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Meeting your catering and event planning needs through Cruickshank’s Catering International is a deeply personal endeavour for me.

You will see in my biography how my Caribbean heritage infused me with a love of food. Growing it, cooking it, eating it. But most importantly sharing it with others. Hospitality was the language of love in our household. It is a notion that has shaped my business and beats at the heart of the services I offer.
To share my passion and talent for hospitality is such a blessing.

The testimonials I receive back from clients after events are not just a pat on the back. It means a lot to me that I have understood their wishes and fulfilled their desires.

On a practical note I am a winner of the Salon Culinaire British Open Cookery Championship and have over twenty years of culinary experience.  After being trained at The Marriott chain of hotels I

opened The Creole Kitchen’ in 1997 serving Caribbean food. Things like curried goat, beef patties, fried chicken and macaroni pie remain a very popular choice for clients.

My menus are bespoke so if you would like something beyond Caribbean, a hog or lamb roast, barbecue, formal sit down dinner, buffet or bowl food, just ask. Whatever I do for you presentation is key.

Like my food hero Pru Leith, I believe that you taste with your eyes before you taste with your mouth.​



Much of the ingredients are home grown organically on my allotments.

The meat is sourced from local farms and the spices I use in my

Caribbean line are the finest quality and from a single trusted supplier. 

We focus on the food so you can focus on your guests. I am here to lighten your load and enable you to be present in mind as well as body on your special occasion.


Whatever the type and size of your event - whether here or in France, 
in a field, village hall, country retreat, or a city penthouse, it would be a privilege to use my passion and experience to help.



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