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Overview

Our Chefs understand that whilst we all are passionate about restaurants, artisan trends and Master Chef, we have to be realistic in making our food innovative and creative but also event friendly. All of our menus are carefully considered from seasonal ingredients to the journey from the kitchen to the guest.

That might be dinner being prepared with no power at The Tower of London, canapés to reach 500 hungry guests at the same time, or a formal dinner in an airfield marquee for 2000.

'We constantly challenge ourselves to push on what can be achieved for a large number of guests, in places which were never originally built with catering in mind. It is hugely rewarding to see guests enjoying restaurant style food produced from ‘small spaces’ magically converted to temporary  professional kitchens!'

Steve Williams, Head Chef.