Organic Wedding Catering and Private Events
Private events by Tom Hunt’s team – Eco chef, restaurateur, food writer & author of The Natural Cook. Organic Wedding Catering and Events.
“Tom’s Feast recent banquet was exemplary. Obviously, the food was delicious, but the organisation and preplanning that went into the event, meant that the evening went seamlessly. We wouldn’t hesitate to invite them back for another seasonal banquet.” Nell Card – Editor at The Guardian
Please contact us for a free consultation and quote firstname.lastname@example.org.
Our food and style
Our food and recipes are inspired by our travels through the Mediterranean, North Africa and Latin America. Rustic, vibrant and full of flavour.
Dishes like Fattoush – a Moroccan bread salad made with tomato, cucumber and basil – are served on sharing platters alongside mains such as Mechoui Lamb with Harissa and Wild rice. Our dessert menu focuses on seasonal fruits and aromatic alternatives to cane-sugar like honey and maple syrup.
We source our ingredients following Slow Food’s mantra that ‘food should be good, clean and fair for everyone’’. We believe organic and biodynamic farming is the future and buy from community farms wherever we can. Seasonality is at the heart of our philosophy. We pride ourselves on this fact as it enables us to take advantage of the incredible British produce available to us by providing delicious organic wedding catering and ethical events.
Our Green Credentials
Our team’s ‘Green Wedding’ credentials do not end in the sourcing of ingredients; we are also extremely dedicated to reducing the environmental impact of our work.
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 off cuts 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.
Please view our 2017 brochure here – Weddings & Events Brochure 2017
“How do you feed 270 people michelin-standard food in the middle of the wilderness? You call the Tom’s Feast team.”
– James Whewell, Organiser, Wilderness Festival
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