Operations Director
Ruth joined Blackfriars over 10 years ago and is now the Operations Director for the Hooked-on Group, responsible for auditing and evaluating the operation of each restaurant, leading projects to introduce new initiatives and technology into the businesses, supporting each restaurants recruitment and employment procedures and enforcing health & safety and licensing compliance.
She has worked in the hospitality industry for 26 years and is also married to Troy, Chef Patron at our sister restaurant Dobson & Parnell, so keeps it in the family!
In her spare time, she enjoys dining in fancy restaurants when she can as well as running, fundraising challenges, reading and being the proud mum of two daughters. Ruth’s favoured restaurateur is Danny Myer the Founder & Executive Chairman of the Union Square Hospitality Group and stands by his quote “Hospitality is almost impossible to teach. It’s all about hiring the right people”.
Marketing Director
Sam oversees the marketing activities for the Hooked-on Group and has more than 25 years’ experience in the marketing/PR sector.
She is also a Business and Mindset Coach at Uniquethinking working with individuals and business owners.
Favourite saying: “If not you, then who?”
Managing Director
Originally from Cambridge, Andy went on to read Physics at Swansea before starting his first career in engineering with Philips in London.
After moving north for a spell in manufacturing in South Shields (where it turns-out his 19th-century ancestors lived), he opened his first restaurant, Sidney’s in Tynemouth in 1999. This was soon followed by Blackfriars in addition to various other ventures.
As well as a love for family, hospitality, staff development and medieval food history, Andy retains a passion for green issues and everything Newcastle. When he’s not overseeing Blackfriars, Dobson & Parnell and Hinnies, he loves cooking, wine-tasting, bread-making, watching bands, playing the guitar/drums/piano and cycling.
Favourite saying: “Whilst a guest is under our roof, we are responsible for their happiness”.
Group Executive Chef
Chris joined Blackfriars in 2011 when he was a just a young lad and has risen to become our Group Executive Chef overseeing the kitchen team, menus and catering operations for all restaurants in the group.
In his spare time he loves cooking, walking his Labrador, Simba, running and swimming.
Favourite meal: Venison Wellington, Scottish girolles, fire-roasted beets and truffle sauce.
Sales & Marketing Manager
Laura heads up the sales, marketing and reservations at Blackfriars, Dobson & Parnell and Hinnies.
In her spare time, she loves spending time with family and friends, going on walks, running, and dining out.
General Manager
Rebecca joined Blackfriars in 2016 and is responsible for the daily running of Blackfriars, Dobson & Parnell and Hinnies, making sure all the team are happy and looked after and everything is in tip top shape.
In her spare time, you can find her running around after her two young sons, drinking lots of tea and eating cake with her friends. Favourite saying: “It’s good to have fun at work” (I do say this daily to the team).
If you would like to receive monthly exclusive offers and receive The Whole HOG Food Club newsletter, please enter your details below: