About
The partners behind Soothe
Soothe partners Matt and George first met at the prestigious culinary school, Ashburton Chefs Academy in Devon. Their paths have intertwined since. And now, having faced challenges finding tasty, healthy, nutrient-dense catering food in Manchester, they’re bringing their common love for whole foods and creativity together — to give you the very best of catering.
Matt Bennett
Matt’s role at Soothe is all-encompassing. He is the rudder that steers the business. He loves connecting with people and putting smiles on their faces by elevating catering expectations. That said, his passion for the kitchen endures — the pressure, the drive for excellence, the variation — it’s there every morning. It stems from his childhood where the family came together around the dining table for what was Mum’s sacred Sunday lunch. She cooked everything from scratch. That never left him. After waitering and then finding himself behind the kitchen stoves, his flirtation with accountancy as a career was confined to the history books. In culinary school, he was hooked. Some of the best instructors in the country showed Matt the possibilities that open when you work with top-notch ingredients.
At Gidleigh Park Hotel, under the mentorship of Chris Eden, Matt was shaped into a serious chef de partie, or chief of section. After 12 demanding months, a first Michelin star arrived — an emotional and proud moment for the team. Then at Mana, under Simon Martin who had worked in some of the world’s best restaurants, he saw an unwavering ethos to excellence that showcased Britain’s finest ingredients. While occasionally running the pass, he learned to push the boundaries of what modern British cuisine could be.
During recovery after a serious accident, Matt decided it was time to shift his focus beyond fine dining to share his love for quality food with everyone. And Soothe was born — a place where he can foster talent and cook for you, your colleagues and your friends. Outside of the kitchen you’ll find Matt running — an activity he describes as “providing a sense of clarity and calm that pairs wonderfully with the stresses of the kitchen”.
George Webber
George is Soothe’s head chef and teams up with Matt to manage the execution of catering events. The kitchen was his first calling. It started while watching his father put so much effort into really good home cooking — for a family of fussy eaters. At 16, he started covering for two chefs in a bar on their off days — and he was smitten. Two years later, George was in Palma, Mallorca on a culinary course. And then took up a place at Ashburton Chefs Academy. On the advise of his first chef, he immersed himself in Marco Pierre White’s 1989 TV series, Marco. And Boiling Point, a Gordon Ramsay documentary from 1999. George was captivated by their passion for the craft.
After a trial shift at the highly esteemed Gidleigh Park Hotel, he landed a role as a commis chef. Working under the auspices of Chris Eden was to define him. He finished there as a chef de partie, in what had become a Michelin star kitchen. That was 10 months of pure excitement — managing the sauce section, cooking the proteins and making the sauces themselves. He then co-managed the larder section — with Matt. They looked after the crackers, canapés and cold starters. And handled breakfast, lunch, afternoon tea and dinner. His time concluded in the pastry section, making bread and desserts.
This exposure to such diversity continued at Mana in Manchester, before he launched himself into the sandwich world at Northern Soul Grilled Cheese. This experience is now paying off at Soothe. He lives by his father’s belief that “you get out what you put in”, as he takes time and care with his nutritious ingredients to make people’s experiences just that little bit more special. Even George’s off-switch is healthy. The gym is where he totally disconnects.
Jae Franke-Haney
Jae is the bridge between Soothe’s kitchen and its customers. As head of marketing and customer relations, he brings people closer to the heart of what Soothe does — showcasing the team’s food with the same care that goes into creating it. Before stepping into the culinary world, Jae built a career in digital marketing, where he honed his instinct for storytelling, creativity and innovation. That background now helps shape Soothe’s voice, presence and connection with clients.
His passion for cooking was sparked by a love of fresh, healthy produce, food that nourishes without ever compromising on flavour. That passion eventually led him to Mana in Manchester, where he met George and Matt. Immersed in the same demanding environment, he gained first-hand insight into the precision and creativity that drive fine dining.
Now, as the only Mancunian on the team, Jae brings not only his knowledge of the city’s food scene but also a genuine commitment to building relationships and experiences that last. His ability to connect with people is as integral to Soothe’s success as what happens in the kitchen.
Outside of work, Jae thrives on creativity and connection — you’ll find him at gigs, playing the guitar, or experimenting with new cuisines at home. For him, food, music and community all stem from the same belief: that life is best when shared.
