The kitchen
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.
Photo: Luis Becerra Fotógrafo / PexelsPlanning 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.
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.
How it works, from first message to the day
You tell us the date, the place and the number of people. We answer with whether we are free and a menu to react to, then adjust it until it is what you want. Once it is agreed you get an itemised quote per head, and a deposit holds the date.
About a week before, we confirm timings, final numbers and dietary needs. On the day we arrive early, set up, serve, and clear everything away.