My sister Charlotte and I cook and teach together as ‘Elizabeth Caton Food and Wine.’ We grew up in a big greedy family. With seven of us round the table, plus, almost always, a few friends, boyfriends, girlfriends and neighbours, the kitchen was always a hive of activity and food a subject of constant interest and discussion. One of our earliest memories is of standing on stools to cook mussels we had picked ourselves off the coast of Maine and serving them to our family and friends.

Back in England, Mum’s kitchen garden taught us green fingers. Now we grow as many of our own herbs as possible and some vegetables too in our small Brighton garden. When we can’t make it quite as local as that we try, as far as possible, to use local suppliers: fish from Newhaven, meat and vegetables from local farms. Our independent wine supplier works with us to find the perfect wines to complement your choice of menu. We always use free range meat and eggs and, depending on the budget, like to use organic where possible. Charlotte is vegetarian, so between us we have evolved a number of original and interesting vegetarian meals. I, on the other hand, appreciate good meat and love cooking both the usual and the more unusual cuts.

Presentation is very important to us and whether we are cooking for a small dinner party, or providing wedding catering for hundreds, our food always looks as beautiful as it tastes.

I did a degree in history at Edinburgh University and then completed the three term diploma course at Leiths School of Food and Wine, where I won the Laurent Perrier Student of the Year Award. I then went on to work at the Michelin starred restaurant, The Glasshouse, in Kew. Charlotte has a degree in journalism but has found she is happiest working with food.