Service Matters
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With over 30 years experience in the hospitality industry, including 8 years as Chef to the British Ambassador to the United Nations, and several years as a Senior Hotel & Restaurant Inspector for the AA Guides, Linda Piggott-Vijeh of Service Matters has been advising the hospitality industry on food and wine for almost three decades and, in addition to conducting regular tastings, she has a 100% pass rate for her WSET exam courses.
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1 customer review
Barbara Howe
Personal Chef Services
We booked Linda for our wedding catering. It was a very small affair with only 9 guests. We asked for Spanish Themed food and we were delighted with the result.
Linda and Sue provided quality dishes and first class service. Her paella was the best we had tasted and the extensive Spanish cuisine was authentic. Linda listened to our request and delivered it and more. Communication throughout was excellent and she guided us through the whole experience.
Thank you so much. You helped to make our wedding day perfect.
Barbara and Chris xx
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What’s your signature dish?
I have a number of signature dishes, preferring to do a 'new 'twist' on traditional classics..... and absolutely love 'themes' as it helps to bring a meal together, making it memorable for everyone.
How do you go about creating the perfect menu for your clients?
By consulting with my clients in some depth to discuss budget, food preferences, allergies etc., desired style of function, venue, timing.. and seasonality.
Once I get to know my clients they usually leave everything to me, preferring to be surprised!
What do you love most about your job?
Messing around with food and seeing the look of delight on people's faces, Getting people to try new things....... I do a lot of charity functions and am thrilled that guests often say that they have not paid enough and donate more!
What inspired you to start your own business?
My passion for all things food. I cannot remember ever not being interested in food.
Why should our clients choose you?
Because, strictly speaking , I am not a 'caterer' who has set menus and prices. Although I have often cooked for large numbers I much prefer serving dishes where I can share the love...... usually with just one or two people who work with me regularly as a small team. Most of my work is carried out in people's own homes, rather than at a large function venue. As a wine professional I also love being able to help with wine/drink choices.
