Pr ivate events by Tom H unt - Eco chef, food waste act ivist , r estaurateur, food wr i ter & author of The Natural Cook .

Our team sincerely en joy every m inute of an

event, fr om the tast ings at ear ly planning

sessions, to the greet ing of guests with

seasonal cock tai ls and canapés to the serving

of our shar ing feasts and seasonal desser ts.

W e operate around the year in locat ions

varying fr om sprawl ing countr y estates to

inner -ci ty chapels. Our team headed up by

Executive chef and food styl ist M arente Van

Der Valk , can rol l in to k i tchens of any size or,

in the absence of a workable cater ing area,

can sim ply create one. W hether i t 's a fu l ly

blown feast or just canapés, f inger bowls and

dr inks that you?re after, we are happy to

tai lor a m enu that r eflects you and your style

of event or celebrat ion.

Tom H unt is an acclaim ed eco-chef,

r estaurateur, food wr i ter and author of

The Natural Cook . H e founded the

Forgotten Feast, a cam paign work ing on

projects throughout the UK designed to

r evive our cook ing her i tage and help

reduce food waste, and Poco, a nom adic

fest ival cafe and award-winn ing

restaurant wi th si tes in Br istol and

London. Tom wr i tes regular ly for The

Guardian and was one of the f i r st chefs to

be asked to join the ?Slow Food? Chef

Al l iance alongside chefs such as Richard

Cor r igan, Angela H ar tnett and Fergus

H enderson.

?H ow do you feed 270 people

M ichelin standard food

in the middle of the wilderness?

You call the Tom?s Feast

team.?

?? Jam es W hewel l ,

Organiser W i lderness

Fest ival

Our dishes are designed to celebrate com m unal eat ing, br inging old and new fr iends together around the table. Dishes l ike Fattoush ? a M oroccan bread salad m ade with tom ato, cucum ber and basi l ? are served on shar ing platter s alongside m ains such as M echoui Lam b with har issa and wi ld r ice. For desser t we serve dishes l ike Gr i l led apr icots, yogur t, toasted alm onds, bee pol len, and Engl ish honey. Our desser t m enu focuses on seasonal fr u i ts and arom atic al ternat ives to cane-sugar l ike honey and m aple syrup.

OUR FOOD & STYLE

The provenance and qual i ty of our ingredients is of the utm ost im por tance to us. W e source our ingredients eth ical ly fol lowing Slow Food?s m antra that ?food should be good, clean and fair for everyone??. W e bel ieve organic and biodynam ic farm ing is the future and buy fr om com m unity farm s wherever we can. Seasonal i ty is at the hear t of our phi losophy. W e pr ide ourselves on th is fact as i t enables us to take advantage of the incredible Br i t ish produce avai lable to us.

Our food and recipes are inspired by our tr avels through the M editer ranean, Nor th Afr ica and Lat in Am er ica. Rust ic, vibrant and fu l l of f lavour.

?Tom is indeed a natural cook. H is recipes are fresh, zesty and

full of charming

surpr ises.?

? H ugh

Fearn ley­W hit t ingstal l

Al l m eal s com e w i th :

- Organic m ixed leaves and f lowers with basi l and balsam ic

- Sourdough bread and butter

Can apés an d f i n ger food (pick three):

- Onglet steak , horseradish cream , chives - Goat?s curd, seasonal herbs, r adishes V- Pul led pork , k im chi, crost in i - Gi lda skewer, chor izo, parsley, tom ato,

anchovy (July-Sept) - Dorset crab, aiol i , crost in i (+50p)- Celer iac rem oulade, capers, chi l l i f lakes,

wholewheat sourdough V- Fava bean purée, cor iander, pum pk in seeds,

ol ive oi l , spiced biscui ts V- Beetroot hum m us, yoghur t, cum in, beet

tops, crudi tés V- Spanish tor t i l la, crèm e fr aîche, piqui l lo

peppers, parsley V- Bowls of baba ghanoush, parsley,

hom em ade flatbread V (Aug-Sept) - Bowls of Kalam ata and Am fissa ol ives- Platter s of Engl ish charcuter ie (+50p)

Star ter s or am use bouche (pick one):

- Gr i l led sardine f i l lets, grem olata - H om e-sm oked tr out, new potatoes,

r adicchio, horseradish, crèm e fr aîche - H ake ceviche, cor iander, r ed shal lot, am al f i

lem ons, chicory leaves - Gr i l led asparagus, soft boi led egg, za'atar

(M ay & June) V- Asparagus and m ackerel sashim i, pick led

ginger, orange, soy dressing (M ay & June)- Onglet steak , buttered radishes, caraway- M erguez, labneh, puy lent i ls, nett les,

tom atoes

M eat an d Fi sh (pick one):

- Confi t whole chicken, preserved lem on, r osem ary, gar l ic (served on the bone)

- Saddleback pork bel ly, fennel crack l ing, lem on ju ice

- M echoui lam b, brown butter, har issa - Slow roast shor t r ibs of dexter, balsam ic,

f ive spice (served on the bone)- Porchetta, fennel , r osem ary, gar l ic- Roasted whole seasonal f ish, cavolo nero,

cherm oula- Lam b neck , chard, anchovy, caper ber r ies,

di l l , m int, parsley

Vegetar i an opt i on (Served to speci f ied

vegetar ian guests on ly): - Spanakopita with seasonal veg, feta, herbs- Asparagus, braised echal ion shal lots, goat?s

curd (M ay & June)- Nett le and caerphi l ly tar t- Fennel , her i tage car rot, buffalo m ozzarel la,

and Kalam ata ol ive pissaladière V- Engl ish broad bean falafel , pick led turn ip,

fava purée, cor iander

Fi l l i n g sal ads V (pick one):

- W i ld and red r ice, pistachios, green beans, preserved lem on, cor iander

- Freekeh, purple beans, r adish, fennel tops, r ose petals

- New Potatoes with salsa verde - Bar ley, broccol i , r adish, di l l , preserved

lem on- Badger peas, r ed on ion, cor iander, cum in,

argan oi l- Sm ashed and gr i l led whole beets, r icotta,

balsam ic, m izuna- Caponata, aubergine, tom ato, m int

(Aug & Sept)- Por tuguese ?punched? potatoes, har issa,

aiol i

SUM M ER M ENU

Li gh t sal ads V (pick one):

- H er i tage beetroot, pak choi , labneh and cum in

- Roasted broccol i , stout crèm e fr aîche, pick led shal lots, m ustard seeds, alm onds

- Sm ashed fennel , cucum ber, walnuts, dates, m int, ur fa chi l l i

- Fattoush, tom ato, pepper, cucum ber, basi l , bread (Jul & Sept)

- Chargr i l led courgette, r adicchio, on ion, basi l , m ozzarel la, corn f lowers

- W hole wheat bulgur, spinach, barber r ies, di l l , m int, walnuts, Engl ish honey

Desser t V (pick one):

- Strawber r ies spiked with H endr icks, r ose petals, clotted cream

- Goat?s m i lk chocolate pot, cream , caram el ised golden and red beetroot

- Sum m er pudding, grappa chanti l ly, fr u i t- Gr i l led apr icots, yogur t, toasted alm onds,

bee pol len, Engl ish honey- Bak lava, yogur t, walnuts, bee pol len, Engl ish

honey

Cock tai l s - aper i t i f :

- Fennel gin cooler - Forgotten Feast spr i tz - Seasonal bel l in i

Chi l d r en s m en u :

- Sausage and m ash- Pasta pom odoro

Late Ni gh t r efeshm en t :

- Raclette gr i l led and served m el ted onto wholem eal toasts with pick les

- Tom 's m erguez or chor izo served in buns served with har issa and slaw

Exam pl e - Br i t i sh cheese an d char cu ter i e

tabl e:

- W estcom be cheddar, Stawley, St ichel ton, Br ie

- Salam i, coppa, chor izo- W alnuts, f igs, Kentish apples- Biscui ts and baguettes

Our favou r i te suppl i er s:

- Neal?s Yard Dair y - Castel lano?s Charcuter ie- H ar t?s Bakery- Severn Project Leaves- Chew M agna Com m unity Farm- Stream Farm- Story Project

Seated Shar i n g Feast

- £50 Seated Shar ing Feast

W aiter s, chefs, 3 canapés, feast

- £60 Seated Shar ing Feast

W aiter s, chefs, 3 canapés, feast, desser t

(or star ter )

- £70 Seated Shar ing Feast

W aiter s, chefs, 3 canapés, star ter, feast,

desser t

- £40 Seated Shar ing Lunch

(M eal the next day)

W aiter s, chefs, feast, desser t (or star ter )

Buf fet

- £40 Buffet

Service staff, chefs, buffet feast

- £50 Buffet

Service staff, chefs, 3 canapés, buffet feast

- £60 Buffet

Service staff, chefs, 3 canapés, buffet

feast, desser t or star ter

Dr i n k s Pl an s

These are est im ates of average

consum ption per person dur ing the

course of the evening. Any addi t ional

alcohol wi l l be added to your f inal invoice

after the event.

- £6 Cock tai l / aper i t i f of your choice

- £15 One glass of prosecco and hal f a

bott le of wine per person

- £20 One and a hal f glasses of prosecco,

and hal f a bott le of wine per person.

- £35 One and a hal f glasses of cham pagne,

and hal f a bott le of wine per person.

COSTINGSTast i n g - £350 + tr avel

W e provide a personal service where our head chef wi l l cater for you pr ivately in your own hom e/venue, al lowing you to taste and

discuss your chosen dishes. Al ternat ively you can visi t our r estaurant Poco in London or Br istol .

W e can cater for any k ind of feast, be i t a

woodland long-table banquet or a buffet

in a derel ict chapel . W e offer fu l l bar and

crockery h ir e services and can help

source equipm ent, tables and chair s for

your chosen venue for a r easonable

service charge.

From work ing in the business for over 17

years, our exper ienced team has bui l t a

vast network of talented set designers,

photographers and m ixologists who

share our str ong environm ental pol icies

and ?no shor t cuts? att i tude.

After speak ing with M arente, we can

ei ther com e to your hom e for a pr ivate

tast ing session or you can visi t Tom ?s

restaurant, Poco, where you?l l be able to

get a good idea of our style of cook ing

and presentat ion.

Al l book ings m ade in Novem ber and

Decem ber 2015 wi l l be given an

autom atic 10% discount off the food .

BOOKINGS CONTACTM : info@ tomsfeast.com

W : www.tomsfeast.com

@ tomsfeast

In order to provide a sim ple f ixed rate we

include the cost of our team with in the

cost per head of the m eal . Our staff dress

code is str iped top, dark tr ousers or sk ir t

and apron. I f you would l ike another,

m ore form al un i form please let us know.

Our eth ics resonate with our team ,

m ak ing them real ly care about our food,

ethos and our weddings.

OUR STAFF

A few words fr om M r and M rs Pedley

? The guys who worked for you were br illiant and went beyond the call of duty to br ing food to the people! I think it was about 4am when I saw them taking round trays of cheese and paté to the people by the fire, legends! Please thank them all again for me.?

A few words fr om M r and M rs Robinson

"Tom?s Feast made our wedding day so special; the food and staff were absolutely fantastic. I wish we could do it all again!"

Recom m endation fr om Love M y Dress

?Tom?s Feast create seasonal, family style banquets that are exactly the r ight balance between informal and high-end. Think Petersham N urser ies and River

Café and you?ll get an idea what to expect.

Tom and the team want you to have a relaxed and merry celebration but with such wonder ful food that it?s going to be remembered,

r ightly, as a very special occasion.?

Praise for Tom H unt 's green credentials

?Best eth ical r estaurant 2013? ? Observer Food M onthly

?Three star sustainabi l i ty award? ? Sustainable Restaurant Associat ion

Our team ?s ?Green W edding? credentials do not end in the sourcing of ingredients; we are

also extrem ely dedicated to r educing the envir onm ental im pact of our work . W eddings, l ike

m any events, can produce a huge am ount of waste. I f you plan accurately you can cut down

m assively on waste. Our team m in im ises waste by prepar ing not on ly m eat but vegetables

with thr i f t in m ind. Beetroot leaves m ight be served wi l ted alongside roasted beets for

instance, or vegetable offcuts kept for a stock . Al l other waste is com posted and recycled.

Poco, set in the hear t of Stokes Croft , Br istol ,

began i ts l i fe in 2004 as a m obi le r estaurant

that toured the Br i t ish m usic fest ival ci r cui t .

The restaurant serves seasonal tapas using

thr i f ty cuts of m eat, sustainably sourced f ish

and seasonal vegetables, 75% of which have

been sourced with in 50 m i les. Poco was

awarded Best Eth ical Restaurant at the

Observer Food M onthly Awards 2013. In the

sum m er of 2015, Poco opened in the hear t of

bust l ing London Fields to cr i t ical acclaim .

POCO RESTAURANTS

TH E NATURAL COOK

Tom ?s fi r st book , The Natural Cook , was

publ ished by Quadr i l le in June 2014 and

becam e an instant h i t due to i ts sim ple,

invent ive recipes and inspirat ional t ips for

how to reduce household food waste. The

Guardian m ade The Natural Cook their ?book

of the week? on release, leading to r egular

wr i t ing slots for Tom in the Guardian?s

award-winn ing Cook supplem ent. Since

star t ing work with the paper, Tom has wr i t ten

features on f ish, pick l ing, winter?s harvests,

vegetar ian Chr istm as feasts and seasonal

ingredients. Tom also wr i tes regular ly for the

Borough M arket blog and m akes

appearances on TV program m es such as

Saturday Ki tchen and onl ine via Jam ie

Ol iver?s Food Tube.