A highly experienced chef and outside caterer Chris Sharpe was initially trained at the Grimsby College where she gained a BTEC Diploma in Hotel Catering and Institutional Operations.
She went on to run the Cross Keys publichouse at Grasby with a former business partner and later she became the headchef of the Forest Pines Golf Club, a position she held for three years. Chris’s culinary skills were also appreciatedat the Red Lion at Redbourne where she worked as a sous chef for a while when it was under the ownership of Edward and Lucy Herring.
Chris confessed she found the limitations of working for other people quite frustrating and decided she wanted the challenge of operating her own company which, since the launch of her own venture, has given her a high degree of flexibility in terms of the services she can offer. “As far as weddings and functions are concerned I am able to cater at peoples’ choice of venue such as the Angel Suite in Brigg or a marquee in the garden of their own home.
This has seen her in demand for a diverse range of occasions and functions including weddings, balls, hot and cold buffets, dinner parties, funerals as well as special anniversaries. “
"Similarly I can go into someone’s home and cook exactly what they want. I am their chef for the evening and I can be completely flexible as far as the menus and services we provide are concerned,” she explained. Chris added :“All of our dishes are homemade and we use local suppliers wherever possible, we only ever use free range eggs and our homemade breads are produced using locally milled organic flour. Quality, service and customer satisfaction are of paramount iimportance to us. For dinner parties or larger functions I go into a client’s home or other venue, use their kitchen and cook the food so all they have to do is spend the evening with their guests. The idea is they engage my services as their chef for the evening, leave the kitchen to me and enjoy the experience without even having to wash up afterwards,” said Chris. She added: “I offer people interesting food which is traditionally English but with a modern twist to it. I enjoy the challenge because everyone’s needs are different and every function is fresh to me so they have my full input and enthusiasm.”
Recently Chris has become the Development Chef for Mr Huda's Surma Secret Spices Ltd a local curry paste manufacturer. "I work with the rest of the development team creating dishes more suited to an English palate and working with typicl ingredients found in an English kitchen. In addition I attend shows and events demonstrating how to use the Mr Huda's products and allowing the audience to taste the final dish"