About

We began by cooking for friends' weddings from a home kitchen and quickly outgrew it. Now we have a professional kitchen, a team of fifteen and a van that knows every venue in town.

Our menus change with the seasons. In spring we cook with asparagus and herbs, in autumn with squash and mushrooms, and in winter we slow roast everything.

We work with local farms and bakers and tell you where the ingredients come from. Anything left over is donated to a local food bank.

Every event has a named coordinator. They visit the venue, agree the timings and are the person you can call on the day.