Daniel Clarke, promoted to CEO (Chief Executive Officer)
We are thrilled to announce that Daniel Clarke has been promoted to Chief Executive Officer (CEO) of Southend Farms Ltd, which encompasses Southend Barns Wedding Venue and Roots Catering. Previously, Dan served as General Manager and Executive Chef.
Mariella and William Fleming, the founders, commented on Dan’s new appointment: “In the past couple of years, Dan has started to oversee the entire business, so it was a natural progression to elevate him to Chief Executive Officer. Dan provides long-term support and oversight to everyone at Southend Farms Ltd. Not only does he engage in day-to-day planning and execution, but he also focuses on our long-term growth and the development of new enterprises. He has introduced exciting new plans for the business that have inspired the entire team and brought new vitality to Southend Farms Ltd.”
Dan’s journey to this promotion is quite remarkable, and he often reflects on it: “I was only meant to be here for three months.” Join us as we explore how those three months turned into seven years.
Dan joined Southend Barns in August 2018 after hosting a couple of pop-up events at Tinwood Estate near Chichester. Mariella’s brother, Art Tukker, suggested to Dan that his sister might be looking for help with the barns and designing a new kitchen—an area where Dan has expertise and was eager to expand his skills.
After a meeting between Dan, Mariella, and William to discuss their plans, an agreement was reached for Dan to join as a consultant for three months. During this period, their relationship flourished, driven by their shared passion for local, seasonal, and exciting food. Dan initially designed the new kitchen, established processes and food safety systems, and then recruited a team to provide restaurant-style food and service for weddings.
The partnership developed swiftly, leading Mariella and William to offer Dan a full-time position as Executive Chef. This role included overseeing the entire food and beverage department, which involved creating cocktails, developing drink and wine lists, and implementing training modules and recipes.
You might think Dan would have been satisfied with that, but his immense passion and desire for progress—not just for himself but for the entire team—drove him to take on more responsibilities. He began overseeing many commercial aspects of the business, including insurance, utilities, contractors, recruitment, and leading a team of 18 full-time staff and 30 part-time employees.
Once again, Mariella and William approached Dan, asking him to also assume the role of General Manager while continuing as Executive Chef. He was excited about this opportunity, especially since he had built and nurtured a strong kitchen team that had worked together for nearly four years.
For the past two years, Dan has overseen more aspects of the business and is, as he puts it, guiding the organisation in the right direction. He works closely with his wife, Sophie, who manages the office and all accounts.
In response to his new title, Dan remarked, Well, I am thrilled and honoured to be offered the position of CEO. I never thought I would achieve such a prestigious title. At nearly 50, I remain as passionate about food and service as I was at 25. I want to keep progressing, leading, and developing the business along with the people in it. Our goal as a team is to be the best at what we do, and my personal ambition is to help everyone within the business reach their full potential.”
