If you’re looking for delicious bespoke catering delivered to your door anywhere within the M25, you’re certainly in the right place. Angie’s has been doing just that for more than a decade, providing residents and businesses with a carefully curated range of finely crafted, fresh, mouth-watering platters. You won’t find platters with finer pedigree anywhere in London.
In this brief guide, we will explore the storied past of our founder, Angie Steele, and explain how our catering service/café came to be. We will also delve into a few options from our menu and explain what sets our services apart from the competition. If these topics sound interesting to you, we encourage you to read along with us.
Catering Delivered: From Cape Town To London
South African-born Angie was raised as a foodie in Cape Town, where for centuries spices from the East and herbs from the West have met and mingled in an eclectic and colourful cuisine, bursting with exotic flavours. At 13, she started working in her father’s iconic Brad’s Grill in Sea Point, where for four decades patrons expected and received nothing but the very best. She built on that fine family foundation with cordon bleu training at the storied Silwood Kitchen and an apprenticeship at the renowned century-old Mount Nelson Hotel.
After moving to London with her English husband, she worked for eight years under the inimitable Gordon Ramsay at Claridge’s, with Jason Atherton at Ramsey’s Michelin-starred Maze, and cooked for A-list private clients. She also worked on TV on Ramsay’s Kitchen Nightmares and The ‘F’ Word. A cherry on top was the national catering award she received as head chef at The Recipe, a luxury catering and planning company for high-profile events.
But as rewarding as her job as senior sous chef was, Angie found she was spending more time in an office than the kitchen. She wanted to feel that satisfying heft of a good chef’s knife in her hand and hear that crisp cut into fresh leaves – and to share that passion of her life’s work. In 2010, she joined The Avenue Cookery School in Putney as a director. To promote the school and its recipes, she started selling small lunchboxes to local businesses. These were so fresh and tasty that those businesses asked to have their catering delivered daily.
The lunches were such a success that she outgrew her teaching kitchen and started to look for bigger premises. After an eight-month search, she found a former printer’s shop in Chiswick High Road, which she renovated on evenings and weekends. Together, they transformed the small factory space into a bright and cheerful bistro, decorated with ceramics and art by some of her creative Southern African friends.
In 2013, Angie’s Little Food Shop – known affectionately by locals as ALFS – opened and quickly became a firm favourite, famed for country-fresh all-day brunches. Those brunches have a quirky backstory. Members of the Wasps Rugby Club, who had taken to relaxing at ALFS after training, half-jokingly asked if Angie could make them Eggs Benedict or Florentine and avocado on toast. She promptly did, and the wasps came buzzing back, time after time.
It wasn’t just the bountiful brunches that caught patrons’ eyes and teased their taste buds. One of the ways Angie crafted her business was by simply asking customers what they would most like to eat and shaping a menu around those wishes. Her signature sun-blushed salads, bite-sized skewers, wraps, and savoury and sweet canapés were a hit. So much so that customers started asking for more of her fine food, in quantity for events. And they wanted quality catering delivered to their door, ready-to-eat, with no need to heat or fuss.
Angie listened, and a business that had started with ‘brunch boxes’ grew to become southwest London’s premier platter delivery service as word spread from mouth to smiling mouth. Angie’s platters also quickly became a boon to businesses that wanted fresh, fuss-free catering delivered for their meetings and events. Amex, Blackstone, Discovery, and Sipsmith are just a few of her long-standing customers. For Angie, it’s a dream come true, and that reputation was deservedly earned.
Catering Delivered: What Makes Our Food Special?
First is the absolutely non-negotiable freshness to guarantee superb-quality meals. A decade ago, Angie’s extensive experience at the best Michelin-starred restaurants naturally made her choose the top suppliers of fresh fish, fruit, meat, bread, and salads. “Without the best and freshest ingredients, I’ve got nothing.” That recipe for success and those relationships endure – she still relies on the very same suppliers to provide the finest and freshest first thing every morning. Naturally, it’s all locally and responsibly sourced, and responsibly delivered and served on classy biodegradable platters.
Secondly, it’s about the outstanding selection. Angie knows what people like and want because she asks them. The superb combination of flavours in every choice of morsel is a tribute to Angie’s culinary expertise and creativity.
No matter what your tastes, the event, or the time of day, there’s a platter for you, your friends, or your colleagues. There are more than a hundred mouthwatering choices, and in a range of platter sizes, which can also be served in your selected combinations. Whether it’s breakfast, brunch, vegan, gluten-free, fish, meat, or dessert, Angie’s does it all. Here’s a quick look at a small selection:
Catering Delivered: A Quick Look At Our Menu Options
A great breakfast packed with flavour and energy is the best way to start your day. Clients hosting a morning business meeting or event can choose from a wide range of delectable and healthy options, from a mixed platter of mini croissants (including vegan berry ones) to mixed fruit skewers and granola and Greek yoghurt pots. Add fresh-squeezed juices, chia seed pots, or the freshest open bruschetta, and your colleagues or friends will be fuelled for a fine day. Here’s a taste of the breakfast catering delivered:
- Banana bread with yoghurt, honey, and fresh berries.
- Coconut yoghurt pots with homemade granola and fresh berries (VG) .
- Ham, Comte cheese and rocket croissant.
- Mini croissants with butter and assorted mini jams (V).
- Feta and avocado bruschetta with tomato chilli jam (V).
And there’s much more. Check out the full menu here. For later in the day or the evening, the range of savoury and sweet options is outstanding. Choose from a spread of fish, meat, skewers, salad, and dessert platters. Take a look at this small ‘tasting menu’ of the canapé platters, which contain 40-45 bite-sized pieces each, and start salivating.
Savoury Canapés
- Asparagus wrapped in Parma ham with lemon, dill, and rapeseed oil mayonnaise.
- Bruschetta with avocado, tomato, and chilli flakes.
- Crispy duck pancakes with cucumber, spring onion, and hoisin sauce.
- Pea and potato samosa with mango chutney.
- Smoked salmon on Irish soda bread with chive cream cheese, lumpfish, and fresh chervil.
Sweet Canapés
There are 10 of Angie’s sweet canapé platters, including these scrumptious options:
- After Eight Mini Almond Cakes (gluten-free).
- Blueberry, pistachio, and white chocolate mini almond cakes.
- Lemon and elderflower mini almond cakes.
- Vegan and gluten-free raspberry and coconut brownies.
- White chocolate mini brownies with cream cheese frosting and fresh raspberries.
Skewers
Here’s a selection from Angie’s 10 choices of bite-sized skewer platters, each of which has approximately 24 skewers:
- Cajun chicken skewer with chorizo, black olive, and baby spinach.
- Mediterranean vegetarian skewer with roasted red and yellow peppers, courgette, aubergine, and nori salt.
- Miso glazed scallop topped with crushed Parma ham and black pepper.
- Satay chicken skewer served with a peanut and satay sauce.
- Teriyaki salmon skewers with wasabi mayonnaise and lime wedges.
Meat And Fish Platters
For a few extra mouthwatering bites per serving, try one (or more) of Angie’s 11 signature meat and fish platters. These are some tried-and-true favourites:
- Chicken with pistachio, rocket, lemon, parmesan pesto, and sun-blushed tomatoes.
- Honey and soy glazed salmon with lemon wedges and pickled cucumber, chilli, and dill salad.
- Sea trout with parsley gremolata, sun-blushed tomatoes, caper berries, and baby watercress.
- Rump of beef with red pepper and tomato chimichurri sauce.
- Roasted chicken Supremes with crispy Parma ham.
Desserts
Here’s a selection from Angie’s 10+ dessert platters:
- Baked ricotta and roasted hazelnut cheesecake with chocolate buttercream topping.
- Blueberry, pistachio, and white chocolate mini almond cakes.
- Lemon and elderflower mini almond cakes.
- Vegan and gluten-free raspberry and coconut brownies.
- White chocolate mini brownies with cream cheese frosting and fresh raspberries.
There’s certainly something to satisfy any palate and dietary preference. If it’s hard to make a choice, look at some of Angie’s custom combinations, carefully curated after a decade of listening to patrons and learning from them.
Catering Delivered: Angie’s Suggested Combinations
Of course, making the perfect choice can be tough, so Angie’s makes it easy by suggesting winning combinations on a single platter. We’ve given them all nicknames to make them easier to identify.
- Alfie: Coronation chicken, broccoli, beans & sugar snaps, quinoa & curried cauliflower, roasted broccoli with hazelnuts and orange
- Champ: Chicken & pistachio pesto, Mediterranean couscous, cauliflower, spinach & dill
- Otis: Beetroot falafel, green bean & almond pesto, cauliflower, spinach & dill (VG)
- Rusty: Turkey kofta, ironbark pumpkin, kale & quinoa, green beans & cucumber, butternut & blackened sweetcorn
- Tex: Harissa chicken, quinoa & sweet potato, broccoli, fennel & sun-blushed tomatoes.
A small platter serves 8-10, a medium 10-12, and a large 18-20. Choose multiple set menus if necessary to match your party, meeting, or event.
Catering Delivered: How It Works
Having your delicious Angie’s catering delivered is as simple as one-two-three. Firstly, explore our menu (be warned, it will make you more than a little hungry) and consider your selection according to your and your guests’ preferences. Our canapés are perfect for any event, and our salad, fish, and meat platters are terrific for both sit-down and buffet-style meals. Look at our suggested combinations too. People come back time and time again for those tasty combinations.
Each platter’s description lists every ingredient and possible allergen, so you can be sure to accommodate every taste and dietary requirement. If you need additional plates or utensils, Angie’s can provide those too. Choose a delivery date and time from four weeks to 48 hours before your event begins.
We deliver from our kitchen in Chiswick anywhere within the M25 via courier or taxi to arrive within your chosen 30-minute delivery window. As we deliver between 9 am and 6 pm, we suggest arranging the delivery time as close to the start of your event as possible to have your catering delivered right before your guests begin eating. You can pay by Visa, MasterCard, or Amex.
Should you need to cancel your order, please note that you must do so at least 48 hours beforehand. Once ordered, those scrumptious fresh ingredients must be used promptly. Your delicious fresh food, a feast for both the eyes and the tastebuds, will arrive on biodegradable platters, ready to be enjoyed. Just remove the lid, serve, and enjoy – especially the compliments!
Is there a more fuss-free way to have your bespoke, fresh, and bursting-with-flavour catering delivered?
