Whilst Ann Oliver is retired, and no longer does large-scale catering she is open to small food and wine dinners where the food costs have an open budget and a maximum of 10 guests….you can email Ann Oliver or call to discuss your wishes.

I have nightmares about large-scale catering and wonder thatwe ever had the courage to take on some of locations. I dream that the van rolls over and the food is scrambled when the doors open. Or, the front-of-house team get lost..that actually happened once! . The level of stress involved in catering is endless and I recounts dozens of now, hilarious stories. At the time they were far from hilarious.

Oliver thinks that what set her catering business apart from many others was the attention to the total event and not just the food. She points out that ambience is as important. As much as the food is central, without wonderful staff who understand that the meaning of the word hospitality is to be hospitable guests will leave disappointed. Catering she insists is the full package.

LAST UPDATED 10 AUGUST 2024