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Not many catering firms can boast a 30-year heritage, but it’s one of the reasons that Richmond Caterers has such a loyal following within the event industry. Close attention and personal involvement is assured thanks to the owners – husband and wife team Barry and Linda Seaman, both from a catering background. The company caters at an enviable list of London venues, ranging from the funky Hop Exchange to elegant Banqueting House and Syon Park. ‘We work across the board, from small functions to big ones: for example, we recently catered for an intimate BBC wrap party at White City and then the following week we were managing a huge summer barbecue for Vue Cinemas at Syon Park, with chefs cooking on open grills as guests played rounders,’ says Richmond’s event manager Natalie McDowall.
More unusually, Richmond also played catering host recently to the Mushroom Lovers’ Lunch at the Magic Circle, where every course had to be made from mushrooms, right through to a mushroom cheesecake – ‘it tasted better than it looked,’ laughs McDowall – and a surprisingly attractive table centrepiece made from funghi.
Looking ahead, McDowall sees an increasing trend towards mini-dessert buffets. ‘People don’t want full desserts as much now, so we’re focusing on bitesize sweets such as Piña Colada brûlée and chocolate and pistachio foam shots.’ And for winter, their famous upside down fisherman’s pie looks set to be another hit at venues around town.
This article first appeared in Square Meal Venues & Events magazine, Autumn 2008.