About Blue Sheep Catering

We are a small, family run personal chef and catering business based in the North Cumbrian market town of Brampton. Serving the whole of Cumbria and beyond, our services have taken us to some fantastic properties in stunning locations. As a result, we have gained experience in a whole host of kitchens; from small ones with limited space, to large ones with unlimited space.

We use as much as possible from local suppliers. From the meat we use, to the accompaniments used in your meal, we believe that forging good relationships is a key part of sourcing fantastic ingredients. We are passionate about our food, and believe that the ingredients used should showcase the best we have to offer. If you would like to know more about the ingredients used, and where they come from, drop us a line.

Our environmental policy

At Blue Sheep Catering, we care about our local environment, as well as the wider world. As a result, we use as few single use containers as we can. And those that we do use are recycled at the end of their life. If a client wants to use single use items, we will encourage them to use compostable or biodegradable items. We can supply these if asked. Also, where possible, as much of our other ingredients are fairtrade, sustainable, or even direct trade. Again, for more information, please contact us.

Meet the team

Adrian Backhouse

I am the Chef, and owner of Blue Sheep Catering. With over 25 years in the catering industry, I have cooked in a wide range of establishments; from 4 star hotels, to pubs, to industrial catering units. With varied establishments, come a wide customer base. I have cooked for some fantastic people in my time, including top politicians, television presenters, dock workers, factory workers and joe public. With this varied customer base, comes a wealth of experience of different styles of cooking. It is this experience that makes me who I am today, and I make sure that everyone who orders our services gets the same faultless service.

I am classically trained in the french cuisine, earning my qualifications at Suffolk College in Ipswich. I make sure that I keep up to date with the latest techniques so that I can offer my clients the best service possible. My vision for Blue Sheep Catering is for a business that champions local produce from local suppliers. I also want a service that has a low carbon footprint, and that has a zero to landfill policy

Gwen Backhouse

Gwen helps me with the day to day running of Blue Sheep Catering, as well as helping out by waitressing and washing up at events. With a background in administration (she runs Curlew Secretarial Solutions), she keeps me on track with the administrative side of things. She is also my tester for any experiments I cook.