I have spent a lifetime in catering as I grew up as a hoteliers son. From an early age being able to pour the perfect gin & tonic to opening a bottle of wine with a waiters friend and being able to pour it properly. It was ingrained in me from those formative years.
My first jobs as a teenager and young adult saw me cover all aspects of front of house, from being a porter, banqueting waiter, bar work, waiter within fine dining and casual dining. To then supervisor roles within bistro, formal dining and banqueting. Some of which within the surroundings of my fathers 30 bedroom Georgian luxury country house hotel.
Next came my introduction to the kitchen, initially this was during my break whilst doing front of house split shifts helping one of my friends in the kitchen as he was always in it! He suggested I became a chef full time as I had a talent for it, 20+ years have now passed and my experience has gained much in the way of knowledge and technique. I spent over 6 years in a fine dining seafood restaurant, leaving as the head chef with 3 rosettes to my name. From there to a busy city centre bar/brasserie serving up to 700 covers a day, brunch, lunch, dinner and private dining.
I then spent 10 years within Business & Industry contract catering, running a blue chip law firm looking after their hospitality and staff restaurant, all to the highest standard, offering all formats of food, from canapes, buffets, working lunches to top quality fine dining. This extended to their homes for private work for directors and partners of the firm.
Other private work has involved charity auctions offering a tailored experience within the comfort of your own home as the auction winning lot.
From there I moved into education catering and headed up the food offer for a privately run contract caterer offering full catering services to primary, secondary, academy and further education establishments across the country. It was my responsibility to develop and drive the food offer across all platforms and within my time in this role the company almost doubled in size taking on £12.5 million of new business in 12 months, not part to some of the initiatives and new approaches that I introduced in my time with them.
A further move to another Education specialist contract catering company as their Food Development and Product innovation manager has furthered my experience within education catering and have now been involved in this sector for 5 years and feel I have a pretty good understanding of what children and young adults needs are when at school. Having a 12 year old son who is very active has meant I have a vested interest in this field at ensuring he is fed in a nutritious and interesting way. Keeping up with current trends along with matching them to a school meal budget is a real challenge, but is achievable.
At the same time as my second move within education catering I launched B13 Bespoke Catering which has offered private chef services to clients in the Birmingham area and further afield since late 2016.
Since then I have provided fine dining, buffet functions, afternoon teas, canape events, charity balls, weddings, cookery demonstrations, cookery lessons, food editorials and photography..... It really has been a fantastic few years. B13 can be followed on all platforms across social media. Facebook, Instagram & Twitter.
You can also follow my blog page, Chopping-Blog on Facebook, twitter and online which covers all things foodie. From restaurant reviews, feeding performace child athletes, recipes and photos a plenty. It's a fun look at what I'm getting up to from day to day. Click below to take you to the blog section.
Founder B13 Bespoke Catering