About The Caterers

Both Brian and Tara share a passion for high quality, fresh food. Our sauces are made using stock from bones, like they do in proper restaurants. Our desserts are made in-house by our chefs, and all our vegetables, meat and fish come in fresh every day to be prepared like they would in any of the restaurants where Brian trained.

Brian Beattie, Director

A chef with more than 20 years’ experience, Brian has worked in such high profile establishments as Marlfield House, Barberstown Castle, L’Ecrivain, Le Coq Hardi, Thorntons, Guilbauds and Chapter One. Quality driven and margin aware, Brian is responsible for creating menus that work for the client’s venue and budget.

Tara Beattie, Director

After graduating from college with a degree in statistics, Tara went onto specialise in quality management for large organisations, as well as taking time out to work in software consulting. In her current role, Tara is responsible for the administration side of the business, including finance, marketing and support. 

Concession Catering

In 2011, we took on our first concession catering operation in The Courtyard Cafe at Castletown House (Celbridge, Co. Kildare). We love working with the Office of Public Works at this magnificent country estate; it’s the type of venue that sits very well with our ethos. We hope to expand this side of our business in the near future and continue to explore similar opportunities.