Simon Boyle

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This article was considered for deletion at Wikipedia on November 27 2016. This is a backup of Wikipedia:Simon_Boyle. All of its AfDs can be found at Wikipedia:Special:PrefixIndex/Wikipedia:Articles_for_deletion/Simon_Boyle, the first at Wikipedia:Wikipedia:Articles_for_deletion/Simon_Boyle. Purge

Simon Boyle
Born May 27, 1972
Glasgow, Scotland[no citations needed here]
Residence London, England
Nationality British
Occupation Chef, entrepreneur, author
Years active 1989-present
Known for Founding Beyond Food Foundation and The Brigade restaurant

Simon Boyle (born May 27, 1972) is a British chef, entrepreneur, author and humanitarian. He is best know for being the founder of social enterprise restaurant The Brigade in central London, and for being the founder of charity Beyond Food Foundation which runs training programs and provides apprenticeships to help the homeless find employment and develop new skills.[no citations needed here] In 2015, Boyle joined the editorial board of Chef Magazine.[no citations needed here] In 2016, Boyle was named as one of the most influential people in London by The Evening Standard’s Progress 1000 for his charitable work.[1] Boyle’s work was recognized by The Craft Guild of Chefs, and he received the People’s Choice Award in 2013.[2]

Early life and education

Simon Boyle was born in Glasgow, Scotland on May 27, 1972 to Carol and Edward Boyle. He has two brothers and was educated at St Teresa’s Primary School, Lancashire and later at Emmbrook School, Berkshire.[no citations needed here] At the age of 16, he began training as an apprentice chef at The Savoy Hotel, studying at the Academy of Culinary Arts and Bournemouth and Poole College, receiving a Specialized Chef 4 year diploma.[no citations needed here]


1989-2008: First positions

Boyle began working at The Savoy Hotel under Anton Edelmann, from 1989 until 1991. There, he continued to learn professional cookery.[no citations needed here] While working at the Chewton Glen in Hampshire between 1991 and 1993 ,his team gained a Michelin star.[no citations needed here] Between 1993 and 1995, Boyle worked as a sous chef at the Bell Inn Aston Clinton and 'he Dormy House Hotel on Broadway. In 1995, he took to the seas for two years, working on board Oriana, a new P&O superliner.[no citations needed here] Boyle landed his first executive chef role on the 5* Minerva cruise ship in 1997, catering for British aristocracy. Two years later, he started cooking for a Saudi prince in Riyadh. He then went on to manage the Mosimann's Academy for chef and restaurateur Anton Mosimann in 2000.[no citations needed here] In 2002, he became the first culinary ambassador for Unilever. During this time, Boyle started to work on his own business ventures, which eventually became Beyond Food and Brigade. This took off in 2005 and he continued to be Unilever’s ambassador until 2008.[no citations needed here]

Beyond Food

After volunteering in Sri Lanka in the wake of the tsunami in 2004, Boyle wanted to continue to help others within his own community. This gave him the idea for his company Beyond Food.[no citations needed here] Beyond Food offers vulnerable people the chance to move away from homelessness and learn new skills to find employment. The former charity, - now a Community Interest Company – run a series of programs, all designed and implemented by Boyle. Freshlife and Get Stuck In run 3 week motivational workshops for homeless people, promoting wellbeing, passion for food and meaningful employment. Out Front is a traineeship for vulnerable people seeking to find employment in the Hospitality sector specifically front of house service delivery. United Kitchen is a fully certified apprenticeship program, where apprentices study towards an NVQ Level 2 Diploma in Professional Cookery. They also receive personal mentoring and career coaching, and gain work experience with some of London’s most prestigious hotels, restaurants and caterers.[no citations needed here]

Boyle appeared on Dragons Den in September 2008 to ask for funding for Beyond Food.[3] On his appearance, Boyle said “I went on Dragons Den…I didn’t get any money, but I got a lot of love for what I did.”[no citations needed here] In July 2009 the Beyond Boyle Foundation obtained £60,000 funding from the Spark Challenge.[4][5]

Beyond Chocolate

In 2010, Boyle partnered with Waitrose selling Beyond Chocolate – offering homeless people a chance to gain skills in food production and factory work. Between 2010 – 2012, 250,000 boxes were sold.[no citations needed here]


In 2010, Boyle partnered with PwC, De Vere Venues and the Homes and Communities Agency to bring Beyond Food’s apprenticeship scheme to a restaurant: Brigade Bar & Bistroon Tooley Street, London. Apprentices receive on-the-job training in its kitchens.[no citations needed here] Brigade serves seasonal, British inspired cuisine and has several function rooms, private dining menus and a cook school. It is a 2-star member of the Sustainable Restaurant Association.[no citations needed here] Since opening in 2011, Brigade has been awarded various industry awards and recognition for its food, service and social impact.[no citations needed here] In 2016, Brigade won OpenTable Diners' Choice.[no citations needed here] Over1,000 people have been supported and over 100 people have been employed full time at The Brigade. as of March 2016.[no citations needed here]

Stirring Creativity

In 2012, Boyle set up his own creativity consultancy business, which offers culinary brand building, product development and workshops. Stirring Creativity has worked with high profile clients including Unilever, Colmans, Knorr, Heinz, Jordans, Hilton, Aqua Fresh, Elephant Tea, Carte D’Dor and Pizza Express.

Recent events and ME'N'U

In 2015, Boyle joined the editorial board of Chef Magazine.

In 2016, Boyle founded ME’N’U – a social investment food brand. A portion of the profits are allocated to the Eat Well Give Well fund, which supports people and organisations who are tackling social exclusion. Products from the ME’N’U range include artisanal popcorn, home baked cookies and craft beer.


Boyle’s work was recognized by The Craft Guild of Chefs, and he received the People’s Choice Award in 2013.[2]

In 2014, Boyle was honored by Le Club des Chef des Chef for his work in the hospitality industry. He received an honorary diploma at The Dorchester hotel.[no citations needed here]

In 2016, Boyle was named as one of the most influential people in London by The Evening Standard’s Progress 1000 for his charitable work.[1]

Publishing history

Title Description/ Notes
Recipes for Life In January 2014, Boyle, along with editor/ owner of Chef Magazine, launched ‘Recipes for Life’, a book that celebrates good healthy food beyond cancer. The book was inspired by Boyle’ late wife, Annette who he lost to cancer, with Boyle embracing the art of using food in a positive way.[6]
Good Skills [7]
Beyond Just Food A book to inspire in the workforce.
Fresh Life A book written to engage Beyond Food homeless trainees.
To Get A Job And Keep It Published by Edbury part of Penguin and Random House. A book offering a step- by- step guide in the job hunt, with tips on everything from writing a CV to managing your personal finances. [8]

Personal life

Boyle has two children, one with his first wife Elizabeth, and one with his late wife Annette Louise Boyle (24/04/74 – 06/04/2013).[no citations needed here] Annette gave up modeling in order to assist him in helping the homeless and eventually began managing the business full time as Operations Director. Annette lost her 18 month battle with lung cancer in April 2013.[no citations needed here] Boyle lives in Surrey with his son, Joseph. He is in a relationship with Tracey Bellini.[no citations needed here]


External links