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Co-founder and Mum



Wendy is a Cordon Bleu trained chef with more than 25 years’ experience in the catering and hospitality industry, including 12 years as a hands-on chef, and 15 years in event management and logistics.

British born and bred – she has travelled the world and been exposed to different cuisines and cultures all her life, living abroad on various continents from the age of 3. She and her husband of almost 30 years have made the USA their home since 1999, raising their 3 children in Virginia (with frequent visits back “home”).

Quality home cooking is her passion and every Salt family gathering revolves around the table with staple British dishes always being prepared. Her wish with the Salt Pot Kitchen is to bring delicious, nutritious options to local families – whether it is an opportunity to stop, slow down and eat together with your loved ones, or it is throwing some delicious soup into a thermos to eat on the side lines of a sporting event, Wendy does not believe you should ever have to sacrifice taste and nutrition for convenience!

Charlie is the co-founder of the Salt Pot Kitchen, and an Eagle Scout. He is keen to bring simple, good high-quality food to people who appreciate that the making of something simple takes effort.


He started his catering career at Creeks Edge Winery and will always be grateful to Tedd for his encouragement and the opportunity he gave him. After the winery, Charlie spent time learning the ropes in the 5-star restaurants at Salamander Resort and Spa. This structured, professional environment helped him learn the need for planning, practice, and passion.

Charlie was instrumental in bringing the idea of The Salt Pot Kitchen, that had been simmering in the background for a couple of years, to life. He is driving innovation and change, making the business as scalable as possible. If you ever want to find him, he’s probably at the back of the trailer cooking up some British delights!

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