15 October 2019

VIMA celebrates new chapter at QRM

VIMA recently held their first QRM since their MBO was completed last month. It was great that both the Group’s new Chairman, Alan Gaby and Tom Phipps (Partner) and Thomas Holroyd (Investment Director) from our private equity backers, Chiltern Capital were able to join the growing VIMA team.

CEO Dean Taylor welcomed no less than 6 new members of staff to their first QRM at Armada House before Alan outlined his background and gave an interesting insight into the role of a Chairman. Despite quipping that Chairmen were often described as being “a bit like a bidet – no-one really knows what they’re for but they add a touch of class”, it was clear his experience would add significant value to the Board and great to hear his real commitment to VIMA’s continued success. Thomas Holroyd, from Chiltern Capital followed this with a presentation about what had attracted them to VIMA Group and how they would be working with us going forward. It was great to hear that VIMA are the fastest growing company in their portfolio!

After a recap on the company Vision and Mission and a session on Company Themes led by Sam Crowder, three newly formed committees gave a short presentation on their work so far. First we heard from Andrea Thresh on Diversity and Inclusion, followed by Steve Martinez on Sustainability and last but by no means least, Portia Tew and Jo Foreman of the Mental Health Committee took the team through mindfulness and relaxation exercises, which all agreed were most illuminating.

The QRM was followed by a fun afternoon for the whole team at Cooking It! Cookery school, where they enjoyed a team building interactive cooking experience! This certainly lived up to its description as “a fun, fast paced activity” whatever your skill level! The teams soon got stuck into producing a “Tapas Galore” menu of tasty delights, including chicken croquetas, Tortilla de Patata with chorizo, Catalan meatballs and Chorizo bread with Romesco sauce. Vegetarian food lovers learnt how to make Spanish Courgette omelette and Escalivada, with Olive bread and vegetarian alioli. And for those with a sweet tooth, churros with chocolate sauce completed the menu.  All the delicious dishes produced were then shared by the teams, with plenty of leftovers to take home to lucky family members!!