I am delighted to have been asked to contribute a regular food column to Mama Life Magazine.
In these columns I would like to bring fun healthy recipes to you that are easy and quick but also impressive and seasonal.I shall also include stories from my culinary adventures around the globe from the spectacular to the bizarre. I now incorporate many of the dishes and techniques I have seen and eaten abroad in my private work.
I have had a varied worldwide culinary career. I did my training in Switzerland and Paris. From there I moved on to London and worked as Chef saucier at ‘The Inn on The Park’ Park Lane. In
addition, I have worked at the British embassies in both Paris and Vienna, and as a private chef aboard super yachts for the 2012 Monaco Grand Prix. I had Thrales Restaurant in Lichfield, Staffordshire for 25 years and since then have set up my private chef business.
During a large part of the summer, I spend time working in luxury villas and chateaux in St Tropez, Normandy and other parts of Europe as a private chef.Catering now from my production kitchen in Lichfield, I am able to offer dinner parties in your home or chosen venue, wedding catering, cookery demonstrations and cookery skills days for between one and four people. I also supply office catering locally using only fresh ingredients. I also brought Lichfield Festival to the city.
In the Media
I have appeared on several TV shows and was a regular on The Carlton Food Network. I have also appeared on television in Lyon and Bologna, This Morning and Market Kitchen. I have done many demonstrations throughout Europe promoting British food and continue to demonstrate at Food Festivals around the country.
Lots More Aside
I enjoy every aspect of my job from catering an intimate dinner for two, a private dinner for eight or a corporate event for 300. Each job comes with its own set of demands and constraints which need to be addressed on an
individual basis. I have an STCW qualification which covers fire fighting, first aid and casualty evacuation and survival at sea, which is compulsory for yacht work.I have taught in cookery schools for many years and enjoy sharing my knowledge with others who show the enthusiasm either professionally or domestically.
I have a love of food and get enormous pleasure from looking after guests on a personal level. I enjoy the challenge of meeting customers’ expectations.