E18, London
I'm in catering industry over 10 years. I'm providing the hospitality services for charity organisation for which I'm currently working for but also decided to start as private. I will be delighted to discuss any aspect of your Cold Buffet.
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What’s your signature dish?
The Barley Risotto with Wild Mushrooms is my favourite signature dish. In the past years I also improved my skills in baking. I love to do all from scratch from sauces to dips, marinate the meats to baking the breads. Living healthy I like to creating the super grain salads for vegetarians or vegans.
How do you go about creating the perfect menu for your clients?
I need to know what are the expectation of my customers. Every detail is important to create unique menu. I will question each client to understand the requirements for each hospitality, ethnic group of people, allergen information's and the options of food needs to be produced.
What do you love most about your job?
It is nothing much more as to put passion and heart in every aspect of my job. I'm feeling excited while cooking and feeling great if the food I'm delivering it's finding my customers well.
What inspired you to start your own business?
I heard this many times in the past while doing the parties for my family and friends, why I should not start to do hospitalities of my own?
What changes have you made to keep your customers safe from Covid-19?
I can supply the food separate for each individual. It will be delivered and packed to avoid cross contamination if this is required.
Cold Buffet
Providing sandwich/wrap platters. Finger buffet. Super grains salads and classic salads. Canapes. Tacos. Dips and sauces. Desserts. All Homemade.
Bar Tender
List of cocktails of your choice.
Travelling to location with equipment.
