Burn Baby Burn! It’s a catering inferno!
Steve Newsome - the chef behind Burn Valley Catering - has spent the last 25 years travelling around Europe cooking in restaurants and picking up his amazingly intricate style of cooking. He names Scandinavia, Austria and London as his home from homes. Having moved to North Norfolk in 2013 with his partner Laura, Steve worked briefly in restaurants before returning to private catering with Julie Abbs where, for the past three years, he has been instrumental on many of their large corporate events and small intimate functions.
In the meantime, partner Laura has been busy planting a vineyard on the family farm (as well as looking after their 5yr old twins Molly and Max). In light of the forthcoming winery, the pair decided to put their joint expertise into the creation of Burn Valley Catering. The winery will be up and running by summer 2019 and they hope to pair their food with their own wine.
Steve and Laura have been keen to involve as much local produce as possible in their food - as they say, “it’s what our clients have come to expect”. Since starting the business back in February, they have had a pop-up stall at Creake Abbey, catered for a few dinner parties and partnered with ‘Stay at the White House’, to provide dinner to their Art course guests in 2019. With an unwavering focus on the highest quality service and food, we feel it won’t be long before this fledging catering firm establishes itself as one of the finest in our region.