Rebecca Harris, Business Development Director

Rebecca Harris – Business Development Director

As Business Development Director, Rebecca Harris oversees all current and new events business at Kings Place. Rebecca joins us from Fisher Productions where she headed up a large venue production team creating and producing events in some of London’s most iconic venues.

Having moved to London from Brighton 12 years ago, her experience covers sales, marketing and event management within luxury hotels, catering, venue and agency environments.  Rebecca’s varied experience within the events industry means that she is able to view events from all perspectives and ensure that clients receive the best possible experience while at Kings Place.

Rebecca’s greatest passion is food and outside of work she can be found researching new places to eat, staying on top of food trends and trying out recipes from her vast collection of cookery books!

Lucy Wright – Sales Director

Lucy joined Green and Fortune in November 2011 to head up the Kings Place Events sales and events team. Her primary focus is to develop new and lasting relationships with clients. Lucy joins us from the Institution of Engineering and Technology, where she was responsible for the commercial operations of their London venue, IET London: Savoy Place.

She has vast experience of working in some of London’s top event venues. Lucy has worked at venues that include the British Library, ExCeL London, and the National Theatre. She began her career at a small publishing and events company as an event organiser managing up to 100 events a year. As a result, Lucy understands the pressures and demands that face our event clients and works hard to deliver the right solution every time.

 

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Rachael Hulme – Senior Event Sales Manager

Originally from Northumberland, Rachael studied at Newcastle college for her GNVQ in Hospitality Management in 2001. Once completed she then travelled to Chicago for 6 months to work at a 5 star Marriott Hotel and Resort. She then returned to complete her degree in Newcastle and as she loved the USA so much, she moved back for 18 months and worked as  Banqueting manager, helping to run events for over 1,000 people.

Coming back to the UK she then moved to London to work at a new Marriott Hotel in Canary Wharf. She spent 5 years there starting off as a Restaurant Supervisor and working her way up to Event Manager. She started working at Kings Place over 3 years ago and loves the day-to-day challenges of working in Events.

 

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Malah Bhatt – Event Sales Manager

Having graduated from Greenwich University with a degree in Events Management, Malah joined the team in March 2015 to deal with the increase in demand of both corporate and social events. She has a fantastic background in hospitality and events and brought with her an infectious enthusiasm and dynamism. With previous roles including working at various venues for Peyton & Byrne, Malah has a longstanding passion for events, hospitality and first class food and drink.

Away from work, Malah enjoys travelling, art and meeting new people, as well as cooking and socialising.

Nell Halford – Head of Production

Nell has been at Kings Place for over 3 years, as an Event Production Manager and now heads up the whole Production department. She is responsible for the production and delivery of all venue based events including conferences, concerts, recording and filming.

With a 1st Class degree in Music Technology and over 10 years of experience, Nell has a solid background in production, live events and venue management. Prior to Kings Place, Nell worked as a freelancer and also at Turnkey Music, London and then went on to a role at Cambridge University as Assistant Manager of a 500-capacity concert hall at the heart of the Music Faculty.

Nell has worked with a breadth of clients from across both the corporate and arts sectors including Royal Television Society, EMI, BBC and the Guardian, plus countless musicians.

 

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Ian Green – Executive Chef

Ian has worked in a number of prestigious 5 star establishments across London since moving to London in 1998. 13 years later he is still enjoying the challenges and opportunities presented by working in such a diverse city. Ian joined Green & Fortune to launch Kings Place in 2008.

Ian relishes the ability to use seasonal produce that has been well sourced. This is highlighted by having beef and lamb sourced from our own farm, hung and butchered on site and presented on the menu. Creating new dishes and menus to incorporate this produce is what Ian loves to do, finding it both challenging and exciting, and it is a something at which he and his team excel. His other loves apart from cooking are first and foremost his young family, and also rugby.

Ian would love to have his own restaurant one day in the beautiful Kent countryside.

Karl Buckthought – Events Head Chef

Alex Stephanopoulos – Event Operations Manager

Alex has had the pleasure of working both in members clubs and 5 star properties for the past eight years. His passion and expertise lies in working in new and modern environments and being part of an opening team at a new venue.

Born and raised in Athens Greece, Alex became involved in the food industry when he was 15, working in various establishments as part-time summer jobs. His enjoyment of this lead Alex to study Hospitality Management in Greece and Switzerland as well as pursuing his career by moving to London due to the huge opportunities here.  Alex has had the pleasure of working both in members clubs and 5 star properties for the past eight years. His passion and expertise lies in working in new and modern environments and being part of an opening team at a new venue.

Linda Fertaly – Assistant Event Operations Manager

Linda studied to be dietician in her native Hungary and graduated in 2005 before coming to London to further career and develop her English.

Having always enjoyed working with people she pursued a career in catering. When joining Green & Fortune Linda started in the Events department, an area in which her skills in communication and planning ahead really come to the fore and has since worked hard to become Assistant Banqueting Manager in September of 2010.

Her smiley, energetic and happy persona makes her a fantastic asset to the team and company and a true ambassador of customer service.

John Nugent – CEO

John launched Green & Fortune in October 2008, coinciding with the opening of Kings Place, London’s newest arts, conference and commercial building in Kings Cross. He has seen the development through from the planning stage right through to the opening.

John left the corporate life, having previously been Chief Executive of Searcy and Managing Director of Corrigan Restaurants. He has been involved with the building, development and opening of some of London’s most iconic venues, including 30 St Mary Axe (The Gherkin), The Champagne Bar at St Pancras, The Portrait Restaurant at the NPG and Bentleys Oyster Bar & Grill.

John’s expertise includes the launch of new restaurants, catering and events facilities within arts and cultural institutions, developing new businesses and creating bespoke hospitality services.

 

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Emma Williams – Director of Operations

Emma joined Green & Fortune in March 2011 from her previous position of General Manager at the Southbank Centre.

From literally being born in a pub, and brought up there for 18 years, catering and hospitality is second nature to Emma. Having left the family business behind, subsequent roles included a mixture of restaurants, hotels and gastro pubs helping to widely expand her food and beverage knowledge.

Since coming to London though, her roles have been managing the catering within some of London’s most prestigious performance venues. Starting with the relaunch of its catering services at Sadler’s Wells and developing that over several years before moving on to oversee the sizable catering operations at the Royal Opera House. She then moved to the Royal Albert Hall, before finally heading to the Southbank Centre before joining us.

Emma’s real passion is all about hospitality and ensuring both the quality of product and level of service is of a standard that consistently exceeds our customer’s expectations.