Testimonials
I am extremely proud of the testimonials that my clients give me. In fact many of my clients become regular customer and long-term friends.
"I have known Lou for nearly 25 years, a time before her catering expertise became well known, but even back then her ability to organise and throw a great party was becoming legendry.
Indeed it was at a Burns Night party organised by Lou in Lincolnshire that I met my now wife, to whom I proposed at Hobsburn House in the borders of Scotland which Lou ran as a home from home for those who enjoyed country pursuits, and where we were all, needless to say, very well fed and “watered” as indeed were the horses.
It was at Hobsburn where many of us regular visitors slowly witnessed the gradual transformation from gifted amateur to professional cook and where we were all lucky enough to enjoy some of the best dinner parties I have ever had the pleasure to attend.
Lou’s progression continued from simple good quality fare to far more complex dishes resulting in her then starting to travel the world catering for family events but in my view it was her time, nearly 10 years, spent covering the season in Gstaad in Switzerland that brought her forward to become the thoroughly organised professional that she is today.
I enjoy my food and a glass or two for that matter and also turn my hand to a bit of basic catering – I have 3 ovens in my kitchen and yes it is my kitchen as the designers who were pitching for the job soon learnt – but it was with some trepidation that one year in Switzerland I happened, as you do, to find myself in a kitchen with Lou who just seemed to conjure the most amazing dishes from simple ingredients with the greatest of ease and very little fuss.
Now that convinced me that the transformation was complete, I am now lucky enough to be able to count a very good chef as a friend of mine and furthermore this expertise is available to all, one disadvantage however is that all my friends will now know where those fantastic puddings that I have dished up over the years actually came from and the cakes, marmalade, pickles, chutney and just about everything else oh and that recipe for saffron mash, the beef olives, that cod, oh and the soups, those scallops the list of great memories goes on and on.
I can thoroughly recommend Lou’s services to everybody and am equally pleased so to do."
Jonathan Lager, Cambridge , UK
"Lou Sibcy brought her powerful culinary skills and bubbling personality to bear on my daughter's Christening party for around 100 people, providing the christening cake, a range of delicious canapes, amazing main courses for all tastes along with an extensive range of salads and some of the most delicious deserts one will ever find on one buffet table!
She and her small, highly capable team coped perfectly with a diverse group of guests of all ages and the result was an unforgettable success. Using only the highest quality produce and with a knack for understanding the mood of the event, she was able to offer a menu that suited young and old, vegetarian and non-vegetarian, sweet tooth and savoury, for excellent value. Whether it was a dinner party or a wedding ball, Lou Sibcy's Perfect Gourmet would be at the top of my list for any function I needed to cater in the future. What a great lady! Thanks Lou."
Tiffany, Christening Party
"Whether it was early morning bacon sandwiches or a formal dinner for her international guests, Louise Sibcy’s cooking at Hobsburn reflected the warmth of her hospitality, and her dedication to food simply tasting good.
How did she do it? I don't know but these are a few memories of Sibcy's Secrets:
Hobsburn, Christmas lunch: eggs en cocotte to start, and two of the guests arrived an hour late. The eggs were perfect.
Hobsburn, Jed Hunt Summer Ball: scrambled eggs with smoked salmon in the early hours for 200 merry guests. Perfect again.
Miracles at Roberton - Mushroom pasta. Ingredients: a kitchen table covered with field mushrooms, hungry mushroom gatherers aged 8 and 10 and some pasta. Result: The best mushroom sauce we have ever tasted.
Anna-Maria’s Raised Fruit Pie - Ingredients: Victoria plums from our tree, flour, sugar, butter. This one beggared belief. We watched, helped, even took notes, but what came out of the oven was pure magic."
Julie Hornsby, Guest and Friend
"It is my pleasure to write some wonderful words about Lou Sibcy.
Lou is a wonderful cook, organizer and friend. Lou is also fun, creative straight forward and true to whatever she does.
My husband and I met Lou in Switzerland in 1998 while she was working as a cook in Rougemont. Since then our relationship has grown and grown. We look forward to seeing Lou every year and will continue our tradition wherever we are.
Lou is the person I would ask to plan our fishing or hunting trip in Scotland. She is experienced, knowledgeable and creative and did I say, ‘we love Lou’.
Victoria Chave Clement, Client and Friend
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