Bespoke Dining
Or having your cake and eating it

WHERE IT ALL STARTS

What are your ideas? plans? likes and dislikes? What kind of event will it be? Who will be attending - are there any children dining? Has anyone got dietary requirements or allergies? How involved do you want to be - shall i make and drop or serve and wash up? If i'm cooking in-house then i need to know what the oven and hob situation will be - an aga looks beautiful but can vary wildly in temperature which might be a problem if you want cheese souffle. 

Tell me as much as you can then I have a baseline to work from.