Our Services

Expertise Beyond Recruitment. Elevate Your Offering, Optimise Your Kitchen, and Maximise Your Profitability.

Finding the right chef is the first step. Creating the perfect environment for them to succeed is the next. At Harvest & Hearth, our expertise doesn't have to end with a placement. We offer a bespoke consultancy service designed to tackle the most common and complex challenges facing today's hospitality businesses.

Our consultancy is uniquely powered by our co-founders. We combine the award-winning, creative vision of Chef Charlotte Vincent with the hands-on, operational mastery of Chef George Popescu. Whether you're launching a new venture or refining an established one, we provide the practical, actionable strategies needed to turn a good kitchen into a great, profitable one.

Our Services

We offer a range of tailored services to meet your specific needs. Each engagement is led by our founders, ensuring you receive expert guidance rooted in decades of real-world success.

Menu Engineering & Development

A successful menu is the perfect balance of creativity and commercial viability. Guided by Charlotte's Michelin-level and award-winning background, we help you design innovative, seasonal menus that reflect your brand, excite your customers, and hit your target Gross Profit (GP) margins.

• Concept development and dish creation

• Full menu costing and GP analysis

• Supplier vetting and sourcing of local produce

• Allergen compliance and staff training

Kitchen Profitability & Cost Control

Fine margins can make or break a business. Drawing on George Popescu's direct experience in managing costs through challenging periods and optimising stock levels in high-volume kitchens, we perform a deep dive into your kitchen's financial performance. We identify and implement strategies that have a direct impact on your bottom line.

• Stock management and waste reduction audits

• GP optimisation and pricing strategies

• Implementing effective ordering and inventory systems

• Labour cost analysis and rota efficiency

Team Training & Development

A skilled, motivated team is your most valuable asset. We help you invest in your brigade, fostering a positive kitchen culture and reducing staff turnover. George's experience includes leading and developing teams of all sizes and specifically training pastry staff to promote skill development and culinary excellence.

• Upskilling staff on new techniques or dishes

• Mentoring for Junior and Sous Chefs

• Improving communication and teamwork

• Implementing best practices for consistency and quality

Pre-Opening Support & Kitchen Design

Launching a new venture is a monumental task. Lean on George's direct experience spearheading the launch of a charming country-style inn, where he managed everything from construction to technology setup. We provide comprehensive support to ensure your kitchen is set up for success from day one.

• Kitchen layout and workflow design for maximum efficiency

• Equipment advice and procurement

• Recruitment planning for a full kitchen brigade

• Health & Safety (HACCP) compliance setup

Our Approach

We believe in a partnership approach, providing practical solutions, not just reports.

1. Discovery Call: A no-obligation call to discuss your challenges, goals, and vision.

2. On-Site Assessment: We spend time in your business to understand your operations firsthand.

3. Bespoke Strategy: We deliver a clear, actionable plan with prioritised recommendations.

4. Implementation & Support: We work alongside your team to implement the changes and provide ongoing support to ensure lasting success.

Ready to transform your culinary operations?

Our Recruitment Philosophy: By Chefs, For Chefs

In today's hospitality landscape, finding the right culinary talent is not just a task; it's the single most critical factor for success. The wrong hire costs more than just a salary—it costs you reputation, team morale, and bottom-line profitability.

The problem is that traditional recruitment is broken. It's often run by salespeople who match keywords on a CV, not by professionals who have actually run a 140-cover service, launched a new site, or earned a Michelin-level award.

We are not recruiters. We are chefs and operators. We built Harvest & Hearth to be the agency we always wished existed.

The 360-Degree Vetting Process

Our agency is spearheaded by co-founders Chef Charlotte Vincent and George Popescu. When we vet a candidate, they don't just get a simple interview—they are assessed by two of the industry's most accomplished leaders from two critical perspectives: Vision and Operation.

1. The Visionary Vetting: Finding the "Spark" Led by Chef Charlotte Vincent

Finding a chef with technical skill is easy. Finding one with true artistry, vision, and the "spark" that elevates a kitchen from good to great is a rare art. Drawing on her nationally-acclaimed, award-winning career (from 'Great British Menu' to 3 AA Rosettes), Charlotte's vetting process goes beyond the CV to identify:

• True creative potential and a passion for innovation.

• An innate understanding of seasonality and produce.

• The leadership style to inspire and mentor a team, not just manage it.

• The "it-factor" that earns awards and excites customers.

2. The Operational Vetting: Finding the "Engine" Led by George Popescu

A creative chef without operational discipline is a liability. George's entire career, from Michelin-starred kitchens like Chez Bruce to high-volume hotels and new site launches, has been dedicated to flawless execution. His vetting process is a rigorous stress-test to ensure a candidate has the non-negotiable skills to run a profitable kitchen:

• Proven ability to handle high-pressure, high-volume services.

• A deep, practical understanding of cost control, GP analysis, and stock management.

• The organisational skill to build and maintain efficient kitchen systems.

• The discipline and consistency to execute a vision, night after night.

The Harvest & Hearth Promise

We don't just fill vacancies; we build legacies.

We will only send you candidates who have passed both of our founders' assessments. This means every chef we recommend is not only a potential creative star but also a disciplined operational expert—a true professional ready to lead your kitchen to the next level of profitability and prestige.

Stop interviewing. Start partnering.

Contact us today to find your next culinary leader.

A Culinary Experience, Tailored for You

From an intimate private dinner to a lavish wedding, your event deserves more than just food; it deserves a culinary experience.

At Harvest & Hearth, we bring the award-winning vision of Chef Charlotte Vincent and the operational excellence of George Popescu directly to you. We move beyond standard packages and set menus to design a truly bespoke event, built from the ground up to reflect your personal taste and vision.

Our Philosophy: Seasonality & Uncompromising Quality

Our entire culinary philosophy is built on two principles: seasonality and quality. We believe the best food comes from the best ingredients, treated with respect and creativity.

• Bespoke by Nature: We don't have set menus. We begin with a conversation—about your event, your tastes, and your guests. From there, Chef Charlotte Vincent will personally design a menu that is unique to you.

• Peak Seasonality: Our menus are a direct reflection of the best our land has to offer. We work in lockstep with the seasons to ensure every ingredient is at its absolute peak of flavour.

• Trusted Suppliers: We only work with producers and suppliers we have personally vetted and trusted for many years. These are artisans, farmers, and fishermen who share our commitment to quality. This long-standing relationship allows us to source exceptional ingredients that are simply not available to everyone.

Our Services

We provide a comprehensive catering service for a wide range of functions, ensuring the same level of precision and excellence whether it's for ten guests or two hundred.

• Intimate Dinners & Private Parties: From milestone birthdays to simple gatherings of friends, we create restaurant-quality dining in the comfort of your own home.

• Weddings: Your day is one of a kind; your menu should be too. We work with you to create a feast that is elegant, memorable, and a true reflection of you as a couple.

• Shoot Dinners: We specialise in providing exceptional, restaurant-level dining for shooting parties, understanding the unique requirements and robust, refined flavours expected from a high-calibre event.

• Private & Corporate Functions: From canapé receptions to formal board-room lunches, we deliver a professional, seamless service that is guaranteed to impress your guests and clients.

Our Process

1. The Consultation: We begin with a personal consultation with you to understand the vision, scale, and requirements of your event.

2. The Proposal: Chef Vincent will craft a bespoke, seasonal menu proposal and a detailed quotation for your review.

3. The Execution: Our professional team, led by George Popescu, will manage every detail on the day, ensuring a flawless, stress-free experience for you and your guests.

Let's create something unforgettable.

Contact us today to begin planning your event.ion

The Harvest & Hearth Kitchen Academy

Learn from Award-Winning Chefs, Anywhere.

Welcome to our online learning hub, a place where we share the secrets, techniques, and procedures that have defined our careers. For the first time, we're bringing the professional knowledge of our award-winning, Michelin-level kitchens directly to you.

This is more than just recipes; this is about learning to think like a chef. Whether you're a passionate home cook looking to elevate your dining, or a professional team striving for excellence, our academy is built for you.

Our teaching is built on the two pillars of our success:

• The Vision: Learn the creative process, plating, and flavour development from 'Great British Menu' competitor and award-winner, Chef Charlotte Vincent.

• The Execution: Master the techniques, procedures, and flawless consistency required to run a high-performance kitchen with George Popescu.

For the Professional Kitchen

Online Training & Procedural Guides

Stop letting vital skills and procedures fall through the cracks. We've translated our decades of high-level operational experience into clear, practical, and easy-to-implement digital guides and training modules for your team.

• SOP Library: Purchase and download comprehensive, "best-practice" Standard Operating Procedures for every section of your kitchen, from HACCP and compliance to stock rotation and section setup.

• Advanced Technique Modules: Upskill your brigade with on-demand video masterclasses in everything from advanced pastry (led by George Popescu) to menu costing and GP calculation.

• Team Training Packs: A complete solution for new hires or full-team refreshers, ensuring your entire brigade is trained to a consistent, high standard.

(Coming Soon: Explore Our Professional Modules)

For the Home Cook

Elevate Your Home Cooking

Have you ever wondered how chefs create dishes that are bold, beautiful, and perfectly balanced? The secret is in the technique, not just the recipe.

We are creating a library of online courses designed to help you build a professional foundation, one skill at a time. Learn to move beyond simply following a recipe and start creating with confidence.

• Restaurant-Worthy Recipes: Access an exclusive collection of recipes from our professional kitchens, all meticulously adapted for the home cook.

• Technique Masterclasses: Learn the foundational "hows" and "whys" from Charlotte and George. Master everything from perfect knife skills and classic sauces to the secrets of sourdough and delicate pastry.

• The "Great British Menu" at Home: Go behind the scenes with Chef Vincent as she deconstructs the creative process and teaches you how to plate and present your food like an award-winner.

(Coming Soon: Join the Waitlist for Our First Course)