The Secret Ingredient
I am a classically trained chef, holding City and Guilds qualifications, with a wealth of experience across a broad section of the catering industry, from small high end restaurants, through industrial and into hotels, and banqueting. In recent years I have worked almost exclusively for the Jockey Club via Compass catering. I have worked on large and small racecourses across the country and worked on many prestigious events including the Epsom Derby, The Grand National, The Gold Cup and many other large horse racing events. As part of the team responsible for preparation work for these large events I gained an insight into the preparation of high end catering and food offers delivered in high numbers. I was also lucky enough to work on the Chairman’s lunch at Henley regatta, and in the sponsors box at Royal Ascot. I have kept up to date with developments within the catering industry and am fully conversant with all modern techniques and molecular cuisine.
"The opportunity to bring my expertise to your event/function
would be welcomed."