Ben Mulock – Group Head Chef
I grew up in Southend On Sea and from early age I was cooking with my Mum at home. By the time I got to senior school I already knew I wanted to be a chef. I’ve worked with some incredibly talented people but the proudest moment in my career to date was training a Kitchen Assistant to Sous level in 4 years – his work ethic and attitude were excellent he's now the Sous Chef at a Michelin Plate restaurant in Soho. At ULG, produce and provenance are the cornerstones of everything we do, and we offer incredible internal training; everything from supplier visits to charcuterie, bread making and fermentation classes. I am incredibly excited to be part of this group.
Prudence Randall – Head of People
I’m originally from Australia and my background is in speciality coffee. I joined as an AGM in 2013, soon took on the role as Head of Coffee then worked my way up to Head of Training and People. I’m obsessed with great food, drink and service and I love helping others realise that Hospitality is a brilliant industry with loads of opportunity. I’ve stayed with ULG because our values of positivity, care and proactiveness match mine. It’s an amazing company to be a part of.
Dan Pavey – Head of Beer
I started as a bartender in 2014 and now I oversee all the permanent and guest beer selections across our venues. It’s great working for ULG because we have diverse venues with lots of events and projects to work on and the company has a dynamic, start-up feel to it. The training and support is great too; I’ve been on our in-house yearlong Management Training course and ULG sponsored my Certified Cicerone® qualification which means I’m a professional beer geek. I get to use my training by creating a specially brewed beer each year which we sell in the venues – it’s great to see my skills be put to work.
Florence Greenwood – Front of House
I started with ULG to help my income while at university. It made me realise how much I love working with people and reignited my love of the hospitality industry. I eventually made the decision pursue a career in food and drink. I put in the hours was given the opportunity to become a supervisor at Coin Laundry and started taking on more responsibilities and helping with staff training. After over a year I transferred to Ask For Janice and was given the opportunity to do Management Training to give me the skills and the confidence to help my career move forward. With all the trainings, industry trips and tours, after nearly a year and a half in the company it’s still as exciting and rewarding as the first day I started.
Marianne Pilloux – General Manager
4 years ago I handed out my CV to some local bars and restaurants in search of a part time waitressing job to make a few quid before my summer holidays. I was hired at the Alice House. I could never have known that it would turn into the rewarding, dynamic and fun career that it has. Coached and inspired by my General Manager, I started to see a career in hospitality as a dream rather than a means to an end and never looked back. I’ve watched the venues and company grow bigger and better throughout my time here and I couldn’t hope for a better place to work.