| After training at Le Cordon Bleu in Paris, Sarah has since continued to work in first class catering. Following an appointment in the South of France as chef to a private family, she returned to England and worked with several top chefs gaining wide experience. Subsquently she worked for several years providing dining facilities for company directors. Now with her own catering company she insists on close personal involvement at all stages, using the best available ingredients, farm fresh vegetables and first class butchery. Put together with care, presented with flair, and served by an experienced team of waitresses, the service she provides receives many accolades from happy clients. |
