About Us and Our Food

Sensational Food, Bespoke Events, Exceptional Design: we live by our tagline and it is reflected throughout everything we do.

Blue Strawberry and Table Talk were both established independently nearly 25 years ago, in what was then London’s up and coming events industry. The brands joined forces in 2006 and have been working together to create spectacular events ever since.

Our longstanding relationships with many of the Capital’s iconic venues allows us to enjoy an extensive venue listing. Combined with the logistical know-how of some of the most experienced and creative event managers around, this always leads to an unforgettable experience. We pride ourselves on the energy, passion and excellence that is reflected in everything we do.

We cater for all types of events, from corporate receptions and gala dinners in museums and galleries to private parties at home and in marquees. We understand that every event is different and our planning service is designed with this in mind. From canapé receptions and bowl food to seated dinners and enticing food stations, our bespoke menus and events will be tailored to suit your needs.

Our food is of the quality you would expect in the finest restaurants but for large numbers. Breaking boundaries in terms of what is technically possible, we always surpass expectations. The styling of our food plays a huge part of what we do, therefore presentation as well as taste is of the utmost importance.

Our food designer and head chefs work tirelessly to ensure we are at the forefront of the industry creating exceptional food. Inspired by everything from their own family’s cooking traditions to travelling the world and the people they meet, their knowledge and passion really comes across in their creations. Our menus have a broadly modern European feel, but can always be tailored to meet you specific needs.

Our consistency enables our clients to trust that we will deliver exactly what they have tasted no matter what the number of guests. We ensure continuity from the tasting to the event itself and always deliver sensational food.

We regularly collaborate with well-known chefs for events. Those we have been privileged to work with in the past include Jason Atherton, Angela Hartnett, Lee Wescott, Hugh Fernely-Whittingstall, Raymond Blanc and Simon Rogan. They allow us to put our own touch to the dish to make it viable to serve to a large number of guests. It is always an honour to be the chosen as the event partner on such events and seals the trust our clients have in us to deliver the event with the required skill and efficiency.