Tom’s Feast is a catering business that bases its menus on the seasons and has a simple method of creating a menu – study the seasonal ingredients (from wild foraging to cultivated veggies and game), pick what seems instantly inspiring or make use of what it’s a particularly good year for. Caring for the environment has always been paramount to how Tom’s Feast operates a business. In the kitchens waste is minimised by preparing not only meat but vegetables with thrift in mind. All other waste is composted and recycled.
I have been executive chef of Tom’s Feast since 2012 and have been lucky to organise many a Feast, always working with an incredible team.