March 24, 2016

5 unashamedly biased reasons why I think Kat totally deserves the Best Food in Morzine award!

2015 is the inaugral year for the Source Awards for Excellence and at Sunday’s awards ceremony, we came away clutching the Best Food award and couldn’t be happier! We have had an amazing team this year and huge thanks goes to them for their hard work and dedication to providing fantastically consistent food to our chalet guests, especially our chefs Leo, Katy, Ruta & Morgan. But I am going to take the opportunity to tell you about how great my wife is! (She doesn’t know I am writing this and will probably not thank me for this)

Kat is the mastermind behind AliKats food and as Head Chef she has done a remarkable job. This has been a proof of concept year for AliKats. Going from 1 to 3 Morzine chalets in a single season was always going to be a tough challenge and after 3 years of Kat cooking every meal herself, we had to come up with a formula that allowed us to maintain the level of quality we are known for. Here are 5 examples of her awesomeness and dedication to creating fantastic food:

  1. We wrapped up last season season on Friday 25th April. Wilf, our soon, was born on Sunday 27th April. On Tuesday 29th April, Kat was breast-feeding with one hand and beginning the mammoth task of menu planning with the other.
  2. She created the whole of this year’s menu from scratch. Like all good “artists”, she has borrowed ideas from elsewhere but every single dish has at least 1 element or method that is unique to AliKats
  3. Creating our menu took hundreds of hours of researching, thinking, cooking & tweaking. Tips & advice came from a very broad range of inputs including: family recipes and techniques passed down by word of mouth, a very good friend of ours who runs Food, Wine & Company, cook books, the internet and of course eating out in as many different restaurants as we can!
  4. Her spreadsheet containing the AliKats menu, which she tweaks each week based on which guests are staying,  has literally thousands of lines in it. This is made up of:
    1. Hot breakfasts x 7 (one for each morning of the week)
    2. Cake each day x7
    3. Canapes / pre-dinner nibbles x 6 (one evening is staff night off)
    4. Starters x 6
    5. Main courses x 6
    6. Deserts x6
    7. Children’s meals x 6
    8. Vegetarian & Vegan versions of ALL of the above
    9. Cheese x6
    10. Wines x 12 (Red & White paired with each meal)
    11. This doesn’t include the dairy-free, gluten-free, egg-free, nut-free, mushroom-free, sea-food free versions of all of these!
    12. Finally, there is 1 tab per chalet per week with all of the above information in it plus any tweaks for individual dietary requirements
  5. On top of running the business, she also makes all the stocks, sauces and ice-creams at home and sends them out to our team of chefs each day.

I am so pleased that all her hard work and talents have been recognised – the proof is quite literally in the pudding.

“Maureen Ovington says
April 8, 2015 at 6:52 am

It’s been hard to explain to people since our return from Riverwood Lodge last month, how fantastic the food was. So pleased you won the award. Well done everyone.

Nicky says
April 8, 2015 at 7:35 am

I just wanted to say congratulations!I have not met you and have not been on holiday with you (YET!) but have been following Alikats on fb for a while. Your chalets and business look like the very best combination of happy staff, happy customers and professionalism, something which is not achieved by everyone! So many congratulations again and I hope to bring my kids to the Alps next year to introduce them to the stunning French Alps where I spent 3 happy seasons a LONG time ago lol. 😀

Leo Augusto says
April 8, 2015 at 11:22 am

I am very proud to say that I work for Alikats and I am the chef for one of the chalets, Ferme á Jules.
It is unmeasurable everything that Al and Kat has done for us but one of those things was teaching to cook as a chef not just as a cook and Kat is my master and idol for that.
Thank you Kat for the opportunity to learn and cook the best food in Morzine!

Leo.

Tom Kershaw says
April 8, 2015 at 5:55 pm

Congratulations to the amazing team. I only knew Kat for one season in 2010/2011 but what came across was her attention to detail, taste and incredible work ethic. I am so pleased that this has blossomed into a great personal business that has been recognised for its excellence. It is a business but in a very personal way, being exceptional in the hospitality business means total commitment to your guests’ experience, nothing else will do. Food, friends, fun and stunning accommodation.