From Farm to Table: Why Suppliers Matter in Hospitality
As summer draws to a close and Organic September approaches, it’s a moment to pause and reflect on where our food really comes from. For Caiger & Co, it always comes back to our suppliers. When Alix founded the business, it was with the vision that every ingredient should tell a story, rooted in provenance, sustainability, and seasonality. None of what we do would be possible without the incredible network of suppliers who share those values.
Why Are Suppliers Important?
Delivering, every time
Events thrive on precision. Whether it’s a canapé for 50 or a wedding breakfast for 200, we rely on our suppliers to deliver the same high standards, time and time again.
Open and honest
In an industry where provenance matters, trust is everything. Knowing that our suppliers can trace each product back to its source allows us to reassure our clients and ourselves about the integrity of what’s on the plates we serve.
Sourcing with integrity
It’s not just about what looks or tastes good. We work with suppliers who farm responsibly, respect biodiversity, and value fair working conditions. And when it comes to organic, transparency is key, if they say it’s organic, we make sure the certifications and practices truly reflect that.
What We Do to Make a Difference
At the heart of Caiger & Co is a commitment to doing better, not only for our clients, but for our wider community and environment.
Supplier swap scheme
We love introducing our clients and collaborators to like-minded producers. By sharing our network, we help support small businesses and encourage others to make more sustainable choices.
At the heart of what we do
Every menu begins with a conversation about ingredients. We build dishes around the best of the season, working with producers who prioritise quality and sustainability.
Organic and beyond
Organic September is a chance to highlight those suppliers who go the extra mile. Choosing organic where possible means less impact on the environment, better soil health, and produce that’s vibrant, flavoursome, and responsibly sourced. It’s a small shift that makes a big difference and one we’re proud to champion.
Our suppliers are not just part of our supply chain, they are collaborators. As we celebrate Organic September, we’re reminded that truly great hospitality doesn’t start in the kitchen, but in the fields, farms, and workshops of the people who make it all possible.
