Chef Katy Besent

Katy Besent trained as a chef at Leiths School of Food and Wine 2019, where she gained a distinction. Building on a love of good food which stems from her upbringing on a beef, dairy and arable farm in rural Dorset, she has travelled widely and cooked for private families and parties in Scotland, the Swiss Alps and the South of France. As a child she would help her mother cook in the kitchen and forage for wild food on the farm and it is this ethos she aims to bring to her cooking, championing local, seasonal, British food. Katy has cooked for many distinguished guests including members of the royal family and UHNWIs. Most recently she been working as a chef on yachts across the Mediterranean.

Katy worked as a chalet chef and host for Powder White in St Anton, Austria before a stint as a children’s ski instructor in Whistler, Canada. After moving to Chelsea, Katy cooked at Quail of London and Finns of Chelsea. In April 2020, she set up her own company in Wiltshire delivering restaurant-level meals across the Salisbury Plains and catering for private events including cocktail parties, birthdays and dinner parties. Katy lists Ottolenghi as one of her inspirations and caters for any dietary requirement including paleo, vegan, dairy-free and pescatarian. She takes great pride in her exquisite presentation and is versatile and adaptable, working seamlessly with assistants as part of a team. She has cooked at christenings, Christmases and created a three-course picnic to be enjoyed at Glyndebourne.