Catering for Bristol, Bath and the villages between
Grazing tables, canapés and long suppers, cooked by me.
I’m Bea. I cook every event myself, from a small licensed kitchen in Bedminster, for ten to a hundred and twenty people. Check your date and see a price in a minute, before either of us has to write an email.
Saturdays still free
I take two events a weekend at most, booked at least three weeks ahead. Tap a date to price it.
What I cook
Four ways to feed a room.
01Grazing tables
A long table of seasonal food your guests help themselves to: cheeses, cured meats, roast vegetables, dips, breads and fruit. I build it on site and take it all away after.
- Price
- from £18 a head
- Guests
- 20–150
- Notice
- 3 weeks ahead
02Canapés & drinks
For drinks parties, launches and the hour before a wedding breakfast. Six pieces a head, served on boards by me and one or two of my regular staff.
- Price
- from £15 a head
- Guests
- 30–120
- Notice
- 3 weeks ahead
03Long-table suppers
Sharing platters down the middle of the table: a slow-cooked main, three sides, bread, and a pudding. For small weddings and big birthdays in gardens, barns and village halls.
- Price
- from £58 a head
- Guests
- 20–80
- Notice
- 2 months ahead
04Office lunches
Lunch boxes for meetings and team days across central Bristol. Order by 2pm the day before, every box labelled with its allergens, one invoice at the end of the month.
- Price
- £13.50 a box
- Guests
- 8–60
- Notice
- by 2pm the day before
“Two events a weekend, so each one gets all of me, not a team I’ve never met.”
How booking works
No “get in touch for a quote”.
Check your date
Pick what you’d like and when. You see straight away whether I’m free, and a price with travel, staff and hire already in it.
Hold it with a deposit
A quarter of the estimate holds the date. You get the estimate as a proper proposal by email, with my questions about the day.
Final numbers, ten days out
Guest count and allergies are confirmed ten days before. The balance is due then, and not a day earlier.
On the menu this autumn
Cooked to the season, labelled to the allergen.
Canapé
Wild mushroom on brioche
Canapé
Smoked salmon, dill
Grazing
Roast roots, whipped feta
Pudding
Little lemon tart
For offices in central Bristol
Lunch for the meeting, without the spreadsheet.
Order by 2pm the day before. Every box is labelled with its allergens, any order can become a standing weekly one, and you get one invoice at the end of the month.
The small print, up front
- All 14 allergenslabelled on every dish, every menu, every box
- Licensed kitchenmy own unit in Bedminster, inspected and insured
- 30 milesBristol, Bath, the Mendips and the villages between
- Ten daysto confirm final numbers, with the balance due then
Got a date in mind?
See if I’m free and what it would cost. It takes about a minute.