Creative Catering

06/06/2026

May has been non-stop 🙌
From Plymouth weddings to a beautiful Tavistock celebration, we’ve been serving everything from high tea elegance to Texas-style feasts, grazing tables & 5-course tastings 🔥
Seasonal stars are finally here 🌿
Jersey Royals, asparagus, spring greens, wild sea bass & new season lamb — all locally sourced, all full of flavour
We love turning the best local produce into something special on the plate 🤍
Summer… we’re ready for you ☀️
LocalProduce JerseyRoyals AsparagusSeason FoodieUK

01/06/2026

A great weekend catering on the Saturday for a birthday celebration in Wembury. The guests were wonderful and we also got to see our garden bar in full flow. Thank you so much to Abby for all your hard work and to Marta Cybula for getting the bar painted and looking great in time.

26/05/2026

A Busy weekend catering for 2 weddings over the bank holiday, we were lucky enough to be involved with the Lidos first ever wedding and the other a high tea wedding in chilliton, thank to all my staff involved over the weekend❤️🙂

10/05/2026

A great Night at St Anne's Chapel cooking for 11 clients last night, big shout out to Abby for all your help❤️.
some new dishes including iced lemon parfait, served with wild fennel pollen ice cream, fennel granola and olive oil jelly.

06/05/2026

April Reflections & A Taste of What’s to Come

April has been a busy and exciting month as we prepare for the summer season ahead. Our calendar is already beginning to fill, and it’s great to see so many upcoming events taking shape.
One of the highlights this month has been achieving a fantastic new look for our cocktail and canapé bar. We’re incredibly pleased with how it’s come together and are looking forward to securing plenty of bookings for it in the near future.
We also had the opportunity to venture beyond Plymouth, catering for a wonderful group of ladies in Bigbury. It was a fantastic event and a great success—something we’re excited to build on as we continue to expand.
As we move into May, we have a number of weddings on the horizon alongside more private chef events, making it another busy and rewarding month ahead ❤️

Seasonal Highlights

The start of May is always an exciting time in the kitchen, as the very best of summer produce begins to appear. Fresh, vibrant ingredients start to take centre stage, inspiring lighter and more flavour-driven dishes.
Last month, spring lamb featured heavily on our menus—beautifully tender and full of flavour. One standout dish paired it with a smooth goat’s cheese mousse and a fresh minted sauce verde, bringing a perfect balance of richness and brightness.
Recipe: Fresh Mint Sauce Verde
A simple, vibrant sauce that pairs beautifully with lamb and other grilled meats.

Ingredients:

1 large bunch fresh mint, leaves picked
1 small bunch flat-leaf parsley
1 garlic clove
1 tbsp capers
2 tbsp cornichons (or gherkins), finely chopped
1 tsp Dijon mustard
2 tbsp red wine vinegar
100ml good quality olive oil
Salt and freshly ground black pepper

Method:

Finely chop the mint and parsley (or pulse gently in a food processor).
Add the garlic, capers, and cornichons, and continue to chop until well combined.
Transfer to a bowl and stir in the Dijon mustard and red wine vinegar.
Slowly add the olive oil, mixing until you reach a loose, spoonable consistency.
Season to taste with salt and pepper.

04/05/2026

Creative Catering

★★★★★

04/05/2026

Thanks for being a top engager and making it onto my weekly engagement list! 🎉 Sam Evans, Peter Greenwood, Kim Roberts, Brent Jones

27/04/2026

So tomorrow I shall be picking up the trailer after it's full restoration inside, done by the amazingly talented Kevin Draper, all crafted by hand😍
if your looking for a unique cuban style cocktail and canape bar, look no further, a few more finishing touches ready for some up and coming events, so keep an eye out ❤️.

trailers

01/02/2026

A fantastic evening in salcombe cooking for some returning guests, A huge thank you to Leia and Sam for all your help.
we created some dishes which included a Parsnip veloute with Onion Bhaji, sea bass served with a coriander and coconut Dahl, moilee sauce and pickled cucumber, then a moist orange cake with earl grey tea ice cream.
We were also treated to a Halo Moon which was super impressive 🙂

24/12/2025