In 1996 I became self-employed providing relief for award winning chefs, hotels and restaurants around northern Scotland. During this time I was also catering at castles, private houses and shooting lodges. This ranged from 1 week to 4 months and included wedding catering. I also worked freelance as a around the Sydney region doing a mix of restaurant and private work.
John Simpson — Outstandingly delicious food. Everything organised well in a very professional manner. Would easily recommend.