The Tiny Table
By Julie Freind
Creating bespoke menus with local seasonal produce, Julie cooks from her licensed kitchen, for one group at a time of up to 6 people. Lunches and early evening dinners are both an option and maybe brunch if you ask nicely.
Check out her recent blog post to find out more.
To book for the summer of 2021 just eamil:
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Let’s chat about your event and catering requirements