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What began as one chef cooking for friends has grown into a full-service catering studio — but the philosophy hasn't changed.
Saffron & Sage started in a small home kitchen, cooking long-table dinners for friends with whatever the local market offered that morning. Word travelled. The tables grew. Today we cater hundreds of events a year — yet we still begin every menu the same way: with the season and the grower.
We're a tight team of chefs, planners and service staff who genuinely love hospitality. We believe great catering should feel personal, never production-line — and that the details, from the first tasting to the last cleared plate, are where the magic lives.
We cook with the calendar, building menus around peak-season produce for flavour at its best.
Every event gets a dedicated planner. You'll always know who's cooking and who's serving.
Abundant plates, warm service and care for every guest, whatever they can and can't eat.
Founder & Head Chef
Executive Sous Chef
Head of Events
Service Lead
Whether it's a wedding or a working lunch, we'd love to hear what you're planning.