About Simon Boyle
Simon Boyle is an award-winning chef, author and social entrepreneur. Best known for founding Beyond Food and the acclaimed London Bridge restaurant Brigade, Simon is a pioneer in using food to help vulnerable people out of homelessness.
Hand-picked by the Royal Academy of Culinary Arts to train at the top end of the hospitality market, Simon Boyle's career began at The Savoy Hotel in London. Later becoming the first of his group to become a Royal Academy of Culinary Arts Academician, and then a Fellow, Simon's early career also took him to become part of the Michelin-star winning team at The Chewton Glen hotel. Going on to work aboard high-profile cruise ships and luxury vessels, he prepared food for thousands of people at a time or small groups of VIPs. The challenging environment saw him buying food from local markets and developing a passion for local, sustainable produce. Appointed the first ever Culinary Ambassador for Unilever, Simon was enthusiastic about using food for social change from early on. After volunteering in Sri Lanka during the aftermath of the devastating tsunami in 2004, he worked tirelessly to create Beyond Food, a charity and social enterprise that would use food as a catalyst for social change.
Simon’s vision led to the establishment of the Beyond Food Community Interest Company – a social enterprise – as well as the restaurant Brigade and its charity, the Beyond Food Foundation. The concept offers vulnerable people – who are experiencing homelessness or who are at-risk of homelessness – the opportunity to learn valuable skills through food and move into stable, fulfilling and long-term employment.
In 2010, Simon embarked on a partnership with PwC, De Vere Venues and the Homes and Communities Agency, to launch Brigade restaurant in London Bridge. As well as helping the community more broadly, Brigade has become a popular restaurant with the general public, who have embraced the concept of enjoying excellent food while supporting social good.
A talented culinary ambassador and social entrepreneur, Simon Boyle has gone on to bring his expertise together to collaborate with companies, organisations and individuals through his consultancy, Stirring Creativity.
His detailed knowledge of the social enterprise sector has made him a valuable asset to companies looking to push their social agendas beyond dated Corporate Social Responsibility (CSR) programmes. In 2018, he was invited to speak at the House of Commons All Party Parliamentary Group, advising the government on how they can better support social enterprises.
Simon also uses his unparalleled experience to help high-profile businesses on brand-building and product architecture. Known for conceptualising new products from scratch and with experience in gold standard benchmarking, Simon's clients include Ben & Jerry’s, Hellman’s, Heinz, Knorr, Magnum, Marmite, Marriott and Crowne Plaza Hotels & Resorts.
Enthusiastic about his formal trade, Simon gets back into the kitchen when time allows. As well as playing an active part in Beyond Food training courses and Brigade restaurant, he also undertakes live cooking demonstrations at external events, crafts original menus at ceremonies and private dining occasions, and uses food to bring people together at team-building and leadership sessions.
Passionate about social enterprise and food, Simon is also a regular key note speaker at events, a judge at competitions such as the Teflon Diamond Standards Awards, and a mentor at events including The Fresh Careers Fair. He is regularly interviewed by the media too, including on BBC Radio 2’s Foodie Thursday with Simon Mayo, BBC Radio London with Robert Elms and formerly on LBC with health journalist Michael van Straten.