This innovative family-owned business was founded in 1995 by Stevie Congdon. His daughter Holly has taken us to new heights, driving our passion for sustainability while never compromising on creating unique, sumptuous events.
We’re currently the only luxury caterer certified for Environmental Management procedures – and we can’t wait to use our brand of conscious catering to take sustainability further in the years to come.
“My first event for Lettice was when I was 15 and I was totally hooked! Spending every summer answering phones and listening in on the sales team, I couldn’t think of anything more fun than planning parties and eating canapés. Though I now know there is a little more to it, my total obsession with events knows no bounds.”
“Brought up on a smallholding in Devon, exceptional British food, local and seasonal, has always been part of my ethos. I learned the importance of letting great produce speak for itself through working in some of Europe’s best restaurants. We bring that same attention to detail to our monthly bespoke menus at Lettice, working with clients to create a snapshot of their personality.”
“Exceeding guest expectations is what really drives me. I’m lucky to have been involved in some of the UK’s most exciting hospitality businesses – Lettice is certainly one of those. We want to offer the feeling of being thoroughly looked after that you get at the world’s best restaurants. And I love finding ways to innovate with sustainability without compromising on quality.”
Lettice is built on our love of people and great hospitality. Simply, we love creating unforgettable moments paired with delicious food. And one of our core values is to foster a kind, creative work environment, because our sustainability starts with us.
Holly oversees all events and leads our event planning department. Our delicious food is down to Mark and his talented kitchen team. And Jonty’s exceptional operations department looks after all things hospitality. The rest of our team is also young, diverse and incredibly enthusiastic!
To get know us a little better, read about what inspires us.
We pride ourselves on working a little differently from other luxury caterers.
Our focus on hyper-seasonal ingredients and monthly-changing menus lets us ensure products are always at their peak. Which means they travel less food miles from farm to plate. And we relish the challenge of working with each client to tailor menus that reflect your personality!
As we love to source regional, sustainable produce wherever we’re working, we’re proud to have amazing relationships with the UK’s top local artisanal food producers.
And thanks to our team’s combined experience in leading luxury hospitality businesses, we’ve revolutionised our supply chain. We focus on British products frequently used in Michelin-starred restaurants, and only work with suppliers whose sustainability values chime with our own.
Seasonal monthly menus
We change our menus every month to showcase the best of what’s in season at that time. It makes great sense because any food in its peak season tastes fabulous – and doing this vastly reduces our food miles.
Buying directly from local specialist producers and farmers lets us get you the best possible products – as well as champion small, independent businesses who share our philosophy.
Pay less for creative plant-based choices
Plant-based food on a menu should never feel like an afterthought! We work tirelessly to devise delicious, inventive recipes. To encourage people to share our understanding of the social responsibility and positive environmental impact plant-based food offers, we offer fully plant-based menus at a discount.
Truly great hospitality is not just about people coming together to share an experience. It’s also about all the people who make that experience possible.
At Lettice we believe in using prime produce, treating it delicately and letting it sing for itself. To be able to do that, we rely on the quality of our wonderful suppliers. We choose these people because they share our desire to leave the world a better place than we found it.
- Angry Monk –We love this project which delivers surplus fruit and vegetables that would otherwise be binned.
- Chef’s Farms – This great initiative links specialised independent farmers with consumers. We buy their out-of-this-world fruit and veg direct, then it’s dropped at our door in collated deliveries to reduce our food miles and carbon footprint.
- Good Earth Growers –At Crocadan Farm in Cornwall the focus is on evolving their soil to serve future generations, as they specialise in young organic vegetables, edible flowers and dainty greens.
- Natoora –Natoora specialises in the best produce around while supporting social incentives, the reintroduction of heirloom varieties and collaboration with long-established growers. We use their wonky fruit to ferment or preserve in delicious cordials to enjoy seasonal flavours all year round.
Meat & Fish
- Aubrey Allen – Considered the most innovative butcher in the UK, at the forefront of sustainable practices in the meat industry, they champion heritage British breeds and work only with trusted farming partners.
- Bethnal Green Fish –We love this partnership which means we can use responsibly fished, lesser-known fish from the British Isles, caught by day boats and delivered directly to us.
Dairy, Bread & Honey
- Breadwinners – This charitable programme offers grassroots employment to refugees and young asylum seekers selling their delicious artisan baked goods.
- Neal’s Yard Dairy –Neal’s Yard make, find and age the best British and Irish cheeses, continuing the pioneering work Randolph Hodgson started in the 1970s. We adore them all!
- Payne’s Bee Farm – Payne’s harvest pure raw honey direct from the hives, using traditional beekeeping methods that minimise damage to maintain goodness and sweetness.
Beverages & Wine
- Assembly Coffee – Based just down the road from us in Brixton, Assembly roast and deliver the best specialist coffee in the country (in our opinion) entirely carbon neutrally.
- Birchall Tea – This Carbon Neutral 150-year-old business draws all its energy from solar power, is completely plastic free and – importantly – makes delicious teas.
- Flint Wines – Our next door neighbours! We have a wonderful relationship with these Burgundy wine specialists who focus on less well-known regions and winemakers who pioneer organic and biodynamic viticulture.
- Les Caves De Pyrene – We champion low intervention wine makers and love the approach of letting the grapes speak for themselves and their environment. Using LCDP’s naturally produced wines is always a pleasure.
We also work with Foodchain who connect us directly to the UK’s best food suppliers by cutting out the middlemen and warehouses to guarantee the freshest, high-quality food.
And as keen gardeners, we grow our own herb garden on our kitchen roof in Kennington to service our tastings!
At Lettice Events we take our responsibilities towards sustainability very seriously. When you choose us, you’re making a caring, positive choice that never means compromising on quality.
Catering with a conscience
We’ve been at the forefront of innovative catering and event management for decades. Now we’re leading a new wave of conscious catering, backed by a sustainable, ethical and environmentally minded approach to events, without ever compromising on luxury.
Our code of practice considers our impact to the environment. So we champion working with local producers, creating seasonal menus using supply chains that limit and offset carbon emissions.
We are ISO14001 Environmental Management certified, which means all our operational procedures follow sustainable practices. That involves building our ways of working from the ground up, to make sure we’re doing everything we can to limit our global impact. We’ll keep nurturing these practices and implement new ones as we grow.
We’re also on our way to being a B-Corp business to make sure our business priorities match our environmental and social responsibilities.
It’s clear to us our clients care about the impact their events have on the environment. We want you to be able to make informed decisions about your event. Knowledge is power, after all.
Eating responsibly and seasonally makes a big difference. It’s why we’re transparent about the carbon impact of our food – particularly since food makes up a quarter of global carbon emissions as of 2021.
Once we looked closely at the journey of our food, we completely changed how we create our menus. We’ve always been committed to sourcing from the most reputable suppliers. Now, we increasingly source as much as possible from within the UK.
Food miles matter, though they don’t tell the whole story. That’s why we’re working with Foodsteps to understand exactly where our emissions come from and how to reduce them, then report our resulting carbon score. Our clients enjoy sharing ‘the story behind the menu’ with their guests and this score helps to tell that tale.
We also work with Ecologi and their UK reforestation projects to offset our events’ emissions.
Our menus are created around seasonal local produce and carefully planned to cater for specific numbers of guests. When we design your menu, we create a delicious ‘wasteful canape’ to use up any surplus ingredients.
We’re a zero-to-landfill business using innovative recycling practices. Our kitchen proudly houses a state-of-the-art Orca machine which breaks down food waste into water, mimicking the human digestion system. We also use Cater Oils to collect and recycle waste cooking fats.
Taking care of our team
Our responsibilities begin with our own people. We understand hospitality can be a challenging work environment so, when working out how we wanted Lettice to be, we made a conscious decision that kindness and empathy should underpin our core values. We also donate regularly to Hospitality Action.
We’re proud to be a London Living Wage employer and an anti-racism operation, working with Equality and Diversity to ensure our DEI policy stays up to date. As an equal opportunities’ employer, we commit to protecting our employees’ human rights, abiding by all labour laws and working to the principles of the Modern Slavery Act 2015, and the abolition of modern slavery and human trafficking.