Meet The Team at Antidote Hospitality

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With over 30 years in the hospitality industry, James Watson is all about helping businesses navigate the ups and downs of this fast-paced world. As the co-founder of Antidote Hospitality, James brings a mix of deep experience and fresh ideas to the table, working with businesses to tackle challenges like rising costs, hiring the right people, and staying ahead of trends.

Over the years, James has worked with all kinds of businesses, from big brands to family-run gems, helping them find creative solutions and build strong teams. He’s passionate about connecting talented people with opportunities and loves seeing businesses grow and succeed because of the right mix of skills and strategies.

At his core, James believes it’s all about the people. Whether he’s helping a restaurant streamline operations or finding the perfect chef for a new venture, he’s focused on creating environments where teams can thrive and guests leave impressed. His down-to-earth approach and genuine care for the industry make him a trusted partner for businesses looking to level up.

Maria Larsen Hunter is a highly respected hospitality professional and co-founder of Antidote Hospitality, as well as the co-owner of The Pig’s Head, a popular sustainable gastropub in Clapham. Known for her dynamic leadership and creative vision, Maria has been instrumental in redefining modern hospitality by combining exceptional guest experiences with a strong commitment to sustainability and community impact.

With a background in hospitality management and a passion for food and service, Maria has cultivated an environment at The Pig’s Head that celebrates locally-sourced ingredients, eco-conscious practices, and warm, welcoming service. Her dedication to environmental responsibility has positioned The Pig’s Head as a leader in sustainable dining, earning praise from both customers and industry peers.

At Antidote Hospitality, Maria brings her extensive experience to help other businesses navigate the complexities of the industry. Her expertise in team-building, operational efficiency, and innovative business strategies makes her a trusted partner for establishments seeking to elevate their offerings and remain competitive in a challenging market.

Maria’s approach to hospitality is rooted in her belief in its power to create meaningful connections and lasting memories. Her ability to balance creativity, sustainability, and operational excellence continues to inspire others and set a benchmark for the future of the industry.  

Scott Hunter is an accomplished entrepreneur and hospitality professional with a proven track record of success in the industry. As a co-founder of Antidote Hospitality and the co-owner of The Pig’s Head, a renowned gastro-pub in Clapham, Scott has built a reputation for delivering exceptional guest experiences while championing sustainable and innovative business practices.

With years of hands-on experience, Scott excels in creating dynamic hospitality environments that combine operational excellence with a strong focus on community and sustainability. Under his leadership, The Pig’s Head has become a celebrated destination, known for its locally-sourced menu, warm atmosphere, and commitment to reducing environmental impact.

In his role at Antidote Hospitality, Scott leverages his expertise to empower other businesses in the sector. His insight into the challenges facing hospitality—such as rising costs, talent acquisition, and changing consumer expectations—positions him as a trusted advisor and collaborator. Scott’s dedication to building high-performing teams and fostering creative solutions has helped numerous establishments thrive in an increasingly competitive landscape.

A passionate advocate for the power of hospitality to connect and inspire, Scott continues to drive positive change in the industry, ensuring businesses not only survive but thrive in an evolving market.

 Founder & Director, Enid HR | HR & L&D Specialist

Amanda Foncette is an accomplished HR and L&D professional with over 30 years of experience in the hospitality, QSR, and leisure industries. She is the founder and director of Enid HR, a boutique HR consultancy established in 2018, specializing in developing tailored HR strategies, processes, and people solutions for SMEs and Start Ups.  Amanda’s expertise lies in building HR functions, crafting people guides, and coaching leaders to optimize performance and engagement.

Throughout her career, Amanda has successfully partnered with a range of organizations, including:

• Prezzo Holdings
• Unilever 
• SoulCycle
• Kout Foods
• Redemption Roasters (Catimor Ltd) 

As a freelance Skills Coach, Amanda currently works with Level 2 Hospitality Apprentices, delivering masterclasses on customer experience, business skills, people management, and first-line supervision.

Her past roles include leadership positions such as Head of HR for Le Pain Quotidien UK and Ireland, where she supported the implementation of global HR strategies, managed large-scale redundancies, and steered leadership programs. Amanda has also served as an HR and Development Manager at Dirty Martini Bars, and as a People Project Manager for Domino’s Pizza UK & Ireland, overseeing critical HR transformations for Franchises.

A recognised developer of talent, Amanda has built a reputation for her innovative approach to HR and L&D, focusing on employee engagement, learning interventions, and operational excellence. Her career began with Starbucks, where she gained invaluable experience over 14 years (in Vancouver Canada and the UK), which included running the UK Learning Centre and Co-ordinating and training the Trainers across the country.

Amanda is passionate about empowering teams, driving organizational growth, and delivering exceptional customer and employee experiences. 

Executive Chef  

With 30 years of experience, Shane is a distinguished professional chef who brings structure, organisation, and efficiency to busy kitchens. He’s an expert in building high-performing teams, streamlining operations, and implementing the right systems and processes to ensure kitchens run smoothly and profitably.

Shane has transformed restaurants and hotels into thriving culinary destinations, earning Michelin Guide recognition along the way. But beyond the creativity, he understands the importance of kitchen systems, compliance, and financial controls. From costing menus and managing stock to ensuring health & safety, supplier relationships, and staff training are all on point, he knows that success in hospitality is as much about process as it is about passion.

Originally from South Africa, Shane also brings a love for bold, open-fire cooking and sustainable ingredients, working closely with local producers to ensure quality and consistency. But his real strength lies in helping businesses get the foundations right—so chefs can focus on creating great food without the chaos.

At Antidote Hospitality , Shane is helping hospitality businesses implement structure, improve efficiencies, and get their kitchens working smarter, not harder. If your business needs support in systems, processes, or paperwork, he’s the person to talk to.

Drop a message if you’d like to connect—Shane’s always happy to chat! 

Culinary Director 

Matt is a chef, menu development specialist, and live-fire cooking expert with over 30 years of experience in some of the most exciting kitchens in New Zealand and London.

A proud New Zealand Māori, Matt began his career in Wellington, cutting his teeth in iconic restaurants like Dockside, Café L’Affare, and the legendary Matterhorn.

In 1998, he moved to London, where he worked at the newly opened Soho House & Co in Greek Street, before taking on senior chef roles at Bluebird Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver Restaurants Threadneedle Street site. In 2015, he became Group Executive Chef at Caravan Restaurants | B Corp™ and Vardo Restaurants, helping to grow the brand from two to seven sites.

Now running his own food consultancy, Kaiwhenua Ltd - meaning Food from the Land in Māori - Matt works with top hospitality brands, crafting innovative menus and recipes for YETI, Goodman Restaurants, Beast Restaurant, Red Engine Team and their London Shuffle Club, Busaba, Caravan Restaurants | B Corp™, and Big Green Egg UK, among others. His expertise lies in designing food concepts that balance bold flavors, seasonality, and commercial viability, particularly for high-end restaurants and premium offerings.

Beyond consultancy, Matt is a live-fire and BBQ aficionado, serving as an ambassador for leading global BBQ brands like Weber LLC, OFYR , and Big Green Egg UK. He also runs Kaiwhenua Supperclub, a sell-out dining experience hosted at prestigious locations such as Fortnum & Mason, HUNTER GATHER COOK LIMITED, TRIBE Hotels, and Caravan Restaurants | B Corp™ Coffee Roasters.

Passionate about product development, Matt has also launched his own range of award-winning condiments under the brand “Kai by Matblak”, now stocked at Selfridges and Fortnum & Mason. Known as @matblak on Instagram, he continues to inspire both chefs and home cooks through his love of fire cooking, bold flavors, and expertly crafted menus and we are so happy to have him onboard with Antidote Hospitality!

Drop a comment or message if you’d like to connect.  

Head Of Food

Introducing is our man in the North, Paul Kirk, a true force when it comes to culinary operations and brand development.

Paul is a dynamic culinary leader with a proven track record of driving success for award-winning hospitality brands. His expertise lies in building brand identity, optimising kitchen operations, and leading high-performing teams, shaping some of the most recognised dining experiences in the casual dining scene.

Specialising in new restaurant openings, most recently with Mission Mars, working alongside their brands Albert's Schloss, Rudy's Pizza Napoletana, Paul has led projects from the ground up - everything from kitchen design and menu development to launch execution, ensuring smooth operations and strong market positioning. 

He’s a master at streamlining workflows, implementing financial controls, and fostering strong supplier relationships to deliver high-margin, high-quality food offerings.

But it doesn’t stop there. Paul is passionate about team development and training, creating programs that boost retention, enhance performance, and uphold the highest standards of food safety and compliance. His meticulous approach to recipe building guarantees consistency across all operations, making sure every dish is executed to the highest standard.

Paul also brings serious expertise in operational compliance, conducting regular audits, food brand reviews, and health and safety checks to maintain excellence across multiple sites. His leadership has transformed high-turnover kitchens into models of efficiency, profitability, and guest satisfaction.

At Antidote Hospitality, Paul is all about innovation, strategy, and creating strong kitchen cultures that help businesses thrive in an ever-evolving industry. If you’re looking for someone who knows how to elevate operations and drive lasting success, Paul is your go-to.

If you are a Northern based operator or you'd like to connect, drop Paul a message.

Operational and Strategic specialist with extensive experience leading both independent and multi-site hospitality businesses.

Luke’s career began on the restaurant floor at The Rick Stein Group’s Seafood Restaurant in Padstow, where he developed a passion for the industry that took him around the world. His journey led him to Sydney, working in renowned restaurants like Bel Mondo, Pier , and XO Restaurant. Back in London, Luke took on management roles with industry heavyweights such as Conran Restaurants, Zuma Restaurants, and as GM for John Torode’s restaurants.

One of Luke’s standout achievements was working alongside the founder of POLPO Ltd, the late Russell Norman, where he served as Managing Director for 8 years, overseeing the opening of over 15 restaurants and helping to shape one of London’s most iconic dining brands.

Luke brings proven expertise in pre-opening consultancy, streamlining operations, and driving operational improvements for existing businesses. His recent consultancy work has seen him partner with high-profile groups like JKS Restaurants and MJMK Restaurants, as well as independent operators such as July and Tillingham Wines.

At Antidote Hospitality, Luke focuses on implementing effective processes that cover operational and strategic specialist with extensive experience leading both independent & multi-site businesses. Well versed at streamlining systems and managing complex projects. Proven expertise in pre-opening consultancy and existing operational improvements as well as development to offering strategic advice at board level. He’s known for his excellent communication skills and ability to work seamlessly with stakeholders at every level. A dynamic leader, Luke is passionate about developing senior management teams to excel and drive long-term success.

If you’re looking for someone who understands every layer of hospitality operations—from strategy to day-to-day execution—Luke is the person to connect with.

Drop us a message if you’d like to learn more about how Luke can help your business thrive!