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Meet our Events Partners

Dan is the owner of Kingfisher Catering who provide catering for the majority of our corporate and private events.

Dan has been in the catering industry for 25 years! He started working as a chef in London before travelling and gaining valuable experience working in restaurants in South Africa, Australia and New Zealand. He furthered his career for five years as a chef within a London blue chip corporate site before joining Kingfisher as head chef in 2005. In 2010, Dan landed a great opportunity to purchase Kingfisher, overseeing the development into the one of the region’s leading event caterers.

Dan has a fantastic team who share his desire to consistently deliver a high level of professional service coupled with fresh, seasonal and carefully designed menus - using the freshest ingredients. His marketing and events manager, Laura, has been a key part of Kingfisher for 10 years and a few of her many roles include recruiting and training front of house staff, managing weddings and events and forging relationships with new venues and other industry suppliers. Dan’s brilliant head chef, John, has been part of the team since 2013 and consistently delivers the menus to high standards with his kitchen team which includes David, Amanda, JP and Keren.

Kingfishers spring / summer menu includes ‘Roasted Rump of Lamb’ – this is Dan’s favourite dish to cook and is offered as an option at weddings and events.

Dan has given us an insight into his ‘Lemon roasted salmon fillet’ recipe, a lovely dish for the upcoming summer evenings - why not try it out...


Lemon roasted salmon fillet, sesame green beans Rub a skinless salmon fillet with a dash of olive oil, squeeze of lemon juice, pinch of sea salt and zest of half a lemon. Leave to marinate for 30 minutes then place in oven dish and roast in oven at 200c for 12 minutes.

Trim fine green beans and place in boiling water for 3 minutes. Drain well and add a dash of sesame oil, dessert spoon of toasted sesame seeds and a pinch of sea salt.

Place salmon fillet on top of green beans and serve with glass of New Zealand Sauvignon Blanc (optional). Enjoy!


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