Envie Catering

Name: Envie Catering
Address: Allerways, Aller, GB
Telephone: +447739652189
Rating: 5

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Envie Catering

Sustainable dining&event experiences, Devon. Menus created from the best local, seasonal ingredients.

11/09/2025

Appetisers
Griddled Harissa Prawn Skewer
Lamb Kofta, mint yoghurt
Mildly spiced chicken shawarma, flatbread pockets
Mains
• Pan fried sea bass with harissa & rose, sauteed chard
• Lebanese pulled lamb
• Envie Fattoush-salad (Fresh tomato & cucumber salad, hibiscus pickled red onion, sumac, parsley,
yoghurt dressing)
• Mejadra (fried onion, rice, lentil, spices)
• Batata Harra
• Baby leaf, pickled red onion & date, Baharat roasted nuts, GF fried flatbread pieces, barberries
• Tahini & za’atar dressing
Dessert
Mini Persian almond cakes (almond, cinnamon, cardamon cake with a rose mascarpone inside,
chocolate, raspberry) GF
Baklava
Ice cream for the children

19/08/2025

Successful private catering is always a testimony to the ability to listen to what people (don’t) say they want for their event … and nothing is quite so sensitive as a funeral or wake. Feeling what people are looking for, without asking too much and taking to much of their time whilst providing high quality in what is an already very expensive experience and then providing an invisible but ever caring service on the day is hopefully what we deliver. Food plays a huge part of every life event, and the final one should be just as special as the first one.

17/08/2025

As a French & Belgian team, we thought it was super cool to cook the ubiquous British Afternoon tea for the French and Italian rugby players, at !! Here’s to the fantastic women making rugby accessible to all girls out there

07/08/2025

Call me weird but there is nothing so exciting as receiving the available veg from and realising there’s an unknown veg in it! Redid my menu for this week’s bespoke meal deliveries on the spot to fit in agretti (salt worth/monks beard), paired with chard, anchovies and spring onion to go with linguini and seaweed baked cod. Sooo exciting to work with fresh, organic and super tasty veg! All of this less than a mile away from us, how lucky are we! I simply love the liverty to cook following available produce, not recipes. Indulges me in getting creative 💚🌱☘️🪻🌸

4 full days of meals, including cookies (of course)

15/06/2025

Our Starcross Lodge and Chapter Tuesdays.

02/06/2025

A 7 course dinner with paired wines at beautiful Tucker’s Hall.

Menu

Nicolas Feuillatte – ‘Grande Reserve’ Brut

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Tomato Gazpacho, basil oil

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Goat’s cheese spring roll, beetroot tartare, honeyed walnuts

Joseph Drouhin – Macon – Bussieres ‘Les Clos’
2023

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Pressed ham terrine, tarragon cream, rocket, shallot dressing

George Duboeuf – Fleurie
2016

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Guinea fowl supreme, sweetcorn crepe, sauteed spinach, edamame beans, Riesling sauce

Lacoste Borie – Pauillac
2013

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Javanese chocolate tart, homemade bourbon vanilla ice cream, raspberry coulis, hazelnut tuile

Ulysse Cazabonne – Sauternes (Blended by leading Sauterne Chateau)
2014/15/16

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Country Cheeses cheese selection, crackers, apple, nuts, grapes, chutney

Croft – Vintage Port
2000

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Coffee & Petit Fours

Hine Cognac
1981

27/05/2025

Hehe what a Saturday! So busy we didn’t even get time to make pictures! Lana & Jake’s wedding at where we did a 360 wedding service with champagne, BBQ wedding breakfast and pizza in the evening with Raph & the all girls team, whereas Lizzie had 60 for a three-course dinner in Topsham with the other part of our team Ewan and Dawn!

19/05/2025

It was a busy week here for both and ! Here’s a few pictures from yesterday’s BBQ christening (taken by ): seam bream and lamb shoulder with colourful salads.

, ,

26/04/2025

Happy Birthday to a super lovely guy! Such prime quality produce, sustainably and super locally sourced - what an absolute privilege! Too bad I didn’t manage to capture our veggie dishes, too busy dishing up!

&squash

15/04/2025

And it’s back to work with a full three day weekend of events. Not many pictures but at least, thanks to Some!

27/03/2025

On Tuesday, 3 PhD research students Veronica, , Lizzie ( ) & James hosted the Beyond Farm to Fork conference to bring together PhD students from across the University of Exeter who are researching food-related topics.

After a welcome talk from Harry West, lead of the Exeter Food network, we each shared our research topics in lightning talks. It was fascintating to hear about projects from across a range of disciplines – history, biosciences, geography, sport and health sciences, anthropology, environmental economics, art – that all touch on the topic of food!

After the lightning talks, Lizzie led us in cooking a delicious Ethiopian meal using seasonal, locally-grown vegetables from , which we ate outside in the spring sunshine. The afternoon started with a panel on academic collaboration, chaired by James Jennings, before we had the opportunity to create collages based on our research topics.

Thank you to our attendees for enthusiastically engaging in the event, to our panelists (Steven Emery, Fatma Sabet, Dan Bebber, and Claire Holleran), to the Exeter Food network, and to the University of Exeter Researcher Development and Research Culture team for funding this event!

22/03/2025

A combined 18th and 21st birthday party in Exmouth, mixing colourful with substance

Address

Allerways
Aller

Telephone

+447739652189

Website

https://www.enviecatering.co.uk/

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