“Our ethos and emphasis is on healthy eating and we firmly believe meals should always be as much of a pleasure to the eye as to the palate. Our ingredients are fresh, locally sourced products and skilfully prepared.”
BEHIND THE BUSINESS
The culinary brain behind the enterprise belongs to Anna Corless who is as passionate about her business as she is about food. She believes the taste, flavour, texture and presentation of a meal should be a feast for all senses. However, she also maintains that just because something looks and tastes out of this world, doesn’t mean it has to cost the earth. Putting this philosophy into practise has gained Anna’s Kitchen a following of satisfied (and full) clients who just keep coming back.
Anna trained at Thames Valley University renowned for its excellent training in catering. She gained a HND in Hotel and Catering Management and a BTec in Hotel and Institutional Management. After completing her training Anna travelled extensively, working her way round the world. She soaked up skills in the kitchens and restaurants of USA, China, Thailand, Malaysia, Singapore, Bali and finally Australia. It was, she says, a wonderful experience, an unrepeatable opportunity to relish different cultures, cutting edge presentation and excitingly innovative cooking.
Returning home, Anna promptly put her culinary skills and management talent into action, rounding out her experience by working in a 5 star hotel, a number of themed restaurants, being an integral part of the opening management team of a private members’ Golf Club, and taking control as Operations Manager for a large company with responsibility for directors dinning, staff restaurants, conferences and corporate VIP events.
She set up Anna’s Kitchen in 2009 and since then has never looked back, creating memorable occasions for private and corporate events, parties and special celebrations.