Over his varied career Simon has accomplished much, both as a chef and a social entrepreneur. Below are a few examples of his achievements.
Brigade gets certificate of excellence from Trip advisor
Whilst inspiring and motivating London's homeless community, Brigade are also keeping all their customers happy and have now gained the certificate of excellence from trip Adviser.
Brigade wins OpenTable Diners' Choice
Thanks to all of Brigade's lovely customers who helped them win OpenTables Diners' Choice. Diners' Choice lists recognise outstanding restaurants based on the feedback from thousands of local diners.
Brigade were on of the nominees for the Food Made Good Awards, audited by the SRA’s Food Made Good sustainability programme.
The Food Made Good Awards recognise restaurants, cafés, pubs, bars, contract caterers, universities and hotels, whose extraordinary accomplishments in the last year have driven progression in the industry and demonstrated that all food can be made delicious, ethical and sustainable.
Chef Magazine Editorial Board
Simon has joined the editorial board of the esteemed Chef Magazine. Chef Magazine is an essential tool in any professional kitchen and is seen as the industry leader by the professional chef. Simon is joined by Marcus Waring, Mark Hix and Philip Howard, amongst other very well respected chefs.
Brigade Social Impact Report
For the Prince Charles’s Business in the community visit, PwC and Beyond Food produced a social impact report. This report has now published its astonishing results.
Every £1 invested in Brigade has generated an estimated £1.57 for society. The social value generated as a direct result of Brigade’s activities in its first 3 years of operation is estimated at £3.6m.
Brigade 3 year story so far
In 2015, Brigade celebrated its first three years in business. The 3-year booklet was produced to document how the highly acclaimed partnership was set up and how it is run. It has an insightful timeline that plots out the work of the Fire Station as it was originally through to the present day.
Le Club des Chef des Chef Honorary Diploma
In 2014, the eminent society of chefs to heads of state, Le Club des Chef des Chef, honoured Simon’s work in the hospitality industry by presenting him with an honorary diploma at an event held at the Dorchester Hotel to raise money for the Beyond Food Foundation. This group consists of the chefs to 37 Kings, Queens, Presidents and Prime Ministers around the world, including Obama, Mandela and Chancellor Merkel, not forgetting Her Majesty Queen Elizabeth II. The event saw the Club Chefs, led by Mark Flanagan, the Queen’s Master of the house and Head Chef at Buckingham Palace, cook with the Beyond Food Apprentices in the Dorchester Kitchens.
Craft Guild of Chefs
People’s Choice Award
Craft Guild of Chefs Awards is seen as the Oscars of the hospitality world. In 2013 Simon was nominated for the Choice award by the Craft Guild of Chefs Award panel. This prestigious award is the only one to be announced live on the night, with a text voting system. The ceremony is attended by the great and good of the hospitality world. Simon was delighted to receive the People’s Choice award, presented by the Countess of Wessex.
2010 saw Simon and the Beyond Food Foundation partner up with the Homes and Communities Agency, PwC and De Vere Venues to open Brigade; a British Bistro with a bar, 5 private dining rooms and a cookery school. Brigade works as a training provider to the Beyond Food apprentices as well as housing their inspirational workshops for homeless people.
Beyond Food Events Ltd
Beyond Boyle rebranded and became Beyond Food Events; a London based events business led by Simon and his late wife Annette. Beyond Food was capable of serving high profile seated events for up to 600 and stand up events for 1000. Simon led the way in social enterprise catering. In 2010 Beyond Food turned itself into a charity and Simon started to work on Brigade, Bar and Bistro.
This brave idea ventured into the world of manufacture with a social enterprise project in partnership with Waitrose. Beyond Chocolate offered people that had experienced homelessness a chance to gain skills in food production and factory work. Beyond Chocolate was sold in all Waitrose Stores and was a major retail success, still seen as a ground-breaking brand and a flag ship for social enterprise. This is now incorporated into the Beyond Food Charity.
Simon was the winner of a £60k grant to invest in his social enterprise business. Spark Challenge also saw Simon engage with executives from BT and PwC, forging his long standing relationship with PwC.
Wanting to invest and grow Beyond Boyle, Simon took an auspicious plan to the BBC2 Dragons’ Den, successfully appearing on the show in September 2008. Simon drove Deborah Meaden to tears, received a promise of help from Duncan Bannatyne and was offered support outside the den by Peter Jones and Theo Paphitis.
Simon’s successful team building and events business entered the London Market at the House of St Barnabas in Soho. Simon’s team transformed the previous homeless hostel, reemploying its beneficiaries and training them up as hospitality staff. The work of Beyond Boyle now shapes what he does today.
After the terrible events of the 2004 Indonesian Tsunami, Simon took his place in a small team that created a relief camp, Parrallia, near Hikaduwa, the scene of one of the largest natural disasters of all time. It was this event that moved Simon to having a more socially minded conscience.
As Culinary Ambassador to the Unilever board, Simon took every opportunity to redevelop the company’s food culture internally and externally.
Returning from world cruising, Simon took the reigns at Mosimann's Academy in Battersea, London, managing the Academy and consulting for international projects on behalf of Mr Mosimann.
Simons first venture, as Executive Chef MV Minerva, was a cruise ship for the elite. As a discovery ship it travelled to the furthest corners of the world.
Senior Sous Chef Simon saw the world on board the newly inaugurated MV Oriana, P&O’s flagship cruise liner.
Since their inception in 1986, the Acorn Awards, affectionately known as the 30 under 30, have sought to recognise the brightest prospects in the hospitality industry.
Chewton Glen Hotel & Country Club
Simon served from Commis to Chef de Partie at the beautiful Michelin Starred New Forest Hotel.
The Savoy London
Simon served 4 years at the most prestigious hotel in the world. (1988-1991).
National Training Award
Individual Achievement Regional Winner
Simon recognised by the National Training Awards as Trainee of the Year.
Académié Culinaire de France
Diploma in Professional Cookery
Specialised Chef 4 year diploma with The Savoy Hotel, Academy of Culinary Arts and Bournemouth and Poole College.