On The Spoon

We cook for celebrations and other gatherings. Our culinary heart is European, with occasional nods to the Middle East and North Africa. We don't really do canapés that look like Ascot hats or “blobs and smears” on a plate. But ask us for a big peasanty braise, colourful salads or a simple, delicious pud and our hearts soar. It's about food with soul - food that is hospitable in its simplest and most generous sense.

We make use of all the amazing food that Somerset has to offer: the cheeses and meat, the cider, the fruit and vegetables produced with care by local growers, and sometimes things we’ve grown ourselves or that the hedgerows give us for free. We use West Country fish wherever possible.

We’ve cooked for 15 and 150, in barns and fields and apple orchards. We like a big idea and, in the past, we’ve collaborated with local wine businesses and cooked huge pots of good things for Cider Fayres at Westcombe Dairy. We were the originators of the 20-mile feast during Somerset Food Trail, and in recent years we’ve followed up with long table dinners using only food grown on a single smallholding, and a collaboration with the Temperleys at Burrow Hill Cider and Somerset Cider Brandy.

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