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Who am
I?
I grew
up in my parent’s restaurant, The Fox and Goose at
Fressingfield. To begin with I laid tables and stocked the
bar shelves believing that I would eventually serve at the
tables and do front of house duties. Due to a family illness
I was pressed into the kitchen when I was 17. I quickly
discovered I had a talent for cooking. Through this early
experience I realised a natural interest in wines and the
trade in general.
My
mother, who had been the chef, was a great teacher and I
began cooking by helping her in the kitchen. My Mother
won the Michelin star in the mid 70's and I then maintained
it for 8 years. The experience I gained in those formative years
was of immense value. However, my interest in the new
cooking techniques which were emerging from France (Jean Troisgros and Michel Guerard) was to take me down a
different culinary path. In 1991 The Fox and Goose was sold;
I opened another restaurant in Easton, Norwich.
Two
years later I worked as head chef at the highly acclaimed
Brasted`s Restaurant in central Norwich. Over the next six
years, as well as running the kitchen, I was in charge of
developing and running a growing outside catering operation.
From
2002 to 20011 I was instrumental in setting up and running
The Elms at Toft Monks, near Beccles, developing it in to
one of the leading wedding venues in East Anglia. I was
involved in all aspects of the catering and organisational
side of each wedding. I helped the bride and groom plan
their day, produce table plans and choose their menu. In
other words a complete service to assist the
couple in having a perfect day.
Although thoroughly experienced in catering for large
numbers I like to treat each event, big or small as an
individual occasion. The largest event I have catered for to
date is 220 and my smallest was dinner for two. I pride
myself on attention to detail, ensuring each meal that
arrives at the table has been treated with individual care.
I prepare all the dishes on the menus with fresh top quality,
and, when ever possible local produce.
I can either come to your
chosen venue or you may use one of the venues featured on my
website. These venues all have their own house rules and it
is very important you fully understand these rules before
engaging me as your caterer
There
are a lot more recipes in my repertoire, so I can either
produce alternative menus or discuss with you your
particular requirements. |
