I began working professionally in food 8 years ago, mentored initially by pan-Balkan chef Jon Gionleka of Peckham Bazaar. I moved on to develop menus for Wild Caper in Brixton, briefly baking alongside Franco Manca co-founder Bridget Hugo. After consulting for various companies, my focus turned to my own pop up restaurants and supper clubs, moving to head up menu development and execution for Gingerline and launching their HQ. I was lucky enough to be surrounded by various wonderful women building exciting businesses working inside and outside of kitchens and running events for a while after this. Meanwhile I started SBC and over time in London and a stint in Paris, found myself specialising in catering weddings, as well as smaller private events, cooking at family homes. I do food styling on the side for interesting projects and cook books, as well as film.
Max has a wealth of experience cooking professionally for 13 years. He has worked in top London and Paris restaurants such as The Yard, Bocca Di Lupo and Trullo. On our move to Bristol he headed up the kitchen at Bar Buvette. His cooking style leans towards his roots of Italian, with a focus on the best organic produce, simplicity and seasonality.
Together with a team of passionate professionals which we have met over years of working in the industry our goal is to create unique and special events, with high quality food and a professional and friendly service.