Our Story
Carte Blanche was established in 1985 to provide what we saw as a gap in the market – a really professional approach to catering, providing bespoke menus with flair, backed up with a can-do attitude and total reliability.
Always inspired by fresh ideas, we have never lost sight of this ethos, and Carte Blanche has been built on word-of-mouth alone to become one the most reputable caterers in the UK.
Over the years we have been lucky enough to work for some amazing people, catering and planning their weddings, parties and events throughout East Anglia and London.
Our existing clients return to us because we are full of ideas, know how to ease the stress of planning an event and are always a "safe pair of hands." We like to think new clients come to us because they have been told this by a friend!
Based on a beautiful farm near Royston, we are always happy to welcome you to our headquarters, where as well as our professional 5 star rated kitchens, we also have a lovely open space for tastings, meetings and workshops.
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Miranda Ball
Founder and Executive Chef
Meet The Team
Maz Rimell
Maz read Languages at UCL in London before going into the hospitality industry. Her eagle eye for detail and unsurpassed organisational skills are second to none and she loves nothing more than planning a great party!
She is an endless fount of knowledge about the mechanics of running any kind of event and always makes sure the right person is in the right place at the right time!
She loves gardening, walking her dog and travelling to the Far East when she can.
Miranda Ball
Miranda trained at the Cordon Bleu School in London before going on to read Languages at London University and subsequently completed her MA in Creative Writing in Cambridge. After several years in the City, she created Carte Blanche because, more than anything, she loves seeing a great plan come together!
She is passionate about food, writing and travel, probably in that order.
Trevor Ball
Trevor Ball
Trevor trained as an engineer before starting his own fresh produce business in London, which is how he and Miranda met. He discovered a passion for baking when he had to step in for one of the bakers at work and went on to become one of Rick Stein's original Food Heroes. His can-do approach and engineering skills are vital in managing the important logistical side to every event. He loves motorbikes and eating in good restaurants.
Sam Ball
Sam is the next generation of Carte Blanche and good food is part of his DNA.
He gained his Chef's Diploma at Leiths Cookery School in London, and now works at Carte Blanche in a part-time capacity, balancing this with a career in the Metropolitan Police.
He is our game and barbecue expert and is at his happiest roasting meat over an open wood fire. His paella is described as the most authentic to be encountered outside Spain. He loves all country pursuits travel and recently crossed Bhutan on a Royal Enfield motormotorbike.
Cheryl Barnett
Cheryl has been a key member of our team for nearly fifteen years, rising from kitchen assistant to a dedicated and much valued Sous Chef. Her imaginative and innovative approach is principally channelled into the creative canapes which are such an important part of every event. She loves dachshunds, travelling and spending time with her family.
Hayley Davies
Hayley has been our Senior Event Manager for 15 years and there is nothing she doesn't know about running a party or wedding. She always puts her everything into each event and is much loved by our regular clients. She has travelled all over the UK with Carte Blanche, met some amazing people, and is never phased by a challenge! One of her proudest moments came last year when her son got a place at Cambridge to !
Trudi Sheppard
Trudi is a Senior Event Managers and has been with Carte Blanche for sixteen years. Her efficiency is second to none. She and her team love nothing better than running a large event with charm - and military precision!
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Debbie Skelton
Debbie is our Senior Event Manager in charge of drinks and bar service, which she runs with cool calm efficiency. She has been with Carte Blanche longer than she cares to remember and there is not much she doesn't know about a good cocktail!
Tania Ivasiuk
Tania is from the Ukraine and brought her phenomenal baking skills to us from Kyev, where she worked in a bakery before the war. We consider ourselves so lucky to have her and her daughter with us.
Alona Ivasiuk
Alona looks is in charge of logistics, making sure all our equipment arrives in the right place at the right time! Her attention to detail is second to none, a skill which she has brought not only to her position with us, but to the law degree she has been completing in her spare time!
