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.