Vibrant, flavourful, elegant

With a dedicated team of event managers & handpicked chefs,

Caiger & Co’s bespoke events are totally unique.

From canapes & cocktails, to elegant breakfasts & client entertaining, Caiger & Co will be sure to cater to your brief.

Exceptional celebrations are our speciality, from weddings & birthdays, to fine dining private dinners, your vision will be taken care of with our event expertise.

Canapes & Bowls



Served by our flawless front of house, these seasonal & unique bites are the perfect accompaniment to any party. Small, elegant, full of flavour & creativity

– Buttermilk popcorn chicken, smoked yoghurt, avrugar caviar

– Whipped cods roe, Caiger squid ink crackers, sumac, dill fronds

– Gochujang aubergine, soya and sesame crispies

– Polenta chips with watercress pesto, grilled soy quails egg and truffle

– Sweet potato hash browns with pickled nectarine, labneh and pistachio

– Lentil doughnuts with seared beef, pickled mango and toasted chili flakes

Artigianale Natural Prosecco, Treviso, Italy (Vegan)

This process has the Caiger & Co ethos at its heart, and it also tastes amazing – ecologically made from production to bottling.

Fine Dining



The ultimate experience to compliment a special occasion. Our professional approach to planning means these events are a refined & unforgettable culinary experience

To start

Hazelnut scallop, corn and miso puree, micro rocket

To follow

Galician beef, artichoke puree, malted crisps

To cleanse

Hibiscus and pickled quince granita

To finish

Cardamom and salted pepper custard tart




Description of wedding: We pride ourselves on being the most personalised wedding caterers in London. Working with couples to achieve their dream menu & aesthetic


– Seed crackers with Spanish salt cod, quails egg and purple basil leaves

– Griddled chicken with coriander and roasted peanut dukkah, with a broken buttermilk dipping sauce

– Scorched corn, manchego and jalapeno croquettes with green tabasco aioli

– Burrata with balsamic baby beetroot, rosemary oil, apricots and walnut brittle

– Greek flame grilled rump of lamb, peach and tomato panzanella, butter beans in a mint and parsely salsa

– Affogatto with frangelico infused coffee, activated nut praline

Late night

– Dirty Fried Rice with siracha and spring onions




Description of feasting: From sumptuous platters of exciting dishes to creative stations from grazing to oyster shucking. Our planners & chefs are experts at innovating unique ideas


– BBQ bavette and marbled rib eye of beef with anchoiade

– New season onions with parmesan and parsley and pine nut brittle

– Smoked new potatoes with Duchess rapeseed oil, salt and pepper


– BAO BAR WITH Beef ribs with pear and soy shredded and served by the chef

– Slices of avocado, pickled shitake mushrooms

– Cashew mayonaise and Kewpie mayonaise