Management Team

Mervyn Revell

Proprietor and Head Chef

Mervyn started working at Mount Avenue Banqueting Suite back in 1997 joining initially as lead chef with a vast knowledge of the catering industry and expert culinary skills. After working here for just 3 years Mervyn was given the opportunity to become joint partner in the ownership of the business. This partnership ran for several years until 2017 when his business partners chose to retire. This left Mervyn as sole owner of Mount Avenue Banqueting Suite and with this he bought in some fantastic ideas to improve the guest experience even further.  Mervyn is still very hands-on within the kitchen as Head Chef and regularly attends Food Events across the country to get new and exciting ideas for the menus to keep Mount Avenue Banqueting Suite’s food offerings the best around.

Stephanie Revell

Stephanie, along with her husband Mervyn, has a wonderful vision for Mount Avenue Banqueting Suite and has been instrumental in some wonderful new ideas such as our new Sunday Lunch offering to the general public and our new Revell Suite, a licenced Wedding Room for intimate Wedding ceremonies. Stephanie has worked at Mount Avenue for many years and with her warm friendly manner, makes every guest feel valued.

Liz Frost

Liz has been Manager at Mount Avenue Banqueting Suite for over 20 years and she plays an integral part in the smooth delivery of the services we provide here. With an extensive knowledge of the industry and how to make an event the best it can be, Liz assists our guests in achieving this and she has a wonderful eye for detail. Liz’s favourite part of her job is the progression of working with guests from start to finish to make their event perfect for them.

Liz Is also one of our Premises Licence Holders and First Aiders and keeps up to date with regular training.

Daniel Curtis

Dan joined the team back in 2016 as one of our valued duty managers. Dan has a wide range of experience in the catering industry from working in clubs to restaurants, pubs to golf clubs. His knowledge on beer and wines is extensive and like all our management team Dan is Silver Service trained. Through his time in the catering industry Dan has completed HABC Level 2 Award for Personal Licence Holders (QCF), BIIAB Level 2 National Certificate for Licensees, Basic Food Hygiene and Emergency First Aid in the workplace.

Cara Revell

Cara may be one of Mervyn’s three daughters but has rightly earned her place on the management team as she has been in the food service world for over 15 years working as a grill chef and also as a waitress in a well known steakhouse restaurant chain. Cara then pursued a career in childcare becoming an Ofsted registered nanny for several years before returning to her catering roots and joining Mount Avenue Banqueting Suites team 2 years ago. Her experience of working in a busy a la carte restaurant has come in very useful when running large functions and managing a large team and first and foremost ensuring the guest experience is second to none. Cara also loves getting to experience the administrative side of the industry.

Holly Revell

Holly joined Mount Avenue in 2017 to cover Cara’s maternity leave. Holly’s working history in catering is vast from starting out as a commis to working hard and becoming Assistant Manager at a well-known Steakhouse in Chelmsford. As an experienced waitress she soon picked up the skill of silver-service and she also heads up our Sunday Lunches through her A la Carte restaurant experience.

Kitchen Staff

Robin Barker

Robin brings three decades of catering experience to the company. His vision for culinary excellence means all the dishes Robin produces are of the finest quality and taste. Within his role with us at Mount Avenue Banqueting Suite Robin has undertaken further training in catering to further his knowledge with City & Guilds.

Aaron Kent

Aaron joined the team around 7 years ago and through this time has successfully completed training through Citys & Guilds to extend his culinarily skills. Aaron enjoys creating and designing new menu items and takes pride in his food presentation.