WHAT WE’RE ALL ABOUT

Beginning in the kitchen, Zoë's career crossed into Sales and Planning, following a degree in Hospitality Management. Experience across multiple caterers has given Zoë a wide understanding of the industry: from the most luxurious small events to large, multi-day conferences across more than 75 London event venues as well as many private homes.​  

 

Zoë started her events career working as a commis chef at The Admiral Crichton in her late teens, this is where her love of catering began, and at a local caterer in Hampshire after finishing her Cordon Bleu Certificate at Tante Marie Culinary School. 

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She then achieved an undergraduate degree in Hospitality Management at Bournemouth University in 2012. During her studies, Zoëspent a year in industry working on super yachts, planning events at The Groucho Club and managing events on The Wormsley Estate, home to the Getty Family. 

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Following university Zoë continued her career in-house at Asia House, a Grade II* listed Georgian Town House in W1, planning and managing private and corporate events. 

 

Mustard Catering was next for Zoë, a true education in how to plan and manage an event under the tuition of James Hurworth and Glynn Woodin.

The most beautiful, luxurious, and delicately planned events for clients such as David Gilmour of Pink Floyd, the late Lady Elizabeth Anson, The Westons and many of the other names which adorn the Galleries of Trafalgar Square. The highlight was an intimate dinner at the V&A and private view for HRH Queen Elizabeth II.

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Rocket Food was also a huge inspiration and joy of Zoë's career: working for the brilliant Michael and Caroline Symonds on incredible events in London. Highlights included Elton John's Aid Foundation dinner, a wild-west themed Bar Mitzvah and an Italian wedding on the banks of the Black Water, Ireland.

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Love took Zoë to Sydney, Australia, and to Cook and Waiter: a brilliant owner-operator (David O'Brien) caterer which produces bespoke chef-written menus for every event. One might say it was the best way to see a city: through incredible views from private homes and beautiful venues around the harbour's edge. One event highlight was a 3-day conference for Google Cloud with 2,500 delegates: food stations for lunch and simultaneously a silver-served one hundred guest lunch, in a warehouse!

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Two years later, Zoë was back in London and working at Create Food: learning about mid-range catering often on a large scale. Events included a 28-page-proposal-food-station-awards-event at 26 Leake Street and a 2 weeks' notice Christmas party for 1,800 at The Museum of London Docklands. 

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Following the pandemic in-house events and a run on weddings at Farnham Castle was next. As Head of Events Zoë ran the front of house, sales, operations, and housekeeping teams for over 70 weddings in the Summer of 2021 before departing for maternity leave.