Conference Catering? Weddings? Lunches? What does eco cuisine do? 

  • By Sonya Meagor
  • 27 Jan, 2019

Eco cuisine are caterers that deliver delectable food at a competitive price, but that isn’t all… We are caterers that take sustainability seriously.  Our values of providing ethical, environmentally friendly food run through the heart of the business and are apparent in everything we do. Our mission is to provide delicious food that doesn’t cost the Earth.


You may not realise the breadth and depth of our experience – we have worked on small private dinners of 20 to wakes, christenings and weddings to 200-people conferences and large-scale corporate events. From vegan curries, to Asian inspired canapés or a organic Hog Roast – we have done it and done it extremely well. Whatever your brief and budget, if sustainable high-quality and tasty food is important to you, then we are your caterer!


Last month we were delighted to be asked for the third year running to put on a delicious Christmas lunch at Bishop Crieghton house, a community project for older people. This is a wonderful event to be involved in and we jumped at the chance again. This year we served turkey, (free-range of course) or nut roast with seasonal vegetables followed by Christmas pudding, mince pies with cream.


The event is for 40 people each day and the is held in association with Disney - their staff serve the guests and sits with them to chat. This year the Christmas do was held at a community centre in South London.


They have two lunches on two separate days and it feels like a lovely thing to do - we don’t charge for us staying and serving, just for the food.


The manager of Bishop Creighton House, Joy Wilson, said this: “Thanks very much for your food last week. That was brilliant.”


We have worked with a range of charities and businesses in the past including Friends of the Earth, Amnesty International and Imperial College. But ultimately, we work with any business or individual that wants to prioritise eco friendly food and not compromise on excellent taste and service.



Another example of our work is a 520-person diversity conference we catered for Common Purpose Charitable Trust (the client being PWC) at York Hall, London E2.


We provided, a full day conference package including organic selection of teas, coffee, pastries and fresh fruit on arrival with hot drinks service available throughout the day as individual groups had differing break out slots. Lunch was a salad deli pot choice of chicken, salmon, tortilla or falafel which were pre ordered and we worked out a system using numbered kraft bags with 8 salads per group taken to them to save so many people moving around at the same time. This was followed by an assortment of cakes and fresh English apples and pears with organic, Fair Trade bananas on large trays by the drinks stations for delegates to grab and go while getting a hot or cold drink. Service was included to look after the delegates through the day with jugs of water constantly topped up and we used our fully biodegradable, compostable cups, lids, glassware for this and recycled them after the event.


Here’s what  Sue Crawford, Events Director, at Common Purpose Charitable Trust said about working with us:


“We found Eco-Cuisine on the website – we had never used them before but they had great reviews so we thought we would give them a try.  We met with Sonya at the venue prior to the event and was instantly impressed with her food knowledge and experience of catering for large-scale events with lots of complex dietary requirements.  Her food knowledge and ideas were great and we felt at ease working with her for this event. On the day itself, the eco-cuisine staff were all on time, enthusiastic and pleasant to work with. They were all really helpful and attentive to all of the delegates.  The lunch was delicious with generous portions and everyone with special diets was catered for. The staff worked really hard as the venue facilities were not that great but eco cuisine were well prepared and did an excellent job of keeping everything clean and tidy.


Thank you eco-cuisine – I would definitely recommend and use you again!”


We can provide a full range of lunch and event catering options in and around London, including Vegetarian/vegan/gluten free and other dietary requirements delivered in our fully electric van and on our biodegradable and compostable platters! or use our metal trays / white china if you prefer to reuse!

If sustainability matters to you as much as it does to us, and you want to ensure that your conference, wedding, seminar or birthday, or any other event, has food that is in alignment with your values and preferences, then we can certainly help with our seasonal, sustainable and organic menus and ethical services.


Get in touch to find our more.


By sonya@eco-cuisine.co.uk 21 Jun, 2019
On Tuesday 16th July, we will be hosting our event on sustainable food / food waste and packaging.

The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.

This is our 4th event, which will focus on seasonal British produce & collectives, sustaining sustainable food businesses, sustainable food hacks, the fight against plastic and food waste and eco-friendly packaging etc. 

OLIO
 (the food app) and NLWA (North London Waste Authority) CROPDROP (local  Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor  (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .

Our events consist of informal networking and a mix of high caliber award-winning industry speakers, exhibitors and local businesses. This has resulted in attendees coming from across London and further afield (we had 100+ delegates at our last event on Sustainable & Ethical Fashion in April). Previous speakers and exhibitors have included Enfield Council,   Forty Hall Farm, Sustainable Spirit Co., Urban Roots Organic Wines, Holtwhites Artisan Bakery,   Willmott Dixon, Cundall, Premier Sustain, Middlesex University, #EthicalHour and the   North Enfield Food Bank,   to name a few. Please find attached our Event Collaborator document for more info.

I do hope you can join us and I look forward to hearing from you soon.

TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website




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With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.

 

But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.

 

So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.

 

So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.

 

Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.

 

In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.

 

We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.

 

Rumbledethumps

 

550g large potatoes,

350g swede

60g unsalted butter

250g kale, finely sliced

1 small onion diced

Sprigs of thyme

25g cheddar cheese, grated

 

Preheat the oven to 180C/350F/Gas 4.

 

Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.

 

Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.

 

Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.

 

Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.

 

What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.

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