Kayleigh grew up on a farm in Scotland where she was introduced very quickly to a busy, happy kitchen, big family lunches with that "always room for more' attitude. Fresh vegetables from the garden and meat from the farm, always inspired the freshest and most delightful meals.
Later she moved to London, to train and work in busy restaurants before moving into the private sector. From shooting lodges, yachts and sunny southern villas this move also indulged her other passion - Travel.
Lately when not in the kitchen you can find her in her rather large veggie patch and tending to her flock of unusual chickens.
Based in and around Morzine, St Jean D'Aulps and Les Gets for the last 8 years, she has built up a solid business catering for private chalets and chalet businesses throughout winter and summer.
Black Stag food can provide high quality chefs to step in when you need them most.