Your Business Name
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: Engin Akyurt / Pexels
Photo: Keegan Checks / PexelsWhat you get from us
- 01One person in charge
The same name from the first message to the last plate cleared.
- 02A price per head that holds
Written down, itemised, and the same at the end as at the start.
- 03Everything that goes with it
Plates, glasses, linen, hot cabinets and staff where you need them.
- 04Nothing forgotten
We ask about allergies, children, and the people who eat before everyone else.
Days we have cooked for
Tables, plates and rooms from events we have done.
Photo: Luis Becerra Fotógrafo / Pexels
Photo: Matheus Bertelli / Pexels
Photo: Tahir Xəlfəquliyev / Pexels
Photo: Prosper Buka / PexelsWhat we cater
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.
Photo: Willians Huerta / PexelsThe 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.
Your Business Name
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.
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.