Entering Spring is one of my favourite times of the year, especially since I had my little girl back in April 2022. It’s more significant to new beginnings.
I am currently writing up new spring menus using the most fantastic produce and working on my corporate client offerings.
As a Private Chef, I receive many requests for certain types of food or dishes clients want, but I also get asked what I like to cook. I have been working hard to find great suppliers and source ingredients that are seasonal, local, and as natural as possible. I love using free-range, organic, and high-welfare ingredients where possible, and I am always looking to reduce waste and improve my sustainability.
Speaking of new beginnings, last year, I decided that for every meal I cooked for clients, I would donate one to someone who may need it. I reached out and connected with Jane at Eat Well MCR and finally got around to working with her.
With the increase in costs and many people struggling sometimes to get a good meal or choose whether to eat or put their heating on, it was the least I could do. So, over the last month, I have been cooking away and providing the meals, and I hope moving forward, I will be able to continue to do so.
The work they do at Eat Well MCR is fabulous, and I am so happy I have had the opportunity to connect with them and their many other volunteers.
I look forward to working with Jane and the team again soon!
If you are thinking of hiring a me (private chef) for any occassion can find my menus here:
Please get in touch with any booking enquiries for me, Kimberley, at info@kimberleyscuisine.co.uk
