Photograph by Lara Arnott
Our Story

"Carte Blanche was established in 1985 to provide what we then saw as a gap in the market – inspirational and bespoke menus, backed up by total reliability. Over the years, we have been lucky enough to work for some amazing people with our  dedicated and enthusiastic team, who have helped us translate this dream.  We are driven by a passion for fresh ideas,  an eye for detail and a commitment to making every single event the best one yet.

We started off in my (long-suffering) mother's kitchen and have moved three times until now we have found our perfect premises on a beautiful farm near Royston, where apart from our professional kitchens, we also have a lovely open space for tastings and meetings. 

Our company has been built on reputation and many of the original clients who supported us in the early days are still with us today!

We also thrive on new challenges and think this is what makes life exciting"!

Miranda Ball

 

Meet The Team

Miranda Ball

 Miranda trained at the Cordon Bleu School in London before going on to read Languages at London University. 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.

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 planning a great party!

She is an endless font 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 walking with her dogs and travelling in the Far East when she can.

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.

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Alistair Dibbs

Alistair is our Executive Head Chef.  He spent his early years as a chef honing his skills in Michelin starred restaurants in France, London and the Midlands.  He then spent five years at Harrods as an Executive Chef working with well-known chefs such as Tom Kerridge and Tom Kitchin.  He is passionate about seasonality and freshness and is a keen gardener, growing all his own vegetables.  In his spare time he writes a food column for an independent local newspaper.

Sam Ball 

Sam is our game and barbecue expert.  He is at his happiest cooking meat over an open fire.  He trained at Leith's Cookery School and then spent some years with the army.  HIs paella has been described as the most authentic to be encountered outside Spain.    He loves all country pursuits  and has been Miranda's travel buddy from the age of five when they went trekking in Nepal.  Their latest trip saw him cross Bhutan on a Royal Enfield motorbike, climb a mountain and comes to grips with some of the hottest chilli in Asia!

Cheryl Barnett

Cheryl has been an important part of our team for over twelve years and is one of the mainstays of our kitchens here at Bury Farm.  She makes all our canapé bases from scratch and is always inventing new ways to create mouth-sized morsels!  She loves sausage dogs and spending time with her small grandchildren.

Hayley Davies

Hayley has been our Senior Event Manager for over 14 years and there is nothing she doesn't know about running a party or wedding.  She always puts her everything into every event and is  much loved by our regular clients.  She has travelled all over the UK with Carte Blanche and is never phased by a challenge!

Trudi Sheppard

Trudi is one of our Senior Event Managers and has been with Carte Blanche for twelve years. Her efficiency is second to none.  She and her team love nothing better than running a large event with charm - and military precision!

She is much loved by everyone at Carte Blanche.

Carte Blanche Catering, Bury Farm Parlour, Bury Farm, Nuthampstead, Nr Royston, Herts SG8 8NG

Telephone:  01763 848212   Email:  maz@carteblanchecatering.co.uk

Carte Blanche is part of The Art of the Party Group