News | Eden Caterers | Catering London

Welcome to the 14th edition -

Winter Menu Special

We’ve been surprisingly welcoming of the chill in the air in London, it marks the start of cosy season: homely meals, film and duvet weekends, and obviously the return of pumpkin spiced lattes. It also means our new Winter Menu has arrived, with loads of newness for your team to try, from classic seasonal flavours and some delicious new bowl meals…

Eden x St John's Partnership

We’re excited to announce our new partnership with St John’s Waterloo – the landmark Festival Church at the heart of London.

As a preferred catering partner, we’ll be bringing good-value, climate-friendly menus – from breakfast buffets to sandwich lunches and hot bowl food – to the arts organisations, charities and community group bookers using the venue’s beautifully restored spaces. Together, we’re championing sustainability, quality and community.

Read the full story here

Q&A with Jeremy, Ops Director

Jeremy is the man behind making the menu change a success, utilising exciting new recipes and suppliers. He works in tandem with the kitchen team to come up with fresh flavours that cater for all dietary requirements.

How many new items have you added to the menu this season?
20! I think that’s more than we’ve ever done, and I’m really looking forward to our clients tasting what we’ve come up with.

What’s your favourite new item?
The Beetroot & Quinoa Bites with Houmous

What’s your process for discovering new items for each menu?
We keep an eye on food trends and engage with our suppliers to see what’s new. Once we’ve got some ideas, we test and tweak recipes a few times with the team. Then we’ll hold a tasting day where everyone scores each dish - if it gets top marks, it makes the menu. If not, it’s back to the drawing board!

What ingredients are you making the most of at Eden this season?
Blackberries, the season has just finished so we've managed get them frozen down ready to use throughout our winter menu.

What else has been going on in operations?
We’ve made some carbon-conscious swaps to some recipes, like switching lamb for chicken and dairy cream for plant-based alternatives. The drop in emissions is huge, and it’s all part of our ongoing journey towards net zero.