Alan is the founder of The Alan Nuttall Partnership Ltd and now acts as Chairman. Starting in 1966, Alan has grown the company into the largest, most diverse, employee-owned shop fitting, interior display and foodservice solutions business in the UK.
My favourite Flexeserve hot food-to-go: Smokey bacon brioche.
With almost 25 years’ service and having worked up from junior apprentice, Jamie is now responsible for driving the continuous growth of the business, as well as maintaining our impeccable track record in delivering world leading hot food-to-go solutions. Having been part of the team that brought our flagship Flexeserve Zone to the market, his knowledge of the product and the industry is second to none.
My favourite Flexeserve hot food-to-go: Al forno lasagne and garlic ciabatta.
Mick is the world-leading design engineer in heated air cycle technologies for heated display units. Mick has 30 years of experience in designing and innovating the company’s international product range, cumulating in the Flexeserve family of foodservice equipment. This creation of unique patented technologies is the result of a passion for ingenuity and product evolution that is pioneering the solutions available to the worldwide foodservice industry.
My favourite Flexeserve hot food-to-go: Pulled pork and quinoa pot.
As our Customer Experience Director, Warwick is responsible for all Sales and Marketing functions and the entire customer interface. Formerly our in-house Development Chef, Warwick has helped make the Flexeserve customer experience what it is today. He brings with him an extensive knowledge of food types, packaging materials, consumer demands and a strong understanding of operational challenges – ensuring you receive a comprehensive service.
My favourite Flexeserve hot food-to-go: Teriyaki salmon with wild mushrooms and sticky rice.
Billy is an experienced sales manager with 25 years in the food and catering industry. His background as a trained chef within some of London’s busiest restaurants means that he truly understands the competitive advantage that comes from using our technology. This wealth of knowledge and experience makes Billy highly adept at identifying the potential that Flexeserve Zone and Flexeserve Hub can hold for you.
My favourite Flexeserve hot food-to-go: Protein breakfast pot with a soft runny poached egg.
Gary specialises in developing international sales infrastructure and has worked in export markets for the foodservice industry for over 12 years along with a further 15 years in broader export management roles. If you are an international business, interested in becoming a distributor of the Flexeserve hot-holding range, Gary can address your enquiry. He is well-versed in how to effectively introduce products to new foreign markets, capitalise on market interest and support third-party distributors.
My favourite Flexeserve hot food-to-go: Miso soup or salt beef and pickles on focaccia.
Barbara supports our export function and our international distributors by managing requirements, shipments and documentation. Barbara ensures that your experience as an international Flexeserve distributor or customer runs as smoothly as possible. This includes handling the full range of export documentation, including commercial invoices, shipping notes and certificates of origin, as well as managing customs clearance.
My favourite Flexeserve hot food-to-go: Macaroni cheese with hock ham.
James heads up our North American operations, having worked for us for over 18 years and managed many major Flexeserve customer accounts around the globe. His variety of experience with us makes him ideal to develop the Flexeserve business in North America.
My favourite Flexeserve hot food-to-go: Sausage and egg brioche.
Kristian is Operations Manager at Flexeserve and also heads up Flexeserve Projects. He oversees the logistics of order fulfilment, concept roll-out and our customer support function. Kristian can assist you in the design of your equipment layout, procurement and management of your project.
My favourite Flexeserve hot food-to-go: Chicken katsu curry