ABout Cooking with Josephine

Cooking with Josephine is a creative catering company. I cater for any event big or small including weddings and larger functions. I am passionate about providing great tasting, affordable food with minimum environmental impact.

Many years in festival catering has taught me to cook food anywhere for anyone at anytime of day or night so I’m able to deal with even the most challenging of venues and locations.

My influences are Jamie Oliver, Ottolenghi, Prue Leith, Sally Fallon, Hugh Ferny Whittingstall and my wonderful Mum.

About Josephine

When I’m not catering I’m a creative food adviser, consultant for small businesses, event producer and a fermentation and permaculture enthusiast.

Growing up on a garlic farm

 Much of what I know about business has come from watching my parents build their own successful brand, The Garlic Farm, over the past twenty years

However, my time in Scotland, Paris and Morocco has been equally influential to where I find myself today. 


At the age of 16 I won a drama scholarship to Gordonstoun School. I was beyond excited to  escape to the Highlands having seen this magical place on a channel 4 programme when I was 12 years old.  I knew that If the documentary was accurate with its depictions of teenagers sneaking out into the woods to drink whisky, leaping off boats into freezing lochs and climbing snowy mountains in the depths of winter, I was in for a pretty good ride. 


 In my early twenties I spent two years in Paris studying singing and french at La Sorbonne. When I wasn't at universtiy, I could be found waitng tables in a fast paced restaurant off Boulevard Haussman, or selling 'the best coffee in Paris' off the back of a van outside Galleries Laffayette. My time in Paris can be summed up in 3 words; food, music and fun.


 From Paris I headed to Morocco to help set up and run L'Auberge, Surf Maroc. The two years I spent running the Auberge restaurant and hotel with Lily O'Hara were very special. I learnt how to surf, how to live and work in another culture and how to cook with the freshest and most colourful ingredients North Africa had to offer.



At 28 I moved to London and got a job as assistant manager at Carluccio's. This was a big change from the family businesses I had previously worked in and I felt at times like I had sold my soul to the coorporate devil. However, it was an enjoyable and extremely important part of my career in hospitality. I wanted to learn how the big cooperations did it. Coming to understand the intricacies of how successful chain restaurants are run, along with the new skills I mastered during my time at Carluccio's were incredibly useful when it came to setting up my own business a few years later.


I'm now based in Bristol. In September 2018 I enrolled at Shift Bristol Practical Sustainability Course to learn everything there is to know about permaculture (an impossible feat perhaps but an introduction to it at least!) I am in the process of expanding Cooking with Josephine, a creative catering company focused on providing healthy, locally sourced food in the most sustainable ways possible.