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The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

We spoke to Kate Mogford, Founder of Rare Food, a bespoke event catering company, on her career so far and what inspired her to become a chef.

What would you say are the most defining moments in your career to date?

There have been some mind-blowing corporate events, memorable for many different reasons. How does one choose between an epic Hulu & Spotify VIP party in a Bond-worthy super villa high in the cliffs above Cannes which we filled with stunning food installations, the Royal Command Film performance VIP receptions, a Game of Thrones season launch, where we served dishes inspired by the show to thousands of fully-costumed members of the public all over London, or a condom launch fronted by Charlie Sheen?

In truth, there is nothing that can touch the personal connections we build with our wonderful brides and grooms, and clients who choose us to help them celebrate their rites of passage. It’s such an honour and we find ourselves in some very special places sharing amazing moments. The enduring friendships that have slowly developed as a result, are what mean the most.

What inspired you to become a chef?

Not really a what but a who. My grandmother is the person who really inspired me from day one. She cooked very simple dishes, but won lots of medals during 1930s & early 40s for her cooking, baking and bread making. Her pastry melted in your mouth! I used to stand on a stool in her kitchen and cook beside her. I adored it. She had no fridge when I was young, just a pantry and a meat safe – yikes!

What piece of golden advice would you give to anyone in the industry who wants to be successful?

Your team is everything. We are in a people business. If you’ve got great staff look after them, they are gold dust.

Any favourite ingredients at the moment or menu trends you are really enjoying?

Not so much a trend as our MO – local, seasonal food, that’s kind to the environment is what we love best.

Favourite dish on the menu that uses an ingredient / ingredients from Woods?

Right now we are enjoying Monk’s beard – which is available fresh from Woods. We serve it lightly steamed and tossed with sweet brown shrimp, a little butter, black pepper, a squeeze of organic lemon and a little freshly grated nutmeg. Elegant, simple and utterly delicious.