Events Gallery.

A collection of past plates and curated gatherings.

Ben Howard Tour | Catering for Plymouth Pavilions Concert

A smiling man with wavy hair, wearing a black shirt, stands against a plain wall with a sign that reads 'Ben Howard Catering'.
A smiling man with wavy hair, wearing a black shirt, stands against a plain wall with a sign that reads 'Ben Howard Catering'.

When we were asked to cater for the Ben Howard tour at Plymouth Pavilions, the brief was music to our ears: seasonal, local, and organic. It is a philosophy that sits at the very heart of what we do, and we were thrilled to bring our passion for Cornish provenance to such a creative stage.

Two posters celebrating Ben Howard's music tour. The black poster on the left lists tour dates, while the other features flying birds around eye symbols with the words 'Ben Howard' and 'Where We Were'.

The project had some complex logistics and was an 18-hour operation. We looked after the entire 45-person touring team, from the hardworking roadies and tech crew to Ben and the band themselves, providing breakfast, lunch, and dinner, supplemented by a constant flow of coffees and snacks to keep the energy high.

Black and white photo of a musical performance on stage, with a singer playing guitar and singing into a microphone, and other musicians seated with instruments, with vertical curtain in the background and audience in the foreground.

From the crack of dawn to the post-show party, the day was a celebration of the best local produce we could find. It was a long, adrenaline-filled day, but seeing a world-class team fueled by honest, nourishing food was an experience we won’t forget. •

The Goonown Growers Organic Harvest Feast | Goonown, St Agnes, Cornwall.

A man with glasses and brown hair, wearing a white floral shirt and black shorts, is gardening outdoors, bending over among green plants and flowers.
A man with glasses and brown hair, wearing a white floral shirt and black shorts, is gardening outdoors, bending over among green plants and flowers.

From the Lane to the Table: Last September (2025), we had the joy of hosting a five-course organic harvest feast in Goonown, St Agnes.

Outdoor scene with a long table set for a gathering, decorated with glassware and bottles, surrounded by trees and people standing and chatting.

Andi shone with a menu made entirely from the organic produce of Goonown Growers, supplemented only by what we could forage along the lane on the walk down to the growing area.

A person holding a white tray filled with mixed green salads, including leafy greens, herbs, and edible flowers, outdoors with a blurred green background.

Andi crafted a vibrant, vegetable-led menu that celebrated the peak of the Cornish summer. Cooking and serving a long table feast in the garden amongst the vegetables, we shared an unforgettable evening of food, community, and the purest flavours of the season. It was a very special evening on the warmest day of the year. •

Finisterre x Snow Peak: A London Launch | Flagship Store, Neal Street, Covent Garden, London.

A person holding a wooden serving board with bite-sized appetizers topped with microgreens in a crowded indoor setting.
A person holding a wooden serving board with bite-sized appetizers topped with microgreens in a crowded indoor setting.

When Finisterre asked us to cater the launch of their collaboration with Japanese brand Snow Peak, we were met with an inspiring challenge: Japanese-Cornish fusion. A culinary first? Quite possibly.

People socializing in a dimly lit bar, with a woman holding a small piece of food towards a man, smiling and engaging in conversation.

On a spring evening in London’s Seven Dials, we brought the rugged soul of the Cornish coast to the heart of Covent Garden. The menu was a thoughtful, stylish mix of two cultures, blending Cornish ingredients with refined Japanese techniques.

The evening was a celebration of craftsmanship and connection. The creative fusion of these two worlds received fantastic praise and made for an unforgettable night in the city. •

Person holding a black slate serving tray with five small portions of food, each topped with yellow garnish, in a dark setting with people in the background.

The Fusion Menu:

Moorland Rump Cap of Beef | Dressed in Japanese Whisky.

St Agnes Shiitake Crackers | Topped with wild Gorse flowers foraged from St Agnes Beacon.

Wild Garlic Sticky Rice Balls | With creamy Kewpie mayo.

Cornish Dulse Seaweed Scones | Served with whipped Mentako and crispy onions.