Event Catering

janieAll About Us

Blue fig was set up in 2000 when Janie and Malcolm decided to collaborate and set up a catering company with a personal touch.  We pride ourselves on exactly that, emulating our client’s ideas and delivering a professional service with a personal touch.

We are a small company consisting of myself, Janie, (a Michelin star trained chef) who oversees all the cooking; and Malcolm, my husband the logistical engineer who runs the front of house.  Together we are a formidable team, ensuring both the food and the service are constantly monitored and kept to the highest of standards.

malcolmMalcolm has worked in catering for over thirty years.  Some of that time was spent working for the London Docklands Development Corporation catering parties on a sailing barge in St. Catharine’s Dock, London. He was also involved in the catering for the opening of the London City Airport and the Power Boat Championships in the Docklands; Malcolm then went on to work for Kim Mattia Catering and Lucy James Catering before finally setting up Blue Fig with Janie. Malcolm meets every challenge with calm and practicality.

Janie qualified as a chef in 1990 following a 6 month apprenticeship in a Michelin starred restaurant in France. This led to work for Gary Rhodes at The Greenhouse and later People’s Palace followed by stints at The Royal Garden Hotel, Kensington and Fresh Field’s private dining rooms.  She also worked for Brinkley’s restaurants as well as Harris’s a private catering company carrying out directors’ lunches and large functions within London and the home counties. Travelling to South Africa in her early twenties, Janie helped run the kitchens of the Lanzerac Wine Estate, working her way up to head chef. Travelling to France for two seasons on a hotel barge and then abroad to Australia and New Zealand. When returning in 1999 Janie started freelancing and catering for weddings and larger functions.  Janie’s varied career influences her menus and dishes in many ways, creating inspirational food.

Blue fig Event Catering

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We offer the following to our clients:

Baskets with a variety of Janie’s handmade breads on the tables, together with butter and coffee and homemade chocolates are provided as standard.  We can provide ice and cooling equipment, together with all necessary bar equipment and wines to compliment the food being served, together with mineral water sourced from the South Downs.

We can provide crockery, cutlery and glassware together with linen tablecloths and linen napkins. We are able to source most things so if in doubt, just ask and we will do our best to source what it is you want.

We provide our own staff (a team whom we employ on a regular basis).  They are smartly uniformed, warm and friendly. They will lay up the tables, serve the meal and drinks, clear and tidy away.  There will also be a team in the kitchen headed by myself, who will provide the meal, wash up etc.

All our food is made from the finest quality ingredients.  Wherever possible we try to source our ingredients locally, ensuring fresh, seasonal produce is used. We prepare our food especially for you – from the raw ingredients to the finished product, ensuring that everything is delivered as fresh as possible to the client.

We cater for any number from a private dinner party for 6 to a sit down dinner for 200 or a canapés party for 500 and anything in between!

We endeavour to provide a complete service working closely with the client to provide exactly what they desire whilst falling within budget.

We are using this same ethos whilst running our restaurant.

We have a young daughter who is our inspiration in all that we do and so we try to keep the balance between work and play!

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