Cantine is a seasonal and bespoke catering service run by Head Chef Maud Faussurier, who trained at Institut Paul Bocuse in Lyon and worked under Mark Hix, Pierre Gagnaire, and Yotam Ottolenghi. All food is freshly made, free from preservatives and colouring, with ingredients sourced locally within Britain and Europe where possible. The team supports private views, gala dinners, in-store events, photographic shoots, film productions, and product launches. Committed to sustainability, Cantine operates a fully electric kitchen powered by 100 percent renewable energy and keeps fish and meat portions deliberately modest. Experienced event managers work alongside you to shape your occasion.