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Meet the team

Merrilees and Bernadette have a very hands on approach to management and are involved in all aspects of their events. 


PINK’s core team have over 50 years of experience in the industry and provide a service of the highest quality, are friendly and have the ability to adapt to the task in hand.


We seek to develop the potential of  all our employees within the  Company’s Health, Safety and Environmental policies.

Bernadette Fitzpatrick
Founder and director

Bernadette trained with Darina Allen at the world famous Ballymaloe cookery school in Ireland in 1994. Her first professional job was as a chef at Antony Worrall Thompson’s Café Dellugo in London’s West End and subsequently helping to set up his other restaurants. Bernadette then went freelance as a caterer. She set up and managed the catering facilities at The Vanderbilt Tennis Club. After this she joined forces with Merrilees to set up PINK.

Kay Knowlton

General Manager


Kay has had twenty years of experience in hospitality,  running restaurants, hotels, pubs and events. She honed her skills in events management by specialising in running and planning weddings which has given her a wealth of experience and expertise to bring to her role as General Manager, a position  she has held for
seven years. 

Merrilees Parker



Merrilees started her career working at the renowned Eagle,  Faringdon Road, in the City of London & then at The Lansdowne in  London’s Primrose Hill, which has earned rave reviews since 1996. She then worked closely with Antony Worrall Thompson as a key figure in his events catering  company, Wiz Events. She went on to set up PINK with Bernadette.


Merrilees is also a seasoned television presenter and has travelled the world for her series Planet Food and this has had been a huge inspiration in her style of cooking. Her most recent project was “Foodistan” filmed in Delhi for NDTV with a viewing audience of 40 million.

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David Andronico

Head Chef 

David Started a Chef apprenticeship in Sydney in 1993 graduating from Sydney TAFE 1996. In 1998 he backpacked around Europe gaining much inspiration, and during this time did his first stint in London, working under Richard Sawyer at the Atlantic Bar and Grill. David returned to Sydney in 2000, were he worked at some of Australia's best restaurants. In 2006 he took on his first head chef position with the Nicks group, was a 500 seat seafood restaurant. After 6 years he took on an executive chef position at the 5 star Urban hotel. He moved permanently to London in January  2018, joining Pink food in April of that year. 

Miles Matthews

Freelance Chef 

From a young age, Miles had an interest in food which led to a catering career which started when he graduated from Westminster College and went to work in the South of France. He returned  to London  working in some of the capital's   top hotels and restaurants. After this he co- owned and operated Red Restaurants and Red Outside for 8 yrs gaining recognition  in Surrey and Berkshire.


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