Behind the scenes in the kitchen
A day of preparation for a four hundred guest dinner.
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.
For weddings we recommend six months ahead, for other events three to four weeks.
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.
