Our story


Set up by Mike Whitehurst in 2009 takefood have successfully catered for hundreds of private and corporate events up and down the country.

Along side events Mike continues work on launching the takefood preserves product range which started off as a small selection of relishes, jams and pickles and is nicely morphing into a special occasion hamper range, offering such things as a mini hamper of homemade pate with carrots and cardamom relish to a large hamper with cheese, ham, pate and a selection of relishes and crisp breads.


Mike is also working on the slow burner cook book entitled room in my larder. The name comes from the phrase ‘more room in my locker’. There is always more to discover on with food and there will always be more room in the larder for new ideas and ingredients.



Our Team

The Best in the Business

We have a great reputation for the quality of the food we serve, the professionalism of the staff that serve it and our willingness to help across the board to ensure every event is a success.
Mike Whitehurst


Simply Brilliant

We follow current trends closely and adapt our business to meet the demand of new ideas coming in. We are always improving the recipes we use until we feel they are perfect and love sharing exciting new ideas with our clients. 

Top Skills

Our core team, small but perfectly formed

too many cooks spoil the broth!

mike whitehurst

Chef Owner


tracy baker



Martin Richards 

head of front of house 


Thomas Southern

Head Chef


Amanda Evans

commis chef


Louis Devey 

Chef de partie 


Open all hours

We are closed.

French baguette

French baguette

starter or lunch recipe pagesI'm not a baker by trade or even had any formal training on baking but just as with cooking, I'm curious so I'm teaching myself. I usually read up about 5 different recipes for the same item and then try the first one that makes sense. It...

Chicken Tikka Scotch Egg

Chicken Tikka Scotch Egg

starter or lunch recipe pagesEveryone at some point during their lives should try this chicken tikka scotch egg with cucumber salad and curried mayonnaise. useful infoCourse: Starter or Lunch  Oven temp: 180˚c Preparation time: 20 minutes Cooking time: 30 minutes...

Scallops and beetroot

Scallops and beetroot

starter course recipe pagesI love scallops pan fried with a little garlic butter but smoking them slightly just add's another level of flavour to the dish. Try this at home for your next dinner party or hire takefood to come make it for you. Also great for a wedding...

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