After leaving school in 1990 in Barnsley south Yorkshire, I headed off to catering college in Sheffield where I began a progressive career, which took me to the dizzy height’s of “Le Manoir Aux Quat Saisons, Oxford” world acclaimed chef, Raymond Blanc’s flagship hotel, where I soon learned the discipline of the kitchen and the focus and dedication it takes to be at the top of the career ladder.
After a few years of diverse kitchens - hotels, schools, pubs, restaurants, private residences and large scale outside caterers I now focus on private catering to you in your home.
With 25 years of working as a chef, I can pass on this knowledge on the plate!
Whether it is canapés before dinner, 3 course meals, weddings for that special day, barbeques, street food parties, pig roasts, celebration cakes or even a shepherd’s pie for the freezer! You can be assured that all of my cooking is done from the freshest and best quality ingredients with as little food miles as possible.
Below are just a few ways in which we help clients. If you would like more information or would like to discuss ideas for an event, please contact us.
Supporting local independent businesses is a major factor in sourcing ingredients for your menus, and the Cotswold’s has a fantastic array of artisan producers where quality is second to none.
All of our menus are bespoke to your specific requirements, If you would like to see suggestions, sample menus or just have a chat about your event, then please do not hesitate to contact us at any time.
“ good quality ingredients and the cooking does itself ”
For more information, or if you have any questions, please feel to contact us.