Event Caterer
I cater weddings, parties and corporate events for 40 to 400 guests across London and the south east.
Every menu is tasted with you beforehand, and every allergy is labelled.
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
Triangular stuffed masa, black beans, hoja santa, salsa macha and a little queso fresco.
Cornish scallops cured in lime and serrano, cucumber, red onion and toasted pumpkin seeds.
A ten-course dinner on the first Friday of each month in a Hackney bakery. Sold out 26 months running.
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Generous, delicious and beautifully served. Our guests went back for thirds.