HomeChef InterviewsMeeting & Eating FoodStars’ commercial kitchens are used by all sorts of fine food entrepreneurs. Luxe office caterer Dayan & Webb goes way beyond standard sandwiches and pallid pastries It’s 11am on Monday morning and your boss has just tasked you with arranging the catering for that big meeting with THOSE vip clients tomorrow. You’re under duress to impress. So where do you turn? If you’re in London, Dayan & Webb. Operating from one of FoodStars’ high-standard commercial kitchens in Bethnal Green, the luxe caterer comes through with just 24 hours notice – and, in turn, the results will get you noticed as an in-the-know gourmet. Dayan & Webb doesn’t just cater to a crowd; with options available for as few as five people, served in either individual boxes or on feasting platters, any professional pow-wow can benefit from wow-factor food. ‘Good food at work feeds success’ is Dayan & Webb’s underpinning mantra – and, as anyone who’s ever nibbled miserably at a curly-cornered sandwich whilst trying to nail a brief will know, it’s one that’s firmly rooted in truth. Seasonal British menus draw inspiration from Cordon Bleu-trained founders Faye Dayan and Amy Webb’s cheffing experience, which spans notable kitchens including Modern Pantry and St. John, and (thankfully for today’s fussy eaters) caters for various modish diets as well as allergies and intolerances. Having that kitted-out-to spec FoodStars kitchen makes fine food prep a breeze – but the right ingredients are also key. Happily, Dayan & Webb’s suppliers are the sort you’d probably pick yourself – meat comes from Lake District Farm, fish from The Upper Scale, Boulangerie de Paris provide fresh-baked bread, cheeses come courtesy of Androuet, and Mast Brothers is the chocolate offers of choice. Dayan & Webb places as much importance on aesthetics as fine flavour, so you can be confident that what you’re getting will look as good as it tastes – and, handily, is rather better nutritionally-balanced than the usual grab-and-go office options. Tarts, sandwiches, salads and snacks join a compelling collection of larger dishes like roast pomegranate guinea fowl with cauliflower rice and citrus herb salad, and triple-glazed salmon with wild rice, sultana and almond tabbouleh. Veggie options are as inspired: think quail eggs, roast vegetables, romanesco, truffled beetroot and granola. And if you like what you taste, you needn’t save it for work – Dayan & Webb has a cracking way with a canape, and also caters for dinner parties and events. Less mess, less stress, fabulous food… we’re sold. Five minutes with Dayan & Webb What’s the process from order to desk delivery? Once an order comes in, we prep everything freshly from scratch, using ingredients delivered daily by our hand-picked suppliers. Our commercial kitchen is in Bethnal Green, and was built by FoodStars, who fitted it out to our specifications. The location is ideal; we need to deliver in as short as time as possible. What are your most popular dishes? It changes seasonally, but our bavette steak with arborio rice, macadamia, charred hispi and kale winter salad is a firm favourite. It’s such a beautiful cut of beef and so tasty. Our tarts are also very popular – we make the flaky pastry in-house. What are some of the most unusual requests you’ve had, and how have you accommodated them? We get dietary requirement requests with almost every order, and pride ourselves on being able to accommodate them. It’s no problem for us to adapt our menus to suit a team’s preferences and necessities. Most of our recipes are gluten-free, because the kind of food we prepare just happens to be that way. Who are the most notable companies you’ve catered for, and how did they find out about you? We’ve catered for many big London tech companies including Uber, Shazam, Transferwise, and Women in Tech. It’s great that these companies are ordering in feasts for their employees and actively seeking out different catering options. A lot of our marketing has been word of mouth, but we also send out trial lunches. We also catered for Sinitta (X Factor judge and musician) for her YouTube filming session. Which events are you most proud of catering for, and why? An event for the Little Orchestra in Hackney Town Hall gave us the opportunity to hear an incredible orchestra playing Vivaldi recomposed, and we were also really proud to be invited to cater at the Royal Courts of justice a couple of months ago. Your dream catering gig? We’d love to host more pop-up suppers inside offices – we go in, create an amazing atmosphere and décor, transform a normal work space into a feast extraordinaire, then pack it up as it was all a dream! To find out more about Dayan & Webb, click here. To find out more about FoodStars, click here.