Cantine offers seasonal and bespoke catering – from intimate dinners at home to formal events on location and everything in between. All food is freshly made and free from preservatives and colouring. We champion vegetables large and small, sparingly use free range and organic poultry and meat, use line caught fish when available and promote a multicultural culinary experience. We source most of our ingredients within Britain and Europe. Cantine caters to all dietary requirements, actively reduces food waste and recycles where possible.
Cantine was founded by Maud Faussurier. Born into a family of restaurateurs, Maud’s family life unfolded around the kitchen table in her parents apartment in the 1st arrondissement in Paris. After an intensive traineeship at the Institut Paul Bocuse in Lyon, Maud honed her skills working under Mark Hix at Hix Oyster and Chop House, Pierre Gagnaire and Roel Lintermans at Sketch and most recently as Head Chef under Yotam Ottolenghi & Sami Tamimi at Ottolenghi.