combining regulatory insight with a genuine understanding

About ESB

ESB was founded by Derek Gardner and his wife Kim, after Derek's time as Principal Environmental Health Officer at Leicester City Council. They set up a consultancy that did safety the simple way: meet people where they are, shake hands on a plan, then do what you said you would do. That spirit still guides us today.

We’re an independent consultancy that helps operators run safer sites with clear routines, practical training and tidy evidence. 

Our team includes former EHOs, health and safety practitioners, fire safety specialists and hospitality veterans. We combine regulatory insight with a genuine understanding of the pressures on kitchens, bars, hotels and venues.
Trusted by more than 13,000 operators around the world
Independent, practical, personal

What makes us different

Independent, practical, personal
We don’t enforce. We don’t sell software or equipment. We listen, watch how the work really happens, and leave teams with steps they can keep on a busy day. Our advice is plain English, our plans are realistic, and we stay close until improvements stick.

Experience that translates to the floor
Our team includes former EHOs alongside health and safety practitioners, fire specialists and experienced operators. That mix keeps us grounded: regulatory insight with the day-to-day reality of kitchens, stockrooms, guest areas and plant rooms.

One standard: do the right thing
We believe in the values ESB started with, honesty, integrity and trust. If a fix is urgent, we say so. If there’s a simpler way, we show it. You get a partner who cares about your people and your brand.

Mission and values

We exist to help operators protect their people, guests and brand.

We value honesty, independence and partnership.  

We believe in plain language and actionable advice.

Our aim is not just to keep you compliant, but to make compliance contribute to smoother operations and better guest experiences.

Our story

In the late 1980s, Derek Gardner took what he’d learned as Principal EHO at Leicester City Council and started ESB. His approach was refreshingly simple, shake hands on a plan, do the work, and leave people better prepared than you found them. Word spread because the support was practical and the results held up under inspection.

Over the next three decades ESB widened its scope from food safety into health and safety, fire safety, training and incident support. We helped independents and groups through big shifts. Allergen labelling changes, COVID-era controls, and now readiness for Martyn’s Law, always with the same ethos. People first, clear routines, evidence that stands up.

ESB is still a family-led consultancy, now run by Ben Gardner. Derek’s foundations guide the way we work, and the next generation has added digital know-how and multi-site experience. The promise hasn’t changed, practical support you can use this week, not a thick file that gathers dust.

Meet the team

You’ll work with consultants who know their craft and respect yours. The team includes former EHOs, chartered H&S practitioners, fire safety specialists, trainers and operators. Different backgrounds, one goal. Make safety simpler, more consistent and easier to prove.
Ben Gardner
Chief Executive Officer
Hospitality has been part of his life since starting work in kitchens at 14. He built ESB’s modern, digital approach on the foundations of his father’s respected environmental health consultancy.

Inspired by Derek Gardner, a veteran EHO and compliance expert with almost 40 years of frontline experience, Ben is focused on making safety simple and workable. He leads a team that combines practical consultancy, training, and technology to reduce paperwork, standardise standards across sites, and keep teams audit-ready.
Sally Ward
Chief Operating Officer
With over a decade of experience leading organisations in the safety consultancy sector. She supports a team of 80+ auditors, former EHOs, and consultants, helping ensure consistent, high-quality delivery for clients.

With a background in hospitality and retail management, Sally brings a practical understanding of the pressures operators face and focuses on turning complex compliance requirements into clear, workable systems. She is proud to lead improvements in ESB’s operations that strengthen client consistency, support the audit team, and help the business scale with confidence.
Kelly Brunet
Head of Client Operations
With over seven years’ experience at ESB, Kelly plays a key role in leading client operations and supporting the delivery teams across the business. She works closely with senior leadership to ensure clients receive a consistent, high-quality service.

With a background in hospitality management, Kelly brings a strong operational understanding of the pressures faced by operators. During her time at ESB, she has held a range of roles spanning client support, finance, account management and operations, giving her a broad, end-to-end view of the business.
Kirstie Jones
Head of Safety
With 25 years of experience in environmental health and safety consultancy, Kirstie joined ESB in 2011 following 11 years in local government, where she gained extensive experience in food and Health & safety regulation and enforcement.

Kirstie is passionate about partnerships and supporting clients to achieve leading safety compliance in their sector.
Lee Gould
Head of Service Delivery
Lee is a Chartered Environmental Health Practitioner with a career rooted in the catering and hospitality industry.

With hands-on experience across manufacturing, retail, catering, and fire risk compliance, Lee brings deep operational insight to his role. At ESB, he supports a diverse client base—from high-end hotels to QSRs—through auditing, coaching, and training.
Jonathan Finlay
Senior Consultant / Client Services Team Lead
Jonathan has over 7 years of experience in food, fire and H&S compliance and digital solutions.

Passionate about helping businesses improve food and health & safety standards, he shares insights on industry trends, best practices, and regulatory updates.
Vijay Venkatesh
Service Delivery Manager
With an MSc in Environmental Health and two years of experience in compliance and digital solutions, I specialise in enhancing food safety and health & safety standards.

I am passionate about coaching businesses to improve their compliance through digital solutions. My purpose is to empower organisations with the knowledge and tools they need to maintain the highest industry standards.
Barry McHale
Senior Consultant
Barry’s first role was as an Environmental Health Officer in a Scottish Local Authority for just under 10 years, before then moving to private consultancy approximately 9 years ago.

Both these roles allowed Barry to assist in the achievement of good food and health and safety practices for business operators, licensed businesses and events which continues to be a passion today in his current position here at ESB.
Carol Gregory
Senior Safety Consultant
With over 30 years of experience in Environmental Health Carol has a BSc in Environmental Health and a MSc in Food Safety and Control. Carol has worked for several LAs and is currently working in a unitary authority alongside her part time role with ESB.  She has also worked in the private sector previously as a consultant.

Carol is an experienced and enthusiastic trainer. Despite Carol's extensive experience in the field she still feels a long way off 'been there, done that'; in fact, agreeably, every day is still a school day.
Ingrid Boyle
Senior Safety Consultant
Senior Safety Consultant with almost 10 years of experience in health, safety and food safety.  I started out as an EHO student working in local authority then moving into the private sector.

My work entails both auditing and providing advice regarding incident support, policy work and client meetings. I thoroughly enjoy building client relationships and helping maximise compliance within their business.
Louise Townson-Zvonaric
Safety Consultant
Louise joined Navitas in 2021 after spending several years working in a care home. Louise's foundations for a career in in consultancy were established from starting in the hospitality sector as a Chef.

With a Bsc in Environmental Health and ten years of teaching experience gained through a voluntary youth organisation, Louise's coaching skills give glients the unique opportunity to gain valuable knowledge in how to achieve compliance.
Agne Vitkeviciene
Safety Consultant
With over 10 years of experience managing food premises for a renowned food retail brand, I have developed a deep passion for coaching teams and maintaining rigorous food safety and health & safety standards.

My academic background includes MSc in Environmental Health and  I have spent the last five years auditing well-known brands, further enhancing my expertise in ensuring compliance. I am dedicated to supporting clients in improving their health and safety standards through best practices,  coaching, and ensuring adherence to company policies and legal requirements
Alison Ross
Senior Safety Consultant
Alison brings over 14 years’ experience in Environmental Health within Scottish local authorities, joining ESB in 2025 as a part-time auditor. She is passionate about food safety and takes a coaching-led approach, supporting teams to consistently deliver safe food in real working environments.

Alison holds a BSc (Hons) in Environmental Health and has extensive experience across food manufacturing, approved premises and licensing standards. Her qualifications include official control verification, advanced HACCP (Level 4) and certification as a Food Competent Officer. She also holds Practical Ship Sanitation Authorisation, supporting specialist and high-risk environments.
Samantha Candiotes
Safety Consultant
Samantha is a Food Safety Consultant with Navitas Safety, leveraging her hospitality background and hands-on experience in front and back-of-house operations.

With a practical grasp of hospitality operations, she is dedicated to simplifying controls and helping businesses uphold top safety standards and compliance.
Suliman Shah
Safety Consultant
Suliman brings over ten years’ experience in the catering and hospitality sector, combining hands-on operational knowledge with a strong technical understanding of environmental health and safety requirements.

Before moving into consultancy, Suliman owned and operated both quick service restaurants and full-service dining establishments, giving him first-hand insight into the realities of running food businesses under commercial pressure. He holds a Bachelor’s degree in Environmental Health and has extensive knowledge of regulatory requirements and local authority enforcement expectations.