We have been catering throughout the South East since 1995 and are a well known Caterer recognized for both outstanding food and a professional service.  We have built up an impressive list of clients that are using us for that special occasion and we have catered for some very prestigious events.

We cater at ANY venue, marquee or home for ANY occasion at ANY location for ANY number.  First class cuisine and high levels of service are our priority and every menu has been put together to ensure a balance of cooking technique, great range of ingredients and impressive impact of presentation.

The following menus are there for your reference, please let us know your exact requirements and menu preferences and we can supply an accurate simple quotation based on your personal details.

We offer both delivered buffets and fully staffed/managed events; bringing all the catering equipment required for your specific party.

What sets us apart…
For weddings and large events we are delighted to arrange a pre event tasting on your chosen menu, this gives you an opportunity to be involved in the planning from the early stages to create an original event.  You get the opportunity to see and eat the menu in its entirety and to confirm presentation, portion size, taste, ingredients and equipment that will be used on your event. We are also very happy to offer a sample buffet for a client that may want to start using us for regular events.

We look forward to hearing from you in due course and naturally thank you for thinking of Magpie Catering for this occasion.

…and remember, we have the right ingredients for perfect catering!!

Our Team

Elizabeth Joyce - H.N.D Catering and Hospitality

H.N.D Catering and Hospitality, CITY AND GUILDS 7061/2

Lizzy has achieved great success in her business life. Lizzy won Young Business Person of the Year Award in 1997 which were the prestigious Essex Business Excellent Awards for NatWest Bank and Epping Forest District Council. She was awarded for not only her business achievement and success but for recognition of her high level of service and outstanding food with both her businesses The Magpies Nest Restaurant, Epping and the Outside Catering Service she was undertaking. Lizzy grew her bespoke events and outside catering business in-between having her two children – rebranding, modernising, working on the company ethos, new strap line, amazing menus and sublime event service, therefore Magpie Catering Ltd was born officially.

Personal note – I pride myself on my ability to create an original bespoke event for each and every client no matter how large or small the event and how big or small the budget. My team and I work with each client ensuring they have an amazing well thought through menu and with a service delivered seamlessly and impeccably with my own trained team of staff.

Sharon Willis
Sharon Willis – Operations Manager and Executive Events Manager

Sharon came to us in 2008 and swiftly moved up to position of operations manager demonstrating real professionalism in her role. Her organisational skills are first class and she runs a very tight ship here at the unit ensuring our standards in all areas are continually upheld. On the events Sharon has an excellent management record with outstanding client feedback.

Personal Note – What I love about my role is that the events are always different whether it be venue, theme or menu. Each and every day here is so diverse it makes my role exciting and challenging.

Ria Sevier
Ria Sevier - Events Manager and Chef

Ria has been working with Magpie since 2009 and undertakes a dual role both as chef and personal events manager. She has a real food flair and is continually coming up with new ideas and dishes which have landed firmly on our menus. Ria is a pleasure to work with and is so popular amongst her colleagues and moreover clients she now get's personal request's with out repeat clients to go along with her team and look after them which is testament to her management skills.

Personal Note - Since Joining Magpie Catering my kitchen and menu knowledge has expanded tremendously as everything on the menu is home-made we are cooking all day every day which I love.

Jane Wheeler – Head Chef

Jane has an extensive history of event management and head chef roles she joined Magpie Catering in 1998 after leaving her management position with Sodexo. She brings her enthusiasm. imaginative flare and inspiration to the business. Jane plays an active role in menu planning, new product ideas, presentation changes and regularly visits trade shows to keep up to speed with food fashion. Jane has won gold medals for her patisserie work within industry competitions so her desserts really are something special.

Personal Note – I love leading the kitchen brigade on our weddings and large balls to be part of that atmosphere is second to none!

Lucy Long - Chef

Lucy Long has been a dedicated member of Magpie Catering for many years now. Lucy has worked every type of event and menu alongside our core kitchen team, we receive great feedback from our clients and catering team.

Joanne Coldwell – Office Manager

Joanne actually started her career in Catering Management and worked within the industry for many years before moving to an office environment. She has managed our office here since 2008 and has really brought us up to speed in all aspects of administration! Jo is on hand to deal with any of our corporate or private/wedding enquiries as well as looking after the business accounts.

Personal Note - It's a challenging role here as one minute I'm discussing and planning a wedding with a bride and the next I'm working on the accounts so I have to be switched on from the minute I walk through the door! I'm busy the whole day in one way or another and I so enjoy the variety of the tasks that a catering office brings.

Our Waiting Team

We are very particular and pride ourselves on our waiting staff. We put all our waiting staff through our own training, therefore they know and understand our expectations and work to our high standards. They are always impeccably dressed in uniform and understand not only the etiquette involved in food and wine service but each individual client’s requirements.