Bespoke catering prepared with imagination and flair
It’s in Totnes at the heart of stunning south Devon that Sima Cutting, owner and chef extraordinaire, whips up an edible storm at The Kitchen Table.
The bespoke catering company upped tools in 2011 and has been bubbling over with culinary creativity and foodie flair at weddings, business dos, family feasts, celebrations and community events ever since. Shunning notions of cold corporate-style catering, the team focuses on friendly service and carefully-crafted, thoughtfully-tailored, delicious dishes to leave your hungry co-workers and famished wedding guests with satisfied stomachs.
Along with traditional British dishes, international flavours – inspired by the team’s travels – are produced with a Devonshire twist. Supporting local businesses and using seasonal fare, Sima often sources ingredients directly from producers and growers, seeking out only the best meat, veg and dairy. And the guilt-free, community-championing chow down continues with any non-UK ingredients used (such as sugar and chocolate), which are all Fairtrade and often organically grown.
Food isn’t the only thing that the team cares about though: people are at the heart of the business with menus designed to suit all sorts of budgets, venues, dietary requirements and event needs. So whether you’re hosting dairy dodgers, gluten shunners or down-for-anything diners in a barn, hall or on the beach, all south Devon diners who want a bite of the action are welcome to come and sit at the table.
Check out The Kitchen Table’s monthly pop-up cocktail evenings and, during summer, the monthly pop-up brunch club.
Unit 6 Burke Road, Totnes, Devon, TQ9 5XL
Mon-Fri: 12pm – 2pm
Mon-Fri: 9am – 5pm
All year and anytime for events
Owner/Chef: Sima Cutting
Monthly pop-up cocktail evening
Monthly pop-up brunch club (during summer)
Nautical sharing platter: homemade mackerel pâté, gravadlax local fish cured with gin and beetroot, crab cakes with citrus creme fraiche and homemade gooseberry chutney, toasts and salad garnish
Slow roasted lamb with apricot and sumac stuffing, herby couscous and roasted flaked almonds, carrots steamed with orange, caraway, local honey and local hispi, caramelised onions and puy lentils
Chocolate and hazelnut roulade with Dartmoor blueberry compote and organic pouring cream