From trainee butcher to Food Development Manager and mental health advocate, Carl Newey has built a career defined by creativity, leadership and a passion for people. In this exclusive interview, he reflects on the evolution of pub dining, the importance of wellbeing in the workplace and what the future holds for the hospitality industry.
Carl, can you walk us through your journey into hospitality and what first drew you to the culinary world?
My journey into hospitality started at a young age. I began as a trainee butcher, learning basic preparation and developing an appreciation for quality ingredients. It didn’t take long for me to realise I wanted more, and that led me into hotel kitchens where I discovered the energy, teamwork and creativity that define the industry.
Over the years, I worked across a variety of hospitality businesses, learning from talented chefs and gaining experience in different styles of operation. What always appealed to me was that no two days were ever the same. Hospitality combines craft, leadership and innovation in a way few industries can.
Today, as Food Development Manager for The Chapter Collection, Heritage Pubs and Pubsmiths, I have the privilege of helping shape menus, develop people and drive standards across the estate. Beyond my operational role, I am also proud to serve as a Chief Ambassador for The Burnt Chef Project, helping to raise awareness of mental health and wellbeing across hospitality. Bringing people together through food remains the most rewarding part of the job.
What does your role involve on a day-to-day basis?
The role is incredibly varied. My responsibilities range from menu development and food innovation to supporting operational teams and ensuring consistency across our pubs.
A large part of my time is spent working with head chefs and kitchen teams, whether that’s delivering training, reviewing dishes, analysing performance or helping overcome operational challenges. I’m also heavily involved in food strategy, ensuring our menus remain relevant, commercially successful and aligned with guest expectations.
Alongside this, I spend time researching food trends, working with suppliers and exploring new ingredients and techniques. The challenge is balancing creativity with practicality, creating dishes that excite guests while remaining deliverable across a busy estate.
How has the role of food within pubs and bars evolved during your career?
The transformation has been remarkable. Historically, food was often secondary to drinks in many pubs. Today, food is a major driver of customer choice, with guests actively seeking restaurant-quality dining alongside a great drinks experience.
Modern pubs have become destinations for celebrations, social occasions and premium dining experiences. This shift has encouraged operators to invest more heavily in culinary talent, menu development and ingredient quality, raising standards across the industry.
What are customers looking for from food in pubs and bars today?
Customers are looking for quality, authenticity and value. They want dishes made with great ingredients, but they also want choice and flexibility.
There is growing demand for globally inspired flavours, seasonal ingredients and menus with a story behind them. At the same time, guests still appreciate familiar favourites, provided they’re executed exceptionally well. Consumers are also far more informed than ever before, with social media and food culture raising expectations around presentation, consistency and quality.
What does true hospitality mean to you?
For me, true hospitality is about making people feel welcome, valued and cared for. Great hospitality goes beyond serving food and drink; it’s about creating experiences that guests remember long after they leave.
From a leadership perspective, I believe hospitality starts behind the scenes. When teams feel supported, respected and empowered, they’re far more likely to create exceptional guest experiences. That’s something I’m particularly passionate about through my work as Chief Ambassador for The Burnt Chef Project. Looking after people isn’t just good leadership, it’s fundamental to creating a successful hospitality culture.
How is sustainability reflected in the way you develop menus and manage kitchens?
Sustainability plays an important role in menu development. We’re constantly looking for ways to reduce waste, maximise ingredient utilisation and make responsible sourcing decisions without compromising quality.
Thoughtful menu design, seasonal ingredients and educating teams on waste reduction all play a role. Small improvements made consistently can have a significant impact across an estate.
Looking ahead, what excites you most about the future of hospitality?
What excites me most is the continued creativity and innovation within the industry. I believe we’ll see an even greater focus on experience-led dining, where food, drink, atmosphere and storytelling come together to create memorable occasions.
I’m also encouraged by the growing focus on people. Through my involvement with The Burnt Chef Project, I’ve seen first-hand how committed the industry is becoming to supporting wellbeing and creating healthier workplace cultures. Food will continue to be a key reason people choose to visit pubs and bars, and that creates exciting opportunities for the future.
@carlosdejackel
