Down to a Tee

John Quill enjoys life working in the 19th Hole

JQ Catering Services is a catering and hospitality business based at Creigiau Golf Club, providing on site catering to its members and guests along with off-site catering to private and corporate clients. Founded by John Quill, services include the provision of buffets, event catering, private chef services, BBQ’s & cooking lessons.

John’s background is a little unusual for the catering industry, as he explains. “I grew up in London and trained as a chef in Surrey. For many years I worked for corporates at senior management and multi-site level before returning to chefing after my daughter became ill in 2006. I resigned from my Operations Manager position and registered as an agency chef so that I could work flexibly to support my daughter’s cancer treatment. Following her recovery, I registered as selfemployed and JQ Catering Services was born.”

For many, Covid was a challenging time but for JQ Catering it presented an opportunity as one contract came in after another. “Following Covid in June 2021 I successfully tendered for the catering contract at Llantrisant & Pontyclun Golf Club. In May 2022 I was approached by Creigiau Golf Club as their caterers had left without giving notice, leaving them with several large events without any catering services. They asked if I would be able to assist on the days around my busy schedule at Llantrisant & Pontyclun Golf Club. I agreed to help, which was the beginning of the relationship between JQ Catering Services Ltd & Creigiau Golf Club. In September 2022, I made the decision to terminate my contract at L&PGC and look for alternative premises. Having heard this news, the club captain from Creigiau Golf Club approached me and we took over the contract on the 4th October 2022.”

Expanding on what it’s like to work at a golf club it’s clear that because Golf Clubs are usually governed by rules, committees and management teams and can sometimes be restricted to members only, they’re a different proposition to a normal restaurant but there are similarities. “Most of our food is prepared on site and either served to customers visiting the golf club or delivered to their chosen location. Our private chef services provide clients with a more personal service where the food would be prepared at their home or chosen venue.” He continues, “I am in control of all menu’s, the sourcing of ingredients and choosing suppliers.”

Because of the nature of his business, and having to be acutely aware of the differing needs of his clients and diners, there are a number of factors that influence the choice of ingredients, style of cuisine and dish choices. “We provide so many different types of catering for an array of different events and although we do have a selection of set menus we also offer a very bespoke service so are influenced by the requests and dietary requirements of the client.” Having said that, there’s the opportunity to show his natural flair. “Although we provide traditional offerings it is the fusion of different foods together that excites me and I try to promote that whenever possible.”

For most of his recent career there has been a consistent thread, which has enabled him to continually grow. “I have been a proud member of the CAW since 2011 and I have promoted my involvement at every opportunity. For large events and when catering for VIP’s I proudly wear my CAW jacket and am certain that during the early years of JQ Catering Services that it assisted in giving client’s confidence in me and the services being provided. I was also fortunate enough to assist the knife company F Dick travelling around the UK providing customers at several Nisbets stores with knife demonstrations due to my involvement with the CAW.”

Being a member hasn’t always been a cake-walk though as he’s had to push himself in rewarding, if challenging ways. “Competing in the National Chef of The Year competition was exciting but nerve racking. I thoroughly enjoyed the experience reaching the semi’s in 2012, 2014 and 2016 and then the final in 2018. I believe in challenging yourself to do better…be better and it took me out of my comfort zone on each occasion.”