A small team designs multi-course menus around the brief, from candlelit dinner parties to relaxed bowl food and afternoon tea. Produce is seasonal, with dishes finished on site so service aligns with the running order. Tastings can be arranged to refine courses and pacing.

On the day, chefs and servers coordinate tableware, timings and dietary requirements without fuss. Pop-up kitchen kit is specified in advance, with clear power and access notes for the venue. A separate schedule covers clearing down, leaving the space as found after the final course.