Last year, for our joint 60^th birthday party, we used a local catering company that had come highly recommended by several people we trusted. Pasetti & Boote is run by husband and wife team, Max Pasetti and Steph Boote. Based in Bristol they moved there from London several years ago after pursuing successful careers in catering. Max as a chef at highly respected restaurants including Bocca di Lupo and Trullo and Steph as a menu developer and food stylist with a run of successful pop-ups and her own catering company. Their approach to service was second to none from our first email correspondence to the settlement of our final bill and beyond. The food was exceptional, their team friendly, capable and highly professional while emanating calm competence.

A few months before the event we were invited to a menu tasting at a venue in Bristol, where we sampled everything on the menu that had made our longlist with a view to narrowing it down to our final selection. This included Peach, Stracciatella and Basil Crostini, Wye Valley Asparagus with Tarragon Mayonnaise, Smoked Violetta Aubergine with Pine Nuts, Raisins and Mint and Artichoke and Lemon Ravioli with Oregano Butter. Wine pairings were offered for each course as well as a number of small batch soft drinks made in house by Steph herself. These included a number of seasonal fruit cordials, Oxymel, an infusion made with apple cider vinegar, honey and herbs and a selection of fruit shrubs of which Pear and Bay was the most sophisticated and memorable.