Tara is the founder and head chef of Thirteen Plates, her own private chef led business that specialises in bespoke catering experiences. Whether it's an intimate private dinner, a vibrant kitchen takeover, or a large scale event, Tara creates bold, seasonal menus tailored to each occasion. With a focus on locality, sustainability, and imaginative flavour combinations, Thirteen Plates reflects her belief that food should be both an experience and a celebration. Tara works closely with clients to design unforgettable menus, no two events are the same. And that’s just how she likes it!

In her role as Head Chef at Circus Sauce, Tara led a dynamic team within a unique travelling restaurant and street food wagons, around the Cotswolds, London and Northamptonshire. She embraced the challenge of designing innovative menus that evolved with each location and the seasonal ingredients available, while also catering to a range of private events, including afternoon teas, gala nights, and weddings including the Circus union of Jarvis Cocker and Kim Sion; which included a 5 tier Black Forrest style wedding cake crafted by Tara. 

Tara has also hosted private monthly supper clubs and festive Christmas parties, where she crafted imaginative menus that showcased her culinary creativity while refining her skills in recipe development and accommodating a wide range of dietary requirements. At MOR Bakery + Kitchen, she successfully developed a brunch menu and adapted the business to a takeaway model during the pandemic, introducing themed nights and monthly specials to spark joy in their customers. Since launching Thirteen Plates, Tara has been consulting for MOR and helping them relaunch a brunch menu in Stratford-upon-Avon. 

With her blend of culinary expertise, bold creativity, and a love for local, seasonal produce, Tara is dedicated to providing exceptional dining experiences whatever the occasion that leave a lasting impression!