Our Ethos
We love to eat Scrumptious, flavoursome food; which tastes as delicious as it looks & we would not serve anything less than this to our customers! Needless to say we make as much as possible from scratch (hands up we’re not pressing our own olive oil) & use only top quality raw ingredients.
Depending upon availability, seasonality & budget we aim to use local suppliers; not only to support them & our local economy & community but also to keep our food miles down - lessening the environmental impact & ensuring high quality fresh products.
We only use free-range eggs & chicken meat (wherever possible we prefer organic). We seek to use local, free-range meat (at the very least outdoor reared); not only is it fairer on the animals themselves but your taste buds will appreciate it too. Please ask for the mark-up cost for purely organic meat. the extra pounds are worth it!!
We prefer to use organic fruit & veg wherever possible, but are realistic that this is not always within people’s budgets or indeed availability of produce. However if you want purely organic produce do let us know.
Being in the beautiful mountains of Mid Wales, accessing quality & fresh Sustainable fish can be a challenge, but it’s definitely one we take on & we try to be creative in ensuring that we are not using over-fished stocks. Again we are happy to discuss special requests.
Excitingly at the end of 2020 we were lucky to receive a grant from the Welsh Government to install solar panels on our chapel roof & we use this electricity alongside Octopus Energy 100% renewable electricity & Gas. We’ve used the same Welsh Government grant funding to plant a good selection of fruit trees & bushes & will be using the harvest in our tasty desserts in seasons to come! 2020 has also seen us able to get our greenhouse and garden back up & running (after a few years off from having a garden :-( ) so we’re happily back to being able to produce a good portion of our own veg & most of our edible garnish & of course to processing our own green waste through our compost! We’re definitely not perfect but we try our best to lessen our negative impact upon our environment & keep waste to a minimum.
About us
Sara & Simon, Husband & wife team, set up family run Purple Carrot Catering in 2012. Simon is a chef with a lifelong love of food & over 19 years of experience of working in the catering industry; having first trained as a chef during his gap year. He left Uni to run his own catering company at the tender age of 21, providing the prestigious Sutton Coldfield Golf Club, Birmingham, with everything from restaurant meals to functions for over 150 people. After returning to Uni to study law in his mid 20s he was unable to turn his back on his love food. In 2011 Sara & Simon decided to quit their jobs & spent a Ski season in the French Alps, where they ran a private chalet in Portes de Soleil - as Chef & host. Upon their return to the UK, wanting to be self employed, Purple Carrot Catering was born, snowballing from catering for their own Families Weddings into the professional business it is today. Having worked in Catering & hospitality from the age of 14, throughout her school & University days; Sara’s background in Politics & Charity Campaign work means her organisational & interpersonal skills are perfect for helping to smoothly manage the catering for your Wedding .
Sara & Simon have spent much of their spare time over the years travelling & volunteering in countries from Tanzania & Cambodia to Peru & Iran; where they have often learnt to cook local cuisine from local people & on professional courses - allowing them to explore different ingredients & methods from around the world & broadening their knowledge of world food.