Culinary Collective

“Culinary Collective is a modern hospitality house. We build, operate and support some of the UK’s most original F&B concepts — from premium delivery & logistics to high-performance contract catering, compliance, menu development & brand consultancy. We bring rigour, taste and scale to every partnership — from independent restaurants to global tech campuses.”

— Mark Broadbent, Founder

‘We’re not your typical contract caterers. Our team, directed by Chef Mark Broadbent is well known for providing delicious, seasonal menus for the biggest name in tech - META UK. Our Chefs and Front of House employees have trained and worked in some of London’s finest establishments, which ensures that our client experience is of the highest standard.’

‘Save Your Bacon is London’s newest hospitality agency. We may be the new kids on the block, but our team of experts bring a wealth of experience to the table. We understand how tough today’s economic climate can be for hospitality business success. At SYB, we’re here to help you thrive, not just survive.’

‘Based in West London and directed by chef Mark Broadbent, our passion for food and hospitality has made us the event and catering choice for clients such as Facebook, Adobe, Stella McCartney, Burberry and Condé Nast who value substance as well as style. Most catering and events companies start with pretty staff or edible flowers, but we start with exceptional food and build an experience that complements that.’

‘Haul & Porter is London’s bespoke solution to logistics & delivery across the capital — a refrigerated fleet of vans providing a wide range of specialist transport services for clients from a diverse assortment of industry sectors and with varying requirements.’

‘Mark has enjoyed a food-obsessed career spanning three decades — cooking in five star hotels, one and two Michelin Star restaurants, exclusive Private Members’ Clubs and is now the exclusive caterer for META UK’s offices. His passion for seasonality, provenance, style, substance & of course taste, are the cornerstone of everything he does. Mark has made his name as a chef through hard work, commitment and having his finger firmly on the pulse of modern city cooking, which over the years have earned him critical acclaim in the press and Media.’

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