our story

Going back to our younger days 15-16! Myself and my partner Amie have always had a passion and desire to feed and entertain people,(it’s in our bones) . My partner Amie has many years experience working/managing bars and restaurants in the uk and also overseas whilst on our 2 year travelling adventure where we both gained an insight to different cultures and foods!

In the year of 2016 we decided to invest in a hog roast machine and advertise by handing leaflets out and posting through people’s letterboxes , soon enough work started to come in at a slow pace. People were talking and word started to spread .Shortly after, our first son Tommy was born and we decided to name our business after him , with both of us having a burning desire to make this business work for us we decided to go for it with all guns blazing! With my desire to cook and feed people and amies years of experience in hospitality we thought this has to be a match made in heaven right?

The dreaded time of lockdown hit!! This didn’t dampen our mood and we stayed focused and disciplined to soldier on and improvise. We started a takeaway service from our home and our business started to grow from strength to strength. Selling our beautiful food and putting a smile on our customers faces during a time of need was a blessing. With both of us still working our full time jobs we didn’t enjoy, we decided to take a leap of faith and quit our jobs completely.

We decided to take a risk and invest any money we had into buying catering equipment , sign written van ect. Since then we have had the privilege of being able to pursue our dream and make a living out of what we love and thrive on doing the best! From private garden parties to working 7 days straight at The Royal Henley Regatta we were on our way! Anything is possible with a vision and hard work, you can achieve your goals if you put your minds to it. We currently have a pop up restaurant at the Royal Berkshire Polo Club where we serve spectacular sunday roast dinners, with the menu changing throughout the seasons. We thrive on using the best local seasonal vegetables, also local meat , poultry and game. Whether it’s free range chicken , grass fed beef or local wild shot deer we can bring it to the table and the food and taste will speak for itself. We cater for any event big or small, any type of cuisine you desire nothing is beyond our boundaries .As we are bespoke we work with our individual clients or businesses to match a menu specifically to their event , tastes and dietary requirements.

Thank You if you have taken the time to read our brief story and hope you can join us on our adventure.

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John Doe
Master Chef

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Mike Lewis
ChefMaster

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Jame Co
ChefPro