Ros has been in facilities management since 2004, for both local authority and private sector, following 15 years in various retail management roles for Selfridges, Laura Ashley, and The Pier.

She currently works as UK facilities coordinator for ADP, managing five sites of various sizes. Zoe has set up a canteens in their two main UK sites, catering in total for approximately 650 associates across both sites - through Bartlett Mitchell catering company - which have both now been running for two years.

Julian is the deputy chair of the IWFM Catering SIG and has extensive experience in facilities and hospitality management as client, contractor and consultant. Notable roles include business development director for Marriott Management Services, where he more than doubled the healthcare FM turnover in two years through a mix of innovative bids and hands-on implementation.

He worked for the BBC managing FM services across the renowned Television Centre estate to support 24/7 TV, Radio and Internet production, newsgathering and broadcasting. Then, as head of catering, he was responsible for the total food service and hygiene activities across all UK sites - feeding nearly 50,000 people (direct and contract staff) in 500 sites.

In 2005 he founded Neller Davies and has undertaken a diverse range of projects comprising strategy, outsourcing and audit projects in business and industry, healthcare, education and public venues. Clients include the NHS, Freshfields, HSBC, Citi Group, ASDA, the V&A, UK Government and Threadneedle, along with hospitality improvement projects with international resort hotels and stakeholder engagement programmes with public and private sector clients in the UK, Europe and the Americas.

Julian is Degree qualified and a member of IWFM, RICS, Hospital Caterers Association, IoD and IoH. He is a green belt Six Sigma practitioner and has just graduated on the Vested outsourcing programme. He is also an active semi-pro musician and recorded an album of boogie woogie piano tunes to raise money for the Royal Marsden Cancer Charity earlier this year.

Emma is the group head of food, health, safety and environment for CH&CO, the independent catering business that creates food and hospitality experiences across many locations, including workplaces, destinations, venues, events, education, livery and healthcare.

She successfully drives CH&CO’s long-term commitment to operating in a socially responsible, sustainable way. Under her direction, CH&CO became the largest and most diverse contract caterer to be awarded the highest sustainability rating of three stars by the Sustainable Restaurant Association. It’s also Emma’s responsibility to effectively enable and empower all functions of the health and safety team, from policy writing and reviews through to handling individual customer cases, across the diverse business.

Emma works tirelessly to improve the environmental, food, and health and safety culture both within CH&CO and across the hospitality industry. She was part of the working group that revised the Catering Industry Guide on behalf of the BHA (now UKHospitality), is an active member of the Food Experts Group, a Committee Member of the ACMSF (Advisory Committee for the Microbiological Safety of Food) providing advice to the Food Standards Agency, a member of the CIEH, and a Grad IOSH member.

Andy has been a stalwart of facilities services, especially catering, for over 30 years, with the key influence being the delivery of a nutritious and wholesome food and drink service to all patients and staff to ensure care and wellbeing is at the fore. He is also co-lead for Nutrition and Hydration week.

Sam has been operating the catering services within Amazon’s fulfilment centres throughout the COVID -19 period, and will share some interesting and practical insights into operating catering services in line with government guidelines, while retaining client/customer confidence for the foreseeable future.

Zoë Watts is commercial director at Vacherin, a London-based contract caterer specialising in providing staff dining, hospitality and events, primarily to the city’s corporate market. Zoë has previously held senior operational roles within the hospitality industry and now leads the sales and marketing strategy at Vacherin. Zoë is a committee member for the IWFM Catering and Hospitality Special Interest Group and a Fellow of the Institute of Hospitality.