Chefs Jamie Anderson and Mark Kershaw are the men behind Pickled Walnut Bespoke Catering. In June 2005 they started their business from Blundellsands, with an aim to create the number one outside catering company in the country.
Within two years, relocation and a larger premises was needed to accommodate their growing success. Expanding not only in reputation but also by increasing staff numbers they created a marketing, finance and wedding department. Success is gained through the positive experience of our customers and Pickled Walnut holds a reputation as one of the premier outside catering companies in the North West and England.
It’s the qualities of their locally sourced food, enhanced by the magic of the master chef that has created this aura of appreciation and if we can be so bold as to name drop - Prime Minister Gordon Brown, Prince Charles and tennis champions Martina Hingis and Goran Ivanisevic are amongst those applauding the beauty of their food.
Pickled Walnut Bespoke Catering excel at catering for corporate hospitality: weddings, canapé receptions, gala dinners, gourmet buffets and product launches. Our events team takes great enjoyment in setting the moment; this may be on the grand scale of a stately home or the personal cozy scale of a dinner party at home. We deliver outstanding results, organised with precision and executed to great success. Jamie Anderson
Classically trained by numerous Michelin Star chef’s; Jamie has worked in a variety of premier hotels and restaurants throughout Europe. His work overseas has seen him work for the prestigious and avant-garde Cirque Du Soleil. Born and raised on Merseyside, Jamie is very much a local lad and uses local suppliers to reflect this.
“We should always look to use local produce and embrace the region’s food heritage. Let’s all do our part in putting British food back on the dinner table”.
On returning from his travels in Europe, Jamie re-embraced British cuisine and co-founded Pickled Walnut Bespoke Catering with his long time friend, Mark Kershaw – who between them set about bringing quality British food to the masses. Mark Kershaw
Trained under the tutelage of Jim Sines (High Moor Restaurant, Parbold), Mark has over twenty years experience in the industry. His experience is not only in the kitchen but also as a manager. Under his management “master McGrath’s”, a Southport based restaurant, Mark went on to earn the Lancashire Restaurant of the Year Award. He later branched out into contract catering management and worked - alongside Jamie, opening the transformed piazza at the Metropolitan Cathedral.
It was here that the two developed their partnership and after three fruitful years decided they wanted a new challenge. Co-founding Pickled Walnut, the pair – through their vast experience – have developed a service that combines excellent food, great service and a unique something that only the fortune of a special partnership can present.
