As the culinary talent and business brain behind Anna’s Kitchen catering company, I manage all menu planning, timelines and logistics for food creation, delivery and service for a variety of events/contracts (often simultaneously), ranging from private individuals and dinner parties to corporate and golf club catering contracts and large scale weddings. I source the ingredients ensuring they are fresh and locally produced where possible, manage budgets and recruit and train the chefs, kitchen and front of house staff to deliver high quality food and service.I have grown the business from a start-up to a successful brand with a strong reputation for high quality food, excellent service and a loyal client following of discerning private and corporate clients. My excellent standing as a caterer, chef and business woman has grown out of the truly personal service I give to each client and the time I spend to understand what they would like their event to look like with regards to menus, timings and budget. I enjoy running successful supper clubs in my home kitchen where diners have the opportunity to sample my food with other foodies in a relaxed setting around the kitchen table.I have a 5 star rating ‘Health and Hygiene certificate’ and have appeared twice on the tasting and judging panel for the Quality Food Awards. In 2004 I won the Craft Trainer Award (Training Support for Industry).

Originally recruited as General Catering Manager for role at BRE in Watford, I rapidly progressed to Group Manager looking after three sites for Henderson’s Global Investments in the City of London, with responsibility for feeding over 3200 people per day. Ultimately, I worked as Operations Manager co-ordinating Director’s dining, staff restaurants, conferences and corporate VIP events at seven Britvic sites throughout the UK.

I was involved in the launch of this prestigious golf club with sole responsibility for menu planning, sourcing suppliers, licensing, wine selection, staff recruitment and design of marketing materials. I drove the growth of the food and beverage offering which exceeded financial targets in first two years of operation, developed a range of conference and function packages and introduced a popular weekly Sunday carvery.