Colline and Rhona sit down with Damien Hutchins (Percy King Ltd)—a front-of-house pro turned trainer who levels up service at major venues (think racecourses, rugby, cricket tests, Hyde Park BST) and local spots alike. Damien shares how the “events circuit” works, why staffing quality dips at scale, and the hands-on training that actually sticks (mentoring managers, energising young teams, on-the-floor coaching).

We get into seasonal realities post-COVID, working with big caterers, building small-biz service culture, and treating hospitality like a performance—clear intent, great body language, memorable moments. Plus: dinner chat featuring aglio e olio, roast chicken, and curry goat.

You can find out more about Damien's work at Percy King Ltd at https://www.instagram.com/percykingltd

You can find out more about Colline's Kitchen at https://www.collineskitchen.com

You can find out more about Thyme catering at https://www.instagram.com/thyme_homecook

Strategy and marketing by https://www.junecontentstudio.uk

This podcast is recorded and edited by Creative Content Studio https://www.creativecontentstudio.co.uk