The Local Squeeze

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The Local Squeeze

Vegetarian & vegan catering in London. Supper Clubs, Workshops, Parties, Yoga Retreats. Private, Off
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16/08/2022

Our last job before summer break:

• king oyster coquilles w/ carrot purée on sour dough
• tomato-tofu spread bruschetta
• ajo blanco
• butter bean galette (forgot to take a picture, oops 🙊)

See you in September! ♥️

03/06/2022

Eat for your gut! Gotta tend to your ‘inner garden’ helping out with your immunity, digestion, ageing and brain chemistry/ mental health.

I read this article a couple of weeks ago and put myself to work: https://www.theguardian.com/lifeandstyle/2022/may/15/go-with-your-gut-tim-spector-power-of-microbiome

See here the four k’s: kimchi, kefir, kombucha & kraut (yes it’s smokey🔥). It’s fun planning ahead for catering jobs this summer and getting the pantry in order. Recipes to follow.

27/05/2022

What a lovely day this was! Catering for a walk through climate friendly initiatives in Amsterdam Oost.

With vegan tofu sandwiches and vegan chocolate cake, banana bread and carrot cake, we catered on two locations, and our menu even showed the carbon footprint of our main ingredients. A stimulating day!

19/05/2022

Guess who’s back…We missed you!
👩‍🍳❤️👩‍🍳
We have been busy behind the scenes and feel revitalised after a healthy break from socials. We even acquired some new culinary skills in Mexico 🇲🇽 Can’t wait to share what we learnt ❤️‍🔥

12/11/2021

News flash ;)

Whilst this is old news for some and new news for others (& frankly some people will just not give a toss). Things over at The Local Squeeze have changed somewhat within the past year.

Becky, our co-founder has been living and working in Wales and is head chef at the wonderful ‘pay what you can’ plant based cafe . Follow her where she is posting some tasty content and is available for the odd private catering/chef job here and there.

Meanwhile co-founder Katie is continuing the Squeeze and has been working with the amazingggg Chris, who has been with us throughout our journey. They are super busy doing lots of wonderful jobs between Amsterdam and London.

Big love xx

08/11/2021

We’ve started cooking in the shared space of the community in Noord. These sustainable floating houses don’t use gas, are made of sustainable materials and all have solar panels and shared electric cars. Their modern kitchen is a dream for us to cook in and with the schoonschippers signing up in advance and bringing their plates for us to fill, we have no food waste and no need for single use containers.

Thank you for the initiative, and and for the pictures, and to everyone coming by to taste our food! We’ll be back this Thursday and next Tuesday.

If you know a community project that is interested in sustainable food, let us know, we would love to come and cook!
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05/11/2021

Sexy hutspotje? Vanavond en morgen zijn we in ter ere van hun 75e verjaardag! Kom je morgen een broodje tempeh of vegan pom eten?
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26/10/2021

Here you see some ‘crab cakes’ 🦀 we made with lions mane mushrooms.
Easy as 1 2 3 swipe 👉 for the recipe.

24/10/2021

What a pleasure it was to make these canapés for the launch of ‘In een groen knollenland’ by at the beautiful

The book is about the malpractices in the hunting sector and we made a vegan ‘game’ inspired menu for it:

- ‘Venison’: wood smoked carrot carpaccio on rye bread with horseradish cream.
- Faux gras: wild mushroom + truffle pate on brioche.
- ‘Pigeon’: hay + seaweed roasted celeriac with marsala onion chutney + a black crumb.
- ‘Game’ parcels: filo with butternut, chestnut and sage
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15/10/2021

What a lovely day when the crew ate outside ☀️- stumbled upon these photos of earlier this year catering in the Netherlands for the wonderful crew of s2 for .amsterdam
p.s just for the record the tempeh bowls in the second photo are made from bio based material not plastic ♻️🌱

11/10/2021

Definitely feeling autumny now, seeing mushrooms fruit and leaves caramelise.

Did you know the Greeks thought the onset of autumn happened because the goddess of harvest, Demeter, was sad about her daughter Persephone having to spend six months a year in the underworld with Hades?

I for one, am excited about cooking with chestnuts, Jerusalem artichokes, and blackberries again.

02/10/2021

We have been using this smoked garlic in EVERYTHING! So delicious and diverse, photogenic too! Smoked over birch it has a mild garlicky scent with a bold smoky, aroma. We popped a clove in our green shakshouka this morning - cheeky! 🤍🧄🌞

29/09/2021

It is the season! 🌱We love celeriac and recently salt baked one 🧂💚🍴 How do you eat yours?

26/09/2021

Today we catered Jon and Katia’s second day wedding reception. What a pleasure to be part of it. Here is some snaps of the salads we delivered. We can cater any event just ask!🌱🌞💚

24/09/2021

A photoshoot with these wild beauties.🍃🍂🍄🤎🤍🧡
1. Golden Chanterelle.
Season May to Nov.
Wild Girolles are known for their vivid colour, meaty texture and earthy-fragrant aroma.
2. Trompette de la mort.
Season Aug to Oct.
This wild mushroom is trumpet-shaped - Its cap is thin and gently ruffled, its colour ranges from dark gray to black. The flavour is rich, deep and somewhat nutty.
3. King Oyster mushroom.
Season All year.
The largest of the Oyster genus, it is a meaty, flavorsome mushroom which goes with many dishes.

21/09/2021

In July we cooked a private dinner party for the family of a good friend of ours, making these oyster mushrooms into steaks by caramelising the onion, tomato sauce, here seen before blending, and serving with a buttermilk snow. It’s an amazing experience cooking in someone else’s house and kitchen, testing your adaptability as a chef but also optimising the comfort of the guests. Let us know if you have any occasions coming up where you’d like to be treated at home 🏠 🍲🎩

16/09/2021

Speaking of protein, have you ever hugged a chicken? Did you know they can recognise their own name, 30 words and up to 100 faces? And sometimes they sleep in trees! There’s over 500 different breeds but only the Cobb 500 is used for consumption because of its white meat. But not by us! We love these cuddling these guys way too much! And will visit them again when next in Surrey.

Photograph chickens: İsmail Duru/Anadolu Agency
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09/09/2021

Relaxing is easy with these friends surrounding you. Did you know that some scientists belief trees have their own version of a heartbeat? They might be pumping fluids through their ‘veins’ at a tempo we can’t perceive. So slow down and view humanity through a tree’s eyes. What will you see?
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30/08/2021

It was a magical day yesterday cooking for . Thank you and everyone involved in making this special event happen.

28/08/2021

This delicious mapo tofu was cooked for us by friends. And on a cold summers night our hearts were warmed through the sizzling and numbing heat of a Szechuan pepper. Thank you and . Shall we ask them for the recipe?
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26/08/2021

New favourite!🤤 Do you know what okonomiyaki is? One bite and you’ll be hooked on this delicious Japanese umami bomb. We used her recipe, which was perfect as always, whilst cooking for a campsite. We served this cabbage and yam omelet with sushi rice and pickled cucumber for a fresh and hearty meal. Replace dashi with shiitake stock to make it veggie and go crazy with the toppings.
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24/08/2021

Weekday dinner tip! Beetroot carpaccio in a balsamic dressing, with a variety of new potatoes, horseradish mixed with skyr, and smoked almonds. Enjoy it hot or cold!

Did you know most beets that are preserved and sold throughout the year are harvested in October and November? The ones harvested in August and September you can buy fresh in the store!
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23/08/2021

Back from our retreats! Like this one in Normandy picking samphire on the beach (which goes deliciously with butter and sage pasta).

Despite being shunned by tourists for its rainy climate, Normandy is much beloved for its cider, sour cream and sea fruit, which the locals rake up when the tide is low.

Natural areas such as this beach are not maintained by the council in order to let nature run its course. With climate change bringing heavier storms to these shores, the dunes are disappearing and a new shoreline is being formed.

Although it’s unfortunate when people have to relocate, living at one with nature and its tides, and eating what grows around you is a ideology we can all learn from.

Photo by

✌🏼

11/08/2021

Fresh fruit for days... 🍒🍇
Did you know whislt catering on set we always try to incorporate the recommended daily 5 fruit and veg rule? 🍎🥦🥕🥑🫐🍊🍋.
produce

06/08/2021

We pit roasted cauliflower 🔥 for a smokey flavour, teamed it with chilli oil labneh 🌶,main grain was freekeh (a young green 🌾wheat packed in higher amounts of protein, fiber, vitamins and minerals🌞) topped with fried capers and pomegranate. 👩‍🍳🥗Yum.

29/07/2021

We love roasting veggies! From celeriac marinated in a fennel seed dressing, to aubergine for the baba ghanoush to even pineapple, eaten with sour cream, lime zest and crumbled biscuit for dessert.

Try a whole cauliflower dipped in tahini dressing and eaten with pomegranate seeds as an absolute ode to without whom we’d all still be eating meat. Happy barbecuing everyone!
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28/07/2021

Once you’ve had a caper fried, you couldn’t go back even if you tried!
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26/07/2021

Perfect chaos in this butternut risotto. And so easy to keep hot whilst traveling to your workplace!
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21/07/2021

Happy summer days! The squeeze has got some exciting catering projects coming up so stay tuned for new dishes and flavours! ♥️🌶

19/07/2021

Cauliflower leaves a waste product? No way! Did you know that before Becky and Katie were The Local Squeeze, Becky left a cauliflower leaf curry outside Katie’s door after they bonded over food! Now they love all veg 🥦
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18/07/2021

Some call this beauty a vegan vitello tonnato because of the smoky deep flavour of the cabbage, with the fatty cashew mayo and topped with a coriander- & fennel seed oil. We finish it with seaweed flakes for an umami explosion. Based on an dish by , thank you for believing in veg 🥬
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17/07/2021

Breakfast at Tiffany’s?

Work in film or TV production ? Give your crew a sexy Squeezy breakfast bag to start the day like 💎’s
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15/07/2021

So happy these guys are back! Here is a list of fruits in season in July:

- Apricots
- Blackberries
- Blackcurrants
- Blueberries
- Cherries
- Figs
- Gooseberries
- Loganberries
- Peaches
- Raspberries
- Redcurrants
- Strawberries
- Tayberries
- Whitecurrants

13/07/2021

We love to cater for picknicks and garen parties! Check out this delicious fig tart that we made for midsommar!

08/01/2021

Just wrapped catering for a 3 day short film set in Anglesey. What a beautiful setting to cook at! Cooking up healthy, hearty and filling breakfast, lunches and late break soups. Top hits include lentil and mushroom umami shepherds pie, truffle Mac and cheese, sundried tomato chickpea soup & oat milk, date & chia porridge with cherry and rhubarb compote. Thanks for having us (Film & TV industry is currently allowed under current Covid restrictions with safe measures in place)

08/09/2020

Looking forward to our cafe residence this week .lj - Wednesday, Thursday & Friday lunchtime. Beetroot & millet burgers on the menu for tomorrow, come by for a healthy affordable lunch, take away or eat outside in a safe environment 🍴 💋

11/08/2020

🍒 Squeezy’s (Katie & Becky) reunited after four long months 🍒 Get in touch if you have any events coming up and would like some tasty, healthy, wholesome foods & drinks. Now things are starting to open up again we will both be getting back in our aprons. We can safely cater a wide spectrum of events; Garden parties, family reunions, retreats, holiday catering or work catering etc. etc. etc...... xx @ London, United Kingdom

12/06/2020

Hey folks, here‘s the new and updated delivery menu for the Stockwell area
🍆 🥦 🍜 🥬 🌶
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Added a tastyyyyy vegan laksa, a beautiful roasted miso aubergine dish and a protein rich h**p seed hummus!
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Taking orders for next week including delivery on Monday, let me know if you would like to order or have any questions regarding the menu...
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24/04/2020

Hey Stockwell and surrounding area folks 👋🏽 a couple of updates on our delivery menu...
• Our monthly special is ‘Miso glazed aubergine & broccoli topped with toasted sesame, rice & beautifully seasonal and fresh stir fried spring greens'.
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Please share the latest menu with loved ones in the area 💕
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@ Stockwell

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Ethical Vegan or Vegeterian Catering based in London.

Katie and Becky share a passion for sustainability and fresh, seasonal and locally sourced food. After meeting and cooking together at The Platform, a community farm cafe in Loughborough Junction back in 2017 they decided to start an eco friendly catering company - The Local Squeeze, cooking up vegan or vegetarian food with seasonal produce, responsible packaging and zero single use plastics.

They have since catered for various clients including The Economist, UsTwo, Rimmel and Oddbox to name a few.

If you are organising an event that needs tasty, fun and fresh catering ideas be it a corporate event, private party, wedding, festival or a dinner party then Katie and Becky will discuss your needs and come up with a specially tailored menu. Show your guests how exciting vegetarian or vegan food can be and educate them through fantastic flavours!