PASS THE PLATE
MEDITERRANEAN FOOD.
MADE FOR GATHERING.
I cook generous Mediterranean and Levantine food for private dinners, weddings, office lunches and company celebrations. Food for passing around, talking over and going back for seconds.
Cooked by Mans, chef, host and certified olive oil sommelier.
Seasonal Mediterranean food
•
Thoughtfully made
•
Generously shared
•
Seasonal Mediterranean food • Thoughtfully made • Generously shared •
Every gathering works differently.
A wedding is not an office lunch, and dinner at home is not a company party. I plan the menu, service and pace around the people in the room and what you want the day to feel like.
Office lunches, team days, launches, Pride celebrations and client events. Food people enjoy, organised properly and delivered without making your day harder.
Corporate Catering
Dinners at home, weddings, birthdays and celebrations. It might be eight people around a table or three hundred in a room.
Private Dining
& Events
Guided tastings and dinners that show what the right olive oil can do to a plate of food.
Olive Oil Experiences
CORPORATE CATERINGOffice food should be worth leaving your desk for.
I cook for offices that are tired of forgettable catering. Sometimes that means fifty lunches at reception. Sometimes it is a live shawarma station, breakfast for an early start or a full company celebration.
It travels well, is easy to serve and comes clearly labelled. Most importantly, it still tastes like real food.
CERTIFIED OLIVE OIL SOMMELIERSometimes the olive oil is
the point.
As a certified olive oil sommelier, I create dinners and tastings built around the oils themselves. One might be green and peppery. Another might taste of ripe tomato, herbs or almonds. Each is chosen because it makes sense with the food beside it.
It can be a full dinner, a guided tasting or a short session added to another event.
300
Guests at the largest event so far
Countries worked across before the apron
17
Certified olive oil sommelier behind every menu
1
UK + Europe
Events considered beyond my home bases
I cook as if
I am hosting too.
I am Mans
I grew up in Lebanon in a house where feeding people properly was simply part of life. After years working and travelling around the world, I came back to the kitchen and built Monsieur Bou around that same instinct.
The food comes from the Mediterranean and the Levant, with plenty picked up from the places I have lived and travelled. Nobody leaves hungry.
YOUR TURNTell me who is coming. I will think about the food.
Send me the date, location, guest numbers and what you have in mind. I will come back with a menu and a quote.