PETER DALTON

Peter opened his first venue in Manchester in 1990 at the age of 23. The groundbreaking Manto Bar was widely seen as the catalyst behind the regeneration of the Canal Street/Whitworth Street corridor and quickly became a landmark modern building within this famous conservation area. Peter went on to open a further eight venues in Manchester and London before scaling back his business and eventually selling up in 2006 to fulfil a lifelong ambition and travel round the world.

Having been itching for some time to get ‘back to the floor’, Peter’s experience, coupled with a love of roast dinners and real ale, makes him perfectly suited to head up the operations side of the business.

Peter can be contacted at peter@horseandjockeychorlton.com

THE MANAGERS

In true co-operative style, each member of the team is crucial to the smooth running of the business, and we couldn't manage without a single one of them.

Introducing, from left to right:

• Steve Brown, Assistant Manager - Steve, the baby of the group, looks after stock control. He is also our Health and Safety officer, so if you see anything amiss in the pub, it's his fault.

• Emily Fisher, Restaurant and Events Manager - Emily looks after bookings and is your point of contact for parties and functions. She's here to help! Emily also deals with the doggie stuff we do. Emily has her own email address to deal with functions enquiries, emily@horseandjockeychorlton.com

• Erin Guy - Erin heads up the microbrewery and brews the beer. In fact, she looks after all things cask, including the organisation of the Jockey beer festivals, and rules the cellar with an iron fist.

• Craig Kirk - Head Chef Craig has free rein to deal with all things food and kitchen related. Unfortunately, this doesn't extend to him paying the bills for us.

• James Billson, General Manager - James also takes care of recruitment, HR and personnel matters, so if you're looking for work or you simply want to speak to the boss, he's your man.

In case you're wondering what Peter does with such a great team, the 'big cheese' spends most of his time trying his best to look busy. If he genuinely IS busy, he's most likely doing accounts, promotions work or holding important meetings....