Justin Maule did a first class job of catering a five course dinner for a party of twenty five very discerning people from The Arts and Crafts Tours of America. He arrived at our studio with all the dishes and cooking equipment. Then, without any fuss, prepared and cooked the most exquisite meal, and at the end of the evening was given a great round of applause by all the guests. I am therefore delighted to write this recommendation for him. You won't be disappointed.

Dai Vaughan - Vaughan Art-Works, Glasgow

I had an intimate dinner for close family on Christmas Eve. The support and service I received from Wild Fig Catering, which allowed me to make that evening extra special, was fantastic! Before the event the communication was excellent. I was provided with options to give me ideas but also offered further flexibility to design the dinner and service to meet my requirements exactly. On the night, the food was superb!! and the waitress service was very professional. And after, no dishes or clearing up......Top quality restaurant standards in the privacy of your own home. Would definitely recommend this company and will be using them again myself.

Sally -

We are at last getting round to writing to you to let you know how much we enjoyed the fantastic Christmas dinner you created for us. Not only was the food amazing but it was delivered with true professionalism. When we arrived back at the workshop we were astonished by the transformation. The enormous banqueting table looked absolutely stunning and we couldn't wait to sample the beautifully presented starter. All the courses were delicious, wonderfully presented and delivered to the table with flair. Not only that but 22 steaks were cooked to individual specifications. We all felt we'd eaten a meal in a first-rate restaurant when we hadn't left the workshop! So many, many thanks Justin. It was a resounding success that left us salvating at the memory of it well into the New Year

Paul Hodgkiss - Paul Hodgkiss Designs

Justin Maule catered recently for a family dinner. It was lovely having Justin's assistant to serve all ten of us. Meanwhile Justin added the finishing touches and dished up. As some of the family are vegetarians, Justin catered accordingly. The carnivores, including myself, we're delighted by how delicious the food was. My grandson (Aged 11) surprised us all, by eating everything and saying how much he enjoyed his food. For me, the happy climax of the meal was finding out that Justin's team had washed up everything. I did not expect them to do so, given that we were using our own china. The family experienced the best of both worlds. On the one hand, it was like eating in a top class restaurant. On the other hand, we enjoyed the comfort of being at home. I liked Justin's way with portobello mushrooms: the rest thought the best was his exciting ice cream pudding.

Marie Davidson -