About
A small kitchen with a long memory.
Culbo was started in 2014 by two cooks who couldn't find catering that tasted the way they cooked at home. A decade later we're a 14-person kitchen serving roughly four hundred events a year — and still cooking the way we cook at home.
We don't have a fixed menu. Every event begins with a conversation about the season, the room, the people. From there we build a menu that fits — sometimes a five-course tasting, sometimes pie and chips on enamel plates.
Our suppliers are mostly within a hundred miles of the kitchen: Wye Valley asparagus, Cornish day-boat fish, Hereford beef, Norfolk strawberries, sourdough from a baker two streets away. We name them on every menu we print.
We're proudly small. The same head chef who tastes your menu cooks at your event.
Sourced
38 named UK growers, fishers and butchers.
Seasoned
Menus refreshed every six weeks of the year.
Staffed
14 chefs, 30 trained service partners on call.