Hibiscus Catering and Events are a dynamic and innovative company. Hibiscus are passionate about creating and presenting stylish and tasty cuisine. Hibiscus are able to cater for every occasion - from private dinner parties, weddings and cocktail parties, to conferences, product launches, and everything in between.
Company director and executive chef Thomas Frost has over 15 years experience in the hospitality and catering industry. Thomas has worked in the best kitchens in North Devon, including the award winning Coach House Restaurant at Kentisbury Grange as Sous Chef and as Head Chef at Damien Hirst's "11 The Quay", where he won a reccomendation in the prestigios Michelin guide. Thomas has also worked at some of London's best hotels, these include: The Savoy Hotel, Andaz, and The Cadogan. Thomas's commitment to supplying food and service of the highest quality is paramount. His approach is dedicated to serving the needs of his clients, and to exceed their expectations.
Environmental and social responsibility.
Hibiscus are committed to providing a quality service in a manner that ensures a safe and healthy workplace for our employees and minimises our impact on the environment.
To achieve this commitment, Hibiscus will focus on the following:
Providing effective waste management, encouraging waste reduction and recycling. Our organic waste is composted which we use for our home- grown produce.
Reducing the use of natural resources and reducing energy consumption.
Paying our staff a fair wage for a day’s work and providing a safe, happy working environment.