Just wanted to say a big thank you, the day was a big success. The bbq food was excellent, everyone commented on how nice it was. The chef and bar staff were fantastic. I will definately be recommending your company and hopefully will be repeating our business with you too.
Please pass on our thanks and well done to your chef and bar staff, and once again many thanks.
Petra Albany Facilities Ltd
A big thank you once again for another superb bbq yesterday. As always the food was wonderful and the comments from our staff very complimentary.
Georgina McLaren Pitney Bowes International
Just wanted to pass on the message that everyone had a fabulous time on Saturday - a lot of people have been saying it's the best party they've ever been to, so praise indeed ! Thanks to you and your staff for all the hard work. All the best
Sue & Team
Just a few words to say thank you for your hard work on Saturday night and thank your staff as well. Everything was fab and have had lots of compliments on the food from a number of guests since the party. Watch this space for christening preparations next year!!! Thanks again. Claudine and John
Thank you for doing such a fantastic job of our wedding Breakfast, we had thank you letters from our guests to say how "Delicious the food was". The buffet was amazing. Nicola & Joe Crumpton, Brentwood
About Brad
I started my career at the Capital Hotel, London under 1 Michelin Star Chef Philip Britten in 1994 where I worked for 2 years gaining a vast amount of experience of quality food.
I then moved to The RAC Club London with renowned Head Chef Philip Corrick. I first started with buffets which really taught me about cooking for a lot of customers with quality food. I worked for Disney Cruise Line & P&O Cruises then I joined L'ESCARGOT with renowned CHEF JEFF GALVIN this was exciting times cooking one Michelin star food again and the restaurant being rated in the top ten in London.
I then went to No1 Lombard Street with Renowned Chef HERBERT BERGER who also has one Michelin star restaurant.
Then in last six years I have been Head Chef at some of the finest Restaurants in Essex Blue Strawberry Hatfield Peveral, Fifty-One Ingatestone where I started working on outside events and now concentrating fully on Outside Events and Exclusive Catering.
About
Brad