Marie Jackson

Key founder, MD & Operations Director

I have worked in the hospitality industry for over twenty-five years. Having run the Mogford Group, a multi-faceted hotel and restaurant business in Oxford, for over ten years, I moved to London to set up my consultancy business and work with Petersham Nurseries. I restructured the business to improve profitability whilst keeping the ethos of the restaurant an nursery intact. I went on to work with the Head Chef Skye Gyngell at Heckfield Place Hotel and to set up and establish Spring: a 10,000 square foot, three level 120 cover restaurant, private room, garden, garden café and cloister bar within Somerset House.

My experience spans sales, business development, operations and administration across a diverse portfolio of restaurants and hotels with high volume operations. From root to branch my attention to detail, ability to develop a strong team and appreciation of the localised nature of hospitality has ensured the creation of successful businesses.