COM-FOR-T Street Eats

COM-FOR-T Street Eats

COM-FOR-T Street Eats locationCarlisle, Cumbria

Offering bespoke high quality catering designed around your needs. With over 20 years as a chef, Alan Simpson with be able to create a menu of exactly what you want. Usually putting a modern approach on crowd pleasing comfort food. Also offering weekly ready meal delivery service in and around Carlisle. Used by my loyal customers that are either too busy to cook after a long hard day. Or just want restaurant quality food in the COM-FOR-T of there own home.

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COM-FOR-T Street Eats Q&A

COM-FOR-T Street Eats Q&A

What’s your signature dish?

I would say mozzarella and basil meatballs in tomato sauce is my signature dish as it was the 1st dish I had when launching my business.
Delicious pork and beef mince, laced with mozzarella, basil and garlic ( no breadcrumb filler) with an authentic tomato sauce
I should also say I approach every dish / recipe in the same way, to make the best food possible.

How do you go about creating the perfect menu for your clients?

I have a number of classic comfort food style recipes, that which we have either updated, or put a cheffy spin on. These go down a storm!
We have are very flexible and although we give you ideas of what would work best with what, its totally up to you.
I have had training in special diet requirements so have lots of options for people with allergens ( eg gluten free)

What do you love most about your job?

Since around the age of 5 ( 32 years ago) I have ALWAYS wanted to be a chef. I am absolutely fascinated how taking a few basic ingredients for example: egg, flour, butter, sugar.... makes a cake
But if take one thing out and add something, or cook a different way you get some thing completely different.
Cooking or being a Chef is a never ending learning curve, there is always something new to try to make your cooking a little better than your best was yesterday.

What inspired you to start your own business?

I am going to be brutally honest here.
I have been a chef for many years and learnt from peers how to be a very good chef with cooking skills, high standards, organisation, care my work is of a good quality.
I have also witnessed terrible chefs being unorganised, cutting so many corners that the end product suffers, with a general I don't care attitude
When most of my work mates became the 2nd type of chefs, I knew I had to do my own thing.

Why should our clients choose you?

I think I am an awesome chef, I will go the extra mile on every single dish. My whole ethic is "would I pay for this (in a shop, restaurant)"
because if I am not happy to pay for what I produce I wouldn't expect you to, so every dish must hit the mark.
my style is family favourites, crowd pleasure but at restaurant quality.
we are super flexible on menu ideas, and every event we have catered so far ( around 30 events and 70 weekly productions) have been slightly different and designed just for the customer.
I am super passionate about food and this comes across in all my dishes

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