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A buffet line of chafing dishes with guests serving themselves

Corporate catering

Office lunches and client dinners, delivered when we said.

Fixed delivery windows, plain per-head pricing, itemised invoices and repeat accounts. Restaurant food, run on office logistics.

Logistics

The parts you actually need to plan around.

Delivery windows

  • Breakfast — 7:30 to 9:00
  • Lunch — 11:15 to 12:30
  • Dinner — 4:30 to 6:00
  • Delivery is inside a thirty-minute window you choose, not a two-hour one

Lead times

  • Drop-off lunch — three business days
  • Board or client dinner — one week
  • Events over forty people — two weeks
  • Standing weekly orders — set once, then no lead time at all

Accounts and invoicing

  • Purchase order numbers carried on every invoice
  • One monthly invoice for recurring orders
  • GST registered · WCB covered · liability insured

Sample menus

Priced per head.

Choose one menu for the room, or two and I will label everything.

Lunch

Working lunch, drop-off

  • Chicken satay with peanut and lime
  • Roasted vegetable and goat cheese pinwheels
  • Market green salad, honey balsamic vinaigrette
  • Grain salad with lemon, herbs, toasted seeds
  • Chocolate pâté squares and fresh berries

Dinner

Casual dinner for forty

  • Greek and Caesar salads
  • Tortellini alfredo, garlic toast
  • Greek chicken, roasted potatoes, mixed vegetables
  • Brownies, tarts, cheesecake squares

Dinner

Corporate dinner for nine

  • Orange, radicchio and romaine salad
  • Chicken piccata
  • Roasted potatoes, seasonal vegetables
  • Pecan squares

Boxed individual lunches, breakfast platters and grazing tables are all available.

Dietary accommodation, handled by name

One wrong plate is the thing people remember.

You are ordering for a room you do not control. Send me the restrictions with the headcount and every affected portion arrives labelled with the guest’s name.

Dietary restrictions are handled within the main menu rather than as a separate plate. Vegetarian, vegan, dairy-free and nut-free are routine — no surcharge.

Coeliac guests are cooked with dedicated equipment and separated prep. Full ingredient lists are available on request for anyone who needs to check a label.

Crudite and cheese platters laid out for an office lunch

Ordering

Setting up an account.

First order

Send it through the quote form. After that I keep your delivery details, dietary list and PO format on file, and you can order by email in two lines.

Minimum order

Ten people for drop-off, or the equivalent value. Below that, boxed individual lunches are the better option.

Staff and serviceware

Drop-off arrives ready to serve on platters, with compostable serviceware at no charge. Plated dinners are quoted with service staff; china and glassware rent at cost.

Cancellations

Free up to the lead time for your order type. Inside that window, food already purchased is billed.

Many thanks to you and your crew for doing such a fantastic job, we appreciated it and so did our guests. Looking forward to working with you again!
Catered event · L
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Before you ask

Questions people actually ask.

Anything not covered here, ask directly — I answer my own enquiries.

Send an enquiry →
Where do you cook?

South Surrey, White Rock and across the Lower Mainland. I cook in your home kitchen or at your venue, and for larger events I have access to a commissary kitchen at the Elks Hall. Beyond the Lower Mainland, ask; travel is possible for the right event.

How much does it cost?

Pricing is per head and depends on the menu, the ingredients and how much service you want. Plated multi-course dinners cost more than family-style or drop-off. Every enquiry gets a written quote before anything is booked.

Can you invoice us, and do you hold a standing account?

Yes. Corporate work is invoiced on standard terms and repeat clients keep a standing account with agreed menus and delivery windows, so booking a lunch takes one email.

Can we customise the menu?

Yes — the example menus are starting points, not a set list. Menus are written around what is in season, what you like and what your guests can eat. I write a draft after the consultation and adjust it until it is right.

Do you handle alcohol?

I do not supply alcohol. You buy the wine, beer and spirits — which is almost always cheaper for you — and I will tell you what to buy and how much, and pour and serve it during the meal. For wine pairing dinners I write the courses around the bottles you already have.

How far ahead should we book?

Two to three weeks is enough for a private dinner. Weddings and larger events want two to three months, mostly so the menu and the rentals are settled well ahead of the date. I take a small number of events a year, so summer Saturdays go early.

What is included, and what do we provide?

I bring my own knives, pans and small equipment, cook, serve and leave the kitchen clean. Plates, glassware, linen and extra service staff are quoted separately if you need them rented — many clients use what they already own. Dietary restrictions and allergies are handled properly, not worked around.

Jan in the kitchen, finishing a plate

A small number of events a year

Send one lunch and see how it lands.

Headcount, date and delivery window is enough to quote. Repeat accounts order by email after that.

Request a quote