As Event & Catering Solutions Lanzarote continues to grow, owner and chef Nerina Howell reflects on the experiences that have shaped her career. From the lessons that can only be learned through years of cooking for people in every imaginable setting to where being a private chef can take you.
Birthdays have a habit of making you look backwards. As I recently celebrated becoming 59+1 (we’re sticking with that, it sounds far less alarming), I found myself reflecting on where food has taken me over the years.
For those who don’t know me, I’m Nerina from Event & Catering Solutions Lanzarote, and I’ve spent much of my working life cooking in places that couldn’t have been more different from one another. I’ve cooked on land and at sea, on Army and air bases, in professional kitchens, private homes and at events of almost every shape and size, including a few where the word “kitchen” required a fairly generous interpretation.
Looking back, I think that’s why my cooking has never fitted neatly into a single category.
Every place, every client and every experience has left its mark. British favourites sit comfortably alongside Mediterranean and Canarian flavours. Elegant plated dishes share the table with generous platters designed for everyone to help themselves. I enjoy creating food that looks beautiful, but first and foremost, it’s there to be enjoyed.
Because however special the occasion or stunning the setting, people still want food that brings everyone together around the table.
Of course, many years in hospitality also provide plenty of stories that never make it into the glossy photographs.
I’ve worked in dream kitchens and some that tested both patience and creativity. I’ve catered events where everything unfolded exactly as planned and others where the plan seemed to disappear entirely. Then there was the barbecue where the metal barbecue itself caught fire.
Not the food. Not the charcoal. The barbecue.
Even now, I’m not entirely sure how that happened. Somehow, we carried on, found another way to cook and served the meal anyway. That’s probably one of the biggest lessons this profession teaches you: when something unexpected happens, you don’t panic. You adapt.
Those moments have also taught me that being able to cook is only one part of running a successful private chef and catering business. Planning, logistics, pricing, menu design, working in unfamiliar kitchens and thinking on your feet are skills that develop over time. They’re learned through experience rather than recipes.
That’s one of the reasons I’m so excited about the next chapter.
Alongside continuing to provide private dining and catering experiences across Lanzarote, from intimate dinners to celebrations for up to 50 guests, I’ve been quietly developing Event & Catering Solutions Professional, including a new Chef to Private Chef programme.
The idea is simple: to help people who already know how to cook learn the practical realities of building a private chef or catering business. The programme draws on everything I’ve learned over the years, including the bits that rarely make it into cookery books.
Interest has already begun to build, with plans for both Lanzarote and the UK during 2027. Places are intentionally limited to allow plenty of individual guidance and honest conversations about what the job is really like.
After all these years, it feels like the right time to pass on not just the polished moments, but the real ones too.
The next chapter isn’t about slowing down. It’s about sharing what I’ve learned, continuing to create memorable dining experiences for clients across Lanzarote, and helping others discover where their own journey in food might lead:
- Private Homes & Country Estates
- Superyachts
- Private Jets
- Private Islands
- Embassies & Diplomatic Residences
- Film & TV Locations
- Music Tours
- Weddings & Private Events
- Military & Air Bases
… And many more!
I think that’s something worth looking forward to.
Save The Date!
The diary is filling up fast with 2026 almost fully booked, and popular dates being taken in 2027 & even 2028. I always recommend booking early, especially for weekends and popular dates, as menus can be refined together afterwards and tailored to suit your guests, dietary requirements and budget.
Follow The Chef!
“Over on Facebook I share the stories that don’t always make it into print. The little moments from villa kitchens, recipes, chef’s tips and the occasional kitchen disaster!”
Follow along with Nerina’s adventures: Event & Catering Solutions Lanzarote
Contact Nerina
Email: nerinahowell@gmail.com
Phone: 0034 711 065 993
Website: www.eventandcateringsolutionslanzarote.com
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