Frequently Asked Questions

Woman in a white apron baking in a kitchen with a stand mixer and a burlap bag on the counter.

  • We provided catering services for up to 40 people for a range of events at home or in the corporate environment.

    From dinner parties, to celebrations, batch cooking, family meals and lunch parties. This is not an exhaustive list so please do get in touch if you have a specific event in mind.

    We also provide bespoke cooking classes for children aged 5-12, for students and adults wanting to learn to cook or brush up on their expertise.

  • Getting started is simple. Reach out through our contact form or drop us an email on phone call—we’ll walk you through the next steps and answer any questions along the way.

  • We are a small operation with our Head Chef Annabel Gray involved in all of our jobs.

    A lot of the flavour of food is in the quality of the ingredients. We therefore aim to source seasonal ingredients, which are fresh, organic and via local suppliers.

    We don’t provide a “cookie cutter” service, all menus are created bespoke to our clients, ensuring dietary requirements are met and dishes created which you and your guests actually love eating!

    Our services are provided discretely meaning that you as the host can pretend you have done it yourself!

  • You can reach us anytime via our contact page, email or phone. We aim to respond quickly—usually within one business day.

  • Our pricing is specific to each client and the bespoke menu we have created. We have however provided some sample menus with pricing to give you a rough idea.

    The price comes down to the cost of the ingredients, the complexity of each dish and volume of dishes and guests being fed.

    Typically our quotes are broken into two costs; the cost of labour (to source ingredients, prepare the dishes, deliver and serve if requested) and ingredients costs.

  • In short yes. Each menu is bespoke to each client and then made specifically for the client.

    Those with severe allergies (e.g. nuts) should note it is not a nut free kitchen.

  • Please let us know, we want to have an open discussion with you so everything aligns to your needs!

    We typically will have an initial briefing call to understand basic event information such as; numbers, budget, courses, allergies, likes and dislikes and format for the event. We then use these insights to craft a draft menu. Very rarely do we get it right first time round and we 100% want your feedback to shape the menu.

    We work flexibly and if upon review of a draft menu you want more or less courses, or to change the cuisine or format etc, that is not a problem!