Events 

Whether it’s a birthday, dinner party or weekend gathering, I bring a restaurant quality experience into your home or chosen venue. Menus are seasonal and bespoke, designed around how you want to host; anything from relaxed sharing platters to more formal dining. A few of my suppliers include Oui chef, Dickinsons, Ambican and Well dressed tables.

Services

Private events

Whether it be a plated or platter style three-course dinner with canapés or a bowl food event, each menu is bespoke to the client. I have a brilliant team of waitresses on hand to make sure it all goes smoothly.

Corporate or Brand Events

I also work with brands to deliver food that fits seamlessly into their events. From intimate launches to larger gatherings, I’ve catered for events including Liz Earle’s book launch, creating menus that feel on-brand and elevate the overall experience.

Menu Options Here

Weddings

From garden feasts to marquee celebrations, I specialise in creating wedding food that feels abundant, personal and seasonal. Each wedding is tailored, with a focus on making everything run smoothly behind the scenes so you can enjoy it.

  • A hand holds a black slate platter with eight tacos filled with corn, white meat, and other ingredients, topped with colorful sprinkles, against a backdrop of a cityscape with trees and houses under a partly cloudy sky.

    Canapé - Fish Tacos with Guacamole

  • Assorted dishes including a bowl of cucumber and yogurt dip, a large green vegetable salad, a platter of grilled meat skewers, a bowl of cooked carrots and broccoli with garnish, and a tabbouleh salad with chopped herbs and vegetables.

    Sharing Platters

  • A plate of seafood pasta with shrimp and mussels garnished with parsley.

    Prawn and Mussel Spaghetti

  • A plate of sliced cooked meat topped with fresh green herbs and pickled onions, served over a creamy sauce with greens.

    Leek Butterbeans with Fennel Pork

  • A plated dessert featuring a meringue base topped with whipped cream, peach slices, and blackberries, with multiple similar desserts arranged on plates in the background.

    Pudding - Meringue with Red Wine Peaches

  • A bowl of roasted vegetable salad topped with crumbled cheese, fresh mint leaves, and chopped nuts on a dark woven placemat.

    Platter - Feta, Courgette & Butternut Squash

  • Vegetable platter with cherry tomatoes, carrots, celery, bell peppers, radicchio, edible flowers, and hummus on a large round wooden tray, with a large flower arrangement in a glass vase in the background.

    Crudite Platters