About us

Accent Catering are committed to delivering fabulous food to businesses and education sectors. As specialist independent contract caterers, we create tailored service plans to meet the individual needs of businesses, as well as educational organisations such as independent schools, state primary / secondary schools and academies.

We are a talented bunch who share an enthusiasm for providing the highest possible standards in contract catering. We pay close attention to detail in every aspect of our operation: whether it’s sourcing the freshest ingredients, recruiting and training the best Chefs, or implementing transparent accounting systems, we aim to deliver outstanding food as part of the most complete food service within our industry.

“All of our energy is focused on providing fresh, healthy and delicious food as part of a total food service. Because we pay attention to every little detail, you’ll see a big difference in the way we deliver results.”

Michelin Star Inspiration

By working alongside Michelin starred Chef Graham Garratt, we develop innovative, seasonal menus carefully prepared by a team of motivated and inspired chefs.

From his restaurant the West House in Biddenden, Kent, Graham creates regional dishes using imaginative combinations and enormous skill. He is widely credited as being one of the United Kingdom’s most talented chefs having been awarded a coveted Michelin Star.

Graham develops menus for our high profile client events as well as providing inspiration to our Chefs, many of whom spend time working alongside him and his team as part of their development; giving them all the tools to prepare outstanding dishes for Accent clients.

The delicious truth

Cooking dishes from scratch using British Farm Assured meat, free range eggs and minimising the time food spends on the road are all simple ways of ensuring food tastes better and is packed with valuable nutrients. Reducing the use of frozen foods and preparing dishes using fresh ingredients means additives and unpleasant ingredients can be kept to a minimum, cutting out the need for hydrogenated fats, monosodium glutamate and GM foods.