Quiet luxury, plated.
Craft
A seasonal, ingredient‑led kitchen for weddings, residencies and private tables.
notes
Two Michelin alumni. Whole-animal, zero-waste, forage-forward.
Spring Menu '26
About
A catering house
Our philosophy
We believe a meal is a conversation — between grower and guest, season and room, heat and hand.
Catered began as a twelve-seat supper club above a flower market. A decade later, we run a team of thirty-two — chefs, stylists, sommeliers, and service staff — and cook for weddings, studios, boards and families across three cities.
Services
ways we can deliver
What we do, when you
need a room fed.
Menu
Spring 26
Menu people like.
No two events taste the same. What you see here is a glimpse of what's possible — your menu is crafted from scratch, shaped by the season and the story you want to tell.
Gallery
Selected work, 2023—2026
Rooms we've fed.
Kind words
from our guests
Told by those at the table.
Every event leaves an impression. Here's what our guests remember most.
Process
from hello to dessert
How it works.
Packages
A guide, not a rulebook
Packages, from
intimate to grand.
Prices are per guest, exclusive of VAT and service. Bespoke menus always available
Team
The people who cook
The kitchen, briefly.
FAQ
Questions we answer often
Before you ask.
Can't find what you're looking for? Email hello@maisonlarder.co — we reply within one working day.
How far in advance should we book?
Do you travel?
Can you accommodate dietary needs?
What's included in the quote?
Do you offer tastings?
How do payments work?
Contact us
reply within 24 hours
Request a quote.
Tel us a little about your event and we'll mcome back within one working daywith availability, a sample menu, and a budget range
Response time
< 24 Hours
minimum event
8 guests
booking window
Up to Dec 27
Enquiries / week
42