The team behind the four-AA-rosette Tuddenham Mill restaurant near Newmarket in Suffolk have launched an events catering business that will operate across the UK.
Spindle Catering has been created by chef patron Lee Bye and restaurant manager Will Reyner.
Reyner said it would not be a ‘one size fits all' service with menus tailored for every specific event.
Spindle Catering said its offer could include ex-dairy beef sliders with Orriss & Son hot sauce for a relaxed garden barbecue; a venison Wellington served with full-bodied Malbec for an intimate dinner; or canapés and a towering croquembouche at weddings and christening celebrations.
Bye said: "I can't wait to create unforgettable memories, whatever the location and however big or small the celebration. Fantastic food, beautiful drinks and flawless hospitality are what we do best, and we're looking forward to sharing that passion and expertise."
Reyner added: "It's bespoke from the first conversation to the moment the last guest leaves. You'll find less expensive caterers, but Spindle Catering is about taking the food, drinks, and service at outside events to the next level and sprinkling them with the Tuddenham Mill magic."
The name is inspired by the ‘spindle', a vital part of the watermill mechanism. Tuddenham Mill's original spindle is still visible at the hotel.
Bye, a 2017 Acorn Award winner, has led the kitchen at Agellus' Tuddenham Mill restaurant and hotel in Suffolk since 2014 and was appointed chef patron in 2017.