Bermudian chef Mark Williams has launched a catering business that will bring fine-dining straight to you.

He now runs Marque’s Table with his wife, Anastasia Williams.

“We go to the client’s house or we organise a venue,” Mrs Williams explained. “It is catering for a small group, under 15 people.”

After training at the Le Cordon Bleu cooking school in London, Mr Williams did an apprenticeship at Gordon Ramsay’s The Savoy Grill, then worked in several well known restaurants in London.

Marque’s Table catered its first dinner last month for restaurant industry movers and shakers.

Mrs Williams said it went well. “Guests were standing and applauding by the end of the evening,” she added.

The dinner held at Bermuda National Trust headquarters at Waterville in Paget, featured five courses and two amuse-bouches.

Some menu options included lightly smoked salmon with chive crème fraîche, topped with Osetra caviar as an amuse-bouche, a confit salmon with asparagus velouté split with mint oil and mint potatoes topped with fermented white asparagus, Hollandaise and salmon broth as an appetiser and a mushroom-stuffed chicken breast with truffle jus, celeriac purée, carrot and foie gras croquette as a main course.

One of their biggest challenges in setting up the business was gathering all the tableware and equipment needed.

“It took us three to four months to pull it all together,” Mr Williams said. “We had to save money and then order a little bit of stuff, then save more money and order another bit. That was pretty difficult.”

Many of the items they needed had to be ordered from overseas. Sometimes things did not arrive in the right quantity or were not what was ordered at all.

“In a normal restaurant you have everything and just have to organise processes, but in this case we had to organise everything from zero to the end,” Mrs Williams said.

She handles the table and front of the house, while Mr Williams cooks.

They tested every dish together before serving it to guests.

Mr Williams said: “It is easy for me to take feedback from Anastasia because I trust it. She just wants what is right for the business.”

Their long-term goal is to open a restaurant, maybe more than one.

For now, the couple are building Marque’s Table step by step.

“I just have to get my name out there as a chef,” Mr Williams said.

The cost of hiring Marque’s Table is dependent on a number of factors including the size of the dinner, products chosen and serving staff needed, among other things.

• For more information see @marques_table on Instagram, or e-mail marques.tableprivatedining@gmail.com