About Carrot & Stick
Michelin-trained expertise meets farm-to-table passion
Michelin-trained expertise meets farm-to-table passion
It all began as a waitress in a cocktail bar, well not quite but nearly, more like a waitress at a local hotel in Birmingham who got in the way of the head chef and was told she would be taking over after he had fired almost all his chefs that day…
And there it began from the lofty heights of the Arden hotel on outskirts of Birmingham, I started a love affair with food which is as strong today as it was back then.
My first job was at Rick Stein's incredible seafood restaurant in Cornwall. I met Rick in the green room at the BBC Food Show as an intern and asked him flatly for a job. He agreed if I got him a cold beer. And there you have it, Rick Stein got his beer and I packed my bags and spent 2 incredibly hard and rewarding years in Padstow. I was hooked (pun not intended)!
Chef Charlotte Kothari-Barr, Founder of Carrot & Stick Food
Passionate about seasonal, sustainable British cooking
With a bit of time at gastropubs in between, I landed a job at Simpsons, a 1 Michelin star restaurant in Warwickshire. It still remains one of my favourite restaurants.
And then gastropubs beckoned again, and I spent a wonderful 5 years at Peach Pubs, where I learnt to love and live by all things British and sustainable.
Provenance and quality of ingredients has always been so important to me, which led me to work for Jamie Oliver, opening his restaurants all over the world (I particularly loved Sao Paulo and Istanbul!) I also got to work with Genarro Contaldo, one half of the Greedy Italians, who taught me that beautiful cooking comes from the simplicity of using incredible ingredients and using them well and with respect.
So there you have it, for me it's always been about the enjoyment of food, beautiful produce and cooking it with respect (and a little bit of love). I can't wait to bring that to you for your special event…
Bringing Michelin-trained expertise to your private events
Simpsons (1 Michelin Star, Warwickshire)
Rick Stein Seafood Restaurant (Padstow), Jamie Oliver Restaurants (Global), Peach Pubs
Level 5 Food Hygiene Certificate, Fully insured and licensed
British & sustainable ingredients, provenance-focused cooking with respect and love
We know every farmer, fisherman, and artisan who supplies our ingredients. This commitment to local sourcing ensures exceptional quality and supports our community.
Our menus change with the seasons, celebrating what's at its peak. Spring asparagus, summer berries, autumn game, winter root vegetables—each dish honors the calendar.
You shouldn't lift a finger. From menu planning to the final dish washed, we handle everything so you can be fully present with your guests.
The quality of our dishes begins with the quality of our ingredients. Here are some of the farms and producers we\'re proud to work with:
Family-run organic farm in the Cotswolds supplying seasonal vegetables, salads, and herbs. Third generation farmers.
Sustainable estate-managed game including pheasant, partridge, and wild venison from Gloucestershire.
Award-winning cheesemaker producing traditional British cheeses from rare breed cattle in the Cotswolds.
Day boat-caught fish from Cornwall and Scotland, committed to sustainable fishing practices and seasonal catches.
Interested in learning more about where your ingredients come from?
Ask About Our SuppliersThe name comes from the age-old metaphor—but we\'ve reframed it. The "carrot" represents the beauty and quality of farm-fresh ingredients that inspire our menus. The "stick" represents the discipline and precision honed through years in Michelin kitchens.
Together, they symbolize our approach: exceptional ingredients prepared with exacting technique, resulting in food that\'s both comforting and refined.
Whether it\'s an intimate dinner for two or a celebration for fifty, let\'s create something memorable together.