“Copper Beech has worked on the development of The Roof Gardens since its inception. They worked across all elements of the operational design to date, the hiring of key team members, and the procurement of partners including brand, interiors, landscape and membership. They have a deep understanding of operating finances, and were able to skilfully incorporate a membership strategy and operational structure into a viable financial model. Their experience and knowledge of the high-end hospitality sector was instrumental in the development of this project. They are a committed team and a pleasure to work with”

—  Stephen Fitzpatrick, Founder, The Roof Gardens (& OVO Energy)

“I always say that an operator is never a true restaurateur until they have done an opening and those who survive and grow from the experience are the real stars. In Matt Hobbs you have someone who has not only done this, but on both sides of the Atlantic. No mean feat, and I doubt that there is anything that can flummox him as he just has so much practical experience. Whether in helping you create, improve or save your business - he is your ideal consultant.”

—  Jeremy King, Co-Founder, Corbin & King

“Matt did a fantastic job in setting up the restaurant in Soho House New York successfully and that led to him taking control of all F&B throughout the club. He is uniquely qualified to consult on Restaurant, F&B, Hotel and Membership projects and I wouldn’t hesitate in recommending him.”

— Nick Jones, Founder, Soho House

“I have known Matt Hobbs in a professional and personal capacity for nearly 20 years. We have worked with Matt from his time in New York, Mayfair, Soho and Chelsea. He is a very professional business owner/operator who delivers the highest quality restaurant and private members club experience there is . He is conscientious and hugely approachable person who I cannot recommend highly enough both personally and his excellent team’.”

— Ben Elliot, Founder, Quintessentially

“Hobbs is a man of many mentors: Chris Corbin and Jeremy King first hired him at the Ivy before Soho House founder Nick Jones poached him to run the restaurant at his new New York club. Next, Richard Caring put him in charge of his refurbished Scott's restaurant, where he worked until tapped up to run the Groucho, London's celebrated media-crowd watering hole. At the Groucho, Hobbs is the curator of London's coolest scene, thanks to his connections with the modern art and food worlds. He has also partnered with the Hay Festival and Editorial Intelligence's Names Not Numbers festival, which GQ also supports. If you're not in at the Groucho, you're out.”

— GQ’s Most Connected Men, 2014