Relish are all about the food
When it comes to food, we have a team of exceptionally talented, sometimes heroic(!) all weather chefs who have created a superb set of menus suitable for replicating in the field, no matter what facilities, if any, are available at our disposal. Our menus offer great versatility, whether its traditional or contemporary, seated or informal. Our expertise and years of experience will help create the perfect setting for your perfect day.
Best of British
Being located in Kent, we are blessed with having some of the UK’s finest produce at our fingertips. The variety and quality on offer is quite astounding, whether it’s New Romney Marsh lamb, handmade sausages from Speldhurst , Dover sole and fresh oysters from Whitstable, or juicy plump strawberries from the garden of England – we truly are spoilt for choice!
Locally Sourced & Seasonal
Sourcing the best seasonal and sustainable ingredients is central to the whole way of planning our menus.
Over the years, sustainability and also our eco-footprint have been a growing influence on how Relish develop menus. We make every endeavour to support local farmers when it comes to purchasing our ingredients. We believe this approach has distinct advantages in delivering a great culinary experience.
Another important part of our philosophy for delivering deliciously pleasurable eating experience is in sourcing the best seasonal and sustainable ingredients. It’s central to the whole way we plan our menus. Remember, Kent is the garden of England and as Kent’s leading event caterer, the produce available in terms of fruit, vegetables and meat is outstanding.
Whether your food is prepared in our kitchens or on-site, the strictest hygiene standards always apply.
Relish wholly accepts its legal duty to comply with the Food Safety Act 1990 and all subordinate legislation. It recognizes that food production areas must be maintained to a high standard of cleanliness and that food should be handled in such a way as to ensure that it does not become contaminated during its delivery, storage, preparation, cooking and service.
It further recognizes the need for effective temperature control of all foods likely to support the growth of micro-organisms.
The company recognise the invaluable contribution that all staff make to the organisation and pledge to train and support the staff so that they can fulfil their obligations under this policy and current legislation.
We aim to deal with dietary requirements on an individual basis, but in almost all cases on any given menu, a vegetarian or vegan option is agreed in advance. However, we do rely heavily on communication from the organising party and request that we are made aware of any special diets along with numbers well in advance of the event. Wherever possible, we aim to tweak existing menus to suit the requirements of the guests, but where this is not possible, we will provide a suitable alternative.