Based across Grazing’s HQ and client sites, Ward will oversee all aspects of the company’s culinary activity including menu innovation, production, training, and scaling - as the business continues to evolve and expand its footprint.
Ward joins Grazing from Blenheim Palace, where he served as executive chef overseeing five kitchens and a £6m multi-outlet operation. Prior to that, he was executive chef at Harrods leading a team of 140 across 26 restaurants with combined revenues of £80m.
Speaking about his appointment, Ward said: “Grazing has always stood out for doing things a little differently, and that’s exactly why I wanted to be here. I’m delighted to join as head of food and help to shape menus as the company continued to build on its existing success.”
His 30-year career has spanned the UK and abroad, with senior culinary roles at Emirates Leisure Retail (Dubai), Cabot Links Golf Resort (Canada), and Fairmont Singapore, bringing with him a wealth of global experience in high-end, high-volume hospitality.
Sam Hurst, chief executive at Grazing, added: “We’re delighted to have Mark joining the business and bringing his 30+ years of experience to help us drive innovation and continue to scale. His extensive international background in high-end, high-volume catering and passion for developing culinary talent will be a huge asset to Grazing as we embark on an exciting new chapter.”