Before the evening
It starts with a conversation rather than a package. We talk through the occasion, how many guests you are hosting, the style of service you have in mind and any dietary requirements around the table. From there James writes a menu specifically for your evening.
Nothing is fixed until you are happy with it. Menus are usually settled a few weeks ahead so ingredients can be ordered properly, but changes to guest numbers or dietary needs can be handled much closer to the date.
On the day
We arrive several hours before service with all the ingredients, equipment and serving dishes needed. All we ask for is oven and hob space, a sink and a work surface. Prep happens quietly in the kitchen while you get ready.
Service
Courses are cooked to order and served to the table, paced around your evening rather than a rigid schedule. If the conversation is going well, the next course waits. Sharing-style and grazing formats work the same way, simply with everything landing in the middle of the table.
Afterwards
The part guests remember most is the part they never see. Everything is cleared, washed and packed away, and the kitchen is left exactly as we found it. You are left with a table of happy people and nothing to tidy.
What it costs
Pricing depends on the menu, the number of guests, the style of service and travel. Because every evening is written from scratch, we quote individually rather than publishing fixed prices — send us the details and you will get a clear, itemised quote.
Keep reading
Planning something of your own? Tell us the date and the number of guests and we will write a menu for it.