chef- Udit Sarkhel.
Matthew O’Shanohun
Upon completing his HCIMA at Westminster College, Matthew joined the five year Savoy Management Programme working in London, Geneva and Lausanne. After this he was appointed House Manager of the Michelin star Relais & Chateaux hotel, the Capital (London). Matthew then spent 6 years as the Senior Inspector for the Michelin Guide in the UK and Scandinavia, and consequently became the Director of Anton Mosimann’s Group for 3 years- responsible for setting up the consultancy Mosimann’s Creative Chefs. Matthew formed his own food and beverage consultancy in 1999, based in the UK but specialising at the top end of the international market.
Christopher Miller
Having qualified in Hotel & Catering Management at Westminster College, Chris then honed his culinary skills at the Restaurants Bahnofbuffet in Zurich. He returned to London as the Food and Beverage Manager at the Drury Lane Hotel. Chris worked alongside Simon & Matthew for 5 years as a Senior Inspector for the Michelin Guide in the UK and Europe, before becoming the General Manager of Anton Mosimann’s outside events Party Service (whose clients included the Royal Family and UK Government). Chris later managed Highclere Castle (Downton Abbey) and the Bluebird Gastrodome in London. For eight years, Chris was a judge on the Chef’s Table for the Masterchef Professionals Programme.
Clients
Starfish is fortunate to have worked with several leading restaurants and hotels throughout the UK and Europe. Each business is unique but all hopefully recognise the value of an independent external valuation to the strength of their operation.
Bōkan 37, London
Cashel Palace, Ireland
GEM42, Wales
The Boat, Lichfield
The Macallan Estate, Scotland
Updown Farmhouse, Kent
Blank, Belfast
Dormy House, Broadway
Taku, London
The Five Fields, London
The Wiston Estate, Sussex
“We had the pleasure of availing of Starfish’s expertise and have to say that it was a very professional and most valuable experience for us. The reports are very detailed, feedback is very clear and given in a most helpful and constructive way. Their visits gave us the necessary boost just when we needed it and we will definitely continue to use them in the future. I would highly recommend them if you are looking to improve your offering”