About Us

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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 projects including working with Ole and Steen to introduce their brand and launch their food offer into the UK and product development for Coco Di Mama and saw a niche for an expert hospitality consultancy, bringing together concept creation, menu creative 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.

Toph and Stefan are involved in every project. 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.
Our team
We're a team of like-minded hospitality professionals who love sharing ideas and solving challenges.
TOPH FORD
Co-Founder
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
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
F&B Project Manager
Jemma 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 most recent role as Food & Beverage Manager focused on NPD and innovation management, testing and launch of new product ranges.

Happiest working at pace on collaborative projects, leading clients, and teams through from research and ideation to final launch.

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.





MARIE ANNE BENAVENTE
Development Chef
With over 15 years of experience in the industry across Europe and Latin America including multiple Michelin starred restaurants, Marie Anne has built a successful career as a chef, gaining a deep understanding of recipe and product development.

With a keen eye for emerging trends and combining a mix of modern and classic techniques with a creative mindset, Marie Anne excels at developing innovative solutions for food businesses.
LUCY HAWTHORNE
Development Manager & Photographer
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.

DAVID HUGHES
Development Chef
David'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 PAYNE
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.
We're always looking for new talent to join our team
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