private cook kat
Kat is a cook, recipe developer and foraging enthusiast.
Growing up in the British countryside, Kat has always enjoyed the outdoors, foraging for wild food, and growing her own from a young age.
Having completed a qualification with Leith’s cookery school and after working as a chef, she went onto pursue a career in hospitality communications while also continuing to cook in her free time.
Kat has cooked in a variety of establishments from Scottish Lodges and private homes across the UK, to French villas, the Alps and the Wimbledon Tennis Championships.
Her food is driven by quality, simplicity and seasonality.
TESTIMONIALS
SAMANTHA, WEST SUSSEX
“Kat did a beautiful job for us at Christmas. She catered a huge drinks party. Not only were her canapés delicious, stunningly presented and creative without being fussy - but she did the whole thing in our kitchen with the party happening around her. People loved seeing her at work as they tucked in to the cheese fondue on the island. We highly recommend her - from the menu planning to logistics and communication. She oozed confidence which is just what you need when you are outsourcing the catering of a party! Thank you”
CORRINE, SURREY
“Katherine devised a delicious menu for our daughter’s last single dinner before her wedding. She was sensitive to our desires for such an important event, taking all the stress out of it for me. She was entirely self sufficient, clean and tidy, producing a beautiful meal enabling the whole family to enjoy the evening”
Karenza, France
“Kat cooked for our family and friends at our house in France for 2 weeks in 2015. She coped so well with the cooking, shopping and generally keeping the kitchen in good order for a large number of people. Her food was delicious - from tagines, butterflied barbecue harissa lamb to Asian style fish, and plenty of fabulous puds - her chocolate mousse was an absolute favourite in our household! Everyone loved her and Kat fitted so well into the dynamics of the crowd”
some of kat’s food…
Butternut Squash Risotto Gratin
Blackberry and Meringue Semifreddo
Beetroot, Black Garlic, and Graceburn Tart
British Tartiflette
Rhubarb and Elderflower Pavlova