My private chef journey started as I approached 20 years working in the industry behind the pass. A hunger for change for where my career needed to go directed back to the private chef world.

From a young age, I was always fascinated with the world of food, often eating too much of it. But programs such as ready steady cook, where you need to create an experience out of a bag of random ingredients and bring them together, or from watching snippets of Keith Floyd on Saturday morning kitchen, spurred me on to gain my qualifications through catering.

Food however, has always been about heart with me. Fantastic ingredients, techniques and combinations birthing some amazing recipes. Trying to capture that moment where the food hits the tongue and your face can not help but hide the joy of what has just happened. Those moments can come from simplicity or intricacy. It can be bought to you by either a complexity of techniques, where a caramelised celeriac puree matches with a well seared Brixham scallop with a salted almond brittle, or from a lovingly homemade cottage pie.

It is funny, I am often asked what is my speciality. But I don’t usually have an answer. But a favourite about why I am a chef, it is being able to create such a variety of dishes to tailor an experience to a clients liking.

Food experiences generate so much nostalgia. A specific smell or taste can cast your mind back to a certain point in the past that brings a heart warming memory. With that, the idea that Reminisce Private Catering was born. Reminisce means to indulge on enjoyable experiences of past events. When you book us, we provide an opportunity to an event you can reminisce about in years to come.