Oliver offers consultancy across production planning, compliance, and continuous improvement, with a strong focus on safety in distillery environments. His previous work includes full distillery builds, implementing BRC- & SALSA-aligned quality systems, reducing hazardous areas through site and process redesign, and developing new products across gin, vodka, brandy, beer, and non-alcoholic spirits. He holds qualifications in HACCP, food quality auditing, health and safety, project management and is insured to carry out DSEAR risk assessments.