Jayne’s big influences with her cooking have come from a number of training sessions at Le Manoir aux Quat’ Saison Raymond Blanc and Fortnum and Mason.
Customer’s favourites include her classics such as handmade hot-water crust pies, homemade burgers or sliders and traditional canapés such as rare roast beef and horseradish or vol-aux-vants and crostini.
For more ideas and inspiration for catering your upcoming event, please contact Jayne today.