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Secret supper clubs + social good

Simon Boyle

Supper clubs have been a trend for a number of years now, but for me, they’re about more than following a foodie trend. As well as giving our guests a one-of-a-kind opportunity to taste the food of well-known chefs, supper clubs are inspiring for our apprentices, help fund our charitable work and create connections among like-minded people.

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The journey of chefs + celebrating social entrepreneurs

Simon Boyle

Chefs reach their profession in many different ways, from people who have been passionate cooks from a young age, to those who have pushed to improve their lives by gaining skills in hospitality. We should celebrate the diversity of ways people get into their careers and support everyone who has an idea. We don’t know what difference people can make within themselves and to others until we give them a chance.

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Recognising peers + the contribution of chefs to society

Simon Boyle

Recently I’ve spent a fair bit of time judging other people’s work at awards and competitions. After turning 46 last week, I’m starting to realise I do have some experience to share, but it’s still a strange position to be in. What it has made me realise is the myriad ways chefs contribute to society through their craft.

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Fighting for the things that matter + food for thought

Simon Boyle

Social enterprises and charities are spending too much time fighting over funds instead of fighting for people. The House of Commons All Party Parliamentary Group invited me to share my experiences about this last week, and it struck me just how much they rely on our sector to solve the big social problems of our times.

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Forced rhubarb + innovation in food

Simon Boyle

Innovation in the hospitality sector is about more than Michelin starred restaurant food. It’s about developing interesting ingredients and creating entirely new products across the whole industry, as well as the industry being more open-minded when it comes to career opportunities and encouraging young people to enter this exciting and fast moving world of hospitality.

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