A house built around the table

AKZ began in a two-metre kitchen behind a Mayfair mews, with three chefs and a conviction that event food deserved better.

Our founders came up through Michelin-starred kitchens in London, Paris and Copenhagen, and they brought one habit with them: nothing leaves the pass unless it would be served in a restaurant they respect. That habit became the house rule, and it has never been bent — not for five hundred covers, not in a field, not at midnight.

Today we are a team of forty chefs, event directors and hospitality professionals. We cater the weddings of people who care deeply about their table, the galas of houses whose names you know, and festivals where the standard has to survive mud, weather and twenty thousand guests. We also supply our hand-picked staff to events we do not cater — because great service should never be the weak link of someone else’s evening.

We remain deliberately small. Every event is led by a director who has cooked, served and managed on the floor — and who will be there, in person, on the day.