Training at Leith’s School of Food & Wine in 1999, Alice received the skillful training necessary to match her passion for great food. Her career has included setting up a kitchen and staff dining room for Lord Sainsbury at Innotech, providing lunch daily for their 30 employees and clients.
Following this post, Alice opened Alice’s Kitchen allowing her to work with a diverse client base and offer the bespoke menus and events that she is most passionate about.
What is most noticeable about Alice is the way her events appear effortless with the utmost thought and care paid to sourcing and menu execution. She believes strongly in sourcing ingredients locally to ensure clients are receiving the best possible products while supporting local farmers and artisans. Sourcing at farmer’s markets and focusing on seasonal ingredients, her organic, rustic presentation reflects and pays homage to the origins of the ingredients she chooses. Her menus always include naturally raised meats and fish whose providence is known and celebrated. Produce is selected for its ripeness, freshness and proximity, ensuring every menu is bursting with flavour and colour.
This passion is the backbone of Alice’s Kitchen and it continues to propel them to ever-greater levels after over 15 successful years catering for the who’s who of the London food and party scene.
Alice is also Executive Head Chef of Maremma, a Tuscan restaurant in Brixton.