ABOUT
BESPOKE CULINARY EXPERIENCES BY BARBET CATERING
Barbet Catering is run by the talented husband and wife chef team, Jeremy and Aimee. With more than 20 years of combined experience in the hospitality industry, you can trust that you are in good hands.
They began their culinary careers in London but later relocated to the southwest, where they developed a passion for the region's incredible produce and stunning scenery. The couple worked together at the same restaurant for over six years.
After successfully managing catering for numerous weddings at Mark Hix's oyster and fish house in Lyme Regis, the concept for their own catering business came to life.
Aimee and Jeremy have dedicated their careers to collaborating with chefs who prioritize high-quality and sustainable produce, including notable figures like Arthur Potts Dawson, Jeremy Lee, Fergus Henderson, Hugh Fearnley-Whittingstall, and Mark Hix.
This philosophy is emphasised in their menu writing, where they combine simplicity with vibrant flavors and seasonal ingredients. By utilizing local suppliers whenever feasible, they not only bolster the local industry but also guarantee that their clients enjoy some of the best produce available.