Our Treasurer, Martin Dibben, is a graduate of the Surry University Hospitality school and began his career with the Royal Household.

He then went to work for Prue Leith in her catering business, “Leiths” where he ran many of her catering operations, becoming the Operations Director.

In 1999 he fulfilled his ambition to run his own restaurant, “Dibbens” in Smithfield Market. This he did until 2006 when he joined Artizian and then Ampersand, as Operations Director overseeing some of the most iconic locations in London.

Now as Head of Champagne for Searcys, Martin combines his love of champagne with operations, buying over 50,000 bottles of champagne to be served in over 26 venues as well as all wines, beers and soft drinks.

He undertakes a lot of training for the Searcys teams as well as education and masterclasses for Searcys customers. He also has a regular column as the drinks Doctor in the Caterer magazine.

He has been the treasurer for three years.

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