We are a husband and wife team with over 50 years experience between us in the catering industry. Having worked together in the Uk and Europe for over 20 years we now want to bring our passion for food and local produce to the Byron Shire and beyond... Recently married and now living in the hinterlad behind Byron, we have been catering to the locals for over 2 years at the Byron Farmers Market, every Thursday. Working in conjunction wtih Hayters Hill Farm, we love to showcase locally grown, free range beef and eggs from Hayters Hill Farm, as well as other local producers such as Byron Bay Pork, Coopers Shoot Tomatoes and Byron Hot Breads. As a company we believe in sourcing as much of our produce as locally as we can, working directly with the Farmers/Producers to get the freshest produce directly from farm to you, whilst also limiting the size of our carbon footprint. It is also our aim to source and utilise bio degradable and eco friendly packaging whenever and wherever possible, using a selection of palm leaf and sugar mulch containers, wooden or corn starch cutlery and compostable drink cups. We also make a selcetion of our own sauces, chutneys and pickles and have been quietly getting the market locals hooked on our signature Green Tomato Chutney - which we hope to be bringing to the shelves of some local independant shops soon!
We have 5 acres in the hinterland which we are busy establishing as a Hobby Farm - growing fruit and veggies as well as running a few livestock, which we eventually plan to incorporate into our menus.
However We also offer a range of Private Catering from BBQ's to Buffets, Fine Dine to Finger Food,
Festivals to Family Fun Days
We have a 6m x 2.4m catering van which we use at Festivals and or Private Events, should it be required.
Mike began his career as an apprentice in Sydney mentoring under chef Paul Blain, before taking his first Head Chef job at Ed's Buvette in Byron Bay in 1993. From there he travelled to the UK where, aged 24, he was appointed Head Chef of Cafe Boheme in Soho London, part of the infamous Soho House Group, cooking for the rich and famous for several years, including the Royal Wedding. Seeking further adventure Mike's career was to see him work in the Super Yacht Industry, in the Meditteranean, the Caribbean and America, as well as the Rock & Roll Industry touring with bands such as John Mayer, The Counting Crows & The Dixie Chicks. Having learned a broad range of knowledge across a multitude of genres from Asian to European and Mediterranean, Caribbean, Modern British & American Cuisines, Mike is delighted, having travelled the world for 18 years, to have finally returned home.
Jodie, originally born in London, UK, began her career early working as a waitress when she was 14. She qualified as a chef prior to going to University and shortly after graduating worked her way through the Events & Hospitality Industry in London. Opening her first Catering & Events Co at the age of 23, working for exclusive clients such as Ralph Lauren, The BBC & Fat Boy Slim, her work would also take her abroad working for clients in France, Romania, Portugal & America. During her career Jodie also ran several high end London Venues, launching products and music albums, organising exclusive client parties and photo shoots and was even lucky enough to work at most of the Royal Palaces in London at some point during her career. Prior to emigrating to Australia to marry Mike, Jodie had her own restaurant and Outside catering company in Surrey, catering to the Polo world.