Meet the Caper & Berry Team

Tim – The Owner

Fondest food memory

I love deep sea fishing and whilst enjoying a holiday in The Keys catching tuna, our deck hand prepared it straight away with a little wasabi and sticky soy – it was simply the freshest food I had ever eaten in the most beautiful setting

Best event worked

Having worked so many great events and parties, it’s hard to single out a specific one – the first time we held a  Caper and Berry Gourmet night was very special; I was immensely proud of the kitchen team. We did a wedding this summer for 200 guests with a complicated four course menu; the couple were real foodies and we exceeded their expectations on every level, which felt amazing.

Favourite dish

A self confessed foodie with love of trying new things; I love Asian and Pacific Rim food, fresh flavours with a bit of zing. Steve makes a wonderful crab cake with sweet chilli jam and crispy Asian slaw – divine. However Marinated South Down’s lamb cooked on the barbecue is hard to beat!

Steve – Head Chef

Fondest food memory

Rabbit stew at my Nan’s – watching her talk to herself whilst she chopped up the poor bunny! Then stuffing it in the pan loaded with veg and potatoes. She use to handpick the meat off the bone just for me – afraid that I would choke myself !!

Best event worked

The RGS 500^th anniversary, was a huge personal achievement – my biggest event I have been in charge of and it being a huge success from all aspects, from the client to back of house. It ran very smoothly from the start of the week to the execution.

Favourite dish

Teriyaki beef lollipops with shredded chilli jam dip – It is a personal creation and not only does it look stunning but it tastes incredible. A cube of prime beef fillet is marinated for 24 hours in teryaki sauce to give it an intense flavour, it is then covered in crisp golden panko crumbs and serced like a lollipop with fresh corrinader and a home made sweet chilli jam.

Libby – Sales & Marketing

Fondest food memory

My absolute favorite time of year is Christmas and for only one reason – the food! We spend hours roasting hams, making perfect pastry for the sausage rolls and then trying to guess how much sherry to add to the triffle! There is absolutely nothing better than having the whole family sitting round a table with more food on it than anyone could ever possibly eat sharing terrible jokes and wearing ridiculous hats!

Best event worked

I have been very luckey to be a part of some of the most fabulous weddings but there is one event whaich sticks in my head as being truly amazing! The Guildford Cathedral holds an annual event called The Candlelit Angel Dinner, this is where it opens its doors for a 5 course dinner cooked by Caper & Berry. The cathedral is decorated with candles and flowers and looks absolutely stunning. It really is something not to be missed.

Favourite dish

There is one dish for me which is absolutely perfect. Steve created it for our Gourmet night this year and I swear the whole room stopped talking just to enjoy this! He handmade Lobster ravioli with tarragon pasta laying it across lightly fried new season marsh samphire and served it with lime leaf butter and lobster oil - Nothing has compared to this.

Take a look at some of Steve’s handy work >>