Fiona Pasche is a qualified Cordon Bleu chef who trained at the Tante Marie School of Cookery and did her work experience at the Roux Brothers' The Waterside Inn. Having lived in many different parts of the world (her family were in the Royal Air Force), Fiona is well travelled and has aquired the knowledge of international cuisine. She was educated in Rome and Paris. Whilst studying in Paris, she had the unique opportunity of working alongside a professional French chef providing formal dinner parties within Diplomatic circles.This experience was the inspiration for the beginning of her successful career. She successfully set up and managed her own contract catering business in London for many years, providing lunches for Directors and an office staff of 150 people. With over 20 years experience, she launched the Oxshott Fine Food Catering Company.

She is now teaching teenagers to cook through the Duke of Edinburgh Award scheme and due to popular demand from her girlfriends, has started practical cookery classes for men.



Fiona is also available for catering consultancy projects

Testimonials

Danes Hill Summer Ball 2007

Thank you for helping make this years Ball such a huge success. Catering for 500 extremely discerning people was no mean achievement, and you did it with such aplomb. I have received such good feedback on presentation, (the dishes got noticed) and the quality of the food.
The crayfish and palm heart starter was very well received, as was the Fillet of Beef.

You were professional from the very first telephone conversation and also throughout the menu planning and costing.

Hellen Waller, Chairman 2007 Ball.

Tenors Un Limited

Re: Ms. Fiona Pasche
With my work I travel all over the world and I have experienced the catering at many varied functions and in my opinion Fiona Pasche's food is excellent and she is one of the best caterers you could find.

Jem Sharples


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