The perfect food for every mood…

Hello! I’m Kate… what can I cook for you?

I’m fully insured and hold a 5* kitchen hygiene rating as well as relevant food safety qualifications. I’m also committed to sustainable practices - minimal waste, no single-use plastics and using local and responsible producers wherever I can.

Whatever you’re celebrating, wherever you’re doing it, I plan and cook the perfect menu for you and your guests. Allergies and dietaries are my superpower!

As a chef, I take an intuitive approach to cooking — I love to create meals that fit the occasion, mood and vibe perfectly. Look no further for seasonal, nourishing, inviting food that makes you feel right at home, a little smiley and deliciously satisfied.

SCENES FROM THE KITCHEN + BEYOND THIS WEEK Not sure what's happened but I'm obsessed with recipe development this week - amazing for a recipe hater, but life moves in mysterious ways. Watch out for reels on some of my faves this week, including torn salad and maybe nettle pasta if you're up for it. Highlight of the week is a toss up between facing my greatest nemesis AKA pastry and prevailing thanks for first hand tip tips from @richardbertinet and his excellent team @thebertinetkitchen and these two beautiful hares that I enjoyed watching the other morning. #somersetchef #somersetlife #cheflife #privatechef #eventcatering #recipeideas
RHUBARB, CARAWAY + CUCUMBER KATCHUMBER A super simple and beautiful way to elevate your plate: rhubarb quickly roasted in a squeeze of orange juice, with lime and salt cured cucumber, a sprinkling of caraway and mint. No offence to tomatoes, but it
RHUBARB, CARAWAY + CUCUMBER KATCHUMBER A super simple and beautiful way to elevate your plate: rhubarb quickly roasted in a squeeze of orange juice, with lime and salt cured cucumber, a sprinkling of caraway and mint. No offence to tomatoes, but it was nice to swap them out for something more tangy and, well, pink. Recipe for accompanying veg curry to follow, but I'd happily load this onto fish, chicken or even pork. #somersetchef #privatechef #privatedining #bespokemenus #eventcatering
MY WEEK IN THE KITCHEN (+ NEARBY) This week has been powered by plants, recipe tinkering, more plants, sunshine and quite a few espressos. Coming soon to my feed as a result: Torn Salad, which I can't get enough of and rice pudding arancini 💓 #cheflife #somersetchef #eventchef #privatedining #summerfood #recipeideas
RAS EL-HANOUT MUSHROOM AND BULGHUR PILAFF Time to transform elderly vegetables once again and this time mushrooms were my willing victim. Roasted off with lots of warming spices and mixed with bulghur and sweetly caramelised spring onion. Dollop of G
RAS EL-HANOUT MUSHROOM AND BULGHUR PILAFF Time to transform elderly vegetables once again and this time mushrooms were my willing victim. Roasted off with lots of warming spices and mixed with bulghur and sweetly caramelised spring onion. Dollop of Greek and pomegranate for pop and ping and pink. Top-notch wfh lunching. #cheflife #somersetchef #eventcatering #privatedining #vegetarian
A beautiful table for a beautiful Ionian feast for last night's clients at the always gorgeous @dillingtonestate 🩵
A beautiful table for a beautiful Ionian feast for last night's clients at the always gorgeous @dillingtonestate 🩵
WILD GARLIC FOCACCIA Almost every meal I cook for clients starts with sourdough focaccia. It just never stops being delicious. As good garlic season draws to an end (with a spectacular show of white blooms everywhere I look), I'm now considering my n
WILD GARLIC FOCACCIA Almost every meal I cook for clients starts with sourdough focaccia. It just never stops being delicious. As good garlic season draws to an end (with a spectacular show of white blooms everywhere I look), I'm now considering my next seasonal addition to our beloved focach that will take us right into summer. Favourites so far: preserved lemon and green olive, Jersey Royals and chervil oil, and... and this is out there: balsamic rhubarb. What would you go for? #bakingfun #sourdough #privatechef #eventchef #bespokechef #eventcatering #somersetchef
3 POTATO SALADS I love a mayonnaise-y, chive-y classic potato salad as much as the next person, but I fancied switching things up. So may I present 3 alternative potato salads that may well sneak their way onto some of my summer feasting tables...
3 POTATO SALADS I love a mayonnaise-y, chive-y classic potato salad as much as the next person, but I fancied switching things up. So may I present 3 alternative potato salads that may well sneak their way onto some of my summer feasting tables... SPICED AND SMASHED NEW POTATOES WITH CORONATION SAUCE Curry spiced crunchy potatoes on apricot-y mayo and yoghurt with mandatory flaked almonds. VIOLETTE POTATOES + CHIMICHURRI Simply boiled or steamed then gently crumbled apart, Violettes are stunning just as they are and their sweet nuttiness pairs beautifully with intensely herby, astringent chimi. SOUR CREAM + GOCHUJANG SWEET POTATOES Is it potato salads, or is it sweet potato fries with creamy-spicy dip? I don't care either way. It's delicious. #privatechef #eventchef #recipedevelopment #menudesign #somersetchef
SPRING ONION, MUSTARD + CHEDDAR TART As every crisp aficionado knows, you can't beat cheese and onion as a flavour combo. Add some Dijon and grainy mustard and you've got yourself a sweet-salty-spicy-crispy mouthful. This took 30 minutes to whip up b
SPRING ONION, MUSTARD + CHEDDAR TART As every crisp aficionado knows, you can't beat cheese and onion as a flavour combo. Add some Dijon and grainy mustard and you've got yourself a sweet-salty-spicy-crispy mouthful. This took 30 minutes to whip up but looks a million dollars and tastes incredible. Swap ordinary puff pastry for gf and creme fraiche and cheese for @oatly crème fraiche and lashings of nutritional yeast and you've got most dietaries covered. #savourybakes #privatechef #somersetchef #wiltshirechef #eventchef
A SPRING CELEBRATION Throwback to cooking at the spectacularly beautiful @eastleighcourt a few weeks ago. Everything was so beautiful and intentionally designed, I never wanted to leave! Guests enjoyed a spring produce extravaganza, including: Wye v
A SPRING CELEBRATION Throwback to cooking at the spectacularly beautiful @eastleighcourt a few weeks ago. Everything was so beautiful and intentionally designed, I never wanted to leave! Guests enjoyed a spring produce extravaganza, including: Wye valley asparagus with watercress and wild garlic gribiche Isle of Wight tomatoes with burrata and raspberry dressing Basil sourdough foccacia Pan fried salmon with spiced carrot puree and pistachio crumble Cucumber and elderflower granita Gooseberry fool #amazinginteriors #privatechef #privatedining #somerset #wiltshire
HERITAGE TOMATO + ANCHOVY Chef's day off lunch. With a side of sunshine 🙌 #simplefood #summerfood #intuitivecooking #privatechef #somersetchef #eventchef
HERITAGE TOMATO + ANCHOVY Chef's day off lunch. With a side of sunshine 🙌 #simplefood #summerfood #intuitivecooking #privatechef #somersetchef #eventchef
SCENES FROM THE KITCHEN + BEYOND THIS WEEK Not sure what's happened but I'm obsessed with recipe development this week - amazing for a recipe hater, but life moves in mysterious ways. Watch out for reels on some of my faves this week, including torn
RHUBARB, CARAWAY + CUCUMBER KATCHUMBER A super simple and beautiful way to elevate your plate: rhubarb quickly roasted in a squeeze of orange juice, with lime and salt cured cucumber, a sprinkling of caraway and mint. No offence to tomatoes, but it
MY WEEK IN THE KITCHEN (+ NEARBY) This week has been powered by plants, recipe tinkering, more plants, sunshine and quite a few espressos. Coming soon to my feed as a result: Torn Salad, which I can't get enough of and rice pudding arancini 💓 #che
RAS EL-HANOUT MUSHROOM AND BULGHUR PILAFF Time to transform elderly vegetables once again and this time mushrooms were my willing victim. Roasted off with lots of warming spices and mixed with bulghur and sweetly caramelised spring onion. Dollop of G A beautiful table for a beautiful Ionian feast for last night's clients at the always gorgeous @dillingtonestate 🩵 WILD GARLIC FOCACCIA Almost every meal I cook for clients starts with sourdough focaccia. It just never stops being delicious. As good garlic season draws to an end (with a spectacular show of white blooms everywhere I look), I'm now considering my n 3 POTATO SALADS I love a mayonnaise-y, chive-y classic potato salad as much as the next person, but I fancied switching things up. So may I present 3 alternative potato salads that may well sneak their way onto some of my summer feasting tables... SPRING ONION, MUSTARD + CHEDDAR TART As every crisp aficionado knows, you can't beat cheese and onion as a flavour combo. Add some Dijon and grainy mustard and you've got yourself a sweet-salty-spicy-crispy mouthful. This took 30 minutes to whip up b A SPRING CELEBRATION Throwback to cooking at the spectacularly beautiful @eastleighcourt a few weeks ago. Everything was so beautiful and intentionally designed, I never wanted to leave! Guests enjoyed a spring produce extravaganza, including: Wye v HERITAGE TOMATO + ANCHOVY Chef's day off lunch. With a side of sunshine 🙌 #simplefood #summerfood #intuitivecooking #privatechef #somersetchef #eventchef