Our People
Tim Morton|Founder and Chairman
Starting Morton's Fork Ltd in 1998 in the back room of his house, the company developed quickly and was soon winning awards and contracts. Tim’s dreams of a high quality company, which incorporated his standards in consistency and excellence, were realised, and the company has grown from strength to strength ever since.
In September 2005, Tim made a strategic but difficult decision, as he was challenged with life changing news about his health, and he retired from any day to day involvement within his company.
Tim has a very rare degenerative, neuromuscular disease of the digestive system which is incurable – he suffers from enteric neuropathy, this is also coupled with fibromyalgia. Tim is therefore unable to work again, especially within the industry he loves. He jokes he must be the only caterer who can’t eat, how ironic is that?!
Meet the Senior Management team
Ann Morton|Personnel and Director
Ann provides key support in terms of aspects relating to personnel and payroll.
Ann also provides the vital communication links between Tim and Katja to ensure the values upon which the company were founded continue.
Neale O’Brien|Product and Operations Director
After qualifying from college, Neale started his career at the Savoy where he worked in the famous Grillroom. After the formative years of his career he moved to Amberley Castle where he was sous chef. Neale's first Head Chef position was at the Inn on the Lake where he achieved two rosettes. His next position was as Head Chef of Orestone Manor where he again achieved two rosettes. Neale brings his wealth of experience to Morton's Fork, and with his background, a superb knowledge of gastronomy.
Neale works behind the scenes with the onsite team to ensure consistent product delivery, as well as managing all operational aspects within Morton’s on Location.
Meet some of the team
Andrea Green|RSA I&II, Diploma
PA to
the
Managing Director/Admin
Andrea trained and gained experience as a PA in the advertising industry for 12 years in Central London.
Since relocating to West Sussex 6 years ago, Andrea has provided valuable support ensuring uniformity throughout our administration procedures.
Within all our contracts, Andrea offers key support to our clients and our on site administration teams and builds up
a wealth of knowledge concerning the contracts, and staunchly holds the fort at head office!
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Andrew Ireson|Health & Safety
Andy monitors all our Health & Safety and Food safety processes, and has worked with the company over the past 5 years fine tuning and helping to develop our internal audits throughout all disciplines of our business. Andy carries out all our customer surveys, quarterly operational reviews and completes assessments on our Food Hygiene and Health & Safety procedures.
Michael Howard|Unit Manager
Dover,
Deal
and Walmer Castles, Kent
Michael brings a wealth of experience to our units in Kent. After catering college, Michael climbed up the ranks throughout the kitchen as a chef within various impressive blue chip organisations, as well as some outstanding restaurants within the county. Throughout Michael’s career, he has experienced a wide range of catering from fine dining, public catering to the large events.
Michael started with us as head chef at Dover Castle and is testament to our company policy to promote from within wherever possible. Michael now manages all our sites within Kent which involve the public outlets at Dover as well as all conference & banqueting facilities at Dover, Deal and Walmer Castles. Michael’s ambition is to ensure we enhance the visitor experience and to make Dover Castle the best outlet that English Heritage have.
Helen Foyster|Unit Manager
Rolls-Royce Motor Cars, Goodwood
Helen also exemplifies the importance we place on ensuring our staff have the opportunities to grow within the company. Helen’s career has followed the chef route working within prominent hotels within Sussex.
She joined us as chef de partie as we commenced the contract with Rolls Royce Motor Cars, over the past few years Helen has been promoted within the team to sous chef, assistant manager and is now the unit manager. Helen’s approach truly highlights our company mission of consistency and excellence and ensures that all standards are maintained at this prestigious contract.
John Hollands|BSC(Hons) M IDM M
CIM Marketing
John has been involved with Morton's Fork Ltd since the early days so is well versed in all aspects of the company, so in a perfect position to advise on the marketing strategies for the business.
www.buildingbrands.co.uk
Doug Edworthy|MCQI, MCR
Quality Consultant
Our ISO & Quality Consultant is project leader for developing our quality management systems, with ISO9001:2000 accreditation now under our belts, Doug continues to update and maintain all aspects of our quality management manual and policies.
www.dgea.co.uk |
