Catering / Consultancy
Food Sustainability Consultancy
Tom’s work in the food industry and charity sector over the last 20 years has naturally led to a career in food sustainability consultancy. He works closely with charitable organisations including The Fairtrade Foundation, Slow Food, Plan Zheroes and Action Against Hunger as well as with brands dedicated to sustainability such as National Geographic, Sainsbury’s and the Bankside Hotel. If you would like Tom to consult on the sustainability of your food business or event or and to help you create a sustainable menu please get in touch by emailing him directly (contact details on right).
Sustainable Catering & Private Events
Our food and ingredients are chosen for their traceability, buying fair-trade, direct from farms and producers wherever possible. Our fresh produce is 100% seasonal without exception. 98% is British and sourced within 100 miles of our kitchen. Our fish is selected by using the Marine Conservation Society’s online guide. Our menu is nutritional, vegetable-centric, and made with whole foods and non-processed ingredients.
Weddings, like many events can produce a huge amount of waste. We order ingredients accurately for each event to avoid an excess of produce. Our team minimises waste by preparing meat and vegetables from root-to-fruit with thrift in mind. Beetroot leaves might be served as crisps alongside our beetroot puree for instance, or vegetable offcuts kept to make a trivet for our pork belly. We work with our clients to make sure as much of our waste is composted and recycled as possible.
Our Food & Style
Our food and ingredients are chosen for their traceability, buying fair-trade, direct from farms and producers wherever possible. Our fresh produce is 100% seasonal without exception. 98% is British and sourced within 100 miles of our kitchen. Our fish is selected by using the Marine Conservation Society’s online guide. Our menu is nutritional, vegetable-centric, and made with whole foods and non-processed ingredients.
Weddings, like many events can produce a huge amount of waste. We order ingredients accurately for each event to avoid an excess of produce. Our team minimises waste by preparing meat and vegetables from root-to-fruit with thrift in mind. Beetroot leaves might be served as crisps alongside our beetroot puree for instance, or vegetable offcuts kept to make a trivet for our pork belly. We work with our clients to make sure as much of our waste is composted and recycled as possible.
Contact us for a quote
Contact
You can contact Tom at [email protected]
