OUR CULINARY PHILOSOPHY
Produce-led
At Discreet we are client, produce, season and sustainability led.
We create menus based on client requests using locally and sustainably sourced ingredients incorporating restaurant trends and a relaxed fine dining service.
We only work in partnership with reputable suppliers, across all aspects of the business, that share our passions and attention to detail.
We operate a closed-loop circle kitchen. From farm to fork and back again, every element of the culinary process is carefully considered, with a keen eye toward minimising waste and maximising resource utilisation.
This means using a smaller selection of versatile ingredients across multiple dishes. Those carefully selected ingredients are chosen not only for their individual qualities but also for their potential to complement and enhance each other when combined.
Our cooking practices reduces our environmental footprint and align with sustainable farming methods, promoting soil health, natural ecosystems and rural community financial stability.
.jpg)
Nose to Tail
Henry, our chef director and co-founder, believes passionately that loved ingredients make food that our clients will love.
He creates seasonal menus, which offer a tighter selection of choices, rather than endless options.
Simply put this reduces waste, allows the kitchen team to offer the dishes they believe are outstanding, and means we offer a thoughtful, curated menu.
He also specialises in nose-to-tail menu design, a concept using the whole animal (or vegetable). He curates innovative dishes using prime cuts of meat and utilising the rest throughout the menu. Not only is it a sustainable practice, but the concept provides cost savings for our clients and above all else, elegant, delicious, and memorable food.
Our Team
Discreet Events is owned and run by a trio of passionate and experienced individuals.
After a combined 55 years working in hospitality ranging from Three Michelin Star Kitchens, high-end luxury events in listed buildings, to private events in the middle of a field in the pouring rain, we felt like there was a gap in the market for a high-end caterer who in addition to offering amazing food, puts emphasise on doing so in a sustainable, ethical, and socially conscious way.
Eva Berntsson – Director of Events / Owner and co-founder
Eva is celebrating almost 25 years on the London and Europe event scene. She has worked for some of the leading event companies in London and led both design and delivery at the highest level, catering for some of the UK’s largest and most glamorous events. She started her career in logistics and operations, mainly producing complicated large-scale dinners, receptions, and further projects across the unique venues of London, historic royal palaces and other treasured buildings and private houses across UK and Europe. Therefore, she possesses a well-rounded logistical knowledge of events, and working in unique venues where care of the venue is of the upmost importance, while still delivering flawless experiences. She gradually moved over to sales and business development, building portfolios involving top blue-chip companies as well as high net worth private clients, with guests often including the world’s most influential CEO’s/Business executives, celebrities, and members of Royal Families from across Europe. She then also turned her focus to a more bespoke and high-end service and started to championing sustainability across the events sector.
Ruari McCulloch – Director / Owner and co-founder
Ruari trained as a chef at Le Gavroche, Sketch and The Walbrook Club after which, following a fascination with large scale events he worked for some of London’s leading Event Caterers and Party Planners. He started Pinstripes and Peonies, now recognised as the most creative Event Florist working in London and Europe in 2010 and excels at creative event design.
Henry Osborn – Chef Director / Owner and co-founder
Henry is an extremely talented chef with a wealth of experience gained in Michelin starred restaurants and fine dining establishments across the UK, including The Ritz, Maze, The Boxtree, Petrus and Gleneagles. Henry has also worked in corporate fine dining and run a high-end event catering kitchen as an executive head chef. So, as well as being able to cook on a Michelin level, he also understands the intricacies of converting his food into larger scale events, which is rare in the events industry. Henry is a big advocate of provenance, and cares greatly about where our food comes from. He works tirelessly to source, audit and evaluate our supply chain to ensure every supplier align with sustainable farming methods, promoting soil health, natural ecosystems, and rural community financial stability.