The KindRoots personal chef experience is about food that feels considered, generous, and genuinely nourishing - cooked in your space, for your people, with care.

Led by Ben, an experienced chef with a background ranging from intimate dinners for two through to large-scale festival catering, each meal is shaped around who’s at the table.
Menus are tailor-made, with deep experience in vegan and vegetarian cooking, special diets, and complex allergies - so everyone eats well, without compromise or awkward substitutions.

This isn’t restaurant food recreated at home. It’s seasonal, produce-led cooking that adapts to the moment - relaxed but intentional, comforting but quietly impressive. The kind of food that lets you slow down, trust the process, and enjoy being looked after for the evening.

Whether it’s a celebration, a gathering of friends, or simply an excuse to eat very well without lifting a finger, the aim is always the same: great food, cooked with passion, and served with a smile!

KindRoots event catering is built for gatherings that matter — from small, meaningful celebrations to big, muddy, joyful events where good food has to keep up with real life.

With experience spanning everything from community feasts and weddings to full-scale festival catering, Ben brings a calm, adaptable approach to cooking at scale. Menus are designed to be generous, practical, and deeply satisfying, with particular strength in vegan and vegetarian food, special diets, and allergy-aware cooking — so no one’s left eating a sad side salad while everyone else tucks in.

Food is seasonal where possible, rooted in real ingredients, and planned around the flow of your event. Whether it’s plated, served family-style, or handed out to hungry people who’ve been dancing all day, the focus is on food that travels well, tastes right, and keeps people fuelled and happy.

This is catering without the fuss or the facades — just well-thought-out food, cooked properly, served generously, and designed to bring people together.

KindRoots retreat and residency catering is about feeding people in a way that supports rest, focus, and connection over time.

Designed for multi-day retreats, residencies, and shared stays, the food is slow, grounding, and thoughtfully planned - breakfasts that ease people into the day, nourishing lunches, and shared evening meals that bring everyone back to the table. Menus are predominantly plant-forward, with deep experience in vegan and vegetarian cooking, special diets, and complex allergies handled carefully and without fuss.

Rather than fixed menus, meals are shaped around the rhythm of the retreat, the season, and the people involved. The focus is on food that sustains energy, encourages presence, and quietly takes care of everyone - so facilitators can focus on holding space, and guests can properly settle in.

It’s food that supports the work being done, without demanding attention - tasty, nutritious, and made to be lived alongside.

KindRoots pop-ups and public catering are built for busy spaces, moving crowds, and people who want good food without standing around wondering what they’re allowed to eat.

From markets and street food events to festivals and one-off public gatherings, the focus is on food that’s bold, reliable, and genuinely satisfying - with strong vegan and vegetarian options, clear allergen handling, and menus designed to move quickly without cutting corners.

Everything is planned to work in the real world: food that holds well, looks great, and still tastes right when the queue’s ten people deep and the weather’s doing its thing. It’s practical, well-organised catering, backed by serious experience cooking for volume, chaos, and long days.

No gimmicks, no beige compromises - just proper food, served generously, to people who are actually hungry.

KindRoots one-off experiences are gatherings we create ourselves — a few times a year, when the idea is right and the season agrees.

Each event is different, but the thread is always the same: good food, shared tables, and something worth showing up for. That might mean a foraged feast in summer, where the day starts outside gathering what we’ll cook with, or a long-table supper with live music, comedy, stories, or guest speakers woven through the evening. Some events lean towards fine dining, others towards cheap-and-cheerful done well — most sit somewhere in between.

These aren’t polished productions or passive dinners. They’re meant to be enjoyed, learned from, talked about, and remembered. Educational when it makes sense, playful when it doesn’t, and always grounded in real food and real people.

Tickets are limited, events are occasional, and nothing is repeated exactly the same way twice. Come hungry, curious, and open to the evening becoming more than just a meal.