Rufus Carter, Commercial Director, Patchwork Traditional Food Company

It’s a real pleasure, what you and your brigade produce in that volume, in such tight time frames, at that quality and with such attention to detail is truly outstanding, so for us to play a small part in that makes me very proud. 


Dorothee Cape Owner – Ahoy Cafe Ltd and Ofishial Foods Ltd

“Max Gnoyke provided invaluable support to us as we planned the launch of our new QSR brand “Ahoy Cafe”

I was demanding in the specification. I wanted to offer products that were simply better than anything else available in any retail or QSR outlet with a particular emphasis on fish, healthy eating and completely gluten free. I also wanted our products to simply burst with flavours from around the world.

From the start Max was keen to understand the business proposition and invested a considerable amount of time in questioning and listening to ensure he fully understood the brief. We then moved into to the development stage. Max offered long lists of options from which we selected our favourites.

Then came the fun bit, working with Max in the kitchen creating the prototypes and continually tasting, checking, and adjusting along the way. These were exhausting days as Max works hard and very long hours but this approach enabled us to develop a great range very quickly

I would describe Max and proactive, creative, consultative and very, very hard working.
The end result of our work was a range of products that were simply better than anything else available.

We have not yet launched the QSR brand as we planned, but instead have moved into the ready meal market selling directly to the end consumers. The products Max developed are a key part of this range and are selling like hot (fish) cakes!

He also makes a mean bacon sarnie!”

Jeff Ward MIH, Managing Director, Hotel Gotham, Manchester

“Hotel Gotham opened it’s doors on 7th April 2015 and I can honestly say it has been a tremendous start and the journey to opening was helped from a kitchen perspective by Max Gnoyke

Max has been instrumental in the design of the kitchen, the menu planning, the recruitment, the purchasing, supplier choice and he even popped his whites on to help us during the opening two weeks

Full of ideas, always positive and GSOH! Would definitely work with him again”

Suzy Mewburn – Owner; Bert’s Pizzeria, Brandesburton

“We contacted Max Gnoyke of Full of Flavour to assist us with the setting up of a pizzeria and pasta restaurant.

He was absolutely fantastic, his knowledge and passion of the food industry is unbelievable, he quickly understood the product we were aiming for, our first meeting lasted thirteen hours addressing the marketing, the food and drinks menu, suppliers, crockery, the lot!

We quite simply could not have opened without him, we have had an amazing first four months which has been largely down to Max structuring a menu that works with the kitchen and has kept the customer coming back – Thanks Max”

Rajeeve Ahuja, CEO – Food Retail Concepts

It’s a pleasure to have been able to work with Max for several years now.  His in depth working knowledge and experience across the gamut of the industry enables us to focus on the important aspects of our projects that need attention and detailing. A perfect man for the role from brainstorming at conceptual stage through to development and execution, devoting his time and attention, without question.  Extremely punctual, very passionate and absolutely honest; a wonderful professional to work with!

Adish Randev – Owner – Bold

“I am opening an Italian cafe in Liverpool city centre and Max was recommended to me by a kitchen supplier.

Max completed a feasibility report and business plan reviewing the local competition, menu offer/prices, staff requirements, kitchen/cafe design and overall cost. He liaised with the design team and the kitchen supplier assessing costs and the general look required for the cafe. His experience as a chef was paramount in the kitchen design process picking up details that ensured both a workable and practical kitchen.

I would have no hesitation in recommending Max to anybody interested in catering services because of his in- depth knowledge of the restaurant business from fast food to fine dining, his enthusiastic support and professionalism”

Jane Sunley CEO & Founder: Purple Cubed

(formerly learnpurple & talent toolbox). Author of ‘Purple Your People’

Max’s fundamental belief in the team & how best to engage them, keeping them both focused & happy at work was a great asset to work with and very much in line with my own values. He’s also a really great guy and very easy to get along with”

Paul Adams, Owner of The Vincent Group

“I have now worked with Max over the last four years and have found his knowledge and experience in the industry to be second to none. The good thing is he’s always at the end of the phone if I need an opinion.”

Robin Sheppard, Chairman & Founder of Bespoke Hotels

“Max Gnoyke is a first-class chef, with a first-class brain for business and a healthy dash of common sense.

From his stewardship of the Paul Heathcote empire to his work as a chef consultant he has proved himself to peers and students alike.

We commend Max to anyone fortunate to work with him.”

Victoria Tipper, Clifton Arms Hotel

“The Clifton Arms Hotel is undergoing an extensive refurbishment programme so, as a result of this considerable investment from the owners, I decided to review all aspects of the business including rebranding, target markets, service standards and quality of food.

A restructure of the kitchen became apparent so I was delighted when Max Gnoyke was recommended as a consultant to assist with this process. Max has an extensive knowledge of the industry teamed with a variety of useful contacts and a genuine desire to improve the areas where you need advice. With the guidance of Max, our kitchen has gone from strength to strength with regards to menu development, achieving food GP, recruiting a high-calibre team of chefs and providing a better working environment for all.

As the business evolves, I hope to work with Max again and I would have no hesitation in recommending his services and expertise.”

Nigel Churton, Senior Executive, Security and Risk Management

“Max joined the Race company on a consultancy basis to help us develop our Catering and Restaurant operation to a higher level. Soon after joining us we decided to bring the whole operation in house and Max was a critical part of the decision as he agreed to oversee the Food side and to direct all the chefs and menu planning. This has involved the whole range from our…more

Andrew Rae, Managing Director at Fletcher-Rae (UK) Limited

“Over a number of years I worked with Max during the design and development of number of restaurants across the North of England, plus we undertook several feasibilities together in Birmingham and London.
Max’s approach to the design and management process was refreshing, practical and creative with him playing a key role as interface between the client, design team and…more

Toby Beevers, Ops Manager at Purchasing Systems Limited

“Max is an extremely motivated and focussed individual, whose attention to detail and passion for perfection are shown throughout his work.

His leadership and management style are both professional and demanding, with him being the first in and last out all the time.

I can personally recommend Max for any project, whether large multi-site or small and independent.”

Dr Judie Gannon, Principal Lecturer, Oxford Brookes University

“Max is an inspirational foodie. His passion and expertise in the hospitality industry are first rate and his enthusiasm is completely infectious. Max always has his finger on the pulse of new initiatives and ways of working.”

Vincent Margiotta, Hospitality Consultant

“Max came highly recommended via a current service provider to my business. I was looking for some assistance in developing a restaurant concept and kitchen design. Max has a very broad knowledge base gained from his wealth of experience within the hospitality industry. This combined with his real enthusiasm and passion for food and service, in conjunction with his action…more

Simon Bocca, Chief Operating Officer at Fourth

“I worked with Max at Heathcotes, developing & installing the Fourth Hospitality software throughout the group.

Max had an in-depth understanding of what was needed within his business from the cliff face to the boardroom in terms of control & reporting.

Max focussed how to apply our systems within the current framework of Heathcotes Group & wasn’t afraid…”

Mike Conyers, Restaurantdiary & BooktoEat

“I worked with Max at Heathcotes, installing restaurantdiary throughout the group. Max was very focussed and executed plans with skill and energy. I highly recommend him if you need a consultant in the hospitality industry.”