Rather than  attach a particular label to my cooking style I would say  I try to take a fresh approach to each event. Successful catering requires an intuitive understanding of the occasion, careful  planning and attention to detail. In addition I feel my knowledge of local produce,  herbs, vegetables and fruit from my allotment and my love of  harvesting from the countryside really adds value to the meals I produce.

I present my food simply but I hope with a keen eye for presentation and there are always garden flowers on the table and home made bread in baskets for guests to enjoy.

I understand when local lamb is worth buying or when crab is nice and fat and that’s when you’ll see it on the menu. I’ll make suggestions based on what I know will be at its best at the time you want to eat. This is what seasonal cooking is all about and it has nothing to do with fashion although I do like to experiment with new methods and tastes.

As I hate to be repetitive, I do like to include  new dishes on my menus where possible. However,  I am constantly mindful of the wonderful old recipes and much loved taste combinations which deserve a place on any good menu. There are so many traditional British and European dishes which celebrate our seasonal produce so well, it would be a crime to overlook them and food history is a particular interest of mine. So be prepared to reconnect with some old favorites!