He's a chef behind a Salisbury catering business that offers a bespoke service with changing menus. 

Chris Castle, the owner of Castles Catering, talks about being inspired by his mother and thriving off the buzz of a professional kitchen. 

Meet The Chef: We want to hear from Salisbury's best

 

Tell us a bit about your career so far...

I trained in London at The Royal Automobile Club in Pall Mall, then worked in many Michelin-star restaurants. At the age of 21, I returned to the New Forest for my first head chef job. I have worked in many local eateries ranging from fine dining to large banqueting.

This year I decided to start my own catering company based in Salisbury offering a bespoke catering service for anything from small family gatherings to grand weddings

What inspired you to become a chef?

That would be my mother as I always enjoyed cooking as a kid. When I got my first job washing up in my local pub I watched the chefs and the buzz of the kitchen was infectious and I knew it was the career path for me.

What was the first meal you cooked for someone else

It would be my first job at the age of 14, the head chef was very busy so I was asked to leave the washing-up area and make a creamy garlic mushroom on toast. On reflection, it was not my best work but at the time I was very proud

What is your proudest career moment to date?

There have been many. I have been lucky enough to cook for royalty and lots of celebrities but it would have to be setting up my own business www.castlescatering.co.uk

What is your signature dish?

I get asked this question a lot and I honestly don't have one. I am constantly adapting dishes and I believe simplicity is the key to a great dish. everything on the plate should be there for a reason and not just for show. However, I love cooking with fish.

What is your favourite dish currently on your menu?

As we offer a bespoke service the menus are always changing. This is what I enjoy about catering. It's so adaptable and everyone's taste is different. the art is executing the dish to the customer's requirements.