A decade of feeding community.
Over the last ten years we’ve catered everything from long-table wedding feasts to full festival kitchens and large-scale conference buffets. Alongside private events, we regularly host community-focused feasts - collectively feeding more than 1,000 people and raising thousands of pounds for grassroots causes.
We’re motivated by a simple idea: that sharing nutritious, seasonal food strengthens communities and deepens our connection to nature and the seasons.
Rooted in seasonality.
We’re proud to be part of the Bristol’s thriving food culture. We work closely with trusted local growers including Barleywood Market Garden and Three Hares Organics, building menus around what’s truly in season.
When we use meat or fish, we source only from small-scale producers working with regenerative principles such as Five Penny Farm and Fernhill Farm. Thoughtful sourcing matters to us - because good food starts long before it reaches the plate.
We also regularly cater for organisations that are at the forefront of the sustainable food and farming movement such as the Land Workers Alliance, The Organic Growers Alliance & The Real Farming Trust.
A workers’ co-operative.
We’re a registered Workers’ Co-operative, meaning we’re collectively owned and run.
Profits are reinvested into the business or donated to causes we care about. We prioritise fair wages, minimal pay disparity and a supportive, inclusive working environment.
We’re serious about food, but we believe enjoyment in the kitchen translates directly onto the plate. We are supported by a brilliant wider team that loves working together, creating an energy and connection that carries through to the people we cook for.
And while we care deeply about hospitality, we also believe mutual respect runs both ways - we aim to create spaces that are collaborative, positive and human.
The Team.
Isy
Isy is our Northern section. She built up her experience feeding hundreds of hungry protestors at camps and mobilisations. She specialises in plant based cookery, fermenting, and creating nourishing, tasty meals. You’ll often find her homemade kimchi or other ingredients from her Korean heritage on her menus.
Based in Yorkshire, she can cater for smaller groups (up to 50) at retreats, trainings and meetings anywhere between Manchester, Leeds and Sheffield.
Micky
Micky came to food through a love of creativity and of people. With previous roles across the art, social and hospitality sectors she is passionate about using food as a vehicle for expression and to strengthen communities.
Learning to grow on an organic market garden alongside cooking in high end event kitchens highlighted the importance of connecting the growing and the eating. Now, she is passionate about making change to our food systems, learning about different food cultures and sharing the joy of eating.
Charlie
Charlie has been working in food his whole life. His experience ranges from working on an organic veg farm to small cafes and high end restaurants, and he is one of the founders of Batches Bakery.
He is never far from a recipe book and particularly loves Mediterranean cooking in all it’s forms. He is passionate about bringing people together through food and discovering new dishes to cook and eat.