Photo: Keegan Checks / Pexels

Food for the day you cannot do twice

Weddings, parties, funerals and office lunches, cooked properly and served on time. Tell us the date and the number of people, and we will do the rest.

Ask for a quote How it works

01 / 04BriefYour day, your guests, your taste.
02 / 04MenuPlanned around you.
03 / 04KitchenPrepared on the day.
04 / 04ServedSet out and cleared away for you.

What you get from us

One person in charge
The same name from the first message to the last plate cleared.
A price per head that holds
Written down, itemised, and the same at the end as at the start.
Everything that goes with it
Plates, glasses, linen, hot cabinets and staff where you need them.
Nothing forgotten
We ask about allergies, children, and the people who eat before everyone else.

What we cater

Photo: Willians Huerta / Pexels

01

Weddings
From the drinks after the ceremony to whatever gets eaten at midnight.
Parties
Birthdays, anniversaries and the ones with no reason at all.
Funerals and wakes
Quiet, unfussy food, set up before anybody arrives.
Office lunches and meetings
Delivered, laid out and cleared, for days that cannot stop for an hour.
Christenings and family days
Food that suits grandparents and four-year-olds at once.
Buffet or served
A laid table people help themselves from, or plated service to the seat — we will tell you which suits your room.
Canapés and drinks receptions
Handed round while people are still standing up.
Bar and staff
Waiting staff, bar staff, glasses and ice, with what you supply or what we bring.
Hire
Plates, cutlery, linen, tables and hot cabinets, where the venue has none.
Tastings
Before you commit, so what you order is what you have eaten.

Ask for a quote

Planning your menu

From the first call to the last plate cleared away.

Step 1
Tell us about the day
The date, the guests, the place and what kind of meal.
Step 2
A menu to try
Proposed, tasted and changed until it is right.
Step 3
The details settled
Final numbers confirmed, dietary needs listed, timings agreed with the venue.
Step 4
On the day
We arrive early, set up, serve, and leave the kitchen as we found it.

Days we have cooked for

Tables, plates and rooms from events we have done.

The kitchenCooking for other people's big days

We cook proper food in real quantities: hot when it should be hot, and out at the time it was promised. That sounds ordinary until you have been to an event where it did not happen.

We would rather cook a short menu brilliantly for a hundred people than a long one adequately, and we will say so when you ask for twelve different canapés.

How it works

Questions people ask

How far ahead should I book?

For a wedding, as early as you can. For most other things, a few weeks is usually enough — but ring and ask, because dates go.

What does it cost?

It depends on the number of people, the menu and the staff you need. Tell us those and you get an itemised price per head, not a guess.

When do you need final numbers?

About a week before, and we will remind you. After that we can usually add a few, but not take many off.

Do you take a deposit?

Yes, to hold the date. It comes off the final bill, and what happens if the day moves is written down before you pay it.

Can you cook for allergies and diets?

Yes, and we ask about them early. Tell us who and what, and those plates are made separately and labelled.

Do you supply plates and staff?

We can. Tell us what the venue already has and we will fill the gaps.

Can we taste the food first?

For weddings and larger events, yes. We arrange a tasting once the date is held.

Have a date in mind?

Tell us the day and roughly how many people, and we will tell you straight away whether we are free.

Call us