London, UK – Bespoke luxury isn't just for the tailors on London's prestigious Savile Row. It's about individuality, and catering companies are now the new purveyors of bespoke preference. Alix Caiger of Caiger & Company Catering (www.caigerandcocatering.co.uk) has just published a new blog post discussing this entitled 'Bespoke Dining: What Luxury Means for Catering Companies in London'.
The article discusses how Bespoke London caterers, such as Caiger & Co. Catering, provide 'personalized services that adapt to different types of clients. The events they plan, the food they serve, and the services they offer evoke a sense of luxury'.
“There is a sense of exclusivity, elegance, and of course, luxury in bespoke,” stated Alix Caiger. “Bespoke stems from creating something truly unique for an individual, something that will not be duplicated in the future. In terms of garments, bespoke comes from being able to select everything from the fabric to the cut to the colour to the finish. The price says the rest. This is not custom-fit; it is custom-built.”
The article describes how to think of a bespoke caterer in London as the culinary equivalent of a bespoke tailor on Savile Row. 'It’s fine-dining, meticulously planned, and exclusively packaged just for you'.
What the article points out is that for bespoke caterers, 'it’s about maintaining the client’s vision and high-end tastes while letting them do their job. Menus for events are designed to order after an initial meeting with the clients. Some caterers may suggest menu choices to help the client decide but they would still be prepared and cooked to fit the event and the client’s preference'.
As a bespoke catering company, Caiger and Company take pride in having a wide range of experience in the bespoke catering industry, having worked with large event companies, corporate clients, as private chef work and even as film location catering.
To read the article, visit www.caigerandcocatering.co.uk.
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Alix Caiger, Chef / Owner at Caiger & Co. set up her bespoke catering company after graduating from university. Alix then went on to train at Leith’s School of Food and Wine.
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