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Professional Catering
For All Occasions


Meet The Chef

The bright lights of London called with my first job at The Hilton Hotel Park Lane.


From there I worked under Master Chef Chris Oakley who trained under The Roux Brothers and worked his way up to be The Head Chef at Le Poulbot in London under the Grand Master of Cuisine Albert Roux.


I gained a knowledge and passion for food, classical methods and techniques which were invaluable to furthering my career.  I helped gain its Third AA Rosette


After this I travelled to Ireland where I worked for 2 years in Dingle and Cork, returning home to work at The Selsden Park Hotel Croydon 2 AA Rosettes.


Working in various high-end establishments for a few years I took a job at a Country House Hotel in Dorset, gaining 2 AA Rosettes.

Tel: 07525 667687



Farm to Table

A Sneak Peek of one of our Menus

Canapes: Sweet minted pea and caviar arancini of wild mushroom

Starter: Slow cooked belly of pork on asian slaw

Fish course: Dorset crab & scallop thermidor

Main course: Fillet of beef rossini

Dessert: Chocolate cremeaux, honeycomb & ginger icecream

Nick put on a mouthwatering menu for hubby’s 60th birthday bash.


He produced a delicious 3 course meal, which was beautifully presented and tasted delicious. The kitchen was left spotless – and he washed up!! We can’t wait for another “occasion” to use him again!

Ann and Peter

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