Envie Catering

11/10/2026

What a week this has been!!! (What a couple of months really). Fully booked, including this whopper of an event. On Thursday, we catered for the 555th Anniversary of The Incorporation of Weavers, Fullers and Shearmen. We developed a menu that traced the journey from fleece to finished cloth - the craft that helped shape medieval Exeter. Lizzie took a deep dive into local history, researching the cloth making process but also its wider context, impact and even daily sustenance. Together, we adapted the created menu to match the Guildhall’s Kitchen capacity and guest numbers. Raphaël did all of the cooking. Every single item on the menu was sourced locally, even the bespoke chocolate coins we had made. Fordmore Farm Shop & Café Fishes Little Bishops Organics Forest Produce

It was a fantastic evening, which we wouldn’t have been able to do without our team. People who go above and beyond, who really stepped up and made the evening work. We appreciate each and everyone of you so much!!! Huge thanks to Bobbie, Fearn, Dawn, Lilas, Fin, Joseph & Ethan. A really huge thanks to Harri too, for making it possible for Lizzie to go and work an evening, and leaving the evening cluster-feeding, bottle-refusing baby and night-terror prone toddler behind in warm care and safety. Thank you!



Bobbie Reavill fearne Dawn Taylor lilass Harri Davies

First Course - Carding & Spinning
Hand-picked Devon crab with celeriac remoulade, compressed apple purée, pomme paille, fennel
pollen
Second Course - The Loom
Goat’s cheese, brick pastry, pickled heritage carrots, cucumber, beetroot, toasted seeds, wild
garlic oil
Third Course - The Tuckers' Craft
Hot smoked Trout, charred leek, crisp oats, split buttermilk with dill
Fourth Course - Shearing & Finishing
Oven roasted lamb loin, potato rösti, flat mushroom, wilted spinach, red w**e and redcurrant
sauce.
Fifth Course
Cheese course: North Devon Cheddar, Yarg, Sharpham Rustic
Sixth Course - The Merchant's Cloth
Broadcloth of Chocolate and Blackberry
Spiced blackberry frangipane tartelette, Port poached pear, Clotted cream ice cream, chocolate
sheet.
Seventh Course
Coffee, tea and petits fours (chocolate tartelettes, gold leaf. Imprinted Gold Coins).

15/09/2026

Tonight The Cruising Kitchen will be at The Bridge Inn, Topsham !!

05/08/2026

20/07/2026

:)

Canapés
-King Prawn, chorizo, mango
- Feta, wild garlic pesto tartelette, hibiscus pickled red onion
- Ham hock ballotine, tarragon cream, sourdough

Mains
-Wild Sea bass salsa verde Fishes
- Fordmore Farm free range chicken, Dijon mustard sauce, chorizo & chives butter
- Fordmore Farm Shop & Café Fordmore Farm roast beef, horseradish
- Gratin Dauphinois
- Envie style Tabouleh: couscous, herbs, lemon, apricot, cucumber, paprika, pistachio, extra virgin olive oil
- Little Bishop Organics baby leaf salad, za’atar & sumac fried croutons, pomegranate Little Bishops Organics

Desserts
- Lemon tartelette, Italian Meringue
- Dark chocolate tartelette, Kahlua Chantilly

sustainablefood

Bobbie Reavill 🩷

19/07/2026

:)

08/05/2026

On June 16, we will be with the at !!

20/04/2026

Finally! We got to cook with some colour again! This is a party-proof take on our Soul Bowls. Happy, colourful creations developed with your dietary requirements in mind, paired with three different protein toppings & their sauces your guests can choose from

Rice base, edamame, pickled red cabbage, cucumber, blueberry, radish, star anise pickled
carrot, kale, pomegranate, cajun nuts, micro greens, light tahini & lemon dressing
Top with
- Mi-cuit Salmon + salsa verde
- Cajun chicken + Alabama sauce
- Korean clay pot style tofu (VG)
Pudding: (GF/ Dairy free)
Eton mess plated (in little pot), passion fruit, raspberry, blueberry, strawberry, coulis, DF
Chantilly

10/03/2026

04/03/2026

A wonderful birthday celebration last Saturday, complete with mediaeval music.

Canapés
- Pressed ham hock ballotine, tarragon cream, sourdough
- King prawn, ginger, mango, chorizo
- Feta and pesto tartelettes (V)

Main menu
· Citrus marinated salmon, lemon gel, sweet pickled beetroot, dill tuile
Or
· Red onion tarte tatin, goat’s cheese mousse, homemade pesto

· Fordmore farm organic beef fillet, confit garlic mash potato, portobello mushroom, wilted
spinach, cep sauce, garlic and parsley butter
Or
· Pan fried sea bream fillet/Lebanese-style marinated Tofu, confit garlic mash potato, portobello
mushroom, wilted spinach, vanilla oil, red w**e reduction

· Iced hazelnut nougat, raspberry sorbet, vanilla tuile biscuit.

01/03/2026

Last night we had Medieval music entertaining a birthday party at , and guests enjoyed a super interesting exposé of the history of Exeter, and this building in particular. Working at Tuckers always feels like stepping back in time, with the silver cutlery (so expertly counted by Fearn), the monogrammed glassware (sorted by Bobbie) and plates. Setting a table amiss the ancient silverware, the static chandeliers on a centuries’ old table whilst looked down upon by gargoyles and stretched parchment declarations is intense, enriching and incredibly interesting all at once.

And in between courses? Plenty of shenanigans 🫣