I’ve been devoted to catering for over thirty years, working in restaurants, private kitchens, golf clubs and large event catering. Cordon Bleu-trained; I have run my own business for over 25 years.
Before retiring from the aviation industry several years ago, Mark had a long career in customer service. He now puts all that expertise into running the ‘front of house’ at the Supper Club.
Mine and Mark’s love of travel has found us exploring countries throughout Asia, the Indian sub-continent, Africa and South Central and North America. My menus and dishes are often inspired by the diverse and varied cuisines we’ve discovered on our adventures.
We love welcoming guests to our Supper Club and sharing our passion for food and hospitality.