Miranda and Carol both grew up in Somerset, surrounded by amazing local producers and ingredients.
Miranda is a published cookbook author, she has travelled and cooked around the world for 20 years. She is the daughter of Food Writer Tamasin Day-Lewis, and equally as passionate about food as her mother. Originally a self-taught cook, Miranda has been lucky to cook with the likes of Stephen Markwick and Barney Haughton at Quartier Vert, Bristol. She has also had the pleasure of working at Highgrove for Prince Charles and, as a private chef for Sir James Dyson. Miranda loves to develop new skills that will help her with the cooking journey. She has trained as a fishmonger and more recently became an artisan baker’s apprentice to gain knowledge and insight before opening the pub, where she assisted in the installation of a pizza oven and setting up of the kitchen at The Firehouse Somerset. Here she met Carol.
Carol spent most of her childhood in her father’s allotment that he still cares for to this day. Her love for jams and jellies stemmed from her mother, who was handed the fruits of Carol’s fathers labour, to turn into jams, chutney’s and preserves all year round.
Carol has worked as a professional chef in some of Somerset’s most well-known restaurants and tea rooms. She has left a legacy wherever she has worked. She more recently baked up a storm at Hestercombe Gardens, where her beautiful cakes and jams were devoured by the masses. He true passion is foraging, begging, borrowing and cooking any vegetable, fruit or berry that makes its way into her jam pan, and turning it into a seriously good chutney or preserve.
Carol and Miranda offer a unique and luxurious private dining experience. They have nearly 70 years experience in the kitchen between them. They share a passion for flavours and colourful food. They understand menu planning and their services receive rave reviews from every client.