About Kevin Bayne
I originally studied and trained in the North East of England, where I had grown up and found a passion for good honest food.
2 years at catering college really put me in good stead and prepared me for the road that lay ahead.
After leaving college I moved to Hampshire where I worked mainly in the hospitality side of catering. Hotels, pubs, restaurants and a 3 year appointment as Chef to Senior Officers Residence at the Royal Military Academy. Sandhurst. A fantastic appointment I must add.
Whilst in Hampshire I met who is now my wife, Thalia. We started our family together. Imogen being our first born
Since then we have grown our family unit with the addition 2 more little Bayne’s. Ryan and Edward. Without my family support I’d be lost. They keep me going at all times. They are indeed my inspiration.
After 10 years in Hampshire we then moved to Norfolk with our 4 year old addition.
Since moving here I have worked within the private education sector, blue chip training centre in London and development chef roles for well known high street supermarkets.
Most recently we have set up our own family run company providing high quality picnics and hampers, 1 to 1 tailored cookery courses and private dining within the clients own setting.
Working on the farm with Jean and John gives me another great opportunity to cook great food. We have a beautiful setting here and we love catering for our guests
Norfolk is full of fantastic ingredients and food suppliers. Asparagus, samphire, Cromer crabs, rare breed beef, lamb and poultry. Not to mention a superb range of locally grown fruit and vegetables too.
Using local suppliers and getting to know exactly where your ingredients have come from is the key to producing good food.
Seasonal, locally sourced ingredients and free range produce feature heavily on my menus.
Farm to fork or pasture to plate. Whatever you wish to call it. It amounts to the same
Good ingredients, cooked properly…Good Food
