What this service entails
Every engagement starts with a tasting for two, then a menu written around your venue, timings and dietary list. On the day, our floor team sets, serves and clears inside the session breaks — never through them.
Formats run from dawn buffets and bowl-food lunches to passed canapés and three-course seated gala dinners with wine pairings.
- Tasting, menu design and full dietary coverage
- Breakfast, lunch, reception and gala formats
- Timed changeovers inside your session breaks
- Table styling, printed menus and service captains
Ready-made packages
Priced per guest, bookable straight from the shop — or folded into a full production quote.
Catering questions
How do you handle dietary requirements?+
Every menu covers vegetarian, vegan, gluten-free and common allergies as standard — collected with registration and plated without fuss or separate queues.
What is the minimum headcount?+
Twenty guests for breakfasts and lunches, forty for seated gala dinners. Smaller tables are served through our supper-club format instead.
Can you cook in our venue?+
We work from full kitchens, prep kitchens and — where needed — our mobile field kitchen. The menu is always written to the equipment available.
Book the tasting first
Two seats, five courses, one honest conversation about budget. Tastings run every Thursday evening.