Use our experienced team to create better events for your delegates
Learn how our professional team at IET London: Savoy Place can help your event succeed.
Creating a successful event needs more than choosing a venue that is easily accessible and has the latest AV technology, it’s also essential to make sure that there is an experienced in-house team that can provide advice in the early planning stage and ensure your event is properly managed without you having to worry.
From the very first point of contact where you lay out the event brief, to on-the-day liaison, and even post-event requests such as audio recordings, the team needs to be passionate, and professional, with a close eye to detail ensuring your event runs smoothly and leaves a lasting positive impact on your delegates.
We’re proud to say our team at IET London: Savoy Place is award-winning, having recently won Best Venue Team at London Venue and Catering Awards and can provide excellent customer service for all events from small team meetings to award ceremonies and high-profile conferences.
Let us introduce you to some of the names and faces you’ll work with when holding an event at our iconic venue
Martyn Westcott-Wreford
Operations Manager, IET London: Savoy Place
Martyn joined IET London: Savoy Place in 2015. His impact has resulted in multiple award wins for the venue and consistently positive client feedback, supporting an excellent 65% repeat business.
With over thirty years’ experience in the hospitality industry, starting his career as a private Chef and going on to become Special Projects Manager at the House of Commons, Martyn can relay some incredible encounters, including assisting in the State visits of Her Majesty the Queen, President Barack Obama and Nelson Mandela.
As such he has developed a reputation within the Security Services for being able to offer a secure and discreet venue experience for members of the royal family and other VIPs. Martyn is a Fellow of the Institute of Hospitality (FIH) and is a Certified Member of the Institute of Workplace Facilities Management (CIWFM).
Outside of hospitality, Martyn is a keen scuba diver with more than 100 dives under his belt. He also enjoys motor racing, and his classic Porsche holds a special place in his heart.
Clare Davies
Sales and Development Manager, IET London: Savoy Place
Clare has led the sales team at IET Venues for the past ten years and has played a key part in establishing IET London: Savoy Place and IET Birmingham: Austin Court as leading event spaces in the UK.
Her vast experience in the business event and meetings sector, working for brands including De Vere and Mint Hotels, has enabled her to create an award-winning events and sales team.
From hosting the House of Qatar at the London Olympics to refurbishing Savoy Place in 2015, Clare’s tenacious and compassionate leadership is to thank for some notable achievements and will be key to continuing the success of both venues in years to come.
Mark Neale
Building Services and Contract Manager - Group, The IET
To facilitate engineering and facilities management across the Institution of Engineering and Technology’s UK buildings is no mean feat, and with over ten years’ experience at the group, what Mark doesn’t know about the buildings isn’t worth knowing.
He has overseen the top-to-toe refurbishment of IET London: Savoy Place, maintains the state-of-the-art AV technology in both Savoy Place and Austin Court, and spearheaded energy-saving installations which have led the team to achieve Silver Tourism and ECOsmart accreditations.
Before his role at IET Venues, Mark worked for some notable industry titans, including Ford Motor Co, GDM Consultants Ltd, BT, University of London, and Alexandra Palace.
Stuart Fay
Executive Chef at IET London: Savoy
Since joining in 2016 with Harbor and Jones (later to become CH&CO) Stuart has worked his way up from Head Chef position to his current role as Executive Chef for Searcys.
During his time he has catered at an impressive range of events at the venue from intimate private parties to large conferences.
His favourite aspect of the job is that no two days are the same and he gets to exercise his creativity when designing dishes for delegates. His favourite dish to cook is lamb chump, which is the perfect choice for our more intimate dining parties.
