Seasons Wild & Free

Name: Seasons Wild & Free
Address: 58 Ashford Road, Tenterden, GB
Telephone: +447597962482
Price range: ££

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Seasons Wild & Free

Tenterden based private event catering and styling business.

29/08/2026

A family of 17, one big holiday & zero cooking. 🍽️

That’s exactly how a family gathering should be, everyone round the table, nobody stuck in the kitchen.

It was quite a menu so get ready! -

Canapés
• Creamy olive tapenade with prosciutto on sea salt crostini
• Shredded duck with hoisin sauce and spring onions on cucumber rounds
• Honey mustard sausages
• Cajun prawn topped guacamole on tortilla corn chips

Mains
• Peri peri BBQ chicken
• Organic lamb shoulder with tzatziki & beetroot hummus
• Salmon with Persian spice, harissa, rose petals and citrus zest

Sides
• Roasted carrot and beetroot salad with maple, garlic and balsamic dressing
• Crushed, roasted new potatoes with wild garlic aioli
• Fennel orange and watercress salad
• Aubergine marinated with soy and sesame with cashew cream, toasted cashew and coriander

Dessert
• Chocolate brownie with strawberries and vanilla, whipped cream
• Lemon tart with strawberries and elderflower cream
• Ice cream

If you’re staying local to Kent book the holiday catering, sit back, enjoy the people you’re with, you won’t regret it 💛

19/08/2026

Something I’ve heard before - “we’d love to have a caterer for our occasion but it feels like a luxury.”

I understand why it feels that way. But the days I’ve seen go the smoothest aren’t always the biggest budget ones. They’re the ones where the host isn’t stuck stirring a pan an hour before guests arrived and hiding in the kitchen for the duration of the event missing the whole thing!

Good food matters, of course it does. But what you’re really paying for is being able to actually be present at your own event and enjoy time with your guests. Sat down, glass of wine in hand, not checking the oven every 2 minutes mid conversation, making special memories while I do my thing in the background.

That’s not a luxury add-on in my book. That’s time and memories created, which is the whole point.

If you’re on the fence, I’m always happy to chat through what it could look like for your day, DM me or contact me via my website to check my availability 🔗

16/08/2026

People often ask who inspires my cooking and it’s two quite different camps.

On one side there’s the French classical chefs - Raymond Blanc OBE and Michel Roux Jr Roux. Technical, precise and pretty much flawless. The chocolate délice on my menu is actually one of Raymond Blanc’s recipes and it never fails to impress. I don’t get to visit Michelin star restaurants often, but when I do it always sparks something - new techniques, new styling, new menu ideas. Most recently it was Clare Smyth’s Core in London. She was the first woman to hold three Michelin stars and the whole experience was flawless from start to finish.

But in terms of how I actually cook, I love chefs who let the ingredients do the talking. Yotam Ottolenghi and his team, Jamie Oliver, Nigella - they’ve all done so much to take the fear out of cooking while keeping produce at the heart of it. Elevated, but never precious.
I get likened to all three quite often. I’m a big believer in local, seasonal produce, made into something a little special, but never losing that familiar, accessible feel.

My clients want a genuinely delicious meal and a luxurious experience just without any of the pretension and I’m here to provide it!

15/08/2026

Catered for the loveliest hen party at Oxney Organic Estate Vineyards recently 🥂

Four sisters, their mum, and the rest of the hens, all the way from Edinburgh. Being one of four sisters myself, I felt instantly connected to their dynamic - it made cooking for them even more special.

Behind the scenes it wasn’t entirely plain sailing. I realised halfway through that the meat thermometer had been left behind, so the fillet got cooked by feel instead. Nailed it medium rare in the end I’m pleased to say! 🙌🏻

Finished things off with a delicious sticky toffee pudding desert.

Such a lovely group to cook for, and exactly the kind of day that reminds me why I love doing this 🧡

09/08/2026

A day in the life of me on prep day for not one, but two weddings this weekend! Cows and all.. (watch the video to see find out! 🐄)

It started with a walk to get some steps in before the day got going. Then somehow I ended up helping round up the cows at Silcocks Farm - not in the job description, but happy to help when needed!

Next on to Tenterden Friday market for the produce - you can’t get more local than English veg picked and packed that morning, ready for collection from SJ. When we say local and organic, this is what we actually mean, not just a badge on a supermarket shelf.

beef is grass fed, organic, free range, and I know exactly where it’s come from because I was just stood next to it.

It’s all part of the Kent county food eco-system 💚

05/08/2026

So we’re in the thick of wedding season! 💍
And if you’re currently planning your own I bet you’re overwhelmed with options and have likely messaged 2, 3 or sometimes 4 caterers and still don’t feel any closer to knowing who’s right for your day!

I get it. It’s a big decision! For what it’s worth, when you do get on a call or send a message my way, I will never try to sell you a set package. My main aim is understand what your perfect day feels like in your head, and whether I’m the right fit to bring that to life. If I’m not, I’ll happily point you somewhere that is.

If you’re somewhere in the middle of the never ending decision making right now, feel free to drop me a message. No pressure, just a chat and I will help where I can 🧡

02/08/2026

Remembering this wonderful Celebration of Life for an Italian family 🇮🇹

Being trusted to cater for an event like this is always a privilege I never take for granted 💚

01/08/2026

BBQ season is here so here’s some bbq salmon inspo!🔥

Soy and brown sugar marinated salmon, with lemon zest and garlic.

Ingredients:

• 1 tbsp lemon zest
• 1 tbsp minced garlic
• Freshly ground black pepper, to taste
• 5 tbsp soy sauce
• 4 tbsp dark brown soft sugar
• 5 tbsp water
• 4 tbsp vegetable oil
• 700g (1.5lb) salmon fillet

Method:

1. Stir together the lemon zest, garlic, pepper, soy sauce, sugar, water and vegetable oil until the sugar dissolves.
2. Place the salmon in a large resealable bag with the marinade, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Remove from the marinade and cook on the BBQ until just cooked through and lightly charred, about 15 minutes.

If you’re a salmon lover, this is recipe that will go down well and can even convert a fish septic!

Try it at your next gathering or better yet, let us bring it to do your catering!

📌 Save this for your next BBQ
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Address

58 Ashford Road
Tenterden

Telephone

+447597962482

Website

http://www.seasonswildandfree.com/

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