About Us

My sister Charlotte and I established ‘Elizabeth Caton Food and Wine’ In 2009. Our love of cooking began when we were children, growing up in a big greedy family. With seven of us round the table, plus, almost always, a few friends, boyfriends, girlfriends and neighbours, the kitchen was a hive of activity and food a subject of constant interest and discussion. One of our earliest memories is of standing on stools to cook mussels we had picked ourselves on holiday off the coast of Maine and serving them to our family and friends.

We are passionate about produce- we grow a lot of our own herbs, fruit and vegetables in the kitchen garden outside our kitchen in Isfield, that we share with some happy free range hens. When we can’t make it quite as local as that we try, as far as possible, to use local suppliers: fish from Newhaven, meat and vegetables from local farms. We always use free range meat and eggs and, depending on the budget, like to use organic where possible. We can either give you advice on your wine or source something for you that suits your menu and budget perfectly.

Charlotte is vegetarian, so between us we have evolved a number of original and interesting vegetarian meals. I, on the other hand, appreciate good meat and love cooking both the usual and the more unusual cuts. Presentation is very important to us and whether we are cooking for a small dinner party, or providing wedding catering for hundreds, our food always looks as beautiful as it tastes.

Before we started ‘Elizabeth Caton Food and Wine’ I did a degree in history at Edinburgh University and then completed the three term diploma course at Leiths School of Food and Wine, where I won the Laurent Perrier Student of the Year Award. I then went on to work at the Michelin starred restaurant, The Glasshouse, in Kew. Charlotte has a degree in journalism but has found she is happiest working with food and helping to design and plan events.

What People Say About Us

We just wanted to send you a quick note (inbetween wedding 1 and 2 !) just to say that the food was absolutely excellent yesterday. Everyone commented on how nice it was. Bringing round seconds of beef was a winner and the desserts were truly delicious.

You have both been so lovely and helpful and I know that Phill at the Angel House was also really impressed with your professionalism.

The service was also really good and the staff you employed were all really nice.

Amanda and Kevin, Angel House

We wanted to say a massive thank you for all that you have done for us. You have truly been amazing and we can’t thank you enough for providing such a beautiful wedding buffet and making it all gluten and dairy free. It really meant a lot to us and our guests that so much effort was made and we have had the most glowing feedback from the guests about the quality of the food you made. We would also like to thank you staff, who were fantastic. We truly had an amazing wedding day and couldn’t have wished it to be any different.

Alexandria and Iain

THANK YOU SO MUCH for making our weddings so incredible. Your help, support and reassurance was invaluable in the run up to the day, and the food you created for the wedding itself was truly scrumptious. Everyone has commented on it, including my best friend who also happens to be the editor of Guardian Cook so knows her stuff. Thank you all, once again and I wish you huge success with the future of your business, you really deserve it.

Nicole and Lewis

Firstly, a massive thanks to you, Charlie and your amazing team for your exceptional catering, service and organisation for our silver wedding party. Everything went brilliantly and many people said it was the best party they had ever been to which is quite a compliment. We loved every second though I'm not sure my feet will ever recover! I'm so glad the staff had a good experience too, we are very proud of our friends who are all super people.

A million thanks for everything and very best wishes.

Sarah Carroll

Just wanted to say thank you very much again for last night. The food was all amazing and that is one of the best belly pork’s I have ever had.

Thanks to Richard to going above and beyond the call of duty and turning cocktail barman. It was very much appreciated and everybody loved the cocktails.

Thank you for making my 40th Birthday amazing!!

Mark Oliver

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