Head Chef,  Chris Burns started from humble beginnings, falling into cookery classes purely by coincidence when his name was muddled with a “Christine Burns” at school. His life-long love affair of creating outstanding, innovative dishes started right there! Chris’ early years were spent learning alongside the great and renowned Gary Rhodes at a Michelin starred hotel and he has brought all this knowledge to his successful, long established, Berkshire catering business.

Chris’ recipe for a great event; brilliant ingredients created into bold but not too complex food; a professional, yet approachable, high-quality service and a tenacious commitment for excellence to help create lifelong memories.

All the staff at Chris Burns Catering focus on giving personalised attention to detail; they listen to the customer which, in turn, reflects the businesses key core values: outstanding food and happy customers!

Catering to all tastes

Whatever you’re looking for, whether it’s a canapé reception, street food at a board meeting, sit down wedding breakfast or a silver service working lunch; Chris and his team can cater for it. It’s not just about food, they can also offer highly experienced and qualified waiting and bar staff who will all ensure that your event is well run and memorable.

Below you will see an example of the 3 course Luxury River Picnic (Delivered in an insulated hamper bag, serving two people)

Starter

Baked fillet of salmon with herbs and spices Slices of Scottish smoked salmon Marinated king prawns with caramelized lemons
All the above are accompanied with fresh dill crème fraîche and cucumber ribbons

Main

Rare Scotch beef rolled in course ground black pepper served with a handmade spicy horseradish cream and a red, onion and thyme chutney
Summer vegetable Frittata topped with West Country Cheddar (V) Gruyere cheese roulade with cream cheese and asparagus (V)
Baby leaves of lambs lettuce, spinach, rocket with julienne of beetroot (V)
Fresh couscous combined with chickpeas, red onion, garlic, fresh mint, and coriander, roasted peppers, cucumber with a hint of mild chilli and lemon dressing (V)
New potato salad with banana shallots and handmade chive mayonnaise (V) Rustic bread and butter

Dessert

Tarte au citron served with strawberries and thick Dorset cream

Add: Selection of British cheeses with assorted crackers, fruit chutney, mixed grapes and honey glazed nuts for £6.00 per person
£60.00 (serves 2cvrs) for orders of 2 – 12 people £58.00 (serves 2cvrs) for orders of 13 – 25 people £56.00 (serves 2cvrs) for orders of 25 – 50 people

View all of the menus here

Social Media

Insta: #chrisburnscatering
Facebook: @chrisburnscatering

Chris Burns – Director

W: Chris Burns Catering
E: Chris
T: 07713 639 726