As part of our ambitious growth plans for the future, we have recently appointed two new business development chefs.
Millie Tibbins and Roger Lomas bring extensive industry experience to the team as we look to grow our reach and support across the foodservice, bakery and retail sectors. Led by James Parker, the development team operates out of two locations, our company headquarters in Scotland at Glenbervie and our customer centre in Coventry, as well as visiting customers across the UK.
Previous experience
Millie previously worked at Stonegate Group, the largest pub and bar operator in the UK, developing new menus and food concepts for a variety of brands across the portfolio, including Slug & Lettuce, Proper Bars, Club House and Salsa.
Her career has focused on food development from the beginning, with her first role at TRUEFoods as a production chef where she was responsible for developing fine dining quality stocks, sauces and terrines to support the premium food boxes created by Tommy Banks, Michelin star restaurant, The Black Swan in Yorkshire.
Roger has a stellar background in patisserie having worked for a variety of Michelin star and AA Rosette restaurants and five-star hotels including, The Grove Hotel in Hertfordshire and The Grand Hotel Birmingham. He’s been passionate about pastry from early in his career, has held various Head Pastry Chef positions and in his previous role at The Grand secured The Sunday Times accolade of “one of the top 23 afternoon teas in the UK”.
Using this in-depth pastry knowledge from his hotel and restaurant career, Roger will be working with our development team to support bakery and retail clients with their food innovation as they constantly seek to keep ahead of food trends.
Collaboration
Commenting on the new appointments James Parker said: “As a business we pride ourselves in our innovation and creativity and this can only continue to evolve with new talent coming into the company.
“Roger and Millie epitomise these values and bring new energy and relevance to our sweet and savoury products. Their past experience will support us on our journey to proactively collaborate with clients to deliver efficiencies using Macphie products, whilst remaining on trend and creating high performing products and dishes.”