Kate Lewis
Passionate about food, especially desserts!
Average: 4.80/5
See the 5 client reviewsAbout the Chef
Born and bred in Devon Kate decided at a young age that she wanted to be a Chef….in the Army! She began this journey by training at North Devon College. It was here she undertook a four-week work placement at the Rocco Forte Old England, Bowness and realised she much preferred the “Civvy” hospitality life and accepted a fu…... Born and bred in Devon Kate decided at a young age that she wanted to be a Chef….in the Army! She began this journey by training at North Devon College. It was here she undertook a four-week work placement at the Rocco Forte Old England, Bowness and realised she much preferred the “Civvy” hospitality life and accepted a full time position with the group. Kate’s passion for food and learning all aspects of the kitchen saw her move fast in the ranks and soon took her on her travels were she found herself working in beautiful Dartmoor at The Bovey Castle. Although skilled in all areas of the kitchen Kate had a real passion for Pastry and saw her leading a pastry team in 4 Rosette and Michelin star kitchens around the UK. More recently Kate, for seven years, held the position of Executive Chef at the renowned Archerfield Links, East Lothian. Read all Hide
Location
East Lothian, United Kingdom +15 km
Spoken Languages
English
Cuisine type
Seasonal cuisine, Vegan, Vegetarian, Gluten-Free, Michelin star, Pastry
The Chef in 3 questions & answers...
5 client reviews
I can’t recommend Kate Lewis highly enough! We had the most delicious meal, cooked to perfection, and the service was fantastic. The whole process of booking the chef and sorting special arrangements for a vegan was so well managed and made it a really easy experience. The meal was presented beautifully and tasted sublime. We never had to lift a finger. Worth every penny and more.
Great experience with Kate - professional, delicious food and cleaned up everything without us even noticing. Would definitely do this again.
It was a wonderful evening. Kate and Veronica took charge of everything, including setting the table, clearing up, serving the food and even serving the wine we had provided. But the real highlight was the food. From the canapés to the dessert, every course was absolutely delicious, well proportioned and memorable. They were great to work with and I would highly recommend.
From start to finish Kate and Ronnie were extremely professional, friendly and organised. The night was a resounding success.
As a host, I was put at ease immediately and was able to enjoy myself from the off.
Ronnie was an exceptional host who was very efficient and likable. Her (and Kate's) passion for locally sourced produce was apparent throughout and it was pleasing to learn that they knew where their produce came from and have a face to face relationship with many of their suppliers.
Kate's cooking was on point throughout and presentation was modern and eye-catching. The menu choices beforehand were very appealing. The pig's cheek starter was modern and quirky, with smoked popcorn adding a little bit of fun to it.
The main course featured some exceptional venison, the loin cooked to perfection and the venison suet pudding a memorable component. This was classic cooking presented in a modern way - no pretention, just good honest flavours, and execution.
The dessert was a play on peach melba with a classic brulee, homemade peach sorbet and a superb shortbread biscuit. There was a real playful surprise in the form of popping candy and the sorbet was the ideal way to cut through the richness of the brulee after a three-course meal.
Ronnie clearly knew the dishes inside out and chatted away throughout the evening. It was a very relaxing atmosphere and everyone enjoyed the evening immensely.
Kate's cooking was exceptional and Ronnie was a brilliant host. I can't recommend them enough.
Fantastic evening wiith wonderful food and great service. Felt like a very relaxed evening with the added bonus of being at home.
The Chef Kate Lewis in 3 questions
Describe your cooking style !
I would describe my cooking style as Classically French trained but with modern British twists. I am constantly learning new styles and techniques resulting in a varied skill set.
What is your signature dish?
Dark Chocolate Fondant with Homemade Salted Caramel & pecan ice cream
Describe your most memorable event
My most memorable event was being Executive Chef of Archerfield Links and leading my team for Ronan & Storm Keating's Wedding Day. This also allowed me to work with renowned pastry Chef Darren Purchase. This event reminded me of why I became a Chef and the passion I had for cooking amazing meals to create outstanding dining experiences.
