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.
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.
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.
Our core team, small but perfectly formed
too many cooks spoil the broth!
head of front of house
Chef de partie
Open all hours
We are closed.
I lOVE TO COOK SMOKED SALMON, ESPECIALLY IN A RISOTTO WITH FRESH BASIL AND PEAS BUT HERE I SIMPLY WRAP AROUND ASPARAGUS AND ROAST FOR A COUPLE OF MUNUTES AND SERVE WITH SOFT BOILED DUCK EGGS FOR A LOVELY BRUNCH. recipe pagesHere's something simple for brunch. It's...
A collection of my ideas, elements and recipes for you to try at home.Char-grilled lamb chops with roasted garlic and asparagus.facebookpinterestinstagramrecipe pages - char-grilled lamb chops Try this fairly simple lunch for Easter this year. It's lightly and fresh...
A collection of my ideas, elements and recipes for you to try at home.facebookpinterestinstagramrecipe pages - ELEMENTSThe reason I'm such a fan of sour dough bread is because of the total lack of chemical Franken-wheat and yeast. Look out for ancient grains such as...