Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
A menu Consultant or Food Consultant works with restaurants, cafes, or food brands to create and refine menus that are appealing, balanced and profitable. They collaborate with chefs and business owners to design menus that cater to the target audience, showcase diverse flavours and meet dietary needs. This role involves researching food trends, analysing customer preferences and ensuring menu items are cost-effective and feasible.
Menu Consultants focus on creating a well-rounded menu, considering factors like portion sizes, pricing and presentation. They ensure dishes are both competitive and profitable. Food Consultants may take a broader approach, offering advice on food sourcing, kitchen operations and branding, ensuring the overall food offering aligns with the business’s vision.
Success in this role requires a deep knowledge of food trends, creativity and business strategy. For those passionate about food and design, being a Menu or Food Consultant is an exciting way to shape culinary experiences and help businesses succeed.
The working hours for a menu/food consultant are entirely varied; some individuals in this role are self-employed and work on a contractual basis, whilst others are in a full-time position for a larger organisation.
A menu/ food consultant needs to possess an array of soft and practical skills to apply themselves in this role. Some of the skills needed are as follows:
The salary of a menu/ food consultant will factor in the seniority in the position, whether their full-time, part-time or freelancers. The industry average in the UK ranges between £30,000 and £60,000.
Work/Life Balance
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Employment type:
Employed
Working hours:
Potential Salary:
£30,000-£60,000
Private Chef/Restaurant Chef/Entrepreneur – Dip 18
“I’m Sophie Archer, I’m a lawyer turned chef and entrepreneur. After having tackled some of my biggest gremlins – blood cancer, multiple rounds of unsuccessful IVF, a marriage breakdown I decided to change the course of my life. I am head cheffing and launching a new food business that I am excited to talk about.
My recipe for cooking your gremlins – or tackling challenges and niggling doubts – includes uplifting food, sharing dishes with my favourite people and embracing an unconventional life.In this pod I speak to inspiring guests that have taken unusual paths – including chefs, interior designers, marketeers, entrepreneurs, journalists, therapists, life coaches and doctors to name but a few. We discuss their recipes for; mending heartache, fun, health and cooking their gremlins.”
NPD is the exciting process of innovation in a product, requiring creativity, research, design and development and can really suit someone who has a science-brain as well as food one! New product launches involve looking for new trends in food or expanding product ranges in the market.
A Recipe Tester evaluates and refines recipes for accuracy, taste, and consistency. They follow instructions, adjust ingredients or techniques, and provide feedback to improve the final dish. Attention to detail, a passion for food, and strong culinary skills are essential for success in this role.
A recipe developer creates innovative recipes for restaurants and food companies, blending creativity and culinary knowledge to craft delicious and appealing dishes while collaborating with chefs and marketing teams.
