Envie Catering

Envie Catering Sustainable dining&event experiences, Devon. Menus created from the best local, seasonal ingredients.

Beautiful 7 course dinner at on Friday!
10/03/2025

Beautiful 7 course dinner at on Friday!

Happy International women’s day! So much love to all the incredible women we know, and definitely our crazy family membe...
08/03/2025

Happy International women’s day! So much love to all the incredible women we know, and definitely our crazy family members and team!

1911. This is when International Women’s Day started. 114 years worth of internationally recognised fighting for equity and respect. 114 years…. And last year marked the year with the highest (recorded) injustices and violence against women. Socially accepted violence even. We are in need for a lot more than celebrating the 8th of March. We are, more than ever, in need for empathy and positive leadership. For women lifting each other up, for men to not see us as equal but treat us with equity. We are different and bring different qualities to the table, and this is how it should be too. For transforming our systems so that women, regardless of life choices, can develop their full potential. For fear and hatred to be replaced with intelligence and love.

Every time we decorate our cakes and desserts with these petals, we get loads of compliments. Did you know they come fro...
07/02/2025

Every time we decorate our cakes and desserts with these petals, we get loads of compliments. Did you know they come from another small family business in Dorset, ? You can buy small or large amounts, food graded or not (think table or candle decorations or natural wedding confetti!) They’re a super friendly bunch, local, small and caring for their beautiful products. Give m a try! Pollyspetals.co.uk

No picture of our mains, as I was too busy pouring some stellar Jordan wine! All courses had their own wine pairing, in ...
25/01/2025

No picture of our mains, as I was too busy pouring some stellar Jordan wine! All courses had their own wine pairing, in the ever so beautiful

1. Goat’s cheese, panko crumbs, hibiscus pickled red onion, pea shouts, Dijon mustard
vinaigrette
2. Hot smoked rillettes, crispy dill tuile, beetroot purée, lemon dressing
3. Organic beef fillet, potato gratin, caramelised red onions, roasted carrots, red wine jus,
garlic and parsley butter
4. Dark chocolate marquise, caramelised banana, vanilla ice cream, tuile biscuit
5. Country cheeses Cheese selection
6. Brewed coffee and mints

It’s been a busy ol’ week. Three consecutive events and then a big one on Saturday. I have zero photos to show as it got...
20/01/2025

It’s been a busy ol’ week. Three consecutive events and then a big one on Saturday. I have zero photos to show as it got so busy. During the week, Raph & I took turns balancing cooking events, PhD work and parental duties (college interviews, P-T evening). So odd sitting in a room waiting for Lilas to get interviewed for college. Seems like yesterday she was learning to read. On Friday, Raph & I marathoned a huge amount of sweet canapés with Raph still taking on a dinner in the evening. On Saturday, Lilas & I set everything up, and when our team arrived we catered for 450 people. Getting fizz and canapés to 450 in about 20-30min in (an ice cold) Exeter Cathedral was no small feat and I’m super proud of both Lilas and our team. Well done guys, all 9 of you 💕

It’s been silent on here for a little bit now, so sorry! We’ve been busy with contract work but especially with making m...
14/01/2025

It’s been silent on here for a little bit now, so sorry! We’ve been busy with contract work but especially with making menus, answering enquiries for possible events and generally sorting out 2025-2026! It’s going to be busy!Making bespoke menus and quotes, which are non-obligatory, takes so so much time, creative effort and a lot of back and forth communications but this is really what lays at the heart of our tiny business: flexibility, inclusiveness and sustainability. No cookie cutter menus or one size fits all, no vegans or allergies feeling like an afterthought and no strawberries in winter. It might sometimes seem lacking straightforwardness, for all those looking for a quick quote comparison but it’s so worth it in the end. Who wouldn’t want to have exactly what they’re looking for, without compromise?
If you’re looking for a private chef experience, or catering for your corporate event, wedding, birthday, hen-do/stag-do or anniversary, get in touch. Rather looking for a food van? Check out our . Together, we’ll make it work for you.

Email: [email protected]
WhatsApp: 07739652189

(Because we live in the beautiful countryside, calls don’t always go through. Write us a message, a WhatsApp, an insta message or email and we will happily get back to you)

Merry Christmas to all, from all of us 🎄Love, Raph & Lizzie
25/12/2024

Merry Christmas to all, from all of us 🎄

Love, Raph & Lizzie

Here’s to another year with this fantastic, committed, hard working, happy team. With only one more event to go before w...
14/12/2024

Here’s to another year with this fantastic, committed, hard working, happy team. With only one more event to go before we take our Christmas break, we finally had a chance to spend time with everyone together. Thank you to each one of you, for your enthusiasm, your work ethic, your cheer, your readiness, your flexibility, the effort you put into it, the little things you might think go unnoticed but who make all the difference and, for the younger ones: all the progress you’ve all made the past couple of years. Catering is a tough job and not for everyone, the skills and attitude you need are hard to come by so be super proud of yourselves. You make Envie / the cruising kitchen what it is today: a big family pulling it together. A big BIG thank you.

Thank you for having us, spot on!



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Christmas staff parties are well under way! Always such a beautiful place to work We’re fully booked for Christmas and ...
05/12/2024

Christmas staff parties are well under way! Always such a beautiful place to work

We’re fully booked for Christmas and unfortunately had to refuse a few clients so if you don’t want to be disappointed next year, august is THE month to book in ;)

Come and join us on Friday and on Saturday .foodguide .foodie
21/11/2024

Come and join us on Friday and on Saturday

.foodguide .foodie

Join us on Friday The Five Bells, Clyst Hydon and on Saturday at The Old Firestation with The Cruising Kitchen
21/11/2024

Join us on Friday The Five Bells, Clyst Hydon and on Saturday at The Old Firestation with The Cruising Kitchen

Very pleased it worked out for the Exeter Lord Major’s dinner. Lots of preperation, communications and fine tuning to pr...
19/11/2024

Very pleased it worked out for the Exeter Lord Major’s dinner. Lots of preperation, communications and fine tuning to provide a 360degree service. Thank you to our fantastic team, for really reading up on the brief, ceremony prompts and getting on with the wine pouring training. Well done guys 💕

Yesterday was a very special day. At Rebel Researcher Lab’s workshop, Lizzie was able to combine her passion for sustain...
08/11/2024

Yesterday was a very special day. At Rebel Researcher Lab’s workshop, Lizzie was able to combine her passion for sustainable food for all, and love for sharing food with people from around the world with her current PhD research. We had such an incredibly interesting day, learning from each other in the global north and south, cooking a full menu (canapés, 2 meal salads, mains and dessert) together, all different ages and abilities, share our food alongside our stories and build bridges for future collaborations for change. Thank you to and K, for inspiring and organising this, as well as for the hands on collage workshop and of course and for their stellar produce!



😊 event link https://www.eventbrite.com/e/1065746659949?aff=oddtdtcreator🎉 FREE Lunch & Creative Workshop! 🍽️🌱 Join the ...
31/10/2024

😊 event link

https://www.eventbrite.com/e/1065746659949?aff=oddtdtcreator

🎉 FREE Lunch & Creative Workshop! 🍽️
🌱 Join the Rebel Researchers Lab Launch Event! 🌱
📅 Date: Thursday, 7th November 2024
⏰ Time: 11:00 AM - 2:30 PM
📍 Location: EMS-F20, University of Exeter, St Luke’s Campus (Meet at 10:45 under the archway entrance opposite Waitrose)

We’re thrilled to invite you to the launch of Rebel Researchers Lab! This is your chance to be part of an innovative movement to democratise academic research and make it accessible for everyone.
Enjoy a Free Organic Vegan Lunch by Envie Sustainable Catering
Explore Planetary Health, Obesity & Food Design with doctoral researchers Mia Alexander and Lizzie (Liesbeth), PhD researchers in sustainable food.
Get Creative with artist Tuong Nguyen, a Vietnamese art practitioner and educator in a hands-on collage workshop envisioning pathways to sustainable food systems using post-humanising creative approach.

Event Highlights
🔹 11:00 - 11:30 Welcome & Introductions (Dr Fatma Sabet and Dr Kristi Dingwall)
🔹 11:30 - 11:45 What is a Planetary Health Diet? with Mia Alexander (PhD Researcher)
🔹 11:45 - 12:45 Sustainable Food Design Activity with Liesbeth Bosschaert (PhD Researcher)
🔹 12:45 - 1:15 Delicious Vegan Lunch (Envie Sustainable Catering)
🔹 1:15 - 2:00 Collage Workshop: Imagining Pathways to Good Food for All
🔹 2:00 - 2:30 Summary, Ways to Get Involved, and Next Steps

✨ Why Join?

🌍 Make research accessible and relevant to the public
🌱 Promote underrepresented topics and voices in human and social sciences
🤝 Champion interdisciplinary and community-centred research
🌏 Feature research perspectives from the Global South, women, children, and more

This event is funded by ESRC Festival of Social Sciences at the University of Exeter.
⚠️ Spaces are limited! Book early to reserve your spot in this exciting initiative!

I have been thinking hard about whether or not I wanted to post this. Last week, I received these menus, to cook at a re...
10/10/2024

I have been thinking hard about whether or not I wanted to post this. Last week, I received these menus, to cook at a retreat, with the expected cost per person for the whole weekend to be £40-45 (so including the three course, the breakfast, brunch, etc for two days, minus the drinks on the menu, this would be provided by the retreat holder). We have had similar expectations since last year, both for weddings and retreats. I’d like to call this out. Catering, and sustainable catering I might add, is not a race to the bottom. Similarly, being able to get a £10 Sunday roast at the local pub is not “great”. It’s a sign of what is fundamentally, endemically wrong with our food system.
In honesty, I can’t even get supplies for this menu at that price per person. It isn’t realistic. If it were, I’d be getting the lowest bottom quality, from the most unreputable source, perpetuating a self-fulling food crisis prophecy. Good food shouldn’t need to cost the earth, but you will pay more for it. Your carrot needs to be grown sustainably, but that means the farmer needs to get a fair price for it, which means you and I need to pay a fair price too. Not to fatten supermarkets pushing down the farmer’s prices so they produce staggering amounts with minimal nutritional value, pumped full of chemicals and ruining the soil for future generations, but the farmer. The grower, the producer, the rearer, the fisher. This race to the bottom needs to stop and called out. To be rude, what kind of chicken do you think you’ll be eating if your roast costs a tenner and our single chicken breast £4.6. Think about it, then choose what you want to support. Or eat. There can be enough sustainable, affordable food for everyone, grown in the UK, but not with this attitude. If you would like us to bumper price cook for you with whatever cheap produce, we are not your caterer. Nor will we ever be. Fair price, fair produce, fair work.



Thank you for getting this far.

Once upon a time, a good couple of years ago, two lovely people came up to our old place to talk about their wedding men...
23/09/2024

Once upon a time, a good couple of years ago, two lovely people came up to our old place to talk about their wedding menu. You see, they could grow and raise pretty much a whole menu at their organic farm, “all” we had to do was develop dishes with the mixture of available produce. And then they’d grow and raise it, see what succeeds and we’d adjust accordingly. And so it happened….. this is probably the best example so far of just how much you can grow and raise in the UK, all organic and full of flavour. With a bit of creativity, and 5 full days of prep and cooking, you feed some 120+ people the most amazing homegrown goodness. What a wonderful wedding. Here’s to kunekune pigs too. And to corn cobs, whose flimsy little flint I keep finding everywhere. And to our amazing team, who absolutely worked their nails off. 💕

08/09/2024

🦌 Deer are gorgeous... almost as cute as cows! 🦌
But they’re also a delicious, organic and a sustainable source of high welfare, high quality meat.

Did you know, venison is significantly lower in fat than beef and has less cholesterol than chicken!?!? It's one of the leanest, protein rich, natural meat sources available and we’re lucky to have a wild source right here in Clyst Hydon Village at Langford Court.

Come join us at The Five Bells, Clyst Hydon today from 12-6pm where The Cruising Kitchen will be cooking Mark Chattey’s famous venison burgers.

Can’t wait to see you there!

Rather make your own veni dinner??
Reach out to us at: The Lake House at Langford Court

Address

Allerways
Aller

Telephone

+447739652189

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