Tell us about the day
The date, the venue, how many guests and the kind of food you have in mind.
Food for weddings, offices and long tables
Quillhaven Catering cooks in its own kitchen on Copperleaf Road and brings the food to you. Platters dropped at your office by noon, a staffed dinner in a barn, or canapés for a birthday at home.
What we cater
Weddings, workdays and everything in between
One kitchen, one team. We cook everything ourselves and send the same people who planned it with you.
Weddings
Canapés, a sit-down meal or sharing boards, and an evening snack for the dancing.
Office lunches
Platters and salad bowls dropped at reception by noon, with plates and napkins.
Drop-off platters
Sandwiches, cold cuts, cheese boards and fruit, ready to put out and serve.
Staffed events
Chefs, waiting staff and a manager on the day, from setting up to clearing away.
Tastings
Six dishes from your shortlist at our tasting room on Linnet Row, with time to talk it through.
Equipment and staff hire
Plates, glasses, linen, urns and serving staff, with or without our food.
What we cook most weeks
A few things that turn up at most events. The rest is built around your day.
- Finger sandwiches
- Sausage rolls
- Roast vegetable tart
- Slow-roast lamb
- Herb-crusted salmon
- Grain salads
- Mini fishcakes
- Cheese boards
- Fruit platters
- Lemon drizzle
- Chocolate brownies
- Fresh lemonade
- Tea and coffee urns
We cook it in our kitchen, bring it in our vans and send the same people who planned it with you.
How it works
Get a quote
A written quote within two working days, with food, staff and hire listed line by line.
Taste and settle the menu
Weddings and larger events come to the tasting room. We ask about allergies and dietary needs here.
We cook, bring and clear
Final numbers ten days before. On the day we set up, serve and leave the room as we found it.
The people who cook and serve
A small team that plans your event, cooks it and turns up on the day.
Imogen Thackwell
Founder and head chef
Writes the menus and runs the kitchen on Copperleaf Road.
Kofi Brennock
Events manager
Walks every venue before the day and runs the team on site.
Priya Wendlebury
Sous chef
Leads the tastings and plans the wedding menus with couples.
Rhodri Callis
Office and orders
Answers the phone, sends the quotes and books the vans.
Questions
How far ahead should I book?
For weddings, six to twelve months. For office lunches, order by 2:00 PM the day before.
Can you cater for allergies and dietary needs?
Tell us when you ask for a quote and again when you confirm numbers. We label each guest's plate or platter.
Do you need a kitchen at the venue?
No. We cook at our kitchen and bring hot boxes and a field oven when the venue has none.
Can we have a tasting?
Yes. Wedding couples get a tasting for two at our tasting room. Extra guests are $25 each.
Do you supply drinks?
We provide soft drinks, tea and coffee, and can serve drinks that you or your venue supply.
Do you hire out equipment on its own?
Yes. Plates, glasses, linen and urns can be hired without our food, delivered and collected.
Talk to us about your event
Call the office, send the form, or book a tasting at Linnet Row. We reply within one working day.
Office and kitchen
Unit 4, Harrowmere Works, Copperleaf Road
Office Mon to Fri 9:00 AM to 5:30 PM
(555) 016-4410
Tasting room
9 Linnet Row, upstairs
Tastings by appointment, Tue, Thu and Sat
(555) 016-4411
Tell us about your event
Send the date and your numbers and we will come back with a quote and a sample menu.