Salt & Smoke was created to challenge what catering had become — bland menus, forgettable food, and a total lack of seasonality or care. After more than a decade in kitchens ranging from busy bistros to high-volume hospitality venues, I knew there was a better way to feed people.

Now I get to do just that — working directly with clients, crafting bespoke menus, and delivering restaurant-quality food in homes, fields, and venues across South Wales. Every event gets my full attention, and every dish is built to impress — not with gimmicks, but with flavour, detail, and thoughtfulness.

I believe great food should feel generous, honest, and rooted in its surroundings. That’s why I work closely with each client to understand not just what they like to eat, but how they want their event to feel. Whether it’s cooking over fire in a field, building a menu around seasonal produce, or creating something intimate at home, Salt & Smoke is about making food that fits the moment — and making it unforgettable.