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Coming soon – Cornwall Place Kitchen

Since letting everyone know about the next chapter in our story – taking the keys to Cornwall Place Kitchen and giving Inspires Dining its first home – we’ve been a little bit overwhelmed by the response. There’s been so much support from people we know and those we’ve yet to meet, which only helps to make this journey even more exciting as it’s great to know that there are people who are interested in what we’re working on.

Thank you so much to everyone who has followed us on Instagram or Facebook and let us know that you’re interested in what we’re working on – it all helps to keep us going and we hope you’re enjoying the updates from our work to get Cornwall Place Kitchen ready and open.

Over the last few months we’ve had a great response to the ventures which started this whole process – IDeli and IDIY – so we’re going to continue them both and, thanks to the space we now have at Cornwall Place Kitchen, we’re looking into ways of expanding our offering.

Our new location in Buckingham gives us space for two really exciting opportunities – we’re currently installing a kitchen upstairs and seating for up to 10 people. This will allow us to offer a uniquely intimate fine dining experience that will have all the quality of a restaurant service but with the friendly feeling of a private party. We’ve been offering this kind of modern high end dining at home for a little over a year now and we’ve had some fantastic services and experiences, so to be able to offer this is something of a dream come true.

Downstairs we’re working on a coffee shop and counter for people to pop in and see us for a drink, a cake or a quick bite to eat. We think that a really good cup of coffee, served exactly how you like it, is actually a really important thing, as it can set you up for the day, bring back a happy memory or give you a great excuse to meet up with someone after a while apart.

With everything that’s been happening in the last few months, we’ve all had to adjust and change the way we do things. Even in the few weeks we’ve been working on Cornwall Place Kitchen, we’ve seen the ‘The Rule of Six’ come into being and a clamp down on larger gatherings. As you can imagine, this has forced us to be flexible and consider how we open and what we offer when we do.

For example, we’ll have space for up to 10 people upstairs, but for a while we can only serve up to six – that’s fine though, as it won’t impact the experience as far as we’re concerned.

In a similar way, our plans for downstairs will need to evolve over time – eventually we’d like to serve food in the evenings and host events here, but for the time being that might be difficult, so we’re going to focus on making the best use of the space we can and ensuring that everyone can feel comfortable with the few tables we have space for.

Overall, we want to offer a warm, friendly and homely experience where the quality of the products we serve can speak for themselves. We want our place to feel like an extension of yours so the relationships that we build up with the people and businesses in our area as almost as important as the food and drink that we want to serve. One of the things that place like Buckingham are so amazing for is the feeling of community and togetherness, which are probably more important now than they have been for a long, long time. We’re really excited about becoming part of that community and growing into our place over time.

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We’ve already had a few questions about what we’ll be doing when we open and what to expect. Here’s a few of the most common ones and a couple of answers: –

Where are you going to be?

As in the name, we are based in Cornwall Place, which for those of you unfamiliar is a small shopping walk in Buckingham near Waitrose. There is plenty of parking, we will validate your 50p during the day and if you are walking the dog, bring them too for a puppaccino.

Will you be serving alcohol?

Yes – we’re awaiting confirmation of our change of use and premises licence. We are looking forward to having really cool wine and cocktail pairings with our menus, alongside some cool homemade cordial mixes for the non-drinkers.

When do you think you’ll be open?

We’re currently working hard to try and open at the start of November. The previous tenants of Cornwall Place Kitchen left us something of a blank canvas, which is great as it means we can really make it own – but it does also mean that we have to do everything from scratch, which includes sanding, painting and re-flooring – as well as things that take a bit more lead time, such as installing a kitchen and a counter.

What is your inspiration and what will you be serving?

Above all us, we’re inspired by quality – we want to share great food and drink with the people we meet and we want everyone to share in that experience. We believe in using good local produce from local suppliers as much as possible and we want to ensure that our business and practices are as sustainable as possible. We want to reduce our waste as much as we can, so we like to be creative with the ingredients we buy, looking to make as much of things as possible, so, for example, we might serve special, one-off items in our deli based on ingredients used for a fine dining experience. Reduced waste equals lower costs and better value.


We’ve yet to decide on our menus and exact offerings just yet as we want to get the venue right first. As soon as we’re ready to share what our menus might include, we’ll make sure to keep everyone updated.

How will you be handling the Covid regulations?

Probably the most important thing to remember in this respect is that they are liable to change – we’re trying to make sure that whatever we do, we’re flexible and able to accommodate. For instance, the latest rules say no more than six people and restaurants have to close at 10pm – that’s no problem for us, we’ll reduce our planned capacity upstairs and we’ll ensure that there’s enough room downstairs for everyone to have at least a metre to themselves.

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Celebrating World Sea Turtle Day.

Anyone who knows, works or has bought food from us will have undoubtably heard us say “but think about the turtles!”; it has become something of a mantra of ours to make people think a little bit about waste. It is lighthearted and fun but there is real meaning behind it. 

Helping try to protect the world’s oceans in the food industry is a really big challenge. Pollution, waste, over-fishing, climate change and habitat destruction are increasingly putting marine life at risk and we have to accept that as an industry we have played a part in this. 

BUT…just because it has been like that in the past doesn’t mean it has to be like that in the future.

This is what we are doing; 

Reduce.

Packaging –  you will only find necessary packaging with our products.

Waste – we have little food waste; where possible we will use every part of the produce for something. We even make stock from the butcher’s unwanted chicken bones. 

Growing – last year we took ownership of an allotment, with a vision that in the future we can create menus based on the produce we have growing seasonally. 

Plastic – we request all our deliveries in plastic free packaging and take reusable containers to collect the meat from the butcher. 

Our footprint – our deliveries are only once a week, and we prefer to deliver than collect so that less overall miles will be travelled. 

Supplier footprint – we use local suppliers who we know buy their produce locally. We plan menus seasonally to ensure we are not ordering food with a large carbon footprint. 

Reuse. 

Packaging – all the packaging you get will be able to be reused. 

Storage – in trying to fight the chef war on cling film habits of the past, wherever possible reusable containers will be used to store food. (Try this at home yourself, you will save a fortune on cling film).

Up-cycling – all of our linen was made from discarded denim off cuts. 

Recycling 

Packaging – once you have reused our packaging to death, it can all be recycled.

Food waste – compostable food will be composted ready for the allotment. 

With regards to recycling, food waste bins and composting, be sure to check out your council’s recycling and composting guidelines as they are all seemingly different from one to the next. 

We are all not perfect, but all it takes is for everyone to do a little everyday to make a big impact. 

In celebration of World Sea Turtle Day, Inspires Dining is going a little bit further to help protect the future of sea turtles and we have proudly become adopted parents of two. So be prepared for lots of upcoming turtle spam! 

Inspires Dining – Sustainable Dining 

Find out more about the WWF and adopting a turtle or other endangered animals below.

https://support.wwf.org.uk/adopt-a-turtle

https://www.wwf.org.uk/learn/wildlife/marine-turtles

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Inspires Dining at Upper Tetchwick House

Since summer 2019 Inspires Dining has been working closely with Upper Tetchwick House, a beautiful holiday rental just off the A41 near Aylesbury. The house boasts room for 12 guests, a swimming pool, a games room and most importantly for us, an open plan kitchen dining room. Situated 12 miles from our HQ in Buckingham it is perfect for us to do most of the preparation before we arrive, as we usually do, leaving guests to enjoy their day at the house or explore the local area.

The benefits of hiring our professional service is that Upper Tetchwick House guests know they can have a nice dinner of their choosing, without losing any of their holiday to tasks such as doing the shopping or taking taxis to and from the house. Check out our time lapse at the bottom of what to expect when you book us. 

Working in partnership we are able to offer guests a preferential rate, bespoke service and even a weekender package, which includes lunch, dinner and breakfast. See the packages we offer here or book to stay at Upper Tetchwick House here 

We have really enjoyed the dinners we have served at the house so far but when all the guests are super relaxed, in such a fantastic setting and with a great space to cook in, what is there not to love!

Upper Tetchwick is not the only holiday home we have cooked in, as we have also previously been hired for getaway in the Cotswold. If you own a holiday home and think your guests would be interested in what we do, or are looking to book a private dining company in the Buckinghamshire area, then please get in touch. 

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No fresher than this.

In August myself and my family swapped our usual summer trip to the states for some Caribbean sunshine in Barbados. 


Those of you that have been to Barbados will know that it has an awful lot going for it…the coffee not being one of them! As someone who has barista coffee on tap normally, the exploration of finding somewhere for a decent coffee was an amusing one, but discovering Keshwan in Coffee House Italia (that actually had oat milk) after a few days was a great find. He would have my oat milk flat white ready for me each morning as he saw me arrive, awesome service!


As a chef who works as far away from the sea as possible in the UK, obtaining fish always seems to pose a challenge, which is a shame to me because actually, I prefer cooking fish to meat. It is crazy to me that we live on an island surrounded by water but to get a reliable commercial supplier is one of my biggest barriers. Often my suppliers want to try and throw portions of fish at me rather than fresh whole fish. It is funny because I remember a conversation recently where I called my supplier for a whole fish, they said they couldn’t supply it but they could supply the fillets, baffling. 


We love a good fishing trip when we are on holiday so I was really excited that we were going to have the opportunity to do this and see what the tropical seas had to offer. As per usual my brother Jack was in his element and always catches the biggest fish. We managed to catch some barracuda, which for me with my chef head on was really exciting. Barracudas are a subtropical fish so realistically not something I will be cooking in the UK unless I am ok with the miles it has travelled or have a lot of money to spend. We have caught Barracuda before but have never been able to eat it as what they consume in the seas near Florida can make you really ill, but the sea in Barbados is much cleaner so they are fine. 


I was so happy with my barracuda, we took it back to the dock where I filleted it, wrapped it up in paper and headed off in a taxi back to our villa. There really is something so cool to think of all the processes required to get a fish to a plate at work and I just had my lunch straight out the sea ready to go on the BBQ. Never seen a cargo crate, never seen a delivery van, never seen a fridge. Literally, ocean, taxi, BBQ, plate! Awesome. 

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Five things to expect from an Inspires Dining experience

Cooking and serving the five course Exploration Menu

With years of restaurant experience, cooking and serving for everyone up to Royalty, our team know how to provide a professional service. In this blog, we’ll take a look at five things that you can rely on when you book an Inspires Dining event as well as discovering a little bit more about us and what we believe in.

Restaurant experience at home

Just like when you go out for a meal we do all the shopping, set up, cooking, serving and cleaning for you – the only difference is that you can wear slippers to the dinner table, if you so choose.

So why at home? Why not just go out for dinner? As restaurant professionals we’re passionate about restaurants and the experience they provide; they are usually lively with a unique buzz and atmosphere as well as their choice of food. However, they can also be, noisy, un-intimate and with lots of hidden costs (service, wine, baby sitter, taxi). When you book an Inspires Dining dinner, you’re guaranteed to be the centre of attention all evening; you just pay a set cost and you can give the baby sitter a night off.

Create your own menu with Chef

When booking with us you can choose from one of our pre-set menus and special offers or to make the occasion more unique to you, Chef will consult with you to create a menu with all your favourite elements. For example, allow us to help recreate a memory from a holiday or an anniversary for your dinner party.

If you have a dietary request then you will be all too familiar with “the allergy folder”, which is a pet peeve of ours. We believe that good food should be accessible to all and with our years of experience there are few allergies we’re yet to cater for, so we will create a menu that means no-one will be missing out.

Inspires Dining did ALL the work – from setting up, laying the table, cooking and clearing up to an expert standard.

Pearl Slater, Exploration Menu

Professional table service and set up

All packages come with a professional service team as standard. When we arrive we will set up the table for you and bring all the crockery and cutlery we need to serve. Alcohol is not included in the packages but the team will serve your arrival drinks and wine throughout the meal.

Table-side chef interaction

Inspires Dining is born from a passion for creating great food using seasonal produce and most importantly having a bit of fun, so no-one could better to explain the dishes to you than Chef. Food service is an art, with a story behind each dish including the elements and the flavours so our chef will explain this to you. The kitchen is always open, so if you enjoy watching people cook, come in and ask Chef your culinary questions.

Fully insured and five star hygiene rated

We pride ourselves on having high, professional, restaurant industry standards and we want to reassure every customer of this. When you book a dinner with us you can feel safe in the knowledge that we are fully insured and DBS checked. It is important to us that from the very start of our journey our HQ was registered with environmental health and received five stars on its first inspection.

Read more and find out how to make a booking.