In Conversation with Our Head Development Chef

Creating a menu is about far more than selecting dishes, it’s about understanding people, occasions and the experiences they want to create.

Our Head Development Chef, Tom oversees client tastings, develops new menu concepts and works closely with clients to bring their ideas to life through bespoke menus. We caught up with him to learn more about the creative process behind menu development and what inspires the dishes that make it onto the plate.

What does a typical week look like at Kalm Kitchen for you?

One of the things I enjoy most about working at Kalm Kitchen is that no two weeks are ever quite the same. A typical week involves a balance of menu development, sourcing exceptional seasonal ingredients, collaborating with our talented kitchen team, and preparing for a wide variety of events. We could be creating bespoke wedding menus one day and refining dishes for a corporate event the next. There is always something new to challenge and inspire us, which keeps the role incredibly rewarding. Being part of a team that values creativity, sustainability and quality means every week brings exciting opportunities to learn and innovate.

What’s the most rewarding part of your job?

Without question, the most rewarding part is seeing our clients enjoy something we’ve created. Food has a wonderful ability to bring people together, and being part of such special occasions is a privilege. I also find a great deal of satisfaction in mentoring and working alongside our kitchen team, helping ideas come to life and continually raising the standard of what we do. Knowing that our work contributes to memorable experiences for our clients makes all the hard work worthwhile.

What would be your advice for clients who are looking for something bespoke, but aren’t sure what they want?

My advice would be not to worry about having all the answers from the outset. Some of the best menus we’ve created have started with a simple conversation rather than a detailed brief. Think about the atmosphere you want to create, your favourite foods, memorable dining experiences you’ve had, or even ingredients and flavours you enjoy. Our role is to guide that process and translate those ideas into something unique and personal. The beauty of bespoke catering is that it’s a collaborative journey, and we’re here to help shape the vision.

What ingredients or flavours are you especially excited about at the moment?

I’m always excited by ingredients that are at their seasonal best, particularly those sourced from local producers. At the moment, I’m enjoying working with vibrant summer vegetables, fresh herbs and ingredients that offer a balance of freshness and depth. I’m also increasingly drawn to dishes that combine familiar flavours with unexpected elements, whether that’s introducing subtle global influences or finding new ways to showcase classic British produce. It’s often the simple ingredients, treated with care and respect, that create the most memorable dishes.

What dish are you personally most proud of creating at Kalm Kitchen?

That’s a difficult question because many dishes evolve through collaboration and continuous refinement. We recently created a menu that celebrated local British produce while incorporating contemporary techniques and flavours and I was really proud of that one. The positive feedback from the clients and their guests made it especially rewarding.

Which chefs or cuisines inspire you most?

I’m really inspired by chefs like Philip Howard and Yotam Ottolenghi, they have both had a significant influence on the way I think about food. I really admire how Philip Howard keeps things simple but executes every dish so well. Nothing feels overworked. The ingredients are always the focus, and everything is balanced and full of flavour. That’s something I always try to bring into my own cooking. I love the way Ottolenghi uses bold flavours and different textures, and his food always looks incredible without feeling fussy. His dishes are exciting but still approachable, and every ingredient feels like it’s there for a reason.

More than anything, I’m inspired by chefs who let great ingredients speak for themselves. I think when you start with really good produce, you don’t need to overcomplicate things. I always enjoy seeing how different chefs put flavours together and bring something new to a dish while keeping it balanced. That’s something I try to do in my own role at Kalm Kitchen, whether I’m creating a bespoke menu or developing new dishes.

Looking to create a bespoke menu for your event? Get in touch with our team, we’d love to bring your ideas to life.

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