As summer finally begins to start the busy catering season is already well on its way, be it weddings, garden parties or Barbecues, when the sun burns through the clouds, the champagne corks start popping and the smell of next door neighbours barbecue makes it way over the garden fence, everyone suddenly wakes up and swings into summer mode.
As well as trying to squeeze in all of our lovely clients events and welcome the new ones too! Our head chef Claire juggles her time through out the summer, packing up her knives, swapping her chef shoes for flip-flops and heading abroad to spend several weeks cooking for private clients.
This will be Claire’s fourth year cooking abroad and having already spent a week in June working at Chateaux Cardo, catering for a mixed group of Artists. This week she will return home from a two week trip in Biarritz cooking for a family, followed by a quick catch up on the island and off again for her last trip this year at Chateaux Trichot.
A usual day in the kitchen consists of preparing and serving a buffet breakfast & lunch as well as providing a 3 course evening dinner for up to 20 guests. Think this sounds complicated already? She regularly has to adapt, change and diversify the menus to cater for special dietary requirements during the stay too!
Inspired by the local French markets Claire determines what’s on the menu each day. Selecting edible delights, the French markets never fail to provide a great source of fresh, interesting and sometimes peculiar ingredients to work with!