We try to answer some of the more commonly asked questions below. Should you have any queries, our team would be delighted to help - so please do get in touch.
All sorts! Small dinner parties are very popular during the winter and spring months, for shooting parties, stag and hen parties or just a simple kitchen supper with friends. We’ve catered weddings, canapé parties and corporate dinners for up to 200, and we’re happy to take on any size event. We love catering for weddings and canapé parties – there’s so much opportunity to be creative when developing menus.
We want to ensure that none of your guests is hungry at the end of your party, so we always advise having a generous number of canapés. For an evening canapé party for three hours or so, we’d suggest choosing at least 12 different canapés, with a mix of meat, fish, vegetarian and possibly some dessert canapés to end the party.
There are so many different elements to consider when quoting for a wedding, which is why we don’t have a set price list. Every quote is different, depending on exactly what you are looking for. Things that vary the price include: the length of the reception, the number of canapés, the dinner menu, the type of service during dinner (i.e. the number of waiting staff required), and how long the party goes on for!
Absolutely! We love being involved in as many aspects as you’d like us to be, and we have a growing list of high quality suppliers with whom we work regularly, particularly for weddings. We’ll soon have a list of these on the website, but in the meantime just ask and we’ll let you know how we can help further.
From everything around us! Plenty of restaurant trips, hundreds of beautiful cookery books, endless cookery magazines, and generally from bouncing ideas around with other chefs, foodie friends and clients too. Alice heads up the kitchen and is always trying new ideas and testing them out on anyone who’s around!
I’m constantly asked this, and it’s a tricky one to answer! I love trying out new recipes and styles of cooking, and for events and weddings our kitchen will happily produce anything you’d like (usually with our own spin on it). However, at home, my favourite sort of food is sharing platters of slow cooked, melt-in-your-mouth lamb with large, fresh and zingy salads. Think Yotam Ottolenghi, Nigel Slater, Sabrina Ghayour and Diana Henry – all wonderful chefs whose cookery books continue to inspire me every day.