Who we are

Kitchen CUT was founded by John Wood and Simon Haynes, when John – a Michelin starred chef – recognised there was something crucial missing in the back of kitchens… Intuitive costing software.

With over 35 years spent as a chef, John grew frustrated of vague notions of profit margins and the clunky systems available to help. He wanted pinpoint accuracy made easy for both the kitchen and at an operational level.

So Kitchen CUT was born, originally designed to manage recipe costing, the platform now spans across every component that affects food + drink profit margins – from purchasing to inventory, allergens to online ordering.



Reduce operational complexities and provide profit clarity in an intuitive platform.


Bill Winthrop

Bill brings over 25 years experience in the food industry to the Kitchen CUT Board having held Executive Board Member positions with H.J.Heinz, United Biscuits and Birdseye.

His international experience across Europe, the Middle–East and Africa covers disciplines such as IT, HR, change management, business acquisition, business integration and general management.

He joined Kitchen CUT to bring strategic direction and to help to drive significant international growth – both within the Kitchen CUT team and client base.

Andy McQuillan

Andy has over 30 years accountancy profession experience working mainly on SMEs with turnover up to £100million and High Net Worth Private Clients.

He trained at an independent firm before moving to KPMG followed by 14 years as partner of a mid-tier regional independent practice. Andy has advised many clients on the growth and development of their business including Sunday Times Fast-Track and National Entrepreneurs of the Year winners who have built numerous successful businesses.

In 2016, Andy sold his interest in the accountancy firm and joined Kitchen CUT as CFO to assist in the development of the company’s strategic and exciting growth plans.

John Wood

John Wood is one of the founding members of Kitchen CUT. He draws on his 35 years’ Food & Beverage experience across job functions including Executive Chef, F&B Director, Restaurateur, Multi Outlet Operations Director and F&B consultant to help give Kitchen CUT it’s unique edge.

During his career he’s achieved a Michelin Star, 4 AA Rosettes and 8 out of 10 in the Good Food Guide. His International experience has amassed at some of the best known establishments in the world, including The Savoy, The Dorchester and  Cliveden in the UK; the Vier Jahreszeiten in Hamburg; the Mount Nelson in Cape Town; the Island Shangri-la in Hong Kong and the World-famous Burj-al-Arab in Dubai to name a few.

Sarah Haynes

Sarah has been in the marketing agency world for 16 years, and has been account director of several award winning teams in that time, working for some of the most prestigious international food and drink clients.

Sarah now heads up the Client Services teams and Marketing teams here at Kitchen CUT. Her remit is broad, but with a sole focus in mind – managing clients and developing relationships to ensure that Kitchen CUT members receive the highest levels of support and service.

Sarah also brings a committed commercial approach to business growth, ensuring that all teams are driven towards success.

Simon Haynes

Simon has spent the last 18 years leading design and technical development teams within large blue chip organisations such as KPMG before starting and growing his own businesses in 2004.

At Kitchen CUT he is responsible for leading the technical development team and overseeing a number of functions within the business, including user experience, system planning and architectural development, system integrations, as well as brand and overall design.

Simon is one of the founding members of Kitchen CUT and is committed to delivering market-leading software solutions to the hospitality industry, in line with Kitchen CUT’s commercial growth plans.

Marcus Chambers

An ex-military information technology leader and a graduate of the esteemed British Advanced Command and Staff Course, Marcus has a proven track record of delivering success in strategic, global and complex technology programmes with the skill to stimulate, facilitate and coordinate change.

Marcus has an MSc in Information Security from Royal Holloway, University of London; an MA from Kings College London and an MBA from the Open University. He is a Chartered Engineer (British Engineering Council) and an active member of ISACA, holding both the CISM and CGEIT certifications. He is familiar with a number of cyber certifications, including: Cyber Essentials, ISO27001, NIST, PCI DSS as well as governance frameworks such as ITIL and COBIT5.

Marcus works with KitchenCUT’s business leaders to improve their understanding of the value of the information they hold and the controls required to protect it. Marcus engages at board level for policy and budgetary approval and with operations departments and users to deliver pragmatic and cost-effective solutions that deliver a mature, risk-based approach to information security management to deliver competitive advantage for both KitchenCUT and their customers.


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