ISABEL DAVIES

I have been cooking professionally for 25 years, working in busy kitchens across the UK,  leading and training teams of chefs. Over the years I have worked with Hugh Fernly-Wittingstall, Mark Hix, Jamie Oliver, Yotam Ottolenghi, Michael Canes, Patricia Michelson, Claire Thomson and Richard Corrigan. My first solo venture, Bel Green Cafe opened in 2011 in Exeter, and went on to win 'Best Cafe in Devon' at the food and drink Devon awards. I now run events from my professional kitchen at The Hall Exeter.

Bel's Kitchen

Bels Kitchen can cater for any type of event, including private dinners and celebrations, indoors up to 80 people. I offer either seasonal, sharing menus or bespoke 5-10 course feasts. I'm happy to match & supply wines for any occasion.

Most of my events are held at The Hall Exeter which you are able to book for your own event. More information here: www.thehallexeter.org

SHARING MENUs

Each example menu is divided up into categories. We can work together to create a menu with dishes that will complement each other. I would usually recommend a simple, fresh starter to begin the meal, followed by a selection of small dishes, varying in richness & texture to be placed on the table, for everyone to share. Followed by either a dessert or cheese of your choice.

A feast menu is different, being a more formal 4 or 5 course meal, with table service. Its a fantastic way to celebrate your occasion with a real focus on the food. You're welcome to have a look at the example menu. I think it’s best to begin by telling me what you like, i.e. Seafood, Beef, Ravioli, Tomatoes, Artichokes etc.  With this  Information I can begin to design a menu especially for you. I will then e-mail some options and we go from there, creating your perfect menu together.

FREQUENTLY ASKED QUESTIONS

WHAT INGREDIENTS DO YOU USE?
My focus is both on locality and seasonality. I source the finest, freshest ingredients possible. My cooking relies heavily on the natural tastes, colours and textures of our fruit & vegetables grown here in the UK. I source meat from my local butcher & fish I know to be sustainably caught. Olive Oils, Vinegars, Charcuterie & Wines may come from further a field.

WHAT ARE YOUR BOOKING TERMS & CONDITIONS?
After we have agreed the nature and cost of your event, I will supply you with an outline by email for your agreement. If you wish to go ahead, I ask for a 50% deposit in order to book your event and begin preparation.

The final 50% is payable up to a week prior to the event. 25% of the total cost (half of the deposit) is refundable if you cancel the event with at least 30 days notice.

HOW MUCH DOES IT COST ?
The cost very much depends on the menu, ingredients, quantity of people and location. Let me just say, we aim to be competitive and by no means exclusive. Please email me your details and what kind of event you have in mind and we can go from there. Rough prices can be found in the menu section of this website.