About Sarah

 

After training at Le Cordon Bleu School in Paris, I have continued to work in first class catering. Following an appointment in the South of France, as Chef to a private family, I returned to England and worked with several top chefs. Subsequently, I worked for many years providing dining facilities for Company Directors. I then launched Sarah Wells Cordon Bleu Cooking where my passion for fine food continues unabated. I have been established for more than 25 years and have catered for a wide range of clients offering innovative cuisine.

The Personal Touch

 

At Cordon Bleu Cooking we offer our clients a first class service for all occasions at the venue of your choice. We can provide you with a tailor made menu or a menu designed to your specific needs to suit your budget.  From a simple Drinks Party to a full Wedding Breakfast we will make your day relaxed and enjoyable by providing beautifully presented cuisine with outstanding service. Our personal touch and attention to detail will make sure your day will be one to truly remember.  

Events

 

  • Wedding Breakfasts 

  • Anniversaries & Family Occasions

  • Lunch, Dinner & Cocktail Parties

  • Christenings & Funerals

  • Shoot Weekends

  • Charity Balls

  • BBQ/Hog Roasts, Picnic Hampers

  • Christmas Parties

  • Afternoon Teas

  • Celebration Cakes

  • Corporate Events 

    • Directors Lunches/Dinners, Launch Parties, Seminars, Training Events, Staff Parties 

We have the Food Standards Agency's highest rating for hygiene and Public Liability Insurance.

Contact Sarah

 

Call me on 07721 609600 or

01865 407538 (answer phone)

or email me at sarah@cordonbleucooking.co.uk

The Team

 

I am very lucky to have an experienced loyal team of staff who deliver a friendly, unobtrusive, service. They will make sure your event runs smoothly from start to finish

  
Testimonials

 

"Sarah helped us create the most extraordinary menu. I can honestly say that it was without question the most super dinner party that we have ever held.

Thank you Sarah"

Joyce Odei, Oxford

© 2014 by Sarah Wells Cordon Bleu Cooking

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