Meet the Conference and Banqueting Team at Birmingham Museums. We can’t wait to work with you to deliver your perfect event.
Chris Lovatt, Executive Head Chef and Operations Manager
Chris enjoys working in Birmingham Museums’ many diverse venues and the varied client needs that we meet on a daily basis. The vision he and his team share is on delivering excellence from the food on the plate to the service at the table. Part of our success is our passion for fresh seasonal food and using local produce where ever possible. Chris’s career highlights are cooking for prestigious guests and royalty as well as working in the Mediterranean which influence his style of cuisine still to this day.
Gill Allen, Conference and Banqueting Sales Manager
The fact that no two clients are the same and the thrill of seeing weeks of planning come together to make the perfect event are what Gill loves most about her job. She has headed up the Conference and Banqueting team for 15 years and never tires of working in the amazing spaces that belong to Birmingham Museums – who else gets to work alongside the likes of a talking robot and a Pre-Raphaelite masterpiece?
Murphy McLean, Conference and Banqueting Supervisor
Nothing is too much trouble for Murphy, and his calm and professional approach are what keeps clients coming back time and time again.
He loves the constant variety of his job and has facilitated Birmingham Museums’ events for 12 years! Murphy is committed to ensuring that all events, whether it’s a meeting for 15 or a Gala Dinner for 200 run seamlessly!
Noor Miah, Food and Beverage Manager
Noor loves his job and the team he works with who have for the past four consecutive years have been awarded the quality food and drink accolade from visit England for the Edwardian Tearooms . Noor has a passion for excellence which is demonstrated daily and especially when the Edwardian Tearooms team is providing hospitality for our corporate events.
Graeme Connell, Sous Chef
Graeme enjoys the unique challenges of working in a busy conference and banqueting department, he particularly loves being part of the hardworking team that pull together to bring to life each and every clients vision. Graeme is passionate about working with clients and suppliers to create bespoke menus using fresh produce, and meeting with clients at menu tastings to ensure their needs are met.
Thomas Cruickshank, Sous Chef
As one of the most recent addition to the team Tom's aim is to help take our award winning food and service to the next level. Tom enjoy the daily challenges of cooking in a buzzing environment and for such a diverse array of guests, this allows him an opportunity to use his skills in both classical and modern cookery techniques across a range of cuisines. A highlight of Tom's day is walking through the calm of an empty museum before a busy day or night in the kitchen, not many chefs get that!