The Bonemasters story

Conrad Brown is the visionary CEO of Bonemasters Global, a leading provider of high-quality stocks, jus, and glaces for the commercial culinary market. With over two decades of experience in the food industry, Conrad has driven Bonemasters’ mission to deliver naturally prepared, locally sourced products with unmatched consistency and flavour. Under his leadership, the company has become a trusted partner for chefs worldwide, combining traditional preparation methods with innovative production to redefine excellence in professional kitchens

Mark Taylor FIH brings over 30 years of deep-rooted expertise in foodservice and hospitality to Bonemasters Global. A respected industry veteran, Mark has built his career across senior sales, commercial leadership and development roles with major foodservice manufacturers A Fellow of the Institute of Hospitality (IoH) — a mark of long-standing professional achievement and leadership in hospitality. In addition to his role at Bonemasters Global, Mark is known for founding and leading Bloom Foodservice, where he helped artisan and independent food brands expand into public and private sector catering. At Bonemasters Global, Mark uses his breadth of industry contacts and strategic insight to champion the company’s premium stocks, jus, and glaces — ensuring chefs across the UK and beyond benefit from natural, consistent, high-quality culinary foundations

Paul Gayler MBE is one of the UK’s most respected and versatile chefs, whose career spans over four decades in the finest kitchens worldwide. Early in his career he trained in Paris and later returned to London to work at prestigious establishments such as The Dorchester and Inigo Jones, where he pioneered “Vegetarian Haute Cuisine,” introducing creative, fine-dining vegetarian menus at a time when such offerings were rare. In 1991 he was appointed Executive Chef at The Lanesborough, and over a remarkable 22-year tenure guided the hotel’s culinary direction — overseeing all food operations including private banquets, The Conservatory restaurant, and in-room dining — until the hotel closed for renovation in 2013. An accomplished author, Paul has written over 20 cookery books — ranging from vegetarian cuisine to poultry, sauces, breads and global cooking — sharing his culinary philosophy and expertise with professional chefs and home cooks alike. Paul’s contributions to hospitality and charity have been widely recognised: he twice won the Mouton Cadet chef competition, was twice a finalist in the prestigious Prix Culinaire International Pierre Taittinger, and in 2012 was appointed MBE for services to the hospitality industry and charitable causes

Hayden Groves brings over 30 years of elite culinary expertise to Bonemasters Global. A celebrated chef, Hayden began his kitchen career aged 15 and honed his craft at some of the UK's most prestigious establishments — including Hanbury Manor under Rory Thompson and Raymond Blanc's Le Manoir aux Quat' Saisons. As Executive Chef at Lloyd's of London for eight years, he oversaw four kitchens and cooked for members of the royal family, including Queen Elizabeth II. In 2013, Hayden was crowned National Chef of the Year — joining a roll call of previous winners including Gordon Ramsay — and in 2015 received The Caterer's prestigious Chef Catey Award. A resident demonstration chef at Borough Market and London board member of Hospitality Action, Hayden is also the author of the award-winning cookbook Back in the Saddle, crowned Best in the World at the Gourmand World Cookbook Awards. At Bonemasters Global, Hayden brings his exceptional palate and first-hand understanding of professional kitchens to champion stocks, jus, and glaces that meet the exacting standards of top chefs worldwide.