Catering design from concept to completion. We combine technical knowledge, hands on experience in the kitchen, interior design sense and innovation. We are experts at what we do and the company is small enough to give you the best possible service.
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Simon Cooper Colley
Simon Cooper Colley formed the company in 2004 with over 25 years’ experience in the Catering Industry and a degree in Catering Systems. His design experience includes Hotel Kitchens, Fast Food Outlets, In-Flight Catering, Food Halls, Kiosks, Retail Outlets, Farm Shops and Restaurants. Clients he has worked for in the past include Marks and Spencer, J. Sainsbury, ICL, Welcome Trust and Luminar Leisure. When he’s not working he’s tending the kitchen garden or building clay ovens.
Beatrice Lacey is our creative guru. A degree in Fine Art at the University of Goldsmiths studying under Craig Martin and a contemporary of Damien Hirst, she went on to an MA in Fine Art at UCL University of Canterbury. The Cooper8 offices has a working studio and gallery attached to it. Beatrice’s input into our designs is always unique and interesting. She adds the creative genius and sparkle. When Beatrice is not in the studio she is collecting “useful and beautiful objects” …. including recipe books to add to her extensive collection.
Giorgia Lacey-Colley started out working in National Trust Cafes and Chain Restaurants. Giorgia’s ability for drawing and design gradually came to the forefront. She has worked and trained with AutoCAD and Adobe Creative Suite for the past five years. To complement her creative role in the team she is currently studying a degree in Interior Design.
Michael Zawadzki started with us through the Government Apprenticeship scheme and has worked diligently to learn many aspects of the industry. His analytical and mathematical skills have made him ideal to continue the development of our bespoke database, provide specifications, quotations, costing reports and analysis. Michael is a keen supporter of Liverpool Football club, no one holds it against him, and he is able to keep the office up to date with all the latest in the Football League.
Jim Norris started out training as a chef in the army catering corp, eventually becoming the personal chef to the head of the army, Field Marshall The Lord Carver. With a comprehensive background covering all areas of catering from in-flight, field kitchens, prisons, Central Production Units, Colleges. He left to become the Catering Manager at Johnson & Matthey overseeing the introduction of CPU’s to a number of sites. This inspired his interest in design and the equipment side of the catering industry where he became the Sales Director of Grundy-Oliver Toms. Jim works collaboratively with us where his experience and know how are highly valuable.