Catering runs from the same kitchens as the restaurants, which sets the limits of what we offer: food that travels well and holds its texture for a couple of hours. That means sandwiches and wraps cut for a working meeting, salad platters dressed on arrival rather than in the van, mezze and canapés for receptions, and pastry and cake for the end of the afternoon.

Orders are quoted per head with a written menu, so nothing arrives as a surprise. Dietary requirements are worked into the order rather than handled as a separate box of substitutes — vegetarian, vegan and gluten-free items are built into the same platters. Equipment, service staff and setup can be arranged for larger bookings.

Lead time depends on size: a boardroom lunch can usually be turned around the same day, a reception for a hundred needs a few days' notice. Delivery windows are agreed in advance, and the kitchen works backwards from the time you want the food on the table.