In the first of our Meet the Kitchen series, where we’ll be getting to know the people behind Kalm Kitchen, we speak with the founders of Kalm Kitchen, Jen & James Middlehurst.

Established in 2008 by the husband and wife the team, the business has since grown to employing around 30 people and delivering hundreds of events – corporate, private and weddings – each year, with the vision of elevating the experiences and moments.

We speak with Jen & James about the highs and the lows of growing a business as a couple, how they have navigated it and the things that really motivate them.

 

Last month, we served a three-course meal at the Hampshire offices and workshop of Gaze Burvill.

Gaze Burvill are designers and makers of some truly outstanding outdoor furniture. They are a B-Corp accredited company and they use the finest sustainably-sourced oak and work with their customers to create bespoke installations such as chairs, benches, tables and outdoor kitchens.

It was a real privilege to see inside their Hampshire workshop where each piece of outdoor furniture is handcrafted. As much as we’d like to, we couldn’t sit around all day, and so our team arrived in the morning to provide a three-course lunch for their guests.

The key to our on-the-day kalm is in the prep. Our cooking started the day before in our Surrey kitchen as we picked and prepared the produce, building in flavour that would be savoured on the day. Our planning started even earlier, when the client got in touch and talked with our planners so we could understand the brief and create a menu and experience that worked for them, their space and their guests.

We were working out of Gaze Burvill’s staff kitchen, so we first met with the team, unpacked our van and began setting up our station.

Starters

• A low-and-slow-cooked chalk stream trout with tartare dressings and scraps

OR

• Sauteed Girolles, puffed spelt and black garlic puree

Mains

• Hampton’s Estate Beef Fillet, Pumpkin Onion Tart with Rocket

OR

• Roasted Baby Kabocha Squash Stuffed with Mixed Grains, Sauteed Brussel Sprouts and Butternut Puree

Dessert

• Spiced Black Moor Orchard Fruits with Meringue and Pear Sorbet.

Our wonderful waiting team provided table service, serving bread, drinks and dishes.

We really enjoyed working with the Gaze Burvill team at their Hampshire HQ and once service was finished we ensured our client and guests were happy, we tidied down the tables and kitchen, packed up and headed back to our base.

Come along with us in this video as we go behind the scenes head to our client to bring the Kalm Kitchen catering magic to their event.

Let us know if we can help with your event.

Find out about Gaze Burvill at www.gazeburvill.com