Looking Back on a Career at Warwick Conferences
After an incredible 35 years at Warwick Conferences, we sat down with one of our longest‑serving chefs, Tim Egginton, to reflect on a career shaped by great food, great people, and a rare work–life balance in hospitality. Joining in 1991 with a young family, he quickly found something special here: the chance to cook restaurant‑quality food while still being present at home - something almost unheard of in the industry at the time.
What first brought you to Warwick Conferences 35 years ago?
I had worked in many hotels in the local area and had a young family at the time. I still wanted to be creative and cook good-quality, restaurant-style food, but I needed more flexibility with working hours. This job came up and was mainly Monday to Friday. We only opened about ten weekends a year, and evening shifts usually finished between 7:30 and 8pm.
There was a real work–life balance, with Christmas and Easter off, plus all the university benefits like bank holidays. Compared with local restaurants and hotel work, it was fantastic. I was able to plan my life better and support my partner with childcare, which was quite unheard of in hospitality at the time.
Can you remember your very first day in the kitchen?
I remember it vaguely. I had an induction and a full tour, and I was introduced to the sous chef at the time, Stuart Pit College, who had been here for some years. He showed me around the kitchen.
For the first few days, I was left to settle in and understand how the department worked. That meant getting used to the personalities, the staff capabilities, look at the menus, the ordering system, the ledgering system and invoicing. In those days, everything fell under the chef’s role.
I joined around June 1991, and about a year later we moved into the new kitchen, which had already been planned before my arrival. I had to help instigate and set that move up.
What’s the biggest change you’ve seen in the industry since you started?
The biggest change is the variety and different styles of cooking. Over the years, what we’ve done here has evolved significantly. We used to run breakfast, lunch, and evening services, with breakfast and lunch being very similar buffet-style offerings.
Evening service ranged from plated dinners served in a traditional silver-service style, then gradually moved to plating vegetarian dishes first, then fish, and eventually everything being plated. We introduced fine dining in private dining rooms, barbecues, buffets, and sandwich production for part-time MBAs.
At one point we moved to full evening buffets, made more upmarket with live theatre cooking. Later we introduced fixed a la carte menus that ran weekly, changing monthly. Eventually, we reverted back to plated evening service again.
One of the biggest changes overall has been allergens and food safety requirements, particularly with Natasha’s Law, which has had a huge impact on the industry.
What’s one thing that has stayed the same throughout the years?
Production routines have largely stayed the same: breakfast setups, buffet layouts, timings, and core menu structures. Those fundamentals haven’t really changed.
Although staff have come and gone, and personalities and strengths have varied, my own routine has stayed similar. Admin has evolved slightly, but menu planning and ordering are still central parts of the role.
The difference now is that everything is online. In the past, orders were made over the phone or through supplier reps who visited in person.
Are there any standout highlights from your career?
When I was younger, we took part in a lot of competitions. Graham Crump and Keith Taylor were here at the time, and we worked on elaborate, formal buffet displays. There was a friendly competitive element, and we did very well.
In the mid to late 1990s, we had a particularly strong run, winning team golds and individual awards. Later on, we moved into live theatre-style competitive cooking, which was a different challenge.
We were also fortunate enough to go on study tours, including trips to Dubai and Tokyo. Japan was particularly memorable.
Do you have a favourite memory with the team?
One of the most memorable experiences was the study trip to Japan with Graham Crump and Keith Taylor. We were there for about five days and visited the Tokyo fish market, which was one of the largest in the world at the time. It was a real eye-opener.
For many years, we had a long-serving team, with people staying 10 to 15 years or more.
Who have been the biggest influences on you here?
Graham Crump was a big influence. He was passionate about the job and about people, which was inspiring.
I was also influenced by chefs I admired on television, particularly John Williams from The Savoy and Marcus Wareing in his earlier years.
What will you miss most about the people here?
It’s been a very friendly environment, with great teamwork and long service from many colleagues. Everyone has their strengths and weaknesses, but there’s always been camaraderie and mutual respect. I’ll miss coming in and working alongside people who genuinely get along.
How has kitchen culture changed over the decades?
The fundamental structure hasn’t changed much. We still operate a party system with sections such as larder, sauce, pastry, breakfast, and vegetable sections, plus floating sections for buffets and prep shifts.
Each chef is responsible for their own production within the menu framework, and everything comes together during service. Displays and counters have evolved over time, and costs have tightened recently due to rising prices, which has meant using cheaper ingredients more creatively.
Do you remember a particularly challenging service?
We once hosted the Midland Association of Chefs (now the British Culinary Federation). Chefs from across the region attended, which was daunting because all eyes were on us. Serving your peers puts extra pressure on everything being perfect, but it went very well.
Opening nights for new service styles—such as introducing buffet service or à la carte menus—were also nerve-wracking. You always want to make sure everything is set up perfectly.
What advice do you always give new chefs?
Work hard, listen, absorb as much information as you can, and ask if you’re unsure.
What has been your proudest moment as a chef here?
Winning competitions and receiving individual and team gold awards stands out. Representing the university as an ambassador was a privilege.
Another proud moment was receiving positive feedback from clients, especially blue-chip companies, praising the food. That recognition always meant a lot.
What are you most looking forward to in retirement or part-time work?
Having a rest is a big one. I’m a little apprehensive, as it’s a new chapter after being securely employed for so long, but I’m looking forward to finding a new routine.
I plan to work two or three days a week, as my partner still works for British Airways. That will give us flexibility to travel and spend more time with family, including grandchildren. I’m also looking forward to relinquishing responsibility and having a mental break from emails, phone calls, and management pressures.
Are there hobbies you want to explore outside cooking?
I enjoy cycling when the weather permits and may try something like bowls. I’m not heavily into physical sports, but I enjoy social activities. I’m very much a people person and will always need that interaction.
Will you continue cooking in some capacity?
I plan to try. I’ve looked at agencies and different opportunities such as restaurants, hotels, conference centres, events, stadium catering, or weddings. I may also help a friend who runs an outdoor wedding catering business.
It’s more of a “soft retirement.” If it becomes too physically demanding or expectations are unrealistic, I’ll reassess. The flexibility is the appeal—you can walk away if it’s not right.
If you had to describe your Warwick Conferences journey in three words, what would they be?
Consistent, enjoyable, and knowledgeable. It’s been a secure career with constant learning and a diverse mix of people and personalities over the years.