About Us

Our team

We're a team of like-minded hospitality professionals who love sharing ideas and solving challenges.
  • TOPH FORD
    Co-Founder | Creative Director
    With 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 COSSER
    Co-Founder | Managing Director
    Having 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 JACKSON
    Projects Director
    Jemma has a wealth of experience in hospitality and the casual dining sector, and extensive experience of menu development, operations, and training for PizzaExpress. Jemma's roles have focused on NPD and innovation management, trial & test, and launch of new product ranges.

    Happiest working at pace on collaborative projects, she leads clients, and our teams through from research and ideation to implementation and launch.
Best Restaurant & Hospitality Consultancy 2024 - SME UK Enterprise Awards
  • KATELINE PORRITT
    Head of Trends
    Kateline 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.

  • JOE PAYNE
    Senior Development Chef
    A 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.
  • CHARLIE CASEY
    Account Director
    Charlie has a wealth of knowledge across all stages of brand growth and development gained from investing the last 10+ years in working with start-ups and young businesses such as Farmer J, Street Feast and KERB food. Leading departments in food development, stable growth, large scale venue projects and high-level operations across the UK, Europe, and the US.

    Strives on creative and process driven projects with expertise in ergonomics, operational pillars, and building from the ground up. A trained chef with a strong operational skillset who finds joy in great hospitality.
  • TOM GATEHOUSE
    Senior Trends Strategist
    Tom 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.

  • LUCY HAWTHORNE
    Creative Lead
    A 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.

  • SAM OLDFIELD
    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.


  • TYLA MERVEN
    Development Chef
    Tyla is a passionate trained chef with over 16 years of culinary expertise, spanning private households, hotels, luxury yachts, high-end restaurants, gastro pubs and London’s vibrant street food scene. Known for his adaptability, he has worked in diverse environments, including serving as an Executive Chef overseeing seven restaurants, leading a start-up and undertaking consulting projects.

    Tyla’s core strengths lie in creative menu development, team training, and operational management, which he combines with a deep love for food to craft exceptional dining experiences and drive successful business.
  • INDRE JONEIKYTE
    Menu Development Coordinator
    Indre’s passion for food spans academic and hands-on experience. With a Human Sciences degree from UCL focused on food and nutrition, she has worked across the culinary spectrum, including at Super 8 Restaurants. This blend of knowledge and experience has given her a deep understanding of food’s cultural, scientific, and social significance. Her multifaceted perspective combines creativity with expertise, offering unique and well-rounded insights.
  • SIMON TAYLOR
    Customer Insight & Market Research Associate
    Simon 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.

We're always looking for new talent to join our team
Send us your CV

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.
Schedule a call or meeting today