Sustainable & Creative Catering
It Takes Two
WE'RE A BLEND OF THE CURIOUS, THE CREATIVE AND THE TECHNICAL
Raphaël
Raphaël Barras was born and raised in France, instilling in him a natural love for conviviality - good food, good wine (make it a rosé) and good company.
Passionate about food, he attended one of the top catering schools in the country. At 19, he moved to the UK, working his way up to Head Chef and General Manager of fine dining restaurants, one of which obtained three rosettes. He has extensive experience in setting up restaurants, menu design and kitchen management, having catered for very large events. Working both in India and on the African continent, Raphaël widened his knowledge of ingredients and methods but also producing beautiful dishes sustainably.
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When cooking, his main goal is to create the very best experience for guests and maintaining a high quality of service and delivery at every point of contact. He finds great satisfaction in paying homage to Classic French Cuisine while creating innovative and exciting seasonal dishes, pleasing to the eye, palate and environment.
LIESBETH - lizzie
Liesbeth was born and raised in Belgium, travelling extensively in Europe, Southeast Asia and North Africa. Obtaining an MSc. in Anthropology and MSc. in Diplomacy & International Relations, she worked in humanitarian relief, research and anti-human trafficking before settling down in Devon.
Here she followed a life long interest in food & sustainability, setting up a tiny restaurant. Her passion is patisserie, working with undervalued ingredients, bespoke nutritional/lifestyle dishes and creating flavoursome and colourful world food. Extensive experience in project management and event coordination, she will take care of your every detail, from initial meeting to understand your concept and the creation of the menu to the delivery on the day.
One day she hopes set up a self-sustainable farm and grow her food from scratch, investing in soil regeneration, eco-agriculture and diversified farming. Together they would run the place, opening it up to families to reconnect with nature and horses or artists, writers and the interested to discuss endlessly over beautiful food in a peaceful setting.
