Bowl & Fork Food

The small tasty portions are both a substantial and stylish alternative to Canapés. Small but perfectly formed, bowl food dishes are served in ceramic bowls and designed to eat standing up. more »

About Us

Ellis Catering has been trading for 15 years in which time we have catered for over 1500 weddings and hundreds of private functions ranging from dinner parties for 10 guests to susbstantial canapé parties for 500 guests.

Head Chef Nicholas Ellis began his passion for food at Boodles Gentlemens Club in St James, London under the guidance of Mr Keith Podmore (Academie Culinaire de France) for 5 years as an apprentice where he learnt the foundation of his cooking skills, from there he gained experience in restaurants in Spain and France. On his return he spent 3 years at the Michelin Starred Connaught Hotel, Mayfair under the Executive Head Chef Michel Bourdin (Hon D. Lit OMN CMA), one of the founder members of The Academie Culinaire de France alongside Albert Roux. Here he worked his way up from 2nd Commis to Chef de partie, the youngest to do so in the Hotels 100 year history. It was here that he had the opportunity to cook for HM the Queen as well as working with some of the best Chefs in the world including Joel Robuchon, Pierre Orsi, Gerard Boyet and Phillipe Braun.

Nicholas uses his knowledge of high quality cuisine to make your event truly memorable, whether it is a dinner party for four guests or a wedding for a hundred. 


The cornerstone of good cooking is to source the finest produce. Only by using the best, freshest and organic produce where possibly available can quality and consistency be achieved. We use fresh meat and sustainable MSC certified fish from high quality local suppliers and source fruit and vegetables as close to your event as possible to guarantee maximum freshness

  • © 2020 Ellis Catering. All rights reserved
  • Thu, 2nd July 2020
Ellis Catering  Address: Ellis Catering, 4 Hallsford bridge Ind est, Ongar, Essex, CM5 9RB  VAT Reg No.: 775467189