Where It Began.
Chef James Wills
Originally from The New Forest, James has been cooking 20 years and held positions as Head Chef at The Chesil Rectory in Winchester and as Executive Development Chef for a leading crew and artist catering company, as well as 10 years in London at high-level operations.
James began crew & artist catering in the music, TV & film industry in 2016 and since then has managed countless productions - from the biggest music festivals in the country (Glastonbury, Reading, Boomtown and more) to on-set catering for Disney and Netflix.
And Here We Are.
Founded in early 2023 by chef James Wills, Blackboard Canteen was formed with a vision of bringing fine dining experience, passion and produce-led cooking to exceptional and challenging locations- for both production companies in music, TV & film and private clients.
Our ingredients are carefully sourced and we’re a proud member of Hampshire Fare. Some of our suppliers include Hogget & Boar Butchery, Bere Mill Farm, Vale Farm Eggs, A.G. Axton & Sons.
Meet The Chefs.
James Wills
Chef Director
James is chef director of Blackboard Canteen and has been a chef for 20 years. He has managed countless high quality productions and enjoys building a relationship with his clients, offering delicious, produce-led and seasonal food.
07548 469 444
Anthony Granby
With 18 years of experience, Anthony began his career at the renowned Dorchester hotel when he was just 14 years old, honing his skills in the kitchens of Aiden Byrnes, Henri Brosi & Alain Ducasse before proceeding into key roles at the Grove Hotel and Bvlgari Hotel. He also has extensive Head and Executive Chef experience at renowned event companies.
Anthony blends modern and classical influences in his cuisine and has a love of Asian flavors. He's not only a culinary artist but also excels in leading large teams at high-output events, making him a true standout in the culinary world.
Adam Mugridge
Adam has been in the catering industry for over twenty years, working and leading large scale productions, events and everything in between. Experienced in everything from Michelin standard dining to location catering for over a thousand people and does it all with an ever-present cheerful disposition and highly professional attitude.
Our Clients
"A recipe has no soul. You, as the cook, must bring soul to the recipe."
Thomas Keller