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“Bespoke” gets used a lot in catering. For me, it doesn’t simply mean allowing someone to swap one dish for another. It means starting with the client rather than starting with a menu.

Destination events bring another level of planning. For an event several hours away from Horsham, we effectively need to take a catering operation on the road.

A recent 200-person regional field day is a great example of this approach. This wasn’t an event where we could simply arrive, set up a buffet and call everyone over for lunch.

With larger corporate events, communication with the event planner is probably one of the most important parts of the entire job.

Corporate catering requires a slightly different approach. Before deciding what we’re serving, I want to understand what’s important to the organisation and what the event is actually trying to achieve.

Once I understand the couple and the type of wedding they’re trying to create, we can start working backwards.

When I’m planning a wedding with a couple, one of my favourite parts of the process is actually getting to know them.

One of the things our clients have loved most about working with Stewart’s Catering & Consulting is that the process is genuinely bespoke.