In terms of career variety, I doubt if many  can match Nick Leach’s 4 decades in hospitality. One of his first jobs was working as the King of Saudi Arabia’s personal chef on a £9 million motor yacht. After that he found himself ‘catering to excess’, for merchant bankers in London, where £25,000 a week was set aside for caviar alone – served in huge swan ice carvings.

This was in stark contrast to his next role as General Manager at Kings College Hospital, where his daily budget per patient was £1.76 – and that had to cover 7 hot drinks a day, in addition to breakfast, lunch and dinner.

For the last 18 years he’s been drawing on this wealth experience to manage the catering at the University of Portsmouth.  In any one week he has a potential 29,000 hungry students and staff to feed…and he still makes time to take his chefs to see local food producers – from the organic dairy and flour mill to the free-range chicken farm.

Amazing man, amazing stories.  Enjoy!