We believe in feasting. Food served communally allowing guests to help themselves and their neighbours, creating a sense of conviviality and celebration

We love cooking outside as much as possible, the theatre of fire and smoke adding to the atmosphere of the feast. But even when indoors will bring elements of live fire cooking to the table.

We take particular inspiration from Thai and Mexican cooking. With an emphasis on shared plates and use of salsas and dips to allow diners to build their perfect balance of spice, acid, salt, sweet and texture, the food of Thailand and Mexico is the perfect inspiration for big celebratory feasts.

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Wedding menus

Harriet + Steve, Oxford 2018

Fire roast hoggets

Roasted jalapeño, shallots + garlic relish

Tamarind, toasted chilli + lime dip

Steamed buns

Northern Thai style curried jackfruit

Charcoal roast aubergines, coriander, mint, shallots + toasted rice

Roast new potatoes with tamarind, peanut, cumin + coriander


Sarah and Andrew, london 2018

Green bean pakora + mint raita

Labneh + dill pickled cucumber on sourdough toast

Radicchio, burrata, beetroot, pesto + breadcrumbs


Grilled aubergine tagine, cumin, prune + pomegranate

Grilled kale, shallot + yogurt dressing and toasted hazelnuts.

Portuguese punched potatoes, aioli + harrissa

Maftoul, vine tomato, red onion + parsley Tabbouleh

Roasted beetroot, miso yogurt preserved lemons and sesame


Burnt peaches + figs with amaretto, lemon and mint

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Private dinners

Katie's Garden Party, Wiltshire 2017

A selection of Naam Phrik, chilli dips with raw and steamed vegetables and herbs, pork crackling and grilled roti


Grilled pork belly and neck with tamarind and toasted chilli dip

Grilled herbal pork sausage

Curried fish grilled in banana leaves

Grilled wild mushroom and herb salad

Crab apple, toasted peanut and herb salad

Nettle, tamarind and pork rib soup

Sticky rice

Banana, coconut and rice grilled in a banana leaf

Kirsty’s Hen Do, london 2019

Sea bass or roasted squash aguachile with avocado + grilled corn



Grilled oyster mushrooms, toasted Thai chilli, lemongrass, lime + shallot

Baja fish fry, burnt spring onion crema, pickled red onion +  coriander

Smoked sweet potato, dukka, feta, mint +  pickled chilli

For the table

Tortilla chips, salsa borracha, guacamole

French fries with chilli lime salt

Red cabbage, lime and sesame slaw

Pea shoots & rocket


Burnt pineapple, rum horchata ice cream + cornflake crunch

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Corporate events

AGM Canapé party, London 2019

Goats cheese + roast pumpkin croquetas

Korean fried chicken thighs in sesame, honey + red chilli paste

Grilled padron peppers with cumin + lemon

Bowl food
Steamed bao buns filled with braised pork belly or deep fried shitaakes

Hummus bowl with zaatar, soft boiled egg, pickled guindillas, chilli oil + flatbread

Fried apple pie with miso butterscotch + hay ice cream

Vegan working lunch buffet, London 2019

Burnt leaks with harissa and hazelnuts

Zaatar flatbreads

Hummus bowl


Fermented chilli dip

Pickled carrot, chilli, salsify, cauliflower and turnips


Filo pastry boureka filled with miso fried freekah

Grilled purple sprouting brocolli in tahini dressing

Roast Jerusalem Artichokes with chilli, preserved lemon and garlic


Candied blood orange kunefeh with vegan feta

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