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 with a dedicated and enthusiastic team who have helped us translate this dream on a daily basis, 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 to read English and Spanish at London University. After several years in the City, she  created Carte Blanche because, more than anything, she loves seeing a plan come together and people having a wonderful time.

Her greatest interests have always been 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 logistic side to the business in the run up to every event.  He loves motorbikes and eating in good restaurants.

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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 almost as much as her children!

Hayley Davies 

Hayley is one of our Senior Event Managers and has been with us for almost fifteen years.  For those who have attended a Carte Blanche event, she will be a familiar figure as she discreetly guides all the staff to the right place at the right time.  Her charm and efficiency is legendary.

Trudi Sheppard

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

She is much loved by our regular clients.

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

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