|Q: What made you want to join Arnold & Henderson?
A: Well, a huge factor was definitely that it’s a female founded and led company, another, its general aesthetic of simplicity and elegance, this isn’t something you find often and I think it’s what keeps us unique. I also think that filters through everything, including evolving, and coming to the ICA was an example of that; sticking close to the root of Arnold & Henderson and changing where needed, gently.
Q: What's the most exciting part of your job?
A: The most exciting part has to be the diversity of the people you meet, whether it be regulars in the restaurants or clients across events. On the events side it’s ever changing, new people, new venues, new fields and tents. A highlight of this year so far was taking Rochelle Canteen to Salone in Milan; we took a team out there and got to work with some incredible people in an amazing space.
Q: What's your favourite food?
A: Any whole baked fish would have to be my favourite, that said, a guilty pleasure has to be our chocolate biscuits, I could never pass one up at the bar!|