Our Story

Food has always been my passion. My first job was replenishing food trays in a hotel buffet in my native Malta and, right form the start, I knew I wanted to be a Chef.  Even after 13 years as a professional Chef, the passion and pressure of a commercial kitchen in full spate and the elemental pleasure of cooking delicious food remains a heady and compelling mix. Hard work but immensely satisfying.

From my initial apprenticeship in the kitchens of Gleneagles Hotel, to the years spent honing my craft in both Malta and in London’s vibrant restaurant world, I have been lucky enough to work with some truly inspiring Chefs; learning not just how to cook but, also, why cooking well really matters.

In 2012 I took on role of Head Chef in a new restaurant in Broadstairs called Wyatt & Jones. Over the next four exciting years we got into the Good Food Guide, the Michelin Guide and were acclaimed in The Times, The Sunday Times, The New York Times and The Traveller magazine, to name but a few.

So why change? The catalyst for Jessica Leah Catering was a bottle of Pimms shared with the then front of house, Sian, and a pasionate discussion about how to provide the very best dining experience.

So while leaving Wyatt & Jones was a hard decision, one year on, liberated from the operational and commercial strictures of the restaurant world, Jessica Leah Catering is providing a bespoke, personalised dining experience built on uncompromising quality.

We don’t cut corners. We take that extra time – basting, seasoning, tasting – We don’t tick the box until it is perfect. Rather than taking delivery from suppliers, we go out and choose the finest quality ingredients in person from local suppliers ourselves. We don’t over complicate our cooking or sacrifice flavour for trendy gimmicks.

We don’t use fancy equipment or essences of flavours. At Jessica Leah Catering we use real, natural ingredients and invest time and passion to create delicious, innovative and exciting food.