At In House Catering, we choose chefs for whom food and cooking are a vocation. That way we can be assured that - whether traditional or contemporary and even just a little avant garde - their menus are always carefully considered and consistently produced to the best standards. This, we believe, is the secret behind innovative food.

In House chefs become part of our Chefs Circle. Here, they are encouraged to develop creative catering ideas as a team. Nothing is too out of the ordinary and we encourage experimentation. Many of our most popular menus have been created using this method.

We also make sure that our inspiration comes from exposure to emerging food and cooking styles, and to the lessons learned from World Master Chefs. For example, we have run a masterlass and joint events with Michelin-starred Marc Fosh, Executive Chef at the prestigious Read’s Hotel in Mallorca, and with Cyrus Todiwala MBE, the multi-awarded chef patron and educationist, owner of landmark City restaurant Café Spice Namaste. We have also sent our chefs on courses at Mosimann’s Academy and for training in East Asian cookery at the Asian & Oriental School of Catering.