Growing up, there always seemed to be a dinner party in the diary. My dad held court while my mum effortlessly served three courses, my sister and I sneaking into the kitchen for leftover dessert and falling asleep to the sound of laughter drifting upstairs after an evening well spent around the table.
For years I’ve found any excuse to cook for friends and family. Alongside a career in marketing and events, I became the one hosting Friday night dinners, planning celebrations, and bringing people together through food.
In 2025, I left my corporate job to train at Leiths School of Food & Wine, where I completed a Culinary Diploma and started building a business of my own.
Today, At Alice's Table is all about creating generous food, memorable gatherings, and simple moments worth sharing.
So, pull up a chair, join me.
Alice x
About Me.
Why work with me?
Creative curated menus
Every menu is tailored to your tastes, dietary requirements and the occasion. Designing relaxed, seasonal food that's perfect for bringing people together.
Seamless support
You host, I'll do the rest. From planning and shopping to cooking, styling and clearing away, I'll take care of everything so you can be fully present and enjoy time with your guests.
Classically trained
With a Culinary Diploma from the Leiths School of Food & Wine, I bring professional expertise in menu development, food preperation and presentation.
Skills & Qualifications
Leiths Culinary Diploma — Distinction
Level 4 Diploma in Culinary Arts, Confederation of Tourism & Hospitality — Distinction
WSET Level 2 Award in Wines
Level 2 Food Hygiene & Safety for Catering
Allergen Awareness Certificate
COSHH Awareness Certificate
Food preparation and classical culinary techniques; including fish filleting and shellfish preparation, poultry jointing, basic butchery, stocks and sauces, pasta making, baking, bread making and pâtisserie.
Menu planning and recipe development; creating and testing bespoke, seasonal menus tailored to your occasion, preferences and budget.
Nutrition and special diets; adapting dishes and menus to accommodate dietary requirements, food allergies and individual preferences without compromising on flavour or presentation.
Event planning and catering; planning menus, quantities, preparation schedules and service for everything from intimate dinner parties to larger celebrations and sharing feasts.
Wine pairing; selecting wines to complement individual dishes and complete menus, drawing on my WSET training.