Claires Kitchen

We are a professional team of cooks, creating delicious menus for private and corporate events in South Devon. With over 30 years of experience in the planning, cooking and managing large events, I started by gaining The Cordon Bleu Diploma and also Business Management Level 4. I like to offer my time and expertise to insure every detail is well organised for each client, intending to leave you will lasting memories of a perfect day.

We hand make every part of our menus and also have the unique selling point of being able to cook with our own farm produce, from our farm between Kingsbridge & Salcombe, particularly lamb, duck and some beef. We specialise in authentic barbecues/spit roasts, cooked in our own designed fire pit equipment, perfect for large weddings, and which offers a fun visual effect in front of your guests.

Sharing menus are the type of service that has become more popular recently, and we now include all the service tableware to serve your menu choice. The menus we have are: - Barbecue/Spit roast, Sharing menus, Colourful Buffets and Fully served plated menus.
Often we find that clients like to mix the types of menu, ie: sharing board starter, buffet main course cold or Bbq, finishing with plated sweets. We are pretty flexible and like to accommodate each clients requests, as far as possible. The cost of chosen menus varies widely, as does the service charges. Some menus need less staff, but I am able to advise on what would suit your budget and needs.
Each of our menus gives a price guide for the menu charge, which includes my time helping you with the planning of the reception. I also include most of the equipment, accept for big 6 burner ovens for the served sit down menu. Apart from the menu, the other charges are; The hire for guest place settings including the table cloths; and thirdly the waiting staff. Apart from these 3 main charges, there are only the cost of napkins and ice/fruit for the service of your drinks.

We are very enthusiastic about our whole service, and as a team love to cook for food lovers.
We prefer the larger numbers, 100 -250, as we have the equipment and the team to attend to your every need.

I prefer to communicate in person with each client, to establish their requirements and to help them choose their
desired menu and format to suit their guests and the venue.
I have the experience to cater in any situation, whether your wedding style demands sophisticated fine dining,
a wealth of rustic platters, or an eye catching buffet. Every bride has her own ideas, and I love the challenge of
creating their dream reception.