About Us
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Our team
We're a team of like-minded hospitality professionals who love sharing ideas and solving challenges.
- TOPH FORDCo-Founder | Creative DirectorWith a background in food science and previous roles including Head of Food & Marketing for Leon Restaurants and Head of Hospitality Product Development at M&S, Toph has shaped brands and food offerings for industry leaders.
Toph has a keen eye for detail and is an expert in brand and concept development, creating food strategies, and mentoring food teams. - STEFAN COSSERCo-Founder | Managing DirectorHaving trained and worked as a chef in restaurants in his native Iceland, Stefan managed and led the creative team at Heston Blumenthal's The Fat Duck Experimental Kitchen for over 5 years.
A creative and strategic thinker, Stefan is most at home when using his creative, technical and operational expertise on fast moving innovation projects that require detailed planning. - JEMMA JACKSONProjects DirectorJemma has a wealth of experience in hospitality and the casual dining sector, and extensive experience of product development, operations, and training for PizzaExpress. Jemma's role as F&B Manager focused on NPD and innovation management, trial and test, and launch of new product ranges.
Happiest working at pace on collaborative projects, leading clients, and teams through from research and ideation to implementation and launch. - KATELINE PORRITTHead of TrendsKateline has built a career in identifying new and changing food movements across the world and converting them into relevant ideas for consumers and diners.
Following a Food Science degree Kateline started in product development before immersing in the world of trends and bringing ideas to life for multinational retailers, global QSR, manufacturers and F&B brands.
Awarded Best Bespoke Food Consultants 2023 - UK - Luxlife
- DAVID HUGHESKitchen Operations ConsultantDavid's interest in restaurants and hospitality started early and saw him work at a number of restaurants including Scott's Restaurant in London. Having completed his Professional Chef Diploma and FdA in Culinary Arts at Westminster Kingsway, David went on to complete a BSc in Food Product Development at London South Bank University
Having worked as a NPD Technologist and Development Chef for leading suppliers and foodservice operators, David knows what it takes to deliver both great dishes and the detailed operational processes behind the recipes. - JOE PAYNESenior Development ChefA classically trained chef, having learnt his trade in some of the UK's top restaurants and hotels, with years of Michelin star experience, his travels and time living and working abroad have helped develop an Asian influence in his cooking.
With his classical background and use of modern techniques, Joe's creative and methodical approach help to create innovative dishes and detailed recipes. - LUCY HAWTHORNECreative LeadA trained photographer, Lucy's passion for food and her artistic eye allowed her to contribute towards numerous cookbooks and food advertising campaigns for the likes of Sainsbury's and Tesco.
Lucy's work calls upon her creativity and management skills to oversee projects and contribute towards the creation and launch of successful new concepts and menus. - TOM GATEHOUSESenior Trends StrategistTom is an expert food strategist with vast experience translating trends from across the global restaurant and retail scenes into actionable insights for major clients.
Previously food editor at WGSN, Pure NPD Insights and Food Spark, Tom delivers accessible, authoritative reports and immersive deep dives for F&B teams, inspiring innovation and driving momentum within strategic growth areas. - CAROLINE CHAPMANMenu Creative ManagerCaroline developed her fresh approach to culinary design while working for some of London’s most prestigious galleries and F&B event spaces.
With a keen eye for menu aesthetics and natural inventive flair, Caroline operates at the heart of our creative arm, co-creating innovative and brand-aligned concepts for clients across sectors. - SAM OLDFIELDJunior Development Chef
A career that spans from pubs and breweries to training at Le Cordon Bleu and working in fine dining restaurants gives Sam a well-rounded approach to cooking and an ability to adapt to the requirements of a wide variety of food businesses.
Experience catering for major events such as the Eurovision Song Competition and The Grand National at Aintree have given him an insight into the operational side of hospitality at the highest level. - AARON WESSELYDevelopment ChefAaron started his career in the kitchen at Galvin La Chapelle before moving to the two Michelin starred The Hand & Flowers where he worked alongside Tom Kerridge, one of the industry’s most influential chefs. He has maintained dedication to the craft and has an unwavering passion for food.
As a Development Chef at Egg Soldiers, Aaron’s innovative, well-rounded approach and diverse background never fail to deliver great dishes. - HANNAH ATTONTrends & Insights AnalystHannah is an F&B insights specialist with years of experience inspiring product innovation for key global brands via creative reports that deliver valuable market intelligence.
Her background in Food Science & Nutrition, NPD and R&D enables her to unravel cutting-edge research into actionable recommendations to drive customer-focused innovation and winning food strategies. - POLLY BARNESAssociate Account DirectorPolly has over 20 years' experience in hospitality, predominately in the casual dining market where she worked for the last 8 years as an Operations Director across independents and brands.
She is analytical in approach, underpinned by her understanding of people having previously been Head Of Training for Wagamama before embarking on an operational path. Having worked with entrepreneurs and restaurateurs she is quick to adapt to different working styles and enjoys the challenge of detailed projects. - SIMON TAYLORCustomer Insight & Market Research AssociateSimon has over 30 years of experience in market research, marketing strategy, and commercial operations. With his extensive experience in hospitality and retailing, Simon shapes research solutions to meet our client's unique needs and goals.
Simon loves to help our clients establish a deeper connection with their customers, gaining authentic insights directly from real individuals, insights that genuinely transform their business.
Our approach: helping food businesses succeed
Launched in 2018, the idea for Egg Soldiers was born a few years earlier. Co-founders Toph and Stefan had collaborated on several new hospitality concept projects saw a niche for an expert hospitality agency, bringing together trends insight, creativity and operational nous.
We have assembled some of the best minds in the industry – our team is a group of strategic thinkers, creative minds, and commercial and operational experts – all full of good ideas and eager to take on a challenge.
For us, this is not just a business, but a passion. Our success has been led by teamwork and idea sharing across our team and a collaborative approach with our clients.
This approach has been fundamental to our success - let us share this success with you.
We have assembled some of the best minds in the industry – our team is a group of strategic thinkers, creative minds, and commercial and operational experts – all full of good ideas and eager to take on a challenge.
For us, this is not just a business, but a passion. Our success has been led by teamwork and idea sharing across our team and a collaborative approach with our clients.
This approach has been fundamental to our success - let us share this success with you.
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