My sister Charlotte and I established ‘Elizabeth Caton Food and Wine’ In 2009. Our love of cooking began when we were children, growing 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 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 on holiday off the coast of Maine and serving them to our family and friends.
We are passionate about produce- we grow a lot of our own herbs, fruit and vegetables in the kitchen garden outside our kitchen in Isfield, that we share with some happy free range hens. 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. We always use free range meat and eggs and, depending on the budget, like to use organic where possible. We can either give you advice on your wine or source something for you that suits your menu and budget perfectly.
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.
Before we started ‘Elizabeth Caton Food and Wine’ 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 and helping to design and plan events.