COUNTRY LIFE

19 November, 2009

Kitchen Saviours

For cooks needing to fill endless rows of hungry mouths, Christmas can be a stressful time. Having cookery lessons or engaging a private cook can be the answer, says Flora Birtles.
As the weather turns chilly and thoughts turn to Christmas, food is a major thing on our minds. Warming seasonal casseroles and custard covered puddings are dreamt of, but take time to produce.

Leiths School of Food and Wine is an ideal answer, with cooking courses for those who have the time and inclination to stock up the freezer, and the Leiths List of trained cooks to help out over the busy season.

Alison Cavaliero of Leiths advises clients to think about what sort of catering they require before calling a caterer. ‘Depending on what is required of the cook, Leiths can suggest young students who have recently qualified to fully trained and experienced chefs; the price varies with the candidate.’

To engage a cook for a family over the Christmas period, the employer should be looking at paying the standard daily rate plus a rate for festive days, usually about £350 per day, plus an agency fee.

For a Christmas cocktail party at home, James Symington of deWintons, recommends meeting the cook beforehand at the house to discuss kitchen space. His top tips for giving a party include ‘not skimping on the service staff as it will be a small cost and help the host enjoy the party, providing your own alcohol and negotiating hard on corkage costs.’

deWintons also advises on food quantities, as it is important to discuss how the client sees the party going, whether it is pre-dinner drinks or if the food must constitute supper for the guests.