The same guest count in July and December calls for two completely different events. Light, timing, temperature and appetite all shift with the calendar — and the catering should shift with them. Here's how we think through the year.
Summer: keep it cool and moving
Heat is the enemy of buffets left standing. Summer menus lean on chilled starters, raw bars, grilled fish and salads that hold. Service stays mobile — canapés circulating, drinks iced — and we plan shade, water stations and a later dinner when the light softens.
Autumn & winter: warmth and candlelight
When nights draw in, guests want richness: slow braises, roast roots, baked desserts and red wine. Seated dinners shine in winter, and lighting does half the styling — candles, festoon and firelight turn any room into an occasion.
Spring: the best of both
Spring events get the year's brightest produce and the first outdoor evenings. Garden drinks with hot passed canapés, lamb for the main course and a berry dessert — it's our chefs' favourite season to cook.
Whatever the month, see our seasonal menus or request a quote.