“I was born in Exeter and grew up in Lyme Regis. My parents ran a restaurant, where I first experienced the buzz of a busy Restaurant Kitchen, this was the beginning of my culinary journey.
During my studies at Exeter College I won the ‘student chef of the south west’ award, going on to become an advanced patisserie chef. My first position after my studies was at the Arundel Arms, a hotel offering fly fishing and country pursuits near Launceston. With three rosettes, fish and game was the culinary theme, with fly rod caught salmon and trout as well as freshly shot snipe and woodcock all on the menu.
I went on to work at Hotel Endsleigh, owned by Alex Polizzi – known for her high standards. Here I honed my fine dining skills, cooking for celebrities including Steven Spielberg among others.
I gained experience and a greater understanding of the importance of locally and sustainably produced ingredients, when working for four years at Hugh Fearnely-Whittingstall’s River Cottage Canteen.
I have extensive experience in wedding catering whilst working at the likes of Langdon court and St Mellion golf resort, whilst also gaining experience for private fine-dining events and weddings alike.
I would now love to pass this wealth of knowledge on to my guests by giving you the best experience possible in exceptional dining provided by Creative catering.”
Since launching Creative Catering in 2019, we have built wonderful relationships with reputable companies across the Southwest. These include award-winning restaurants, luxury yacht builders, and holiday rental companies.
We have supported these businesses in various capacities, including freelance services, catering for events, and consultancy work.
We believe that by working closely with other outstanding companies in the Southwest, we can continue to grow and succeed—becoming your first choice for experienced catering services.
At Creative Catering, sustainability is at the forefront of our operations. We are committed to supporting local businesses and minimizing our environmental impact by sourcing all our ingredients and supplies from within a 50-mile radius of our headquarters. This approach not only ensures the freshest produce from both land and sea but also strengthens our community ties and supports the local economy.