“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.
For a wedding, that might mean discovering a food memory from a first date or an overseas holiday and finding a way to weave it into the day.
For a corporate client, it might mean showcasing local produce or incorporating one of their sponsors into the catering.
For a large event, it might mean studying venue maps and guest movements to work out exactly where 200 people need to be fed and when.
Every event gives us a different problem to solve. And that’s probably the part of catering I enjoy most.
You tell me what you’re trying to create, and we’ll work out how to make the food — and everything behind it — fit around you.