Bury St Edibles is a private chef service run by Joshua Gale from Bury St Edmunds, cooking for private clients across Suffolk and Norfolk in their own homes and holiday cottages. Before setting up on his own he worked with Richard Turner at the Michelin starred Turners in Harborne, Theodore Kyriakou at the original Real Greek, Giorgio Locatelli at Locanda Locatelli and Michel Roux Jr at Roux Fine Dining, and the lesson he took from all of them was that the food is only as good as what comes through the back door in the morning. That shapes how he works: there are no fixed menus, just a conversation about what you want to eat and what is best that week from local pig farms, potato growers, the coast and the odd allotment glut. Bookings range from five course dinner parties and Sunday lunches to buffet lunches, children's parties, Burns Night suppers and shoot day catering, with game menus of venison, pheasant and rabbit when in season. Allergies are designed around rather than worked around, and a vegan menu gets the same care as the meat and fish. Menus are priced per head and come down as the party grows, from around £95 a head for four to £40 a head for fifteen or more. Reviews on Add to Event single out the venison and the relaxed but professional way the evening runs.
