People

Ken Ball
Ken started his career in catering at the Old Swan Hotel in Harrogate. After a five year apprenticeship, he spent two years as Commis Patissier before moving to Betty's Confectioners, also in Harrogate. In 1965, Ken became Head Patissier at the Grosvenor House Hotel in Sheffield and, subsequently, the Grand Hotel, also in Sheffield. In both hotels, Ken's patisserie was mentioned in the Egon Ronay guide. In 1968, Ken moved to Shoppenhangers Manor in Maidenhead before managing The Abington in Northampton. Ken's first restaurant was Alcoves, in Northampton, which he opened with Sue Ball in 1981. In 1984 they opened The Vineyard, one of Northampton's most succesful restaurants which they ran until setting up K & S Ball Catering in 1989.

Sue Ball
Sue joined Ken in opening Alcoves and The Vineyard restaurants in Northampton, where she was Front of House Manager. She subsequently helped set up K & S Ball Catering and now looks after front of house activities at all large functions.

Andrew Dominy
Andrew was an apprentice chef at Bournemouth's 5 star hotel "The Carlton" in the mid 1970s under head chef Roger Chant, previously at The Chewton Glen Hotel. He continued his apprenticeship in Brussels, gaining experience working in several restaurants in and around the Grand Place, including "Chez Vincent" and "Le Boeuf Sans Culotte". After leaving Belgium in the mid 1980s, Andrew returned to England as Head Chef at Castle Ashby House owned by the Marquis of Northampton. Andrew joined K & S Ball Catering in 1994.