The People Behind Your Festival Meals
We're not your typical catering crew. Our team brings together chefs who've worked festival circuits across Europe, logistics experts who've managed crowd feeding at major UK events, and creative minds who actually care about making food interesting when you're serving thousands.
Everyone here has stories — from pulling off midnight menu changes to finding creative solutions when suppliers let us down at the last minute. That's festival catering. And that's why we're good at it.
Meet Our Core Team
Six people who've learned this business the hard way — through years of actual events, real problems, and figuring out what actually works when feeding festival crowds.
Freya Lindholm
Creative Director
Started in Stockholm's food scene before moving to the UK festival circuit. Spent three summers at Glastonbury learning what works when you're cooking for thousands. Her background in Nordic cuisine brings a different perspective to standard festival fare.
Oskar Viklund
Head Chef
Ran kitchens in three different countries before settling into event catering. His strength is adapting menus on the fly and keeping quality consistent even when we're cooking in temporary setups. He's obsessive about timing and plate presentation, even at scale.
Dalibor Kovač
Event Coordinator
Twenty years coordinating large-scale events across Eastern Europe before joining us. He's seen every possible logistical nightmare and somehow stays calm. His experience with outdoor venues in unpredictable weather has saved us more times than we can count.
Siobhan Byrne
Logistics Manager
Grew up helping her family run pub kitchens in Cork before moving into festival logistics. She handles supplier relationships and transport coordination — the unglamorous stuff that makes or breaks an event. Her network of reliable contacts is invaluable.
Magnus Fjellström
Dietary Specialist
Trained as a nutritionist in Uppsala before specializing in allergen management and dietary accommodations. His systems for handling multiple dietary requirements simultaneously keep everyone safe and fed. He takes requests that other caterers turn down.
Branka Tomić
Operations Lead
Former restaurant manager who shifted to event operations after running pop-ups across Belgrade. She handles staffing, training, and keeping everything running when things get chaotic. Her ability to troubleshoot in real-time is why we rarely have service delays.
What Our Team Actually Does
Planning & Preparation
- Menu development based on venue capabilities and crowd demographics
- Ingredient sourcing with backup suppliers for every critical item
- Equipment planning for temporary kitchen setups
- Staff coordination and training for specific event requirements
- Timeline creation that accounts for weather and site conditions
- Cost management without compromising food quality
Execution & Problem-Solving
- On-site kitchen management in challenging outdoor environments
- Real-time menu adjustments when circumstances change
- Quality control across multiple service points
- Dietary accommodation handling for hundreds of requests
- Waste management and environmental considerations
- Communication with event organizers and other vendors
How We Work Together
Festival catering isn't about individual stars — it's about the team functioning as one unit when pressure hits. Our people have worked together long enough to anticipate problems before they happen and cover for each other when the unexpected occurs.
Freya and Oskar collaborate on menu concepts weeks before events, testing recipes in our prep kitchen and adjusting based on practical constraints. Dalibor and Siobhan map out logistics, from equipment delivery schedules to staff positioning across the venue.
During Event Execution
Magnus monitors dietary requests and ensures allergen protocols are followed at every service point. Branka manages the floor, coordinating between kitchen teams and front-of-house staff. When something goes wrong — and something always goes wrong — we've got enough combined experience to find solutions fast.
We debrief after every event. Not in a corporate way, but actually sitting down and discussing what worked and what didn't. That's how we've refined our systems over time and why we keep getting better at handling the chaos that comes with festival catering.
Ready to Work With Us?
If you're planning an event and need catering that actually functions under pressure, we should talk. Our team has handled festivals from 500 to 15,000 attendees, and we can bring that experience to your venue.
Get In Touch