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Caroline has an abundance of catering experience gathered cooking for private clients during ski seasons in the Alps, summers in villas in the South of France, and autumns in shooting and stalking lodges, plus she spent a year in America cooking for a Connecticut based family who also occasionally entertained in their Manhattan apartment. She's also done the catering for several director's lunches in London, numerous dinner parties, house parties, etc, and her clients range from international high net worth individuals to families and their friends. 

More recently she has helped as part of an event team working behind the scenes at Longleat, plus she headed up the patisserie section in the in house restaurant at the 2019 Hay Festival.

These days she's happily married to a retired RAF fighter pilot and is settled in Somerset with her dogs and chickens, and is the manager of Coat Barn.  She still enjoys making the occasional commissioned birthday and wedding cakes, as well as baking cupcakes, cakes and biscuits for a monthly charity cake sale, alongside her catering commissions.

She also delights in catering for smaller private events and dinner parties, so if you're celebrating a special birthday or anniversary, or providing corporate hospitality at home or your holiday house then do please get in touch.  Equally she takes great pride in creating utterly delicious bespoke deliveries for guests at local holiday lets and freezer filling for private clients.

Caroline's menu is a guideline only as she prefers to work with seasonal products and likes to discuss and consult with clients to include any favourite meals, dietary requirements et al.

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