Melanie Arnold and Margot Henderson set up the catering side of their business in 1995, while running The French House Dining Room in Soho, opened in 1992 with Fergus Henderson and Jon Spiteri.  Since 2004 they've been based at Rochelle School, opening the Canteen there in 2006.

Euan Farmer, formerly at St John, started with us in 2014 and is our Head Chef, joined by Sous Chef Luke Cleghorn and with Ernest Yeboah heading up the KP section.  Kate Towers moved in 2017 from event to managing the Canteen front of house.

General manager Alethea Palmer joined the team in 2011 bringing a wealth of knowledge in event production, and she is assisted in all matters event by Jolita Tautkeviciute and Lily Simpson.

In October 2017 Arnold & Henderson took over the catering at The Institute of Contemporary Arts on The Mall.  The Rochelle ICA Restaurant and upstairs Nash & Brandon event rooms' catering are skillfully overseen by Fin Spiteri, General & Bar Manager.  Ben Coombs is Head Chef with Sous Chef Sherri Dymond while Georgia Hutcheon joined us in November as Events & Office Manager.