Who we cook for
Most of our catering work is for organisations that want the food to say the same thing they say.
- Conferences, general meetings and training days
- Openings and neighbourhood events
- School and parent-association lunches and dinners
- Family celebrations: birthdays, farewell meals
- Takeaway food collected from our kitchen
How a booking works
You tell us how many people, which day, what time and where. We come back with a seasonal menu and a fixed price. Dietary adaptations are included in that price: there are no surprise supplements.
We set up, serve and clear away. We use reusable crockery by default; where the venue makes that impossible, we work with compostable materials.
The menus
They change monthly because the fields change. September brings tomatoes, aubergine and figs; January brings squash, cabbage and citrus.
- Full vegetarian and vegan menus, not a token alternative
- Gluten-free, dairy-free and nut-free options
- Sharing plates, single course, plated service or dishes to pass around
- Community paellas
Catering questions
How much does catering cost per person?
It depends on the format and the number of guests: sharing plates and a plated menu cost very different amounts. We give you a fixed price in writing before anything is confirmed.
Can we book the food only, without service staff?
Yes. We prepare the food in our kitchen and you can collect it, or we deliver.
Can you invoice a public body?
Yes. We are a registered co-operative with tax ID F66502881 and issue invoices to the usual standards, including electronic invoicing.
Do you bring service staff?
Yes, for events that need it. Sharing formats often don't, which brings the cost down.
What happens to leftover food?
We leave it with you to use. If that isn't possible, we redistribute it through local networks.