Chef Marguerite Camu

After deciding the 9-5 wasn't for me, I decided to work with my passion: food. I began freelancing as a private cook in Scotland in 2017 where I catered for up to 20 people - including children - during shooting parties and family gatherings. I sourced local, seasonal ingredients or worked with vegetables from the garden, and made a variety of light lunches and more elaborate dinners. I have also catered for celebratory afternoon teas and dinner parties in Suffolk, and I currently cook made-to-order breakfasts, lunches and salads as a part-time as a coo in a top-rated south London cafe-delicatessen.