Is your catering service as good as it could be?

As a fully qualified and professionally recognised Head Chef, I have a wide experience within the catering and hospitality industry, assisting those clients operating large, multi-bed room hotels with large undercover restaurants and function rooms, to those in charge of much smaller, establishments.

I have a straightforward, uncompromising approach to cooking. I firmly believe good food should be prepared ‘in-house’, using quality, locally sourced l ingredients wherever possible

For all my clients, I offer a flexible, tailored approach. This includes: advising on kitchen practice and working methods, staff training, menu development GP, health and satiety, kitchen layout and design equipment.

For larger clients, I can offer a wider, area-based service involving multiple units and liasing with managers at all levels, whether as part of an existing team set-up or in an individual capacity.