Marilyn Newman - Chairman
Marilyn Newman founded At Home in 1982 as a quaint deli in Cobham, Surrey—the embodiment of a simple idea: that people should be able to pick up everything from gourmet hors d’oeuvres to exquisite desserts and proudly serve them as their own. As word spread, customers began asking not only for the food, but for it to be delivered and served in style. The name “At Home” took on new meaning as Marilyn and the team started transforming living rooms, gardens and marquees into intimate restaurants, curating events in the comfort of people’s homes.
What began in Cobham soon grew to include major occasions—right up to high-profile events such as the BRIT Awards—yet Marilyn’s focus has never changed: creativity, personalisation and exacting standards. Four decades on, she continues to champion the same mission—to make every occasion uniquely memorable and ensure everyone feels right at home—while inviting clients to be part of the next chapter in the At Home story.
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Marilyn Newman
Chairman
John Walker - Managing Director
John Walker
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John Walker
Managing Director
Christophe Perrier - Financial Director
Christophe Perrier
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Christophe Perrier
Financial Director
Robin Gollance - Sales and Events Manager
With over 24 years of experience in the hospitality and events industry, Robin brings a wealth of expertise and passion to every event. Starting his career at the age of 18, Robin has worked across a wide range of roles, including waiter, manager, events manager, staffing manager, and events organiser.
For the past nine years, Robin has been a key figure at Home, where he has honed his skills in delivering exceptional service and memorable experiences. For the last two years, he has specialised as an events organiser, planning and executing everything from intimate gatherings to large-scale celebrations.
Robin’s deep industry knowledge and hands-on experience make him a trusted professional in event planning, dedicated to turning visions into unforgettable moments.
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Robin Gollance
Sales and Events Manager
Georgina Goodman - Sales and Events Manager
With over 16 years of experience in the events industry, Georgie is a trusted professional recognised for her creativity, precision, and passion for delivering memorable occasions with meticulous attention to every detail. Over the years, she has specialised in planning everything from elegant private dinners to large-scale corporate celebrations.
Combining her skills from both her event management and teaching degree, Georgie discovered her flair for organisation and client care, which has led her to become a seamless event planner. Her years of experience have helped her develop a little black book of the best and most trusted suppliers in the events world.
Now Head of Events at At Home Catering, Georgie brings warmth, style, and creativity to every event. She takes time to discuss the events with our clients, ensuring every aspect of the delivered product is exactly what the client was after.
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Georgina Goodman
Sales and Events Manager
Amaury Girardeau - Sales and Events Manager
With two decades of experience at At Home Catering, Amaury combines hands-on service expertise with strategic event planning. He began as a waiter, winning guests over with attentive and personable care; his calm authority soon earned him a promotion to Staff Manager, where he mentored teams, streamlined daily workflows, and safeguarded the company’s exacting standards.
Now Sales & Events Manager, Amaury channels deep operational insight into crafting celebrations that feel effortless for hosts and unforgettable for guests. From candle-lit suppers for ten to marquee gatherings for hundreds, he orchestrates every detail—menus, logistics, staffing, décor—so clients can savour the moment. Colleagues value his steady guidance, while clients remember his easy warmth and ability to make every occasion personal, polished, and truly memorable.
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Amaury Girardeau
Sales and Events Manager
Carol Hains - Accounts Manager
Carol Hains
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Carol Hains
Accounts Manager
Jessica Perrier - Office Manager and HR
Jessica Perrier
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Jessica Perrier-Tyler
Office Manager and HR
Fernando Lora Mesquita - Marketing & Staffing Manager
Fernando joined At Home Catering in 2010, first in prep and on the floor as a waiter and bartender. As he gained experience, he began running shifts and full events, with a particular love for bar work—whether managing the bar team or mixing bespoke cocktails. In 2022, he became Staffing Manager, building and training the right crews for each brief and venue across London and Surrey. The following year, he also took on website and marketing, keeping our story fresh online and across social. Whatever the role—rostering a wedding or shaking a perfect martini—Fernando is all about people, pace and detail.
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Fernando Lora Mesquita
Marketing & Staffing Manager
Ross Marriott - Executive Head Chef
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Oscar Vieira
Head Chef
Ross Marriott - Executive Head Chef
Ross is an ingredient-centred chef who lets great produce do the talking. His cooking is precise, generous and firmly rooted in the seasons, with a clear preference for locally produced ingredients wherever possible. He designs menus that feel effortless for guests yet are meticulously planned behind the scenes—balancing flavour, texture and temperature so every plate lands at its peak.
Seasonality drives his thinking. In summer, he’ll champion Kentish strawberries, often in tandem with the pastry section—most memorably in Crystal’s Strawberry Daiquiri dessert. He loves Scottish girolles, cooked quickly in clarified butter and served alongside fillet of beef for a pure, woodsy hit. And he has a soft spot for baby beetroot, roasted with garlic, thyme, sherry vinegar and Suffolk rapeseed oil; the residual oil and beet juices are whisked into a dressing that brings the whole dish together.
Ross’s menus read like a tour of British produce with a few well-judged twists. A recent line-up opened with Isle of Wight heirloom tomatoes cured in a miso dressing, paired with burrata, green tomato ketchup and garlic croutons—bright, clean and quietly addictive. For the main course, roast sea bass arrived on a cuttlefish and chorizo ragout with spinach and an inky cuttlefish sauce: elegant, deeply savoury and perfectly balanced. Dessert played on nostalgia with a playful “Twister” lemon and lime parfait, roasted pineapple, raspberry sorbet and a crisp of pineapple for texture.
Dietary requirements are designed in from the start, never tacked on. With careful planning and thoughtful ingredient choices, Ross ensures that guests with specific needs enjoy the same culinary experience as everyone else—equal in craft, flavour and presentation.
Sustainability is woven into his method. Stocks for sauces are made in-house, using trim from meat and vegetables to maximise flavour and minimise waste. Shells from crustaceans become robust shellfish stock and a richly aromatic roasted shellfish oil for finishing dishes. Surplus herbs are blitzed into a vivid green oil that adds brightness to plates while reducing waste in the fridge.
He’s loyal to trusted suppliers. For fruit and vegetables, 2-Serve at New Covent Garden Market (led by Josh Watkins and team) provides a steady stream of best-in-season UK produce. For meat, Conisbee’s butchers supply locally reared beef, lamb and turkeys alongside carefully sourced specialities—their sausages, Ross will tell you, are among the finest he’s tasted.
Ask him to name the dish that never fails to start a conversation, and he’ll pick a classic: a perfectly cooked soufflé. It’s a cliché he’s happy to embrace—when executed with precision, it lifts the room and reminds everyone why craft matters. That, ultimately, is Ross’s hallmark: a disciplined kitchen, beautiful ingredients and food that speaks clearly, confidently and in season.
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Ross Marriott
Executive Head Chef
Crystal Old - Pastry Chef
Crystal has been part of At Home for seven years, and she still loves the challenge of pastry precisely because it never stands still. Rather than pinning herself to a single style, she enjoys exploring different looks and techniques to keep things fresh. Her show-stopper of choice is a croquembouche—the satisfaction of building it from the first choux to the final gleam never gets old. For petits fours, her macarons are a firm favourite with guests (and with Crystal): crisp shells, soft centres and that instant “wow” when the tray appears. She’s a champion of sweet-and-salty balance—think a sea-salted chocolate tart where the salt cuts through the richness for a beautifully rounded bite. Working on off-site events, she keeps one eye on presentation and one on practicality, so desserts arrive looking as good as they taste.
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Crystal Old
Sous chef/Pastry chef
Chris Griffin (Rocky) - Chef
Rocky’s journey to the stove began at the sink: he spent his early career as an event kitchen porter, mastering every back-of-house detail before moving through the ranks to chef. Nearly a decade later—including seven busy years on the Esprit and At Home event circuit—he still credits that groundwork for his trademark calm and razor-sharp organisation. Rocky is the team’s go-to problem-solver; in his words, “no problems, only solutions”, a mindset that keeps service flowing even in the tightest pop-up kitchens. Space is his speciality—he can coax a full menu out of a prep table the size of a chopping board—and he still takes pride in the first dish that made him say “wow”: a perfectly balanced sweet-and-sour pork that remains a guest favourite today.
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Chris Griffin
Chef
Felipe Arruda - FOH Manager
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Felipe Arruda
FOH Manager
Wellington Borges - Warehouse Manager
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Wellington Borges
Warehouse Manager
