Buzzworks has appointed David Bell as its new Director of Food, a role that will see him lead menu development and chef training across the group’s venues.
Originally from Edinburgh, Bell has worked in senior food roles for more than 20 years. He recently completed the ‘Forward with Marcus Wareing’ programme, a hospitality training initiative aimed at helping senior chefs build leadership skills. At the same time, he was responsible for managing large kitchen teams and running food development projects across multiple venues.
In his new role, he will focus on improving kitchen operations, developing new dishes, and strengthening training pathways for chefs. A key part of this will be the introduction of a new menu system that balances Buzzworks’ long-standing favourites with seasonal additions tailored to each venue.
“The opportunity to help shape the future of food across a dynamic and expanding group like Buzzworks was too exciting to pass up,” said Bell. “My vision is flavour-forward, guest-led, sustainable food that not only delivers operationally but also emotionally, with bold seasonal dishes crafted with flair and function, alongside the classics people know and love.
“Seasonality drives both flavour and financial sense, so we’ll be aligning our menus with the best of what’s available, working closely with local suppliers and reducing waste wherever possible. Sustainability is no longer an add-on. It’s a smart, necessary lens for everything we create, especially as a B-Corp accredited organisation.
“Equally important is our people. We’re refining the Buzzworks Chef Academy into a world-class training pipeline, with clear pathways from apprentices to head chefs. By investing in skills, leadership and culture, we’ll continue to create kitchens that chefs rave about and guests can taste the difference in every dish.”
Buzzworks Managing Director Kenny Blair said: “David brings a rare combination of technical knowledge, creative thinking and a passion for developing people. His experience in managing kitchens and improving food quality will help us raise standards across the board—from what’s on the plate to how our teams work.”