The people that make us tick

 

	Heading up Buns to Banquets is Lesley Weston.  Lesley started Buns to Banquets in 1996 after training at the Ballymaloe Cookery School in Ireland.  She now has three grown up children, who all worked for the company when they were students and Joe, her eldest son, continues to do so after completing his training at Ballymaloe Cookery School in Ireland.  Lesley runs the office and along with Guy is the brains behind our menus.  She'll provide you with your initial quotation and working with you provide you with the perfect menu for your perfect day.
	Our new Chef, Guy, brings with him enthusiasm and experience in catering at outside events of upto 1000 guests.  He has worked with some of the top outside catering companies in the south and we are very excited that he has joined our team.  He has a passion for food, especially tomatoes, seasonal produce and has very high standards so brings with him a philosopy that is in tune with our own.
	Also new to our team this year is Gemma.  Gemma has joined us after working with some of the best events management companies in the area.  She has a wealth of knowledge and experience that will enable us to improve our services even further.  She works with Kirsty, who has been with us since the age of 14 first in the kitchen, then as a waitress, eventually helping with the running of front of house.  Together Gemma and Kirsty run the office and our events.  When you've decided that Buns to Banquets are your perfect caterer either Gemma or Kirsty will become your event manager, you will begin to build up a very close relationship, which by the date of your wedding or event will mean you have utter trust in their knowledge of you, your needs and her ability to ensure that everything will run exactly as you want it.
	These are the speedy hands of chef Janet - her chopping skills know no bounds!  With no formal training, but 20 or so years of experience she is a must in the kitchen.  She keeps us all in order and takes no nonsence
	Olly is next.  He is our bar manager - with City & Guilds qualifications in Hotel & Bar Management. Olly's knowledge of this industry is endless.  He is wonderfully relaxed and will always ensure that you have the perfect drink selection on your bar
	Matt is our head wine waiter.  He started working for us when he was just 15 in the kitchen, and as he has gained in experience he's worked his way up through the ranks and is now very much in control when he works at an event.  No-one will be without a drink when he is on duty - he seems to have eyes in the back of his head.  He works tidyly and efficiently ensuring that all our guests are happyly imbibing!
	Dave Squires is the chef in control of our hog roasts.  He runs his own company in Surrey and serves the best free range hog roasts (we think so anyway!)  The pigs are free range and cooked over coals and wood giving the most delicious woodsmokey taste.  Yum yum

 

 

Then it's the waiter's and waitress's.  Lesley says that when she started Buns to Banquets it was the parents on the playground that helped her with events, now it's the children of those parents, and one day, not too soon we trust, it will be the children of the children.........  All the people that work in the dining room for us are known to us, we never ever use agency staff.  We are a family and everyone gets on incredibly well.  Our staff are always smiling and will never say no to any request made of them, if it is possible we will do it - it's the extra mile you see.