Envie Catering

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 wine 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 🫣

18/02/2026

The beautiful Taikoo dinner 🩷

18/02/2026

We don’t often have requests for them but this is a thank you from a “delivered” menu. Customers leaving for a special holiday or gathering and wanting our dishes to come along for the occasion. Everything gets prepared, packed and labelled with clear instructions for the minimal cooking left to do at the destination. The menu is entirely bespoke, and geared towards the (often bare) kitchen in the airb&b or holiday rental.

15/02/2026

Yesterday we didn’t do a Valentine’s dinner but an 80th birthday for a very lovely lady & family, at the ever so beautiful Taikoo in Belstone. I always love the drive up, arriving in this stuck-in-time village with incredible views opening up that make you dream of travelling. The good kind. The backpack, tent and walking shoes kind, a lighter and a pocketknife kind. The expanding night sky and unworldly silence kind. The silent happiness filling you up like expanding foam kind.

And then…. Snow swirled in. It was a good night.

26/01/2026

This came up on my memories and I had to share it. Two years ago I (Lizzie) did one of our coolest ever jobs. In an obscure shed, at the end of January in the middle of Dartmoor, with only a tiny woodburner(which I had to light) and a spare door for an impro table, I cooked a multi-course surprise birthday meal with the most restrictive dietary requirements to date. Took me a month of back-and-forth emails and 2 in person meet ups to develop the menu. LOVED IT. Absolutely loved the challenging, super bare low key, high demand nature of it. Raph wasnt too keen on me 5months pregnant driving around Dartmoor, cooking in a shed for strangers but it was super cool.

26/01/2026

First of the 2026 Tucker’s Hall dinners

Menu
1. Soupe au pistou, bread and butter
2. Pan fried king prawns, leek fundue, crispy shallot, garlic and
parsley butter
3. Fordmore organic beef fillet, lyonnaise potato, roasted carrots,
spinach, red wine jus
4. Rhum and vanilla marinated pineapple carpaccio, lemon
sorbet
5. “Country Cheese” Cheese selection
6. Brewed coffee and mints