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.
Photo: Prosper Buka / PexelsOne 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.
Photo: Matheus Bertelli / Pexels
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.
What we cater
- 01WeddingsFrom the drinks after the ceremony to whatever gets eaten at midnight.
- 02PartiesBirthdays, anniversaries and the ones with no reason at all.
- 03Funerals and wakesQuiet, unfussy food, set up before anybody arrives.
- 04Office lunches and meetingsDelivered, laid out and cleared, for days that cannot stop for an hour.
- 05Christenings and family daysFood that suits grandparents and four-year-olds at once.
- 06Buffet or servedA laid table people help themselves from, or plated service to the seat — we will tell you which suits your room.
- 07Canapés and drinks receptionsHanded round while people are still standing up.
- 08Bar and staffWaiting staff, bar staff, glasses and ice, with what you supply or what we bring.
- 09HirePlates, cutlery, linen, tables and hot cabinets, where the venue has none.
- 10TastingsBefore you commit, so what you order is what you have eaten.
Days we have cooked for
Tables, plates and rooms from events we have done.
Photo: Tahir Xəlfəquliyev / Pexels01 / 04
Photo: Willians Huerta / Pexels02 / 04
Photo: Keegan Checks / Pexels03 / 04
Photo: Jonathan Borba / Pexels04 / 04
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.
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.
When you can reach us
Messages sent at the weekend are answered on Monday, unless we are at your event.
- Monday to Friday
- 9am – 6pm
- Saturday
- by arrangement
- Events: any day
- any hour
Where we work
The kitchen is below; the work happens wherever you are. Tell us the venue and we will tell you what it needs.
1 Example Street, Anytown
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.