Jacqui Hobbs is a passionate cook and graduate of the world-renowned Ballymaloe School of Cookery in Ireland. She is enthusiastic about using the best local and seasonal produce, and this is reflected in her style of cooking. Using both her cooking skills and flair for organization and planning Jacqui has helped many clients to enjoy stress free entertaining at home or at their chosen venue. Jacqui is based in Sussex and won the 2004 Enterprise Centre Quality Business Award.

"Jacqui and her team provided the catering for our wedding party of 100 adults and 40 children at Court Garden Farm, Ditchling. As we live abroad the whole event was organised by e-mail and we had to take a great leap of faith when we chose Jacqui never having met her or tasted her food! We needn’t have worried; right from the start Jacqui excelled herself at keeping in touch, offering practical and economical suggestions and reassuring us with her extremely efficient organisational skills. On the day of the party Jacqui and her team were calm, capable and extremely flexible. Producing fantastic food of a very high standard under cramped conditions and in torrential rain! Our guests included 25 very choosy Spaniards, but who all said the food was delicious. Our guests particularly enjoyed Jacqui’s couscous Mediterranean salad which flew off the plates as well as her Eton mess and homemade chocolate brownies which were a total hit. I have no hesitation in recommending Jacqui Hobbs for any catering event and would definitely use her again."

Juliet Boase, July 2012

"Jacqui, thank you for delivering a truly professional performance at our Cuckfield Midsummer Soiree last Saturday. The canapes were of the highest order, and the rate at which they disappeared off the trays is testimony indeed to their quality. I was lucky to try them all and they were excellent. Your team did a fantastic job, and I was especially pleased that the young people from the church played such an important part. They were very well drilled! and the drinks format worked really well. " Roy Ransley