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I have worked in catering since 2005 when I took a position as a commis chef at the prestigious Bailbrook House country hotel on the outskirts of Bath in Somerset, I progressed through the sections and gained a solid grounding in classical French cooking, being given the opportunity to work with a variety of menus from breakfast to evening a la carte and even wedding dinners.

  Since then I have always strived to progress in search of more knowledge and training moving to Edinburgh working at the acclaimed The Dogs restaurant which attained a michelin bib gourmand whilst there and carrying out work experience in 2008 at the 2 michelin start restaurant Hibiscus in Mayfair and again in 2013 completing a starge at 2 michelin star The Square in London. 

  Having already moved to London in the Autumn of 2011 I saw an opportunity to set up on my own and create private dinner party and outside catering services alongside working in restaurants such as The White Rabbit in Dalston and 32 Great Queen Street in Covent Garden. 

I have worked many different types of events and am happy to create bespoke menus to suit each occasion and am always looking for like minded people to collaborate with.