A family business, run by Bea and Mark Turton.
Mark: “…I have been a chef for over 35 years, starting my career with the Roux Brothers as a Chef de Partie at Le Gavroche and, for 5 years as Head Chef of their outside catering company, the Roux Fine Dining. Alongside Albert and Michel Roux Jnr, we catered for prestigious banquets including guests such as Prince Charles and Princess Diana. Later, I moved to Wales as Head Chef at the The [email protected], Monmouth for 8 years, followed by a further 8 years as Executive Head Chef at The Angel Hotel in Abergavenny. Bea and I also spent 3 years in Budapest, where we catered for private events, including one for the movie star Eva Longoria while she stayed in the capital…”
Bea: “…My passion for baking started when I was a little girl, helping my mum, who was an excellent baker. I only realized later how amazing she was. We always had homemade tarts, macarons, Iles Flottants, Gerbeaud cakes, doughnuts, and many more sweet treats on our dining table for dessert. Her birthday cakes tasted heavenly. After my first child was born, I decided to make his first birthday cake. As our family grew, I ended up making cakes for them and other members of the family, and friends. Then I started baking cupcakes, iced gingerbread biscuits for school fairs and the orders just kept coming. So, I decided to set up my cake business and enrolled in a patisserie course. I really enjoy baking and decorating cakes and it gives me so much pleasure to see happy, smiley faces :). A few years ago I found my other passion in wines. At the moment I hold a WSET Level 3 qualification and I am planning to take on their diploma course…”
“…Our ethos is to use seasonal ingredients which are traceable, ethical and from a sustainable source. As far as possible we work with local suppliers to guarantee provenance, which in turn gives us confidence that what we put on your plate is the best available.
We love our work and will do all we can to make your occasion an enjoyable and memorable one…”