Let me tell you about ourselves, and how ‘Dizzy Piggy Catering’ was developed.
My name is Mike Jackson and I am the chief cook and bottle washer!
I have worked in the catering industry for over 25 years as a second chef, head chef, kitchen manager, catering manager and area operations manager; overseeing over 30 outlets in different parts of the UK.
My experience lays with restaurants, pubs, hotels, clubs, care environments, as well as outside event catering including Wimbledon and Royal Polo at Windsor. More recently I have been overseeing the catering for professionals within the theatrical industry, as you can imagine, many celebrities with extremely high expectations, which I have myself.
I have a great team working with me with many years of catering experience as well as my wife Andrea, who has a learning and development background and currently enjoys assisting me with 'Dizzy Piggy Events' and photography.
Having been involved in many high profile events within the above establishments, I decided to create ‘Dizzy Piggy Catering’, allowing me to provide my skills and experience for the benefit of people holding any event or celebration.
I am an accredited food hygiene trainer and currently hold an advanced food safety certificate, therefore all of my team work to very a high standards and are suitably qualified. We are proud members of NCASS, so you can expect the high standards you deserve. We take allergens and food preference very seriously and pride ourselves on customized service.
We currently run the catering and bar operation at The Lottbridge Golf Club Restaurant & Bar, Eastbourne, A great venue to hold your event.
Dizzy Piggy Catering
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