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Our Consultancy practice offers a plethora of expert services spanning all facets of the food industry, from hospitality to food retail, hotels to restaurants, cafes, bars and private client operations. With an expansive knowledge and years of operational experience we can address your specific operational, managerial or creative requirement and develop projects from concept to completion, delivering you a total ‘turnkey’ solution to your operations. Ultimately, a fine-tuned menu or product range is at the core of any successful culinary or food shopping experience, so this is our natural starting point. We use our insights and knowledge of the food world and scrutinise new trends to ensure your offer is perfectly positioned. Beyond the look, feel, style, positioning and overall offer, successful businesses need a solid platform across the whole customer experience. This is where our diversity provides intuitive, comprehensive and sound advice, based on over 40 years of experience. As industry opinion formers we can develop business plans/sales densities and forecast spends that are detailed and relative. Whether creating a new business from start-up or reinvigorating an existing operation, our independent position and fresh perspective brings clarity and dynamism to any project. “We believe the detail, planning and strategic steps that are developed at the early stages of a project is the crucial “Recipe for Success” the building blocks we develop with you will enable a solid foundation long before the business launches”


As a Chef, Restaurateur, Food Retailer and Consultant I have enjoyed over 40 years of first-hand experience and simply “wanted to share my knowledge and experiences to grow others dreams, passions and projects.” My cooking has been described as “Classic Foundation, Modern, Eclectic and Simple” having begun my career in Northumberland before moving to London’s Grosvenor House Hotel, Park Lane and then under the watchful eye of Anton Mosimann at The Dorchester Hotel, I sought my first Head Chef and Executive Chef roles in the provinces, before opening “The Epicurean” restaurant in 1989 in the heart of the Cotswold’s, achieving our 1st Michelin star within two years. This was followed by a string of other ventures which I opened and operated over the years; Les Saveurs in Mayfair, Epicurean Brasserie, Epic’ Bar Brasserie Group, Paris Restaurant, Denial Restaurant, Fino Italian Restaurant & Delicatessen, Red Café Bar, Obika Mozzarella Bar, Food Inc. Retail Market, Liberty Café, Seafood & Oyster Bar, Liberty Tea Room to name a few. With a host of highly acclaimed accolades over the years from the Michelin star in 1991 to a second star in new premises in 1995, Four AA Rosettes awarded for Epicurean in 1994, a decade later a further Four AA Rosettes awarded in 2004 at Paris Restaurant, Michelin Bib Gourmands for the Epic’ Brasserie Group, Good Food Restaurant of the Year, Harpers & Queen Premier Crew National Award for outstanding service and being made a Fellow of the Royal Society of Arts, the industry has been very kind in return for my efforts over the years. So in 1996, I founded the Consultancy Business which now has over twenty five years trading, grown from grass roots and now firmly embedded within the culinary world. The business then had a major boost as I was offered my own six part television series, called “If You Can’t Stand The Heat” on Channel 4, accepting the challenge I presented six case studies of struggling restaurants that needed assistance and began turning their nightmares back into their original dreams. The exposure and success pushed the business to another level with new International Businesses, Brands and Clients wishing to use the Consultancy, the practice is now established as one of the leading F&B Hospitality businesses and is recognised with clients from all over the globe. As well as supporting businesses through their concept and development stages to creating beautiful venues around the world, I am very fortunate to have cooked for many private clients and individuals who require a personal service, these have included many over the years, including, overseas Royalty, our own Monarch and family, Celebrities, Pop Superstars and other distinguished characters.

Pat McDonald Headshots


Pat Headshot


Founder and Principal

Pat McDonald is the founder and principal consultant of Pat McDonald Consultancy Ltd. With over 35 years of experience in the food industry, Pat has built a reputation for being a knowledgeable and reliable business consultant. He has helped businesses of all sizes and types, from small cafes to large hotel chains, achieve success.

Lois Headshot


Senior Consultant

Lois Cotterell is a seasoned hospitality consultant with 6+ years in digital marketing and social media management. A creative mind, she excels in crafting engaging content, promotions, and brand narratives, ensuring clients' success in the digital age. Explore her expertise at Pat McDonald Consultancy

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