More than
a delivery.

By Mum's House

Honey jerk chicken, salmon, pork belly and vegan options served hot at a station. Rice n peas, fried plantain and Mac Daddy mac n cheese on the side.

By Pittagoras

Chicken and pork gyros, souvlaki and halloumi served fresh. Wrap or bowl — guests choose on the day.

By Papi Chulo

Beef barbacoa, chicken, vegan chick’n and mushroom pepper. Build your own with all the fixings. Corn tortillas, GF as standard.

By Voodoo Smoke

Sticky BBQ chicken in bold glazes — hickory, Louisiana, Nashville hot, NY Buffalo and more. Cauli wings for vegans.

By Amba

Shawarma spiced chicken, honey za’atar chicken, slow-cooked harissa lamb and vegan options. Build your own pita.

By Matteo's Cucina

Fresh pasta cooked at a station. Carbonara, lasagna, arrabiata, rigatoni al ragù and more — generously Italian throughout.

By Santa Cielo

Ten signature sandwiches on hand-stretched, stone-baked Tuscan schiacciata. Client picks 4 at booking, guests choose at the counter.

By B Bagel

Freshly made artisan bagels built to order. Plain, sesame or everything — choose your filling from salt beef to BBQ pulled mushroom.

By Two Dots

Burgers, hot dogs and grilled chicken cooked fresh at a live grill. Brioche bun, cheese as standard. Rain or shine.

By Street Dough

Artisan Neapolitan pizza by the slice. Client picks 5 from 16 pizzas, all five on display. Street Dough keep cooking and replenishing throughout.

By K10

K10's signature poke bowls served fresh at a station. Hawaiian raw fish, yuzu marinated chicken and roasted pumpkin on sushi rice.

By Platter Up

A beautifully styled British summer spread — finger sandwiches, baguettes, sausage rolls, scotch eggs, cheese, charcuterie, salads and sweet bites.

By Acai Girls

Fairtrade açaí served at a station. Pick one of three signature bowls or build your own from the toppings bar. Vegan and GF throughout.