FOOD + DRINK in THE KITCHEN WITH
CHARLOTTE BUTTERWORTH
PRIVATE CHEF FOR BLOOM STAYS’ HOLIDAY HOMES
Charlotte, you’ re a food and recipe writer, caterer, cookery teacher and a food stylist – tell us about your professional journey so far. I actually trained as a chartered accountant and had a corporate career in London after university. I took a break when I had my children to be a full-time mum. I have always loved cooking and creating recipes, and I trained as a Cordon Bleu cook in my gap year many moons ago. I started my Instagram page(@ theneedy. greedy) to share the recipes I created that were designed to be makeahead, healthy and absolutely delicious- they were the recipes that I needed and that my friends were always asking for. The page grew, so I decided to turn it into a full-time job. From there, I have started to teach, lead cookery demos and, of course, offer catering as a bespoke add-on package for Bloom Stays, Kent’ s holiday letting specialists.
Tell us about your collaboration with Bloom Stays. What’ s the concept? Self-catering holidays are flexibly great, but sometimes the thought of meal planning for a group can be stressful and catering packages take the hassle out of the kitchen. So, whether needing meals for the duration of your stay, simple suppers that can be popped in the oven, bespoke dinner parties for special occasions, or beach picnics for easy and tasty days out, Bloom Stays can curate this.
The catering package is one of many extras and experiences guests can add to tailormake their stay, all of which are offered by local businesses in Kent and Sussex and have been carefully road-tested by the Bloom Stays’ team.
Do you prefer cooking for smaller groups, bigger parties or both? Why? My favourite is the special family celebrations; those lunch or dinner parties where guests can relax and chat over good food. I like to treat every celebration as if it is for my own family and get to know the clients so that we can plan the best possible menu for them.
Do you have a signature or favourite dish that you know is a guaranteed crowd-pleaser? My lamb or salmon tagine is a big favourite. I serve it with a nutty, herby bulgur wheat. It works in summer and winter. And the vegetarian tagine that goes alongside it for the non-meat eaters works a treat.
Is there a particular chef that’ s inspired your culinary journey? I have always loved Nigel Slater. His cooking is full of big flavours but not overly complicated or pretentious. I first picked up his 30 Minute Cookbook many years ago and now have most of his books!
Tell us about the recipe we’ re showcasing. The Caprese salad is such a crowd-pleaser. This is the perfect recipe if you are staying in one of the gorgeous Bloom Stays’ holiday homes. So simple and quick to prepare- who wants to be slaving in the kitchen when you are on holiday? Just pop to one of our wonderful local farm shops in Kent and pick up all the ingredients. It is utterly delicious with heritage tomatoes and a good dressing mopped up with some tasty baked bread. If that’ s still too much hassle, then I can make it for you!
What ingredient( s) could you not live without? Olive oil, hot smoked paprika, balsamic vinegar and good jarred legumes.
Where’ s your go-to place to dine in Kent? That’ s a tricky one! But my favourite meals have been at The Poet in Matfield.
What’ s your guilty pleasure? Left over fruit crumble – I make an especially addictive one with oats, nuts and cinnamon in the topping. It is just as good, if not better, cold!
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