From State Banquets to Cornish Weddings. Why Experience Matters.

How London's Finest Events Helped Shape Fego Food Co

When couples begin searching for a wedding caterer, they naturally compare menus, prices and photographs. All of those things matter. But there's something that's much harder to see from a website. Experience. Not simply how many years someone has been cooking, but the environments they've worked in, the standards they've learned and the responsibility they've carried. Before co-founding Fego Food Co, chef and co-founder Alastair James spent five years as Senior Sous Chef at Party Ingredients, one of the UK's most respected luxury event caterers. It was a role that demanded far more than exceptional cooking.

As Senior Sous Chef, Alastair led kitchen brigades both within the company's headquarters production kitchen and on site at some of the country's most prestigious events. He oversaw large-scale food production, managed teams responsible for preparing hundreds of covers, and was regularly entrusted with leading event kitchens at prestigious City of London livery dinners and other high-profile occasions. Alongside his operational responsibilities, Alastair contributed to company-wide menu development, recipe creation and culinary innovation, while also serving on the team responsible for reducing the company's environmental impact and carbon footprint. During those years, he helped deliver state banquets, Lord Mayor's Dinners at Guildhall, celebrations marking Her Majesty The Queen's Diamond Jubilee, and countless luxury private and corporate events. These were occasions where success was never judged by the prestige of the guest list. It was measured by flawless execution. Behind every seemingly effortless event were months of planning, detailed preparation, experienced leadership and a team working together with complete trust in one another. When hundreds of guests expect dinner to arrive perfectly cooked and precisely timed, there is no room for uncertainty. Equipment, staffing, preparation and service all have to come together seamlessly. Challenges must be solved quietly, often before guests are even aware they exist. These are the lessons that continue to shape Fego Food Co today.

Chambord Rendezvous Award for Best Dessert

During his time in London, Alastair's work was also recognised with the Chambord Rendezvous Award for Best Dessert, earning him a place among the competition's winners at a prestigious Mayfair awards ceremony before embarking on a culinary tour of France, exploring regional producers, traditional techniques and some of the country's finest hospitality.

Yet despite the scale and prestige of these events, something became increasingly clear. The greatest satisfaction didn't come from serving royalty, dignitaries or famous guests. It came from creating unforgettable experiences through exceptional food and genuine hospitality. Shortly after the birth of their first child, Alastair and Hannah made the decision to leave London and return to Cornwall. Like many successful businesses, Fego didn't begin with a carefully written business plan. It began with a beautifully restored Volkswagen T4 Razorback, a passion for great food and a willingness to take a chance. Starting out on the South West's street food and festival circuit, they built a loyal following for food that combined restaurant-quality cooking with the relaxed atmosphere of outdoor events. Their approach quickly gained recognition, culminating in winning their category at the British Street Food Awards, one of the UK's most respected street food competitions.

Then something unexpected happened.

Customers kept asking the same question.

"Do you cater for weddings?"

The answer was always yes.

The first weddings reflected their street food roots—relaxed celebrations with vibrant sharing feasts, generous bowls of colourful food and an informal style that brought people together around the table. Word spread. As Fego's reputation grew, so did the scale and style of the weddings they were asked to cater. Couples loved the creativity, bold flavours and relaxed approach, but increasingly wanted to combine them with the elegance of a traditional wedding breakfast. Without ever setting out to become a wedding catering company, that's exactly what Fego became.

Today, the food still reflects that journey.

The creativity, bold flavours and sense of fun inspired by the street food scene remain at the heart of every menu, while Alastair's fine dining background brings the refinement, technical precision and attention to detail that elevate every dish. It's a style that feels unmistakably modern. Relaxed without feeling casual. Creative without chasing trends. Refined without becoming formal. That same philosophy extends far beyond the food itself.

Every event begins with careful planning. Menus are created individually for each couple. Timelines are considered long before the first guest arrives. Equipment, staffing and logistics are meticulously organised so that, on the day itself, everything feels calm, effortless and enjoyable. Unlike many larger catering companies, the people couples meet are the people who will be there on the day. Alastair remains closely involved in menu development and kitchen operations, while Hannah personally guides every client through the planning process, ensuring every detail is carefully considered from the first enquiry through to the final service. Over the years, that philosophy has helped establish Fego Food Co as one of Cornwall's leading luxury wedding and event caterers. Their work has been featured by Wed Magazine and Love My Dress, and they have catered at many of the South West's most beautiful venues. Looking back, the journey from Guildhall to the Cornish coast may seem unexpected. But in many ways, it was simply a change of scenery. The responsibility is exactly the same.

Whether serving heads of state beneath the chandeliers of Guildhall or hosting a family wedding overlooking the sea, success is measured in exactly the same way: by creating an experience that feels effortless for every guest.

Some caterers begin with recipes.

Fego began with responsibility.

And today, that same commitment underpins every wedding and celebration the team delivers.

Food in safe hands.