Food worth staying at the table for.
Seasonal menus cooked the morning of your event, served by a team that has done this four hundred times.
Five kinds of day we know well
Every event gets its own menu. These are the shapes we have cooked for most often.
Weddings
From the aperitif to the 2 a.m. late bite.
Corporate
Seminars, launches, and dinners that run to schedule.
Private parties
Birthdays, anniversaries, and the ones with no occasion.
Cocktail receptions
Standing formats, 12 to 18 pieces per guest.
At-home dining
A chef in your kitchen, gone before dessert is finished.
Three things we do differently
“We started Festin because catering had become a warming tray with a logo on it. Ten years on, the rule has not changed: if we would not serve it at our own table, it does not leave the kitchen.”
Cooked on the day, on site where possible.
We bring the kitchen. Nothing sits in a warming tray for two hours.
One contact, start to finish.
The person who quotes you is the person at your event. No handover, no re-explaining.
A firm price in 48 hours.
Itemised, no "plus service", no surprises on the final invoice.
Three packages. Most people land on the middle one.
Table
- 3 shared starters, 2 mains, 1 dessert
- Delivery and setup
- Disposable-free serviceware
Maison
- Aperitif with 5 canapés
- 3 starters, 3 mains, cheese, 2 desserts
- 1 server per 25 guests
- Linen and tableware
Signature
- Full plated service, 5 courses
- Aperitif with 9 canapés
- 1 server per 12 guests
- Wine pairing on request
- Late-night bite
All prices per guest, VAT included. Travel beyond 40 km is quoted separately.
What will it cost?
Move the slider. You'll have a number before you have to talk to anyone.
- Aperitif with 5 canapés
- 3 starters, 3 mains, cheese, 2 desserts
- 1 server per 25 guests
- Linen, glass and tableware
An estimate, not a contract. Your written quote arrives within 48 hours and is itemised.
Recent events
Real days, real headcounts. What we did and what it took.
A barn wedding for 140
Seated, Signature
Product launch, 220 standing
Cocktail
A fiftieth birthday for 45
Seated, MaisonTwo-day company offsite, 60
Six services
Summer garden aperitif, 90
CocktailWe were warned that catering is where weddings go wrong. Ours didn't. The food came out hot, at the time they said, and three people asked me for the chef's number.Marta and Julien, wedding for 140
“Two hundred and twenty people, four hours, and I never once saw a queue. That is the entire review.”Head of Events, technology company
“The quote was itemised down to the linen. The final invoice matched it to the cent.”Office manager, 60-person offsite
“My mother has opinions about food. She had none. She just ate.”Sophie, birthday for 45
How it works
Tell us the shape of the day.
Date, headcount, venue, and anything you already know you want. Ten minutes on a form or on the phone.
Taste it first.
A tasting for two, at our kitchen, free once you've had a quote. You change whatever you don't love.
We show up early.
Setup three hours ahead, service on your timings, everything cleared before we leave.
One day, hour by hour
A Saturday wedding for 140, as it actually ran. Drag to move through it.
The market
Fish and vegetables bought this morning, not yesterday. The menu is fixed; the produce is not.
Kitchen on wheels
Two vans at the barn. Ovens hot by noon, refrigeration running, water and power checked twice.
Tables set
Linen, glass, a printed menu at every place. The couple walks through once; nothing else changes.
Aperitif
Five canapés per guest, two servers on the lawn. The trout always goes first.
Seated
140 plates of lamb, nine minutes from pass to table. One of us stands at the door and counts.
Late bite
Dark chocolate, a crate of cheese, bread for the dance floor. The kitchen starts packing down.
Gone
Cleared, swept, bins taken. Nothing to find in the morning except the flowers.
Questions people ask before booking
How far ahead should we book?
Eleven weeks is comfortable. Weddings in summer go nine to twelve months out. If your date is close, ask anyway. We keep two slots a month open late.
What if the venue has no kitchen?
That is most of our work. We bring cooking equipment, water, refrigeration and a power plan, and we survey the site beforehand at no cost.
Can you handle allergies and dietary requirements?
Yes, and we need them fourteen days ahead. Every dish is labelled at service. Severe allergies are cooked separately and plated separately.
Is the tasting really free?
Free for two people, once you have a written quote. If you book, it stays free. If you don't, we don't invoice you for it either.
What happens if our headcount changes?
Final numbers are due seven days before. You can move up or down by 10% after that without a price change.
How far do you travel?
Forty kilometres is included. Beyond that we quote travel, and past two hours we add an overnight for the team.
Your date is probably still free.
Most are, until about eleven weeks out. The next free Saturday is —.