During my career as a chef I have been fortunate to have encountered a whole variety of kitchen environments on oceans, mountains and in cities. That has allowed me to discover a whole array of different cuisines, styles and skills from the chef’s and culinary characters I have met along the way. My biggest influences that I try to view and create dishes through the eyes of would be the “cook’s cook” Damian Clisby where food is driven by well sourced produce with Italian simplicity and unrivaled freshness, Chris Cleghorn firmly taught myself the importance of balance of flavour, precise technique and how to really use the palette so that a product is lifted to its fullest flavour then Chris Staines throws a curve ball with of masses of knowledge from non-western complex styles of cooking that I now always love to add some part of to WhiteHeat’s menu’s. All of these mentor’s have given me time and patience to pass on a wealth of experience that I appreciate to the nth degree.
I then drove myself to ask such questions… why can’t this quality of food become more accessible without going into a restaurant? Why does wedding food still resemble 90’s cuisine? Do I have to cook in one single destination every week? Why can’t guests have more control over their choice of menu?
So I started WhiteHeat in the heart of Bath also focusing on the surrounding areas of Wiltshire, Somerset & Gloucestershire catering for weddings and other events utilising the amazing produce & suppliers that exist everywhere around these parts. My ethos is that it’s key to know who’s behind the stoves, so that the guest gets more value and delight. Through being more creatively involved because nowadays people have a much bigger knowledge of food. I also believe the formal style of dining is losing its appeal but a more rustic relaxed style now has the edge so that people can enjoy a lot more especially for larger gatherings.
So what we offer is more informal style of wedding breakfast or private party. Due to a wedding being the biggest family celebration you can possibly have, the food and style of it all should reflect that, by literally breaking bread with new family & friends. So we encourage sharing platters. I have worked within high end restaurants and I taken everything I can from them, except style of service. A lot of wedding caterers offer something very similar amongst them all and what I try and blend is big interesting flavours without boundaries and informality. Nothing on the menu is set in stone, you can certainly bring all your own idea’s to table to create a feast that would be totally unique.
As you may have read, we tier the pricing to how many options you wish to have. Because we offer a large feastful, multi-option main course and we just get straight to it. This style of service also require’s less front of house staff, thus cuts the labour cost that customer would be charged.
Thanks for reading,