A kitchen, two vans and a lot of plates.

We cook in our own kitchen, finish on site, and bring everything down to the last teaspoon.

Around eighty events a year, never more than two on the same day, so the chef who wrote your menu is the one cooking it.

Hotel kitchens for twelve years, then her own.

Cooking three hundred plates that all arrive hot is its own craft. She learned it in banqueting and still runs the pass at every wedding.

Menus are written for your day, not picked from a brochure, and every one is cooked for you at a tasting first.