At Platter & Slate we believe in the quality of our ingredients and the skill of the team who prepare and serve them. Wherever possible we use seasonal ingredients for our Christmas party menus. All our meat is free range and we use sustainable fish, which we source directly from Billingsgate market (where we have our kitchen) so it is as fresh as possible.
After 15 years of a successful career in the City, Platter & Slate’s head chef Deanna Smith decided on a career change and enrolled for a diploma at the prestigious Leith’s School of Food and Wine. After graduation she joined the team at Billingsgate Seafood Cookery School, where she indulged her passion for fish and seafood. In 2012 she launched her own catering business which has evolved into Platter & Slate.
Supporting Deanna is a team of expert chefs who have worked at some top restaurants including River Café and Le Manoir aux Quatre Saisons, so you can be assured that the cooking will be of the highest standard.
We can also provide a team of serving staff that allow scaling up to cater for any size of event from 30 to 300 people.
After a discussion to understand exactly what type of event, budget and ideas you have in mind, we plan menus specifically to suit that event.
Wine and drinks
We can also assist with recommending suitable wines to accompany your food. Deanna has an advanced wine certificate from WSET and so can advise on the ideal pairing of your food choices with a complementary wine selection.