I have been in the catering industry for many years and have been fortunate enough to work with some of the best chefs this country has to offer, mainly in the Belgravia area.
Then I went into the square mile and worked for various blue chip companies, from directors dining rooms to boardroom and event catering.
Since turning my hand to outside catering, I have had the privilege of catering at some prestigious venues and working with some major companies and award dinners ranging from 10 up to 1000 people for sit-down dinners.
Mark Clarke: Managing director