Damien Hirst
Charleston Trust, East Sussex
Carluccio’s Caffes
The Fancy Goat (restaurant in West Malling, Kent)
La Bandiera Olive Oil
Lovely Creative
The Truscott Arms, Maida Vale
Maison 3 Garcons Cafe
Ben’s Canteen, Clapham
Farm (Honest British food)
CH & Co Ampersand Division
Citrus and Cocoa (new health food/coffee bar restaurant in Crouch End)
Mojo juice bar and cafe
Monocle Cafe Marylebone
Watts Gallery Artists’ Village Compton, near Guildford
Testimonials
Below you’ll find more info on some of these, and some testimonials from happy clients!
Ch & Co (Ampersand Division)
Ampersand offers bespoke catering and impeccable service across a diverse range of esteemed British establishments and day visitor attractions, among them the Historic Royal Palaces, ZSL London Zoo, and the Law Society.
Juliet worked on some key projects for CH&Co for over a year and will do more I am sure in the future. She has amazing knowledge and contacts in the restaurant and café business and is inspirational to work with. She has shared ideas, inspired and supported some of our key chefs and managers to make exciting changes within our business. I have no doubt she adds value to any project she takes on.
Farm
Thoroughly enjoyed working with Juliet and her knowledge of the industry is unsurpassed. Her views are insightful and totally on-point. We look forward to working with her again.
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Charleston
The cafe at Charleston, an artist’s home and garden.
We have benefited hugely from Juliet’s experience and knowledge of catering within arts organizations. At an early stage in the planning of the Charleston Barn Project she clarified our thinking in terms of the size and configuration of the space required for our new café and we continue to work with her as our detailed plans develop. The income we are able to generate from our catering operation is particularly important to an independent arts organisation which makes the insights and expertise that Juliet brings particularly valuable.
Truscott Arms
An independently owned pub and restaurant in Maida Vale, recently rated as one of top 10 places to eat British food in London (Evening Standard).
It is a pleasure and privilege to have Juliet Shield on our team. She brings wisdom, joy and the very best hats to the Truscott Arms. Ace.
Citrus & Cocoa
Juliet has been a wonderful consultant to have on board with my startup restaurant, Citrus and Cocoa. She has provided priceless guidance, advice and structure to my concept and has given me the confidence and belief to go ahead with the venture. The contacts she has shared with me have also helped massively and am looking forward to working with her on future projects.
Gorgeous Group
Gorgeous Group creates brilliant stories with food, drink and the art of service. Since 1999.
“Professional, creative and fun spring to mind when you mention Juliet Shield. We have had the pleasure of working with Juliet on a variety of projects and each time her advice has been very relevant and spot on the mark for the country and target audience. She is approachable, easy to work with and a good communicator – all essential attributes when working with diverse groups of chefs and clients. Her advice and suggested menu direction has inspired chefs to create award winning menus. Juliet’s wealth of experience is a must have on any project.”
The Fancy Goat
“Juliet is a genuine pro in an industry that is cut throat at best. Service like hers is hard to find. She has been invaluable in helping to guide the Fancy Goat project towards opening. Her creative approach is totally on trend, and on the ball. I would recommend her to anyone starting up in the restaurant business.
La Bandiera Olive Oil
La Bandiera is located near Bolgheri, the home of the Super Tuscan wines. The region benefits from a unique climate, close proximity to the coast and a very rich landscape which makes this area a natural habitat for olive groves. Over 800 olive trees are harvested each year to produce the estate’s exclusive label, premium extra virgin olive oil. The oil is produced using the traditional cold press technique. The olives are harvested from the moraiolo, leccino and razzo trees when they are just beginning to ripen from the end of October through to the end of November, in order to capture and preserve those characteristics so typical of olive oil from the region of Bolgheri – full-bodied with fruity and spicy aromas.
Juliet was very helpful in helping to get La Bandiera olive oil launched last year with pricing advice, trade exhibitions and contacts.
