Theo & Jossie walked into our kitchen & everything just clicked, they are really into food & wanted to create a menu that reflected their tastes & the season. We put together a menu together & all got totally over excited about the whole thing. It was fun. They liked how we did things, we liked them & their approach, its how it should be. Keep things simple, but always delicious & interesting.

Becca and Will’s wedding was our first foray into the Somerley Woodland Wedding scene and what a beautiful portrait they painted.  The day was blisteringly hot, so the dappled, leaf sheltered shade was greatly appreciated.  For their August wedding we served Sicilian caponata with burrata, followed by bulgur and spinach pilaf, labneh, harissa roast tomatoes and caramelised onions.  A glimpse into the increasingly, all vegetarian menus we are asked to supply these days.

Hattie and James sealed the knot at Newhouse, on the edge of the New Forest, a beautiful Jacobean pile, extensive, rambling grounds and a charming lake to calm the senses.  We’ve done quite a few events for Hattie’s family over the years, so nailing down the menu was great fun.

And ‘great fun’ certainly sums up the happy couple and the wedding and festivities they produced.  They were a dream to work with, full of ideas, a few uncertainties, but a wealth of goodwill and love they wanted to share with everyone.  All of which made our job very simple and hugely enjoyable.

Abi and Chris chose the winning combination of May and St Giles House for their wedding and we think the stunning pictures taken by Robin Goodlad certainly reflect the love and joy of the occasion.  The house manages to convey both stateliness and informality at the same time, leaving the guests to bask in the attention lavished on them by out lovely, smiling staff.  Asparagus and lamb were on the menu, a great duet, chosen by the ultimate winning combination, Abi and Chris.

Ruth and Matt had a genuinely laid back and seriously home made wedding at Stowford Manor Farm in North Wiltshire, they knew what they wanted and it was a fantastic combination of really good well cooked food alongside some surprising and challenging dishes to keep the interest and drama going.  We also met the rather wonderful Mr Phil, their photographer, who catalogued the occasion with some very splendid and memorable images.

Emma and James wanted a really simple, old school, backyard BBQ, with a buffet table loaded with grilled meats, grilled vegetables and tasty salads.  It was a friends and family affair with guests helping themselves, disposable plates, wooden cutlery, beer from the barrel and no staff to fuss around them.  They just needed someone to organize the food and come and cook for a couple of hours and we were happy to oblige.  It was a really refreshing back to basics exercise which cheered us up no end.

Fred and Charlotte’s event was a wedding, but it always felt more like a festival, they really pushed our repertoire and we loved rising to the challenge.  They had guests coming from all over the world and wanted to offer them seasonal produce from the family estate.  Hence the lamb, partridge, pheasant, rabbit, brown trout, nettles, sorrel and vegetables from the walled garden, all from within a mile from the marquee where it was consumed with gusto.

Gina and Christopher decided to share the Queen’s 90th birthday celebration with a whole host of friends back in June 2016 and opted for the classic Coronation Chicken to lead the way.  The dish has been around since 1953, so we loved the challenge of coming up with a new twist on this timeless classic.  Diana Henry delivered with a great take from her Bird in the Hand book, using fresh mangoes and avocado layered up with chicken, watercress and a few blobs of the devilish curried yoghurt and mayonnaise. 

We were approached by the Honest Group, London event planners of some repute, to cater this 10th anniversary party in The Drury Club, Drury Lane.  One of the company’s directors was a member of an international dining club with a background in the food industry, so absolutely no pressure to deliver on this one.  We set up a massive field kitchen in an underground car park at the rear of the club and had 25 waiting staff ferrying food into the throngs for about three hours.  As an indication of how well it went, we were asked to cater for their private, international dining club about six months later!

It was a great honour to be asked to cater for Mario Testino’s OBE award celebration in January 2014.  He’d experienced our food at the Vogue Christmas party we catered a few months earlier and demanded we cater his event.  It’s always great to be back working in London and I bumped into quite a few old fashion mates on the night who put their heads into the kitchen.  Mario is a complete star and so generous with his time, he kept us all entertained for 20 minutes, regaling us with stories from his career.  We laughed all the way back to Wiltshire.

This event was all secret squirrels and hush hush, which was very exciting and a real feather in our cap.  It was also the biggest single event we had done to date, a banquet lunch for 1000 guests featuring a BBQ station, big paella pan action, salad bar and pudding station.  We collaborated with the London Log Company and Jamie Oliver’s Barbecoa chefs on the BBQ which was truly inspiring and spurred me on to invest in some serious BBQ kit for Bread and Flowers.  It was a milestone for us, but it went off like clockwork and they were very happy bunnies.

Salads are firm summer favorites, but we also do a selection of robust winter salads.  They are great served as sharing bowls for guests to pass around can be served warm in winter as well as refreshingly crisp and cool in summer.

A selection of our favourite canapes, both substantial and more delicate. Canapés don't always need to be neat and tiny, They can be filling and surprising in equal measure

Starters can be beautiful, individually plated dishes or a mezze of sharing platters, either way, they will be exquisitely presented and hugely appetizing.

We love creating really unusual, substantial vegetarian main courses that can confidently sit alongside both rustic meat and reviving fish dishes. We’re not really into ‘meat and two veg’ and are firm believers in treating vegetarians and vegans on an equal footing with pescatorians and carnivores.

Well chosen side dishes can bring a menu together, we love the classics but also like to mix in daring and less unfamiliar

Puddings need to be comforting, refreshing and exciting. Choose a few of your favourites and then let your guests stick with what they get, swap with a neighbour or share with a new found friend.