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5 Minutes with... Chef Charlie

Today we have the joy of catching up with chef and team member Charlie. Charlie joined the team over 3 years ago and loves getting creative in the kitchen and experimenting with new dishes for Hall & Co and Little Acre Kitchen. You will mostly find Charlie working in the kitchens of either Hall & Co Event Design or Little Acre Kitchen, though Charlie is great team player and always happy to get stuck in, so you may spot him helping to unload a van or helping move some furniture! In his spare time Charlie loves trying out new brunch spots and cooking for girlfriend Charlotte at home- he makes a mean risotto. Charlie is also a keen sportsman and loves playing football and golf.

Team member Charlie, image by Becky Harley Photography

Tell us a little bit more about yourself and your role at Hall & Co.

Hi, I’m Charlie, I’m 26 and I joined the Hall & Co. team 3 years ago! My role has grown and changed since starting, but my current role is as a Commis Chef.

How did you career as a chef start?

I originally started by working as a Kitchen Porter at a young age. I loved working in a busy kitchen environment, and I was always keen to develop my skills and pursue a career as a chef. I was lucky to be able to gain lots of practical experience and be given some brilliant opportunities along the way. I first worked at Little Acre Kitchen, Hall & Co’s sister company and then quickly started to work for both businesses.

What is your favourite thing about your job?

My favourite part of my job is when the Bride and Groom are over the moon with the food! It’s such an amazing feeling to know you’ve helped to make their day just as they’ve imagined. I also love working with such a great team, Dom the Head Chef is always coming up with fresh ideas for the menu, and is close follower of food trends, I love the challenge that this provides and constantly being able to create and try new ideas for dishes.

What is your favourite dish to make?

One of my favourite dishes to make from the Hall & Co. menu pack is the vanilla panna cotta, I have a real sweet tooth and this is one of my favourite dishes to make (and eat!). From the Little Acre menu it would probably have to be the sweetcorn and spring onion fritters, they are a classic and always really popular.

What would you go for if you were choosing the menu for your own wedding?

That’s a tough one! For me it would probably have to be BBQ sharing boards, complete with all the classics such as burgers, sausages, and lemon and thyme roast chicken, and lots of different salads. I really love sharing and how social it is for the guests!

What has been your favourite event to be a part of?

I have been lucky enough to be a part of some amazing events, one which really stands out in my mind was a three-day wedding weekend at Voewood, in Norfolk. We provided a rehearsal dinner the night before, canapes and three courses on the day, and a brunch on the Sunday. The couple choose and completely bespoke menu, and the menu we created for them was epic!!

What advice would give to a couple choosing the menu for their wedding?

If I could give one piece of advice to a couple picking their own menu, I would just stress how flexible we are. We can accommodate for any dietary requirements your guests might have and are always happy to create bespoke menus and adapt dishes just for you.


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