From an early age I have always enjoyed cooking and anything to do with food!
Many happy Fridays were spent watching my Gran make cakes and scones for the WI Market and more tips and tricks were picked up from my Mum when she was cooking the family supper.
I was lucky enough to be able to go to Winkfield Place near Windsor, which was a well known school of cookery, to do my Cordon Bleu Diploma, which I passed with flying colours. From there I continued training as assistant cook in a large private house in North Yorkshire and then went up to work in a small hotel, The Creggans Inn, on the edge of Loch Fyne in Scotland.
After a short stint working in Rossett, North Wales, I decided to work for myself and set up a small outside catering firm to cater for business lunches in Liverpool and Chester. Business steadily grew and additional bookings for cocktail parties, dinner parties and 21st birthdays became more frequent, as well as one or two weddings.
After 4 years, I married (doing the catering for my own wedding!), and had a break from my catering business whilst children came along, but worked for two years at Wilton House in Wiltshire as the Head Cook during this time. In 2002 I set up my business once again, this time on a larger scale.
The call for business lunches had declined so I decided to concentrate on wedding catering and haven’t looked back since. The Anne Wilson team now caters for in excess of 20 weddings a year, along with dinner parties, shoot lunches, cocktail parties and the occasional Golden Wedding celebration.
We cater at many wedding venues including on the Wirral at Thornton Manor, at Church Farm in Thurstaston and on the Isle of Anglesey at Carreglwyd, The Out Buildings, Tros y Afon, and Rhoscolyn Village Hall and at Pentrehobyn in Mold.
Recently nominated at the Great Northern Wedding Awards 2016, we were delighted to be recognised with this award:
We were also delighted to be awarded the highest standard by the Food Hygiene Standards Authority: