Welcome to Garden-Chef where I am owner and head chef developing creative menus, using local ingredients for exclusive events, weddings and dinners.
When I work I take care to source local and organic produce where I can. My meat is sourced from local farms including grass fed beef, rare breed lamb and pigs too. I use local river trout and brown shrimp in my dishes because the West Country always provides the best vegetables to accompany any thing, or to even make a vegetarian or vegan dish too.
I’m trained to 3 Michelin star level. I’ve worked mainly in 2AA rosette.
I create menus that work both seasonally and for my clients too.

I work for catering venues in and around Bath and somerset. I provide canapés for groups of 30 and beyond, I work on wedding functions up to 100 covers and I cater for commercial clients too, where I create buffet style dishes. I also work for Airbnb and privately in for dinner parties.