The Best Catering Services in London

London's catering sector covers everything from delivered sandwich platters and working lunches to private dinners, weddings, awards ceremonies and large events staged inside historic buildings.

The right caterer depends on much more than the menu. Guest numbers, venue facilities, access restrictions, service style, dietary requirements, staffing, equipment hire and the amount of event management required can all determine whether a company is suitable.

A caterer providing a breakfast delivery for 20 people performs a fundamentally different role from a team building a temporary kitchen, managing front-of-house staff and serving a formal dinner for several hundred guests. Prices should therefore be compared only after the complete scope has been defined.

The six companies in this guide represent different parts of the London market. The selection includes office and conference catering, flexible private-event services, socially focused businesses, highly bespoke menus and large-scale venue specialists.

How we selected the caterers

The caterers were considered according to their current London operations, published service range, menu breadth, dietary information, event capabilities and clarity about how clients can make an enquiry.

The selection intentionally includes different business sizes and service models rather than treating every event as a luxury production. Some companies are particularly suited to delivered office food, while others are structured around weddings, brand events or complex venue catering.

Sustainability information was considered where it was specific enough to be useful. Statements about sourcing, waste, packaging or transport are based on the companies' published policies and should be confirmed where they are material to an event brief.

Inclusion is not a guarantee that a caterer will be available, suitable for a particular venue or able to accommodate every allergy. Clients should obtain a written proposal, review the contract and discuss dietary requirements directly before booking.

How much does catering cost in London?

London catering prices vary substantially because the headline food cost may represent only one part of the event.

A delivered breakfast or sandwich lunch can be priced per item, platter or person. A staffed reception, wedding or formal dinner may also involve chefs, waiting staff, event managers, bar teams, equipment, linen, furniture, transport and venue access costs.

A complete quotation may include:

• Food
• Menu development
• Tasting
• Chefs
• Waiting staff
• Event management
• Bar staff
• Drinks
• Crockery
• Cutlery
• Glassware
• Linen
• Furniture
• Kitchen equipment
• Refrigeration
• Temporary kitchen installation
• Delivery
• Collection
• Waste removal
• Venue access charges
• Security or porterage
• Travel
• Accommodation
• Service charge
• VAT

Published per-person ranges can provide an initial indication, but they become misleading when the inclusions differ. A buffet delivered in recyclable boxes should not be compared directly with a plated dinner involving chefs, waiting staff, hired equipment and several hours of service.

For a useful comparison, give each caterer the same brief and ask for an itemised quotation.

Information to include in a catering brief

A detailed first enquiry helps a caterer provide a realistic response.

Include:

• Event date
• Venue and postcode
• Guest numbers
• Event type
• Arrival and service times
• Preferred food style
• Number of courses or service periods
• Known allergies and dietary requirements
• Whether alcohol will be served
• Available kitchen facilities
• Loading and parking arrangements
• Staffing requirements
• Crockery, glassware and linen requirements
• Furniture or equipment needs
• Target budget
• Whether VAT is included in that budget
• Set-up and clearance times
• Any venue-approved supplier restrictions

Where final guest numbers are not known, provide both the current estimate and the date by which numbers will be confirmed.

GURKIN Catering

Website: gurkincatering.com

Instagram: @gurkinuk

Phone: 020 8961 1012

GURKIN Catering is an independent west London caterer providing food for offices, conferences, training sessions, schools, private clients and events.

Its published menus cover sandwiches, baguettes, wraps, packed lunches, finger food, canapés, bowl food, hot meals, drinks packages and day-delegate catering. Vegetarian, vegan and gluten-free options are presented separately, making the company particularly relevant to organisers assembling mixed business or event orders.

The menu style combines familiar British corporate catering with Mediterranean and Middle Eastern influences. Deep-filled sandwiches are a prominent part of the offer, alongside platters and hot or cold food for meetings and private events.

GURKIN is most naturally suited to clients who want a flexible menu and direct discussion with a smaller catering business. Its service range extends beyond simple delivery, but the precise level of setup, waiting staff, equipment and event management should be confirmed for each booking.

The company publishes specialist day-delegate packages for conferences and training events. These are more structured than ordering individual platters and may carry different guest-number requirements.

Clients with allergies should provide written information during the enquiry process and request the current allergen details for the selected menu. A menu described as gluten-free or vegan should not automatically be assumed to have been produced in an allergen-free environment.

Pros

• Broad selection of office, conference and private-event menus
• Sandwiches, platters, finger food, hot dishes and bowl food available
• Separate vegetarian, vegan and gluten-free menu options
• Day-delegate packages for conferences and training events
• Independent structure may suit clients wanting direct menu discussion
• Mediterranean and Middle Eastern influences broaden the standard corporate offer

Best for: Office lunches, training days, conferences, packed meals and informal private events.

What to confirm: Ask about minimum order values, delivery charges, staffing, setup, collection and the allergen controls relevant to the chosen dishes.

Eden Caterers

Website: edencaterers.london

Phone: 020 7803 1212

Office hours:

• Monday to Friday: 8:30 am to 5 pm

Eden Caterers is a Waterloo-based company specialising in delivered workplace food, corporate catering and events across central London.

Established in 1993, the company provides breakfast, sandwich lunches, fork buffets, salads, boxed meals, hot bowl food, canapés, afternoon tea, drinks and picnic boxes. Its range supports both small office orders and larger receptions or corporate events.

Sustainability is a particularly developed part of Eden's published operation. Its current information states that more than 70% of its food is vegetarian or vegan, that it sends no waste to landfill and that it uses compostable, biodegradable or recyclable packaging where appropriate.

The company also publishes specific sourcing standards. These include free-range UK meat, fish meeting its stated sustainability criteria and UK fruit and vegetables when available. Eden removed beef and lamb from the delivered menus as part of its environmental programme.

Its delivered catering service is distinct from a fully staffed event. Under Eden's published terms, delivered orders arrive ready to eat without onsite cooking or waiting staff unless another service has been expressly agreed.

This makes the company particularly well suited to offices, meetings, conferences and organisations seeking a repeatable central London delivery service. Clients planning a reception or event requiring staff, equipment or a bar should make that requirement explicit rather than relying on the standard delivered-catering terms.

Dietary and individual meals appear within the menu structure, but organisers should provide accurate information and confirm how separate meals will be labelled and handled.

Pros

• Established central London caterer operating since 1993
• Extensive breakfast, lunch, buffet, canapé and boxed-meal selection
• Strong provision for vegetarian and vegan catering
• Detailed public sustainability and sourcing policies
• Zero waste to landfill under its published environmental policy
• Suitable for regular workplace orders as well as one-off events
• Central kitchen close to Waterloo

Best for: Sustainable office catering, meetings, conferences, working lunches and central London deliveries.

What to confirm: Establish whether the quotation is for delivery only or includes event staff, equipment, setup, collection and onsite service.

Humdingers

Website: humdingers.org.uk

Phone: 020 7729 6644

Email: info@humdingers.org.uk

Humdingers is an independent Hoxton caterer and event-planning company serving weddings, private parties, corporate functions, location shoots and large events.

The company publishes one of the broadest menu selections in this guide. Options include breakfasts, lunch bowls, platters, afternoon tea, canapés, light bites, bowl food, street food, banquets and dedicated vegan dishes.

Humdingers states that its menus are seasonal and that food is made in-house from fresh ingredients wherever possible. It can provide straightforward delivered catering or a more comprehensive event package, depending on the brief.

Its scale is unusually flexible. The company presents its services as suitable for small events as well as functions involving hundreds or potentially thousands of guests. That range is useful for organisations wanting one supplier capable of handling different formats, although the staffing and production arrangements will vary significantly between them.

Film, television and location catering are also established parts of the service. These bookings can involve early starts, changing schedules, portable service and meals delivered to studios or production sites.

Light bites and canapés carry minimum quantities per selected item. This is common in event catering because each dish requires preparation as a batch, but it means menus with many different choices can create more food than a small group needs.

Humdingers is also connected with a community food programme through the Humdingers Soup Kitchen. Clients for whom social value forms part of a procurement brief may wish to ask the company for current information about that work.

Pros

• Wide range covering breakfast, buffets, canapés, bowl food and banquets
• Catering available for private, corporate, wedding and production settings
• Dedicated vegan menu
• Experience with film, television and location catering
• Delivered food and staffed event services available
• Capable of supporting a broad range of guest numbers
• Hoxton location is convenient for central and east London events

Best for: Corporate events, weddings, parties, film and television production, and organisers wanting several service styles from one caterer.

What to confirm: Ask about minimum quantities, VAT, delivery, staffing, equipment, out-of-hours charges and the final deadline for dietary information.

Canababes Food Co.

Website: canababes.com

Phone: 07596 864473

Canababes Food Co. is a female-led catering and event company based in Hackney Wick.

Its service is centred on bespoke menus rather than a fixed catalogue. The team works across weddings, private events, brand activations, corporate functions and private dining, with food developed around the client, venue and style of service.

Feasting and family-style dining are prominent parts of the company's approach. Sharing platters and generous table service can suit weddings and social events where the meal is intended to encourage conversation. Individually plated courses and delivered catering are also available.

Canababes publishes a predominantly vegetable-led approach, although it is not an entirely plant-based caterer. Its menus can be adapted for vegan, vegetarian and other dietary requirements when sufficient notice is provided.

The company asks for allergy and dietary information at least one week before an event. This should be treated as a planning deadline rather than a substitute for a detailed allergen discussion, particularly where a guest has a serious allergy.

Canababes can provide staff, a bar service, equipment hire and onsite event management. It can also work in dry-hire venues without a permanent catering kitchen by arranging temporary equipment or designing a menu around the available facilities.

Tastings are available at the Hackney Wick kitchen and are charged according to the number of dishes sampled. As every event is quoted individually, clients should expect to discuss guest numbers, service style, staffing, equipment and budget before receiving a meaningful price.

Prices are quoted exclusive of VAT unless the company states otherwise. This should be incorporated into the working budget from the beginning.

Pros

• Individually developed menus rather than fixed packages
• Strong fit for weddings, brand events and private dining
• Feasting, sharing, buffet and plated service options
• Predominantly vegan- and vegetarian-friendly menu approach
• Staff, bar service, equipment and event-management support available
• Able to create temporary kitchens for dry-hire venues
• Tastings available at the Hackney Wick kitchen

Best for: Weddings, creative events, brand activations, feasting menus and dry-hire venues requiring a flexible production setup.

What to confirm: Ask about VAT, tasting charges, temporary kitchen costs, staffing, bar provision, travel and how serious allergies will be managed.

Moving Venue

Website: movingvenue.com

Phone: 020 8691 6661

Email: events@movingvenue.com

Moving Venue is a large London event caterer specialising in established venues, high-capacity functions and operationally complex hospitality.

The company has worked in the London events sector for more than four decades and is accredited at more than 40 venues. Its portfolio includes museums, historic buildings, contemporary event spaces and major sporting or cultural hospitality.

Moving Venue is particularly relevant where catering must be integrated with strict venue procedures. Historic and high-profile buildings can impose detailed rules covering loading, security, temporary kitchens, fire safety, waste removal, supplier access and the hours during which teams may build or dismantle an event.

The caterer's role can extend well beyond producing food. Its event teams may assist with menu development, planning, staffing, bar service, equipment and coordination with the venue and wider production suppliers.

Published event examples range from intimate dinners to conferences for around 1,000 people. The company also operates within large sporting and cultural hospitality environments where food must be produced and served consistently across multiple areas.

Seasonal menus and ingredient sourcing form part of its published food approach. As with any event of this scale, clients should ask for the current sustainability policy and identify which measures apply specifically to their proposed venue and menu.

Moving Venue is unlikely to be the most proportionate option for a basic office delivery. Its strength lies in staffed events where logistics, guest flow, venue familiarity and production management carry substantial weight.

Pros

• More than four decades in London event catering
• Accredited at a wide network of major venues
• Strong experience with museums, palaces and complex event spaces
• Suitable for large dinners, conferences and hospitality events
• Dedicated operational and event-planning teams
• Seasonal menu development
• Experience coordinating catering within wider event production

Best for: Museum and heritage venues, gala dinners, awards, conferences, major corporate functions and large hospitality events.

What to confirm: Ask whether the venue requires Moving Venue or another accredited supplier, and request a full breakdown of food, staffing, equipment, logistics, management and venue-related charges.

Rocket

Website: rocketfood.com

Phone: 020 7622 2320

Email: parties@rocketfood.com

Rocket is a Nine Elms-based luxury caterer working across weddings, private parties, corporate events, sports hospitality and workplace dining.

Founded in 2000, the company is led by a long-established senior team and is structured around highly produced events rather than standard menu delivery. Its work ranges from private celebrations to major events in landmark venues.

Rocket's food service can include bespoke canapés, food stalls, formal dining and menus developed around the character of the event. The company can work with an external planner and production team or take a broader coordinating role.

Weddings are an important part of the offer. Rocket develops individual menus and can assist with table presentation, supplier coordination, tastings and the wider sequence of the celebration.

Its experience in sports hospitality and multi-day events is also relevant to clients with complex schedules, several service periods or large temporary hospitality environments.

The service is positioned at the premium end of the market. A quotation may therefore include not only food and staff but substantial planning, design, production and equipment elements. Clients should define their budget clearly before the creative process advances.

Rocket does not publish a universal per-person price because the format and scale of its events vary considerably. Prospective clients should expect a tailored proposal following an initial discussion.

Pros

• Established London luxury caterer founded in 2000
• Weddings, private parties, corporate events and sports hospitality
• Suitable for complex, multi-day and high-production events
• Bespoke menu development
• Can work alongside planners and production suppliers
• Experience within landmark venues
• Long-established senior and operational team

Best for: Luxury weddings, private celebrations, major corporate events, sporting hospitality and high-production occasions.

What to confirm: Establish the target budget, planning scope, tasting arrangements, staffing model, production costs, procurement terms and services supplied by external partners.

Quick comparison

Which caterer suits which event?

Office catering and working lunches

Eden and GURKIN provide the clearest delivered office-catering models. Both publish menus covering breakfasts, lunches, platters and meeting food.

Humdingers is also suitable where the order includes hot food, more substantial sharing dishes or production-location requirements.

Corporate receptions and launches

Humdingers and Canababes both provide flexible menus with staff and broader event support.

Moving Venue and Rocket are stronger candidates where the reception takes place in a major venue, includes extensive production or requires a large front-of-house team.

Weddings

Canababes offers a highly personalised style with feasting menus, temporary kitchens, bar service and planning support.

Humdingers covers a wide range of wedding styles and budgets.

Rocket is suited to premium celebrations involving bespoke design and extensive production, while Moving Venue may be especially relevant when the chosen venue has an approved or accredited supplier list.

Conferences and training days

GURKIN provides day-delegate packages and meeting food.

Eden is particularly suitable for repeat deliveries, boxed meals, breakfasts and central London workplace catering.

Moving Venue becomes relevant where the conference includes hundreds of attendees, formal hospitality or a complex venue setup.

Dry-hire venues

Canababes specifically publishes its ability to install temporary kitchen equipment or design a menu around limited facilities.

Moving Venue and Rocket also operate in complex event environments, but the level of production and budget is likely to be greater.

Film, television and location catering

Humdingers has a dedicated production-catering service covering breakfasts, lunches, buffets and food for crews working inside the M25.

Other caterers may accept production work, but this should not be assumed without confirming delivery hours, location access and changing crew numbers.

Dietary requirements and food allergies

Dietary preference and food allergy are not interchangeable.

A guest choosing a vegan menu may be making an ethical or personal choice. A guest with a severe allergy may face a medical emergency following exposure to a very small amount of an allergen.

The event organiser should provide the caterer with:

• The guest's name or table
• The specific allergen
• The nature and severity of the allergy
• Whether cross-contact must be avoided
• The required meal
• The agreed method of identification and service

Ask the caterer:

• Where allergen information is recorded
• Who checks the final menu
• Whether food is produced in a shared kitchen
• How separate meals are labelled
• How kitchen and serving staff are briefed
• Whether buffets create cross-contact risks
• Who the responsible contact is on the day

No editorial guide can determine whether a caterer's kitchen or process is safe for a particular allergy. The caterer and affected guest must discuss the circumstances directly.

Tastings

A tasting allows the client to assess flavours, presentation and portioning before confirming the final menu.

It should also be used to discuss:

• Service style
• Final presentation
• Dietary variations
• Course timings
• Crockery
• Table layout
• Portion size
• Wine or drinks
• Kitchen facilities
• Staffing
• Changes after the tasting

Some caterers include a tasting once the contract has been signed. Others charge separately or deduct part of the tasting fee after booking.

The tasting dishes may be prepared in a permanent kitchen rather than the temporary conditions available at the final venue. Ask how the event-day production will differ.

Staffing and service

A quotation should state how many people will work at the event and what each role covers.

Depending on the format, the team may include:

• Event manager
• Head chef
• Sous chefs
• Kitchen porters
• Waiting staff
• Bartenders
• Barbacks
• Runners
• Cloakroom staff
• Setup crew
• Logistics staff

A low staffing figure may reduce the quotation but can affect the pace of service, clearing, bar queues and the ability to respond to guests.

Ask when staff hours begin and end, whether setup and clearance are included, and what overtime rate applies if the event runs late.

Venue facilities and temporary kitchens

The caterer should inspect or obtain reliable information about the venue before finalising the menu.

Important details include:

• Kitchen size
• Power supply
• Water
• Extraction
• Refrigeration
• Oven and hob capacity
• Preparation surfaces
• Waste facilities
• Loading access
• Lifts
• Stairs
• Distance from kitchen to guests
• Parking
• Security checks
• Curfews
• Noise limits

A room described as having a kitchen may contain little more than a sink and domestic appliances. Formal dining for a large guest list may require a complete temporary installation.

Contracts, deposits and cancellation terms

The catering contract should identify:

• Legal business name
• Event date and venue
• Estimated guest numbers
• Menu
• Dietary arrangements
• Staffing
• Equipment
• Drinks
• Delivery and collection
• Setup and clearance
• Payment schedule
• Deposit
• Final-number deadline
• Cancellation charges
• Postponement terms
• Overtime
• Breakages
• Insurance
• VAT
• Force-majeure provisions

Do not rely only on an initial menu PDF or informal email discussion.

Changes to guest numbers, service times or venue access can materially alter the cost. Agree how variations will be approved and recorded.

Questions to ask before booking

Before appointing a caterer, ask:

• Is the company available on the event date?
• Has it worked at the venue before?
• Is it approved by the venue?
• What is included in the quoted price?
• Is VAT included?
• What minimum spend or guest number applies?
• How are allergies managed?
• Is a tasting included?
• Who will manage the event onsite?
• How many staff are included?
• What equipment must be hired?
• Who supplies drinks and bar staff?
• When are final guest numbers due?
• What is the cancellation schedule?
• What happens if the event finishes late?
• Who removes waste?
• Is the caterer appropriately insured?

Common catering mistakes to avoid

Comparing only the food price

A lower per-person figure may exclude staff, equipment, delivery, VAT or cleanup.

Confirming the venue before checking catering restrictions

Some London venues require clients to choose from an approved supplier list.

Providing dietary information too late

Late changes can restrict what the kitchen can produce safely and consistently.

Underestimating setup time

Temporary kitchens, bars, linen and table settings may require several hours before guests arrive.

Forgetting staff meals

Photographers, musicians, security teams, planners and production crews may require food during a long event.

Assuming leftovers can always be taken away

Food-safety procedures, temperature control and venue rules can affect whether remaining food may be retained.

Failing to budget for VAT

A quotation stated excluding VAT will increase materially when tax is added.

Frequently asked questions

How far in advance should I book a London caterer?

For a large wedding, gala dinner or event at a popular venue, enquiries may need to begin many months in advance.

Straightforward office catering can often be arranged much closer to the date, subject to menu cut-offs and delivery capacity.

Do caterers provide staff?

Many event caterers provide chefs, waiting staff, bar teams and event managers.

Delivered office catering may include no onsite staff unless expressly ordered.

Can a caterer provide alcohol?

Some companies offer a complete bar service, while others can supply staff and equipment for drinks purchased by the client.

Alcohol licensing and venue rules must also be considered.

Are tastings free?

Not necessarily.

Some caterers charge for tastings, some include them after a booking and others apply a fee that may later be credited. Confirm the terms before attending.

Can caterers work in a venue without a kitchen?

Yes, where the caterer has the equipment and operational experience to build a temporary kitchen or design an appropriate menu.

This normally creates additional equipment, transport, power and staffing costs.

When are final guest numbers required?

Each company uses its own deadline.

The contract should explain when final numbers become binding and how later additions or reductions are charged.

Does a vegan menu mean it is safe for someone with an allergy?

No.

A vegan dish can still contain or come into contact with allergens including nuts, sesame, gluten, soya or mustard. Allergies must be discussed separately.

Choosing with confidence

The most suitable London caterer is the one whose operational model matches the event.

GURKIN is well placed for flexible office and conference menus. Eden provides a developed sustainable-delivery service for central London workplaces. Humdingers covers a broad range of events and production catering, while Canababes offers highly personalised menus and strong support for dry-hire venues.

Moving Venue brings extensive experience in major London venues and large hospitality operations. Rocket is suited to premium weddings, private celebrations and complex events where food forms part of a wider creative production.

Before making a decision, compare itemised proposals rather than headline menu prices. The final agreement should make clear what will be served, who will deliver it, which staff and equipment are included and how changes will be handled.

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