"He was relaxed but professional and made everything from scratch with love and care."

Reviews

I feel compelled to contact yourself to recognise the first class service we, as a group, experienced during the third quarter of 2018.

We were recommended Fox Outside Catering and this transpired to be the single best decision we made to ensure a successful week away.

Nothing was too much of an issue and our chef was incredibly understanding as we were often late for the agreed times of breakfast, lunch and dinner. Menus were easy to agree upon; the quality was never compromised and beyond reproach without exception.

As a group there was unanimous agreement that we were unlikely to eat so well again in the Scottish Highlands and Islands – all down to Fox Outside Catering.

Thank you for this.

Kindest Regards

Colin Campbell
Wellbank Mains House
Wellbank
Dundee
Scotland.

Can’t fault a thing to be honest. Thanks very much Rik, your help was really appreciated. Hopefully see you again!
Alan, The Pheasant, Keswick

After 5 years of first class service by Fox Catering I felt it time to write a review covering the period mentioned as I believe it is unusual in this day and age to get such consistence attention to detail. We are a group of 6 fisherman that go to the outer Hebrides every year and require some serious looking after as we all work hard and when we are away don’t want any hassle cooking or catering. Without question we have been looked after and fed to an exceptional standard covering everything from incredible smoked salmon starters to lamb or lobster mains to tiramisu deserts. It is all fresh and done with a smile in a timely manner. Hassle is never an issue and it always just “seems to happen”. We cannot thank Fox Catering enough for this amazing service which we will definitely use for years to come.

Sincerely,

Mike Forbes

Dear Sir/Madam

This letter is a strong recommendation for Andy Fox who has been working as a Chef at a Chalet in Chamonix France that we have stayed in over the last 5 years and experienced his cooking first hand.  Andy is a chef of the highest standard, producing exceptional cuisine using his own very innovative flair, which is one of the very reasons we keep returning to the Chalet.  Andy will also be preparing our meals during the week of 19th May 2013 at Knocktulchan Lodge, Tulchan Estate.

We are real foodies and what Andy produces is of an extremely high standard that could be served in any Michelin stared restaurant.  Andy performs all his duties to an exacting standard, never compromising on the quality of ingredients or on hygiene.

During our visits, Andy’s service and ability was outstanding without any stress at all. In addition, he possesses an extremely friendly personality with an infectious laugh and a can-do attitude.

We wish him best of luck in his future endeavors and we would highly recommend Andy as a chef to any employer. In case of any query please contact the undersigned.

Yours truly,
Jamie Gibson

Dear Sir/Madam

I have recently been asked by Andrew to provide a character reference for him. I am only too pleased to do so as would any of my fellow directors. I’m sure any one of the countless clients that had stayed at Chalet Les Jumelles, Chamonix and signed the visitor book with glowing reports would also be only too pleased to oblige. Rarely in the world of hospitality and catering do you meet anyone quite so efficient, pleasant and professional. All of my staff will vouch for this as I’m sure any of our 30 odd guests will do on the 2 occasions now that Andy has looked after us in Chamonix.

My name is Jonathan Orton and I am the managing Director of Origin3 Ltd, a planning and development practice based in Bristol. We act for very demanding clients in both the residential and commercial property sectors who operate both on a national and international level. These are PLC companies, property investment funds and high net worth individuals. Most of them travel very frequently are used to staying in first class accommodation. One owns a premiership football club.

We first met Andy in Chamonix when we hired the chalet in which he was working. This was February 2012 and we took about 20 clients with us over a 9 day period as well as friends and family. We did exactly the same in March this year and had an equally fantastic time. The main reason we rebooked for this year rather than a change of scenery was when we found out that Andy would be working there.

I can say without any hesitation that if I was involved in the hospitality/food industry I would employ Andy without question. His obvious loyalty towards his employer, sheer effort and “can do” attitude goes above and beyond what I suspect he is paid to do. His commitment to ensuring everyone has a good time was excellent.

I would also comment very positively on his organizational skills as weft ensuring food was served on time, people were ferried about whenever they wanted to be regardless of time of day, missing kit was found, travel arrangements were sorted. Andy has an ability it seems to be doing several tasks at once whilst also cooking for 12 people and making it look very easy.

Andy was also great company in terms of his humour and genuine interest in making and listening conversation with all of our guests as opposed to just going through the motions. At a recent get together of the ski trip his name came up time and time again as helping to ensure we had a great trip. We are all very keen to know where he is heading to. I’m sure with that level of skill of skill and professionalism and a great personality he will be a great success whatever he chooses to do.

Finally, it just remains to be said that whilst it is difficult to explain in words his food, both in terms of variety and presentation was excellent and became a real talking point on both occasions we have stayed there as well as long after we got home.

Please do not hesitate to contact me should you require any further comment or clarification.

Yours sincerely,
Jonathan Orton

Andy and the team were a joy to work with from start to finish. We had a party for 26 over a whole weekend, and originally planned to use a caterer from London. At the last minute, we had to change plans and I stumbled across Andy’s site on the internet. The look and feel of the pictures, and speaking to Andy on Skype made me feel that he knew what he was doing, but I was still nervous, as I had not had a chance to try his food before the event and it was very important that everything went perfectly.

On first meeting him and the team, I knew instantly that we could work together. He was relaxed but professional and made everything from scratch with love and care; including jams and chutneys. In prior conversations, he seemed to have a real commitment to quality, local ingredients, and as the boxes of produce rolled in from the car, I knew this was genuine.

The food was just beautiful, and all our guests commented on how delicious everything was. The chefs were hardworking, but relaxed and were great about sharing a domestic kitchen with 3 wait/bar staff; not always the best whilst cooking. When guests hit us with surprise dietary requirements as the evening meal was being served, Andy kept a cool head and whipped up an alternative in minutes.

He handled everything with humour, resourcefulness, care and skill, which helped the whole team work together smoothly to deliver an unforgettable weekend. All in all; I could not recommend him more highly!

Samina Raza,
Event Manager, London