5 Star Hygiene Rating

All Diets Catered For

60+ Years Combined Experience

Menus From £49 per head

Chef Tim Carr

Chef Craig Floate

About Tim

Qualifying in 1984 at Cornwall College, Tim Carr studied general catering before moving to London when he was 18. From here, Tim worked for The RAF club in Piccadilly under Gibraltar Head Chef Lionel Artisani for a couple of years.​​ He then moved on to work for De Beers Diamonds in London as a Sous Chef. ​​

He set up an outside catering company in Cambridgeshire, before becoming Executive Chef at Marriot Hotels leading 14 chefs for two years before moving on to manage 5 kitchens across two RAF bases. Now working independently across the East Midlands and recently joining forces with Craig Floate to create Citreus Catering.

About Craig

Craig studied at a top catering college in Nottingham and quickly worked his way up from bistros to large corporate events.

These events have spanned the UK including football and rugby stadiums and racecourses including Royal Ascot, Cheltenham race festival, Wimbledon, British open golf and many different music and motorsports events.

From here, Craig was chosen to as a team chef for the British sailing team in preparation for the London 2012 Olympic Games, held in Weymouth, Dorset as well as during the 2012 Olympic Games not only in the UK but across the Europe.

tim-cooking

About Tim

Qualifying in 1984 at Cornwall College, Tim Carr studied general catering before moving to London when he was 18. From here, Tim worked for The RAF club in Piccadilly under Gibraltar Head Chef Lionel Artisani for a couple of years.​​ He then moved on to work for De Beers Diamonds in London as a Sous Chef. ​​

He set up an outside catering company in Cambridgeshire, before becoming Executive Chef at Marriot Hotels leading 14 chefs for two years before moving on to manage 5 kitchens across two RAF bases. Now working independently across the East Midlands and recently joining forces with Craig Floate to create Citreus Catering.

craig-floate

About Craig

Craig studied at a top catering college in Nottingham and quickly worked his way up from bistros to large corporate events.

These events have spanned the UK including football and rugby stadiums and racecourses including Royal Ascot, Cheltenham race festival, Wimbledon, British open golf and many different music and motorsports events.

From here, Craig was chosen to as a team chef for the British sailing team in preparation for the London 2012 Olympic Games, held in Weymouth, Dorset as well as during the 2012 Olympic Games not only in the UK but across the Europe.

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Our food philosophy at Citreus catering is to offer our clients’ restaurant standard food in amazing and unique spaces.

We source ingredients and design dishes to be of the highest quality, using classic techniques whilst also pushing ourselves to be at the very front of new cooking trends. Having formed great relationships with local suppliers, it means that we can work in a sustainable and ethical environment, using the very best ingredients, whilst leading the way in our profession and creating your food experience.

Our team have worked hard to create a balanced and varied menu selection to help you on your way to personalise your very own unique event.

Should you have any further questions then please do not hesitate to get in touch with one of our team who would be more than happy to answer any questions you have.