Green & Fortune
We are an awarding winning, independent hospitality company, employing over 150 staff in London
Our operations Kings Place has been our home since our launch in 2008. We have built a significant hospitality business, which has contributed greatly to the constantly evolving King’s Cross area. Over the past eight years we
have seen continual growth, which is carefully managed to mirror our values. This year saw the next stage in Green & Fortune’s development: the launch of a second significant site, overseeing hospitality and catering for an international marketing agency based at the iconic Sea Containers building on London’s bustling South Bank.
Our product Excellent hospitality is at the heart of everything we do. We specialise in both the events sector and retail, including the management of restaurants, bars and cafés. We take a tailored approach to each area, exceeding expectations and delivering seamless service, whether it be a morning coffee, an intimate private dinner or a large-scale conference. Green & Fortune hand-picks independent, ethical suppliers across the business. We are proud to have our own farm, Corneyside Farm, in Matfen Northumberland, supplying all our beef and lamb at Kings Place. Our butcher
hangs, ages and butchers all the meat onsite. We also supply selected cuts to our Sea Containers site. This care and ethos allows us to not only deliver a quality product, but to educate our team about this point of difference, enabling them to pass this passion on to the customer.
Our personality At Green & Fortune we put ourselves forward as individuals. We value other people’s personalities, we do things differently, we are creative and we ensure that we are not seen as just titles – people actually know us. Chief executive John Nugent and
director of operations Emma Williams are approachable leaders and confident that people are their biggest assets. We encourage our staff to bring their own personality to the table – we’re not all moulded the same way and that’s how we like it! Personality is one of our five key values, which guide our behaviours and forms the basis of our culture.
Our people Hospitality is in our blood and the business of hospitality is built on the
“We encourage our staff to bring their own personality to the table – we’re not all moulded the same way and that’s how we like it!”
106
SHOWCASE
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152