Born out of a love of food and a passion for customer service we have been delighting clients for over a decade. We have achieved this by focusing on three crucial areas - our ingredients, kitchen and service. We carefully select the best ingredients from the wealth of fine produce that we find around us in Herefordshire.
Our lead chefs, Billy and Gabor combine Michelin-starred flair with vast event catering experience. Our event leaders and Front of House teams pay great attention to detail to deliver happy occasions with enthusiasm and a sense of fun. In short you will find something pleasingly different at every stage of your event from first contact to conclusion.
Delivering Weddings with Uncompromising Quality
Creating Unique Corporate Experiences
Designing Parties from the Fun to the Fabulous
Jan is a founding director of A to Zest and is the driving force behind our Front of House team. She works closely with our event leaders ensuring that every event is handled with meticulous attention to detail and prompt efficiency.
As a founding director Mark has brought over 15 years business and events experience to A to Zest. He now heads up finance and resourcing functions, as well as business development strategy.
Billy spent many years working in some of the finest restaurants in the South West culminating in a 4 year residence under Michael Caines at the 2 Michelin Starred Gidleigh Park.
Having gained many years invaluable experience in his native Hungary, Gabor took up the challenge to work in the UK. In 2006 he joined the prestigious team at Hereford’s Left Bank, quickly rising through the ranks to attain the Head Chef position in this three restaurant fine dining complex. Following a change of ownership in 2011 he sought a new challenge taking the head chef position at one of Hereford’s most successful restaurants.
From Our Blog
It goes without saying that the staff behind the food we produce are incredibly important to us and we believe that their skill and passion is a huge part of our success