Q&A with Katie Locker (W, 2011)

Was it always your dream to work in food?

My family has always loved cooking. My grandparents in St Andrews used to have a bed & breakfast and run the restaurant below them too. I grew up cooking and eating around a table with friends and family. My mum found an advert for Ballymaloe Cookery School when I was in my early twenties and it grabbed my attention instantly. Although I loved many subjects at College, I hadn’t found any that I wanted to study at university. So when I attended cookery school and excelled, I instantly knew it was for me.

What led to you setting up your own business?

I was working as a freelance chef for a few female owned catering companies. I loved my work and every day was different. However, when Covid hit, I was out of work immediately and it was a scary concept not to be in control of my job. I’d learned at College that I didn’t necessarily love following all the rules, so being my own boss was important to me. I set up my own business ‘Sticky Pig’ in 2020 and haven’t looked back.

What does Sticky Pig provide?

Sticky Pig is a bespoke catering service. I receive requests from clients and create a totally tailored service for their event. I have worked in private houses, yachts, manors, fashion houses and corporate spaces. One of my favourite jobs is to teach people how to cook. I have taught so many people how to make fresh dumplings and noodles that I’ve lost count!
I’m based in Bethnal Green, East London, but my jobs are all over. A lot of my clients have second homes or go on holiday and require chefs all over the world. I plan on spending more time cooking abroad this year as it seems to be thebest way for me to get some holiday days too.

What have you learned?

To trust my instincts and to ask for help if I need it! At the beginning I would try to do it all myself, now I depend on event managers, sous chefs and stylists. Word of mouth is a huge part of my industry – treat everyone with respect and speak kindly. It will get you further than you know.

What is the biggest challenge and what do you love most?

The recent rising costs of ingredients and kitchen spaces has been a huge challenge. Luckily, I know enough chefs who rent out their spaces on a day-to-day basis so we can share the costs.

I love what I do, how fast paced it is, how creative and different every job is. I’m always excited to write a new menu or lead the service for a large event. I’m lucky to say that my passion for cooking is just as strong as it was 10 years ago.

www.stickypiglondon.com
@sticky.pig.catering