We add creativity and innovation to every event, in any venue.
We started out as Jacks Cafe in London, 12 months in gaining 5 Stars in London Time Out and London Lifestyle Awards nominated us for Best Cafe in London, being short listed by the people of London into the Top 10 in 2011 and 2012 THANKYOU!
Jacks Cafe evolved into Jacks Kitchen Private & Event Catering after our son was born in Dec 2013 and we came back to the Cotswolds to settle down shortly after. We are based in the heart of Cheltenham surrounded by the beautiful charm of the Cotswolds. Spoilt for choice with the vast array of producers in the area. Most of our produce is seasonal and most of which is sourced locally from local farmers, growers, suppliers and producers.
We believe in knowing where the provenance of our ingredients come from. We have a good relationship with all our suppliers and love to show them off when we get the chance. Check out our Friends under ‘Other Stuff’. We are proud to say that all our menus are entirely animal cruelty-free, including cage free, free range eggs and grain fed meat. All of our fish comes from MSC sustainable sources.
Alex - No 2
I'm Jack - Chief Taster
Roxy Heart - PR
Our team is led by Di a top-notch Michelin-trained chef who earn’t her stripes working alongside many of the industry’s most revered names in London, Leeds and Australlia including Marco Pierre White, Jean Christophe Novelli, Simon Gueller, Roux Scholar Winner Scott Hessel and a stint with Nathan Thomas, Pastry Chef at Phillip Howards eponymous 2 Star Michelin Restaurant, The Square. Di started out in Events when she was a nipper at Catering College, with Chelsea Flower Show, Ryder Cup and Excel Hospitality Awards Events under her belt, she has come 360 degrees back to where she started out, but with it a wealth of knowledge, skill and experience.She knew she was ready to bring that Restaurant experience to your home or event combining a personal chef service with excellent quality food at an affordable price.
Di’s last supper would be Mussels, Squid & Scallops, Curried Saffron Veloute & Basil Butter, followed by Rarebreed Beef Wellington, Mushroom Duxelle, Spinach, Potato Rosti & Madeira Jus and for Pud if she hasn’t burst a Chocolate Fondant with Griottine Cherries & Pistachio Ice-cream.
Di’s partner in crime is Alex an Artist and Sculpture. She grew up in Cirencester in her mother and fathers Pub and Bakery. Alex has always been a passionate self taught cook and recently her infamous Sticky Toffee Pudding was featured in the published book “Islington on a Plate” alongside Paul A Young and Tom Oldroyd. Alex has worked at some fab events including catering at Camp Bestival, Camden Town Brewery, Gipsy Hill Brewery and Private Events throughout London. She has travelled extensively around Asia and Europe scribbling down each and every dish. Her last supper would be Shanghai Steamed Dumplings, Thai Red Duck Curry & Papaya Salad and for pud Lemon Tart.