OUR STORY
food with purpose
"We built Caiger & Co. on the belief that food and the way you serve it says something about who you are."
The Founder
Alix Caiger
Alix grew up in a family where hosting was the central act of community. Her grandparents ran a home where the table was always generously set and the produce came from the garden. Sharing food wasn't an occasion, it was a practice. That upbringing gave her a particular understanding of what it means to feed people well: that it asks for both care and confidence.
Her father worked as a tropical horticulturalist. His travels and his deep knowledge of produce, including vanilla cultivation and ingredients from across the world, meant that the family table was as likely to feature something unfamiliar as something grown down the road. That early exposure to flavour as something with geography and story behind it has shaped Caiger & Co.'s approach to menu writing ever since.
"Food should tell a story and the best hospitality is the kind that doesn't make itself known. It just makes the room feel right."
She founded Caiger & Co. in 2012 with a clear intention: catering that feels personal and purposeful. Menus rooted in seasonality and provenance. Delivery shaped by the calm discipline that complex environments demand. Relationships built on consistency rather than transaction.
In 2021, Caiger & Co. became part of The Fendale Group, a collective of like-minded catering brands. The structure allows the business to retain the character and agility of a founder-led studio while benefiting from the infrastructure of a wider group. The approach and the voice, however, remain Alix's.
How We Work

Our Four Pillars
Every decision, from how we source ingredients to how we engage with our team and the community, sits within one of these four areas. They are not aspirational. They describe the way we already work.
01 People
London Living Wage employer. Over 90 hours a year volunteering in community kitchens. A team that is trained, trusted and treated properly. The work is only as good as the people doing it.
02 Planet
100% electric delivery fleet. Zero food to landfill. 374kg of single-use plastic eliminated. Mossy Earth rewilding membership. Quarterly sustainability audits with ReLondon.
03 Provenance
British-first sourcing. A Supplier Swap Scheme that reviews and improves every product category. Long-term relationships with producers whose practices we understand and respect.
04 Social Impact
A Plate for Change. The Pillars. Volunteering at Refettorio Felix and Ace of Clubs. Food has the capacity to change a room. We try to use that capacity beyond the events we are paid for.
Our Team
The people
behind the work
A permanent core team of 21, supported by long-standing freelancers who know our standards. The business works the way it does because the people in it love what they do and take the work seriously.
Alix Caiger
Founder & CEO
William Deal
Managing Director
Murray Tollemache
Managing Director
Sally May
General Manager
Beyond The Events
Two things we built
because we
believed in them
Community meals
A Plate For Change
For every ten plates we serve at seated events, we donate one meal. The funds go directly into a series of community meals at the end of each year, designed to bring together people who need it most. It is a simple model. For every event a client books with us, this happens. We also volunteer over 90 hours a year cooking for Refettorio Felix and supporting the Ace of Clubs Shelter in Clapham. These aren't activities we announce. They are part of how we operate.
Industry collaboration
Pillars Hospitality
Founded by Alix Caiger. A curated series of events for the hospitality industry, built around the belief that the sector improves when people in it talk honestly to each other. Not panels. Not conferences. Actual conversations, shared experiences, and the kind of knowledge-sharing that helps people build things better. In 2025, four events were hosted. The programme continues to grow.
Work with people who care how it's made.
Get in touch to talk about your next event, or to find out more about how we source, cook, and operate.
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