Dani May-McCallum...The Curated Kitchen Co
When did you start in this business and what did you do before?
I started The Curated Kitchen as a natural progression following 5 years building my previous catering business, providing vintage afternoon tea catering
Prior to that I worked full time as personal assistant (I still do some VA work part time)
Would you say you have a particular house style or are you influenced by the client’s desire/theme?
Relaxed, laid-back luxury is the perfect way to describe The Curated Kitchen’s style. We work with our clients to create the perfect offering for their event from beautifully styled, abundant grazing tables, to garden party style dining full of seasonal sharing dishes to pretty dessert tables
What is your favourite dish to design/make?
For me it’s all about celebrating delicious season produce and I love incorporating them into my dishes and tables. I love creating beautiful salads that look as good as the taste (I do love a pretty salad but I think brownies would be my fave! Liz)
Where do you get inspiration for your designs and do you feel there a current trend?
I get a lot of my inspiration from Italy and the Med, where dining is sociable, interactive and plentiful, simple yet luxurious and elegant
What sort of information do you need to know when meeting a prospective client for the first time?
I like to get a sense of what atmosphere they want to create with their food. Perhaps what memories or feelings they are trying to evoke
What sort of lead time do you need for a project and can/would you do more than one wedding per weekend?
I don’t usually need a huge lead time but I tend to take a maximum of two weddings a month. My signature package includes some co-ordination service which takes more time and I like to give each wedding all that I can
What is your favourite flower?
If I was forced to choose just one it would probably be a hellebore, no a peony, no wait…..! (Hah thats my problem too! Liz)
Do you have fixed prices or I guess each event is tailored to the client?
Cost has to be tailored to the client and the job as the service required for each can vary hugely
What is the most fun part of your job?
The beginning and the end! I love the getting to know you part, meeting my couples, getting to hear their vision for their wedding day or party. And then the moment when everybody is tucking into the food and you can see how much they are enjoying it, hearing chatter and laughter over breaking bread, the smiles on the couples’ faces – that is pretty priceless
What's the most important part of your job?
Nailing the brief – creating the perfect menu for the day and styling it perfectly to create a feast for all the senses
What makes you laugh?
My six year old son – he’s bloody hilarious (obviously takes after his Mumma!)