Case study: Laurissa Cook is restaurant manager and owner of Pignut in Helmsley, North Yorkshire


Laurissa runs restaurant Pignut with her chef partner Tom Heywood. Her first job in hospitality was


a part-time role at Andrew Pern’s Star Inn in York. Having caught the hospitality bug, she worked her way up the ranks in the city, becoming restaurant manager at Mr Ps Curious Tavern, and then in 2019 restaurant manager and sommelier at the Rattle


Owl. Here, she grew as a manager, taking charge of team training on wines and cocktails and writing menus. This experi-


ence readied her to launch Pignut, a


sustainability-focused, eight-course tasting


menu restaurant with 14


covers, meaning feedback between staff, chef and diners is important. Now, as a business owner, she has


become more hands-on in the kitchen, learning how to bake sourdough and prepare mussels, which has made her more adventurous with wine pair- ings and better informed about the menu when speaking to her guests.


Case study: Eljesa Saciri is general manager of the Zetter Townhouse


hotel in London Eljesa Saciri came to the UK from Kosovo as a refugee. Her career in hospitality started at the Doyle Collection, where her skills made her a perfect candidate for development. She was behind the launch of two dining spaces in London which, under her management, generated gross profit of £3.9m. Her financial acumen and managerial skills have now been put into play at the Zetter Group, where she manages an annual turnover of £2.7m. Her platform in the


hospitality sector has given her


the opportunity to talk widely about encouraging more women to progress in the industry, while she also creates a safe space within the hotel to support people with mental health issues or substance abuse problems.


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