Three new caterers on the scene

Event takes a look at three new caterers who are looking to make their mark in the event space, featuring Tobacco Dock Food, The Edinburgh Catering Company and Food Story (London).

Sesame crusted salmon lollipops with a teriyaki Dip from Tobacco Dock Food
Sesame crusted salmon lollipops with a teriyaki Dip from Tobacco Dock Food

Tobacco Dock Food

East London venue Tobacco Dock’s new in-house caterer, Tobacco Dock Food, launched only last month, and claims to offer flexible food options – from street food to fine dining, across all Tobacco Dock events. Working out of its brand new kitchens, Tobacco Dock Food was developed through an exclusive partnership between Tobacco Dock and bespoke caterers Tapenade.

Example canapés include tiger prawns with coriander cucumber linguini and lemongrass syrup, and filo baskets of bang bang chicken, while bowl food offerings include slow cooked lamb in hot smoked local ale with heritage potato hash, and grilled sea bass with sweet potato puree, edamame beans, keta cream and pea shoots. 

The Edinburgh Catering Company

Launched by private chef Russell Smith – the man behind Russell Up – The Edinburgh Catering Company saw its official launch in July this year. Following a Kickstarter campaign, the company opening its new premises has allowed Smith and his team to cope with larger scale events and corporate functions. It offers a range of different menus from canapés to hog roasts and BBQs.

Canapé options include scallop tartare with coriander, mango and passionfruit, and Macsweens Haggis bon bons with roasted apple puree. Its BBQs feature butterflied leg of lamb, marinated with rosemary, mint and garlic, and king prawn skewers with chilli, garlic, lime and Thai basil.

Kosher food from Food Story (London)

Kosher catering on the menu for Food Story (London)

Earlier this year Sobell Catering relaunched as Food Story (London) as part of a move to offer event organisers a kosher catering and party planning service. The company refocus resulted in new ownership and investment, alongside a new team, kitchen and menus. Food Story’s menu features influences from New York, the Middle East, Israel and Asia, and is created under the supervision of kosher certification agency KLBD.

Items on its canapé menu include: sticky beef doughnuts with smoked sugar and spiced plum jam, and cured duck with Italian white peach, while bowl food options include grilled tuna kebabs, with spicy cracked wheat salad and tomato and lemon dressing.

More: Seven food trends for the cooler months

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