COMING UP: 24 Jan - Burns Night Supper | 30 Jan - An Art-Inspired Feast LEARN MORE

The perfect food for every mood…

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Gift vouchers now available ⋆Give the gift of food, creativity and community

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

A smiling woman in a chef's coat holding a mug, standing in a kitchen with potted plants on a wall shelf in the background, in black and white.

  • Birthdays, celebrations & commemorations

  • Supper clubs

  • Intimate weddings (up to 80)

  • Corporate retreats and away days

  • Wellness retreats

  • Private family chef

  • Workshops and demos

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.

LOADS of lovely events in the offing for next year on my website! It’s a dream to be able to design menus and demo days that speak to the seasons and places I love, and that I can share with you. Needless to say, these make 👌Christmas presents
LOADS of lovely events in the offing for next year on my website! It’s a dream to be able to design menus and demo days that speak to the seasons and places I love, and that I can share with you. Needless to say, these make 👌Christmas presents and beautifully designed and printed vouchers are available at no extra charge. More events to follow soon, but take a look at www.theintuitivechef.co.uk or link in bio for more details and booking. #somersetfood #dorsetfood #privatechef #seasonalmenus #somersetfoodevents #sherborne #frome
AND THE CANAPÉ OF THE YEAR GOES TO… 👏🏆 I think these juniper confit duck croquettes were hands-down the most popular canapé I’ve served this year. Not surprising, really: hot crunch, soft, rich shredded duck, juniper and
AND THE CANAPÉ OF THE YEAR GOES TO… 👏🏆 I think these juniper confit duck croquettes were hands-down the most popular canapé I’ve served this year. Not surprising, really: hot crunch, soft, rich shredded duck, juniper and orange aromats, cooling whipped feta and date molasses for extra pop. I change recipes up according to season, so a spring version might see some wild garlic, lemon creme fraiche and rhubarb ketchup join the party. Here’s to more sexy croquette action in 2026! #canapes #somersetchef #eventchef #weddingcatering #privatechef
NO WORDS to fully describe the peace in my soul after 3 magical days with @vanessakimbell and four other wonderful students @sourdoughschool. It’s so much more than a baking course: it’s profound education, activism, unlearning, feeling, trusting. It’s a reminder of how to be completely, joyfully human in this world. The confidence to bake and experiment, and my newfound passion for milling botanical blends (SO many ideas) were simply the icing on the cake, or the scoring on the loaf, or whatever you want to call it. What a perfect way to wrap up a transformative year of cooking, and to plan for the next. Thank you, Vanessa and family, for making us all feel truly at home. Here’s to paying it forward. #sourdough #guthealth #somersetchef #eventchef #privatechef #sourdoughschool
I’m so excited to celebrate seasonal food, poetry and above all, excellent company on 24 Jan. Join me at beautiful @vallis_farm for a Burns supper in the cosy fire lit dining room. Menu: Aperitif and canapés at 7pm Sparkling wine or Islay gin Bramble Arbroath smokie croquettes Smoked salmon baby oatcakes Burns Supper at 7.45 Oat and molasses bread, whipped tablet butter, whisky pickles * Green leek and tatty velouté, crispy haggis (+ v alternative) * Pan-roasted venison loin with blackberry and bay sauce, oat and hazelnut skirlie Vegetarian: Godminster smoked cheddar, roots and ale stovies (v) Mashed neeps, Vallis Farm greens Smoked salt potatoes * Craquelin choux puffs with whisky cream and raspberry compote …and a wee dram Welcome aperitif, canapés and 3 courses £60/person or £75/person with wine flight. Optional whisky tasting (6pm-7pm) £20/person. Most dietaries can be accommodated - contact me for more. Last 10 spots left - makes a wonderful Christmas gift (lovely gift vouchers and free delivery in Frome available) or a treat for what always feels@like the longest month! Visit the website to book or email me kate@theintuitivechef.co.uk #privatechef #somersetchef #eventchef #privatedining #eventcatering #somersetfood
THE BEST ECCLES OF YOUR LIFE 🔥 I once had a short-lived and very heady liaison with debonair sort of man, a chef-turned-maitre d’ and frankly, a complete hedonist. That was sort of the appeal. Anyway, among the many epicurean adventures we had along the way, I always remember him telling me that the ONLY way to eat an Eccles cake was before the fire, with a hunk of good cheddar and a glass of whisky. He wasn’t wrong. For last week’s @seasonsboutiquesherborne party at @studiosherborne I wanted to include a sweet festive canapé and landed on the tiniest Eccles cakes I could make (50p size!) served with some @godminster Cheney’s Fortune and BY GOD did they cause a sensation. That old heartbreaker from years ago is still making hearts beat faster with his Eccles + cheese rule, so much so that it was almost worth the break up (Valentines Day, over homemade boudin blanc, now forever known as the Sausage of Sadness). So while not strictly Christmas fare, I can highly recommend getting your Eccles on this month. Don’t forget the cheese. #somersetchef #festivefood #ecclescake #eventchef #privatechef #dorsetchef
SPROUT SALAD SEASON IS UPON US! 🙌 I really don’t mind a spout, particularly when shaved and dressed with contrasting flavours. Brassicas can really take acid and salt, so this one is spiked with orange and Kalamata olives, and topped with crun
SPROUT SALAD SEASON IS UPON US! 🙌 I really don’t mind a spout, particularly when shaved and dressed with contrasting flavours. Brassicas can really take acid and salt, so this one is spiked with orange and Kalamata olives, and topped with crunchy pangrattato. Just as delicious would be some frizzled pancetta. #wintersalads #seasonaleating #somersetchef #sproutrecipes #sproutsareforlifenotjustforchristmas
JOIN ME THIS SUNDAY FOR CHRISTMAS CANAPÉS! It was such a pleasure to welcome a gorgeous group for my earlier Christmas entertaining demo @vallis_farm and I’m excited to do it all over again on Sunday 23 November when I’ll be creating quick, easy and inventive Christmas canapés! There are still spaces available - come alone or with a friend and enjoy foodie chat, plenty of tasters and some Christmas cocktails too 🍸. Friends of Vallis members discount available. Message me or visit the website to book. #somersetchef #eventchef #privatedining #christmasfood #somersetfood #somersetfoodanddrink #frome
ROOIBOS POACHED PEAR 🍐 Possibly the most perfect dessert for this time of year. Spiced, aromatic rooibos syrup is everything, especially when paired with olive oil ice cream. This was the ideal end to Monday’s dinner at @hengeestate - menu als
ROOIBOS POACHED PEAR 🍐 Possibly the most perfect dessert for this time of year. Spiced, aromatic rooibos syrup is everything, especially when paired with olive oil ice cream. This was the ideal end to Monday’s dinner at @hengeestate - menu also included: 🤎 Short rib crumpet with Dijon hollandaise 🤎 Asturian hake and clams in cider sauce #privatechef #privatedining #corporateretreat #seasonalfood #somerset #wiltshire
A gorgeous produce haul ahead of this weekend’s Firelit Feast at @vallis_farm 🧡 There are 2 spots left for Saturday if you’d like to grab them - menu below, £70 with a beautiful wine pairing by @givinoginandwine. Rosemary and smok
A gorgeous produce haul ahead of this weekend’s Firelit Feast at @vallis_farm 🧡 There are 2 spots left for Saturday if you’d like to grab them - menu below, £70 with a beautiful wine pairing by @givinoginandwine. Rosemary and smoked kalamata focaccia, EVOO and aged balsamic For meat-eaters: Pan-fried woodpigeon breast, salt-baked beetroot, crispy kale, blackcurrant leaf vinegar (gf) For vegetarians: Twice-baked Godminster cheddar souffle, pickled pear, radicchio (v) * Meat-eaters: Slow-cooked ox cheek in red wine, olives and winter herbs (gf) Vegetarian: Pumpkin, medlar, chard and bulghur pithivier, burnt leek sauce (v) Smoked salt-roasted baby potatoes, Vallis Farm seasonal veg * Dark chocolate and cardamom semifreddo, spiced rum, candied pumpkin seeds, pumpkin seed oil (gf) #somersetchef #somersetsupperclub #frome #privatefining #seasonalfood
GIFT VOUCHERS NOW AVAILABLE! Treat your foodie loved ones to a supper club place, demo experience or even a bespoke workshop for a one-off, memorable experience. Burns Night at Vallis Farm on 24 January makes a gorgeous Christmas gift (because who doesn’t need something wonderful to look forward to in January?) and I’m launching further supper clubs and demos soon! Get in touch if you’d like to know more 🎁 #privatechef #somersetchef #foodiegift #somersetfood #privatedining
LOADS of lovely events in the offing for next year on my website! It’s a dream to be able to design menus and demo days that speak to the seasons and places I love, and that I can share with you. Needless to say, these make 👌Christmas presents AND THE CANAPÉ OF THE YEAR GOES TO… 👏🏆 I think these juniper confit duck croquettes were hands-down the most popular canapé I’ve served this year. Not surprising, really: hot crunch, soft, rich shredded duck, juniper and
NO WORDS to fully describe the peace in my soul after 3 magical days with @vanessakimbell and four other wonderful students @sourdoughschool. It’s so much more than a baking course: it’s profound education, activism, unlearning, feeling,
I’m so excited to celebrate seasonal food, poetry and above all, excellent company on 24 Jan. Join me at beautiful @vallis_farm for a Burns supper in the cosy fire lit dining room. Menu: Aperitif and canapés at 7pm Sparkling wine or Isl
THE BEST ECCLES OF YOUR LIFE 🔥 I once had a short-lived and very heady liaison with debonair sort of man, a chef-turned-maitre d’ and frankly, a complete hedonist. That was sort of the appeal. Anyway, among the many epicurean adventures we ha
SPROUT SALAD SEASON IS UPON US! 🙌 I really don’t mind a spout, particularly when shaved and dressed with contrasting flavours. Brassicas can really take acid and salt, so this one is spiked with orange and Kalamata olives, and topped with crun
JOIN ME THIS SUNDAY FOR CHRISTMAS CANAPÉS! It was such a pleasure to welcome a gorgeous group for my earlier Christmas entertaining demo @vallis_farm and I’m excited to do it all over again on Sunday 23 November when I’ll be creati
ROOIBOS POACHED PEAR 🍐 Possibly the most perfect dessert for this time of year. Spiced, aromatic rooibos syrup is everything, especially when paired with olive oil ice cream. This was the ideal end to Monday’s dinner at @hengeestate - menu als A gorgeous produce haul ahead of this weekend’s Firelit Feast at @vallis_farm 🧡 There are 2 spots left for Saturday if you’d like to grab them - menu below, £70 with a beautiful wine pairing by @givinoginandwine. Rosemary and smok
GIFT VOUCHERS NOW AVAILABLE! Treat your foodie loved ones to a supper club place, demo experience or even a bespoke workshop for a one-off, memorable experience. Burns Night at Vallis Farm on 24 January makes a gorgeous Christmas gift (because who do