Global Food Network Ltd

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Management consultancy activities other than financial management

Global Food Network Ltd contacts: address, phone, fax, email, website, shedule

Address: C/o Wilkins Kennedy Plc 4 Borough High Street SE1 9QR London

Phone: +44-1473 1475708

Fax: +44-1473 1475708

Email: n\a

Website: n\a

Shedule: Mon-Fri: 8-19, Sat-Sun: closed

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Global Food Network Ltd detailed report: finance, accounts, vacancies. Get credit history, taxes and fees, banks accounts, tenders Global Food Network Ltd.

Registration data Global Food Network Ltd

Register date: 2012-08-28

Register number: 08192882

Type of company: Private Limited Company

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Owner, director, manager of Global Food Network Ltd

Jamil Robert El Bahou Director. Address: 52-55 Carter Lane, London, EC4V 5EF, England. DoB: August 1981, Usa

Jobs in Global Food Network Ltd vacancies. Career and practice on Global Food Network Ltd. Working and traineeship

Helpdesk. From GBP 1200

Director. From GBP 5200

Administrator. From GBP 2400

Fabricator. From GBP 2100

All vacancies for Global Food Network Ltd

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Other similar UK companies as Global Food Network Ltd: Bitz Online Limited | Indom Veg Western Ltd | Kitchens 2 View Limited | Moorspeed Ltd. | Prince Of England Limited

Based in C/o Wilkins Kennedy Plc, London SE1 9QR Global Food Network Ltd is categorised as a PLC issued a 08192882 registration number. The company was started on 2012-08-28. 3 years from now the firm switched its registered name from Global Risk Associates to Global Food Network Ltd. This business SIC and NACE codes are 70229 and has the NACE code: Management consultancy activities other than financial management. 2014-08-31 is the last time the company accounts were filed.

The company's trademark is "ABOU SHAWARMA". They applied for it on Mon, 2nd Dec 2013 and it was published in the journal number 2014-003. The firm's IPO representative is LegalForce Freeman Harris.

Since 2012-08-28, this company has only been supervised by one director: Jamil Robert El Bahou who has been presiding over it for 4 years.