Chapter I · The Belief
Food should not merely be eaten. It should be remembered. The season it came from, the hands that shaped it, the story it tells.
Every menu we compose begins with a conversation. It is not about what to serve, but who you are. We listen for the holiday memories that you recite with a smile, the dish your Grandma always makes you that tastes like home, the meal you can’t wait to eat on your birthday. We want to understand you.
Chapter II · About
Nest is the vision of Kathryn Burke. A chef who cooks food she would serve at her own table, for the people sitting around yours. Her cooking borrows flavours from the Middle East, Latin America, Asia and the Mediterranean — pulled together by the simple instinct: feed people the way you would feed those you love the most, and make every mouthful delicious.
Kathryn Burke
Founder & Head Chef
Chapter III · Occasions
Every occasion we cook for follows the same starting point: a conversation about who you are and what you love. The shape of the day changes. The method does not.
What we cook for
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Feasts for the day you will replay for the rest of your life.
Bespoke wedding menus composed from your story.
No repeated pages from a pack. We work with your planner, your venue and your florist from the first call to the last candle. Communication, personalised menus, all-day service, a head chef on site.
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Suppers, birthdays, gatherings with people you actually like.
An evening that feels like it was cooked only for you.
From eight around your kitchen table to fifty under a marquee, private dining is where Nest feels most itself. Unhurried service, generous plates, a menu built from a conversation.
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Gatherings that feel unlike work.
The opposite of corporate catering.
Menus that surprise, service that feels like a private dinner, food delivered fuss-free to your door to be served or help yourself, and food people still talk about by Friday. We work with brands, agencies and venues who care about the room as much as the deck.
Something else in mind? A wake, a festival, a restaurant pop-up, a breakfast for fifty at dawn. Ask us. Most of our favourite work was somebody’s unusual idea.
In their words
We gave Kathryn a tricky brief: 160 of us, a venue with no ovens, and every dietary need going. She understood exactly what we wanted and built a menu that was original, easy and genuinely delicious. Our whole team is still talking about it, and we would work with Nest again in a heartbeat.
Fever Tree
Office Christmas party · 160 guests
How we work
Every menu begins with a conversation and ends at your table. Here is how it comes to life.
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The first course of every Nest event is a conversation. Whether a Wedding, a special birthday or a Supper-Club style feast, each begins with what you love. The Tacos you ate on your honeymoon in Mexico, or the lazy Sundays baking Apple Pie with Mum. We listen to your story, and the menu follows…
Our cooking explores flavours and techniques from the Middle East, Latin America, Asia and the Mediterranean. Our produce is local whenever possible, and focuses on bringing the seasons to life. Each dish is carefully thought out, tried and tested. Nothing arrives at your table that we wouldn’t serve with pride at our own.
Service is the quiet craft. Our team works the room as if it were their own dinner party. Unhurried, warm, present. By the time the dessert arrives, your guests will have forgotten the caterers are there. That is the idea.
Chapter VII · A Taste
A few of our favourite gatherings. Each began with a story, and became a menu all its own.
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Summer wedding · Eighty guests
Eighty people on a hot June evening. A bride who spent her younger years exploring the coastlines and cities of Asia. We took inspiration from Japan, Thailand, China, Sri Lanka and India, a fusion of canapés to take her back to that beach with a cocktail in hand, and a little spice in each bite.
40th celebration · Private supper
Sixteen guests, one long table, and a celebration of forty years around the sun. This young soul wanted her table to match her theme: be bold, be eccentric, but don't be boring. We delivered a Middle-Eastern inspired feast, with a tablescape to match.
Anniversary lunch · Forty-five guests
A wedding anniversary that began as a lunch and became an afternoon. Slow-roasted brisket, miso-orange salmon, crispy potatoes and beautiful summer salads. No speeches were planned; several were given. We love being part of these special moments.
Cocktail hour · A Portugal send-off
Any great feast starts with a great drink. Our young-in-love pair are moving to Portugal for a new life in the Algarve. Orange-cardamom-tinis and spiced ginger daiquiris flowing on the bar, canapés coming out of the kitchen looking like little presents. The guests ease into their evening, giving their friends the send-off they deserve.
Chapter VIII · The Discovery
Tell us a little about your occasion. The date, the shape of the day, the people who will be there. If you like, tell us the food that matters to you: the meals you love, the places that stay with you. We will write back, and the menu will follow from there.
