Our Leadership Team
Alastair formed BaxterStorey in 2000 with Keith Wilson. His vision to create a business that offers fresh food, delivered by talented teams is one which we still embody today.
A tireless champion of the hospitality industry, Alastair has retained the accolade of most influential person in UK hospitality since 2012. His extra-curricular work includes Chairman of the Trustees of the Gold Service Scholarship, Chairman of Springboard and Patron of the Edge Hotel School.
“At our core, we are a people business. We create opportunities for our people and provide environments in which they can flourish. Our industry-leading training leads to lifelong careers, ensuring our customers benefit from dedicated, creative and passionate teams to provide them with the very best hospitality experience.”
Noel has been closely involved in the growth and development of BaxterStorey since joining us as a Managing Director back in 2004.
His achievements include winning Food Service Caterer of the Year in 2009 at the Cateys and Contract Caterer of the Year at the FSM Awards. He is a keen supporter of Springboard and works closely with Beyond Food supporting those at risk of homelessness. More recently Noel has coordinated the Feed NHS campaign response to support frontline workers with nutritious meals during the pandemic.
“Our business is built on great food and great people. Our forward-thinking approach means we have a uniquely innovative outlook; from creative menu development with our industry-leading team of chefs, to our award-winning people development programme which allows us to train and retain the very best talent.”
With 30 years of experience in the food service industry and over 15 years at BaxterStorey, John has been instrumental in BaxterStorey’s success.
Previously, he has held sales and operational roles for the likes of Sutcliffe Catering, Granada Food Service and Compass.
John sits on the UK Hospitality Food Service Advisory Board and supports several charities including Springboard, Hospitality Action and The Academy of Culinary Arts. John is also a Fellow of The Institute of Hospitality.
“We care about creating bespoke catering solutions for our customers. However diverse; fresh, seasonal food, a focus on sustainability and highly trained teams are at the very heart of everything we do, and that’s something I am incredibly proud of.”