27th Jun 2019
We are delighted to be working with the acclaimed chef Tom Coe here at Birdsall. As Head Chef at Coe Catering he is experienced in creating bespoke menus for private customers and delivering fine dining experiences in a variety of incredible locations.
We know food is really important to couples planning their day, and we don’t think they should be limited with a set menu where there are only a few options to choose from. That’s why we love working with Tom! He knows Birdsall really well and instead of just giving you a list of two or three options he’ll find out what you want and make it happen, and if you don’t know where to begin, he has the experience to help.
Growing up nearby in Malton, Tom attended Leiths School of Food and Wine. After qualifying he began working in Michelin Starred restaurants such as Chez Bruce and La Trompette as well as a number of other critically – acclaimed restaurants in London. Following this experience Tom set up Chef Tom Coe catering for private parties, the success of this lead to the development of Coe Catering.
Here, we get to know him better in our first in a series of ‘Spotlight on the Supplier’ blogposts:
What made you want to be a chef?
A love of cooking and desire to develop new dishes and menus.
What’s been the highlight of your career so far?
Having the privilege of working under some of the best chefs in the country.
How do you work with couples who book their wedding at Birdsall House?
I like to make the weddings I do as personal as possible, taking into account what the couple would like and developing their ideal menu, as opposed to offering a generic menu. It is a very personal day in every aspect and I want to make sure that is reflected in the wedding breakfast also.
What has been the most unusual thing you’ve cooked for someone?
Veal Brains. I personally love them, but I think they will sound unusual to some people.
What do you love to cook?
I love cooking Game. Especially given the area that we live in. We are fortunate to have such amazing Game and I would love to see it eaten more.
What is your favourite room in Birdsall House?
When you’re not planning weddings how do you like to spend your time?
Eating out. I remember being told by my old head chef how important it is to eat out and see what other chefs offer. It is true and vital to developing as a chef. Plus who doesn’t like to dine out!
People often say they get hungry at a wedding, it can be a long day! How can couples ensure their guests aren’t starving by the time they sit down for the wedding breakfast?
Stagger the canapes and keep a steady flow going. Give the option of more substantial canapes rather than the traditional single bite canapés, but there’s a lot of options and I love helping couples with challenges like that!