As a passionate foodie, Ewan Venters currently lives his passion as chief executive of luxury food emporium Fortnum & Mason. Having worked as executive director for food, restaurants and online at Selfridges, Ewan has an eye for luxury food brands and ensuring they reach wider than the usual suspects.
Food has always been Ewan's enthusiasm and it's where he has spent his entire career. From a young age, growing up in his beloved Fife, Scotland, his ambition was to be a baker – he even started his own business delivering bread rolls and cakes at the age of 11 – but opted for food retail instead.
It's not only his keen eye for product but Ewan also knows how to cook up a PR storm. He initiated stunts such as Selfridges' £85 sandwich, which was the most expensive in the world and contained Wagyu beef, truffles and fois gras.
A masterstroke was opening a pop-up restaurant on Selfridges' roof, during the London Restaurant Festival in 2009. Ewan managed to cajole master chef Pierre Koffmann, whose first restaurant, La Tante Claire, achieved three Michelin stars, to cook at the eaterie. The initiative was a great success and cemented Selfridges' food and catering credentials on a global stage.
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