More online Headline sponsor In partnership with The importance of a diverse board
Harriet Hastings “Often a board builds organically. I realised that although 80% of our employees are women, I was the only woman on the non-executive board. I felt it was the wrong dynamic, but I’m also aware that contenders need to answer a specific skillset.”
Louise Denton “There are four women on the BaxterStorey board so that is nearly 40% of it,
and I can share experiences with them. Coming into that role you do get a sense of imposter syndrome, but it has also given me and others more drive and ambition. A friend said to me: ‘You are there because you already have value and now you can add more value. I see you in this position and I see there is opportunity for me now.’ You need to remember as a woman to leave the ladder down.”
About Tugo
Tugo provides high-quality, innovative food solutions and market-leading support for its clients across food service. It sponsored the event because as a business, it is passionate about equality and diversity. The company enjoyed how key
female figures throughout the hospitality industry told their stories of their progression and the hard work they’ve put in and their trials and tribulations. “It was amazing to be in the room filled with such hugely inspirational women within the hospitality industry, people that I personally look up to, and have inspired me throughout my career as a chef,” said Nicole Benham-Corlette, development chef at Tugo. “I left the event more inspired than ever.” Tara Lyon, Tugo’s head of operations,
Anna Haugh, Sally Abé and Emma Underwood Laura Cherrington Rise at work, and the importance of being heard
Louise Denton, regional managing director south-west at BaxterStorey, was keen to share the success of the caterer’s women in hospitality network, Rise. The network, created 18 months ago, drives change in areas such as mental health and the menopause to create a more inclusive workplace for women. She said a key achievement in the past year has been the creation of a “market-leading set of benefits”, including an enhanced maternity package, inclusive of fertility treatment and adoption, and the launch of a wellbeing programme to give women support around
menopause and depression. “It shows the power of people in a group who share what is important to them – we have opened the door to things that weren’t shared, and we will keep pushing that door.” Denton also announced that she has recently
been invited to join the board, a testament to the Rise network’s aim to help drive gender equality, achieve better representation of women at senior levels, and champion diversity. Rise is now focusing on improving kitchen
culture for all marginalised genders. “We are collaborating with our Chef Academy apprentices to improve mental health at work. We are changing our small corner,” said Denton. Also on stage was Ruth Hansom, a chef-
partner with BaxterStorey, who has recently launched a debut solo venture, Hansom Restaurant & Wine Bar in Bedale, North Yorkshire. As someone who has entered many competitions and was the first female winner of Young National Chef of the Year 2017, she agreed that women tended to be less represented in competitions, but she inspired the room by describing how the lessons learned in taking part had fed into her career. “You can measure yourself against your
peers and as you progress you are bettering your skills. Now I’m opening a restaurant, I think competitions are invaluable,” she said. “It is tough and there is a chance you will fail, but you
30 | The Caterer | 22 March 2024
need to learn and go back the next year and prove to yourself you can do better. When I was younger, I was competing against other people and now I am competing against myself and improving.” She also told the audience that she is more
selective about which competitions she enters, as “I entered too many when I was younger.” Hansom, who is also a chef ambassador
supporting female chefs, told the audience that working in contract catering as a woman had given her a platform to flourish. “The young all have ideas. BaxterStorey is all about ideas. But in a high street restaurant young chefs would be scared to input anything.”
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was similarly impressed: “The day was very inspiring hearing the ladies’ stories and what they accomplished, and it gives you the extra boost to want to do better. You felt proud for them, even though you didn’t know them.”
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