Press release / Chef adds Michelin style to West Country catering menu
Press release issued on behalf of new West Country-based catering company offering Michelin style food for big events
Chef adds Michelin style to West Country catering menu
A chef who put the opening of a Frome restaurant on to the world’s food map, has launched a new catering venture.
Praised as “an absolute winner” by The Sunday Telegraph reviewer Zoe Williams, news of the refined seasonal food on the menu of the Archangel became an overnight talking point.
John Melican, the restaurant’s former executive head chef has now turned his talent to producing Michelin style food for big events and occasions held in the West Country.
Yorkshire-born John who now lives in Corsley, says he was inspired to start Melican’s Events after being approached by several event hosts in the south west.
Years of experience working with UK and international restaurants, as well as running high volume kitchens operating at Rosette and Michelin star standards has perfected John’s menu mastery. He says it’s important that there’s something to tempt everyone, and that the food for any occasion enhances the overall event experience.
“Producing unique, Michelin-style food for more than 300 people – I’d happily cater for 2,000 – is exciting, it’s now where my professional heart lies.
“And what’s exciting for the customer is the news that this level of dining is genuinely completely affordable. It all comes down to experience and techniques” John explains.
Previously, he worked with Michelin star chefs in London, including Simon Hopkinson at Bibendum and Richard Neat at Pied à Terre.
John worked with the Archangel in Frome until 2012, when he resumed his work as a restaurant fixer, working in the Middle East and Asia as well as the UK. As a result, his cooking style is classic with Asian influence; his menus favour seasonal West Country ingredients, and can include personally selected and butchered meat.
Combining his years of restaurant and food service experience to launch Melican’s Events, John has developed his own techniques for ensuring high quality food at every occasion – even custom making his own water baths.
“Whether cooking for 200 or 2000, nothing’s out of the question.
“People come to us with an idea of what they want – we turn it upside down and make it even better.
“It’s challenging but an incredible buzz operating at this level – witnessing the benefit that serving this quality of dining brings to an occasion.”
Melican’s Events can provide the full event or party package for private individuals, as well as corporates. For more information and sample menus, visit melicansevents.com