Berwyn has been putting on great parties for eight years, with amazing food at the heart of all of them
Starting in London’s Notting Hill, we now have kitchens in the Cotswolds and we are just as at home cooking for star-studded opening nights in the West End as we are cooking our famous barbeques under the stars in a Gloucestershire field.
Our ethos is simple: inventive, delicious menus created with food and drink sourced from the best suppliers, locally where possible; pitch perfect planning and presentation; and carefully selected, professional staff.
Director and Executive Chef Hugo Shuttleworth trained at Leith’s School of Food and Wine before embarking on a career as a private chef in France, as a restaurant critic in South America, as an advisor to Peruvian food exporters and as the chef on Channel 4’s Richard and Judy Show. Berwyn is the outcome of all these travels and experiences.
Whether it is canapés and cocktails for 50 at a gallery, smoked brisket at a festival for 100 or a wedding breakfast in a marquee for 500, Berwyn will ensure the most memorable occasions imaginable.
We pride ourselves on working with staff that really care about their work.
It is important to us that staff are well presented and polite, while also being professional and willing. We have been working with many of our front of house staff since we started and we think their positive attitude really makes the difference. In the kitchen, our chefs have fun – using great ingredients and creating food with integrity is what chefs enjoy doing.