Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

Eco Cuisine Blog

Eco cuisine suppliers – Peatches Butchers

At eco cuisine we are proud of our ethos and values – they run through everything that we do. We strive to be sustainable, eco-friendly and ethical.


From advocating seasonal produce and British grown foods to using local suppliers and even transporting our goods in an electric van – we live and breathe the sustainable philosophy.


If you have met the team, I hope that you can see for yourself that eco cuisine are authentic ethical caterers, who care about delicious food that doesn’t cost the Earth.


There’s so much deception in today’s society and even supply chains are not always what they seem. Beef turns out to be horse and who knows what else is sneaking its way on to people’s plates… It is no wonder that food quality and the source of the ingredients are so high up on our customers’ lists when looking for a caterer.


You can be assured that we are different and with this in mind we wanted to tell you more about the wonderful suppliers we use. So this blog post is kicking off a mini-series of posts about this very subject. Tune in for the next couple of months to hear about the other local businesses that we utilise for our ethical catering.


Meat and farming is often the subject of a lot of scrutiny and so I thought we could kick-off the series with an introduction to eco cuisine’s butcher of choice: Peatchey Butchers.


Peatcheys Butchers


We have used them since 2014 when a foodie chef friend who used to live in N21 recommended the butcher to us.


Peatchey Butchers are based in Enfield, like eco cuisine. We use the meat from Peatcheys for all the right reasons – they are local – they go the extra mile when we need portions cutting to a particular weight (within reason) and the quality of course is the key.


All meats are 100% British guaranteed and grass fed, traditionally farmed, no additives and traceable from small farms in Norfolk and Suffolk. Don’t fear – there are no stray animals sneaking in to this supplier’s stock.


At Peatcheys, Alex is our go-to man. He was the Manager until Michael Peatchey retired in 2013 after trading for 28 years and Alex took the business over.


He has added some new sellers such as pies handmade on the premises using their high quality meat. I can personally attest that they are delicious!


The largest order Alex and his team prepped for us was 800 chicken breasts………….we were catering a Masonic lodge event in Covent Garden for the Nottingham chapter.


The chicken was used as part of individual salads in a three-section box – we roasted them in a teriyaki sauce to keep them moist and give flavour. I then had the job of slicing each one individually into four/five slices for aesthetics of the meals. The weight of each breast was important as they needed to fit into the box and as you may know free-range birds tend to be plumper than their intensively reared counterparts.


Chicken, salmon, tortilla, vegan bite salads


For that event we also offered tortilla (vegetarian option) or falafel bites and hummus (vegan option) and in the second/third compartment of the boxes were the fruit/cake/cheese and biscuit depending on dietary requirements.


I also personally use the butcher for our home BBQ’s and can highly recommend the care taken to prepare the meat in any way you would like it. The burgers and sausages are made on the premises and there are often made-up kebabs etc. to go straight onto your coals!!


We are so proud to do business with this fantastic local butcher and to turn the best ingredients into the best meals for your guests to enjoy.


To find out more about our menus, take a look here or give us a call on 07773 298 269

Introducing Newnham College this International Women’s Day

For International Women’s Day I wanted to take the opportunity to celebrate the wonderful females that eco cuisine does business with. There are so many, from suppliers to clients and they are all fantastic.


In this blog post, I thought what better time would there be to highlight a fantastic female-only organisation I cater for…. Newnham College. It is a female only constituent college of the Uni of Cambridge and was the second Cambridge College ever to admit women.


The college was founded in 1871 by Henry Sidgwick as a response to a need for female student’s lodgings. It began as a house in which young women could reside while attending lectures in Cambridge, long before they were allowed to become full members of the university, with the granting of degrees to women in 1948. The college was actively encouraged and helped to grow by the famous women’s suffrage campaigner Millicent Garrett Fawcett.


Millicent Fawcett International Women's Day


It is quite amazing to read how it all started – if you’re interested you can read it here and it is so encouraging to learn about how it all started at a time when women were not encouraged in education and were not granted degrees and where we are now……..there’s still plenty to improve on in terms of equality of course, but it is progress……….


Alumnae of the college include people like Emma Thompson, Clare Balding and Dianne Abbot! As I understand it the more senior women in age basically meet the younger graduates at events and can mentor and advise them with their career choices / progression. Recently they were speaking about life after work and how it might affect you when you’ve had a busy career – shows how old the senior alumnae are these days.


So, you may be wondering how eco cuisine fit into this? The person who found eco cuisine was a Newnham alumna the Chief Exec of Brightside Uniaid, a charity based at the old CAN Mezzanine, 1 London Bridge. Our first event for Newnham alunae was September 2010 at One London Bridge.



They always have canapés and drinks service – venues have included a private house on Highgate Hill, another private house in Canonbury, the Freud Museum Hampstead, Allies and Morrison Architects, Southwark, and most recently the new London school of Arts building in Kings Cross. ………..and they do like a glass of prosecco and enjoy my organic wines…..



The menu from January was rare beef fillet and mustard mayo, mini duck rolls with black cherry jam, salmon with beetroot and horseradish cream, spinach and feta filos, bruschetta with black olive tapenade, mini chocolate brownies.



Not only do we thoroughly enjoy catering for alumnae of Newnham College, we are so proud to be able to call them a client. Everything they have done to pioneer women’s educational rights in Cambridge and to set an example for equality to others is really inspiring.


Thank-you to Newnham College Alumnae for using our services and thank you to all the women and men we work with that are in alignment with our values of sustainability and also equality for all!

Mother’s Day Meal Recipes

With the U.K deep in beautiful but treacherous white snow as a result of the “Beast from the East” it feels more like Christmas at the moment. It is hard to believe that Mother’s Day is just around the corner, but don’t forget it is – on Sunday 11th March Mothering Sunday will be celebrated by many.


Some people go all out, with trips to the theatre, Michelin Star dining out in the City, jewellery and gifts galore. But, sometimes the most meaningful gifts are the one’s we make ourselves. How many of us know a mum who has lovingly kept a scribbled drawing that their child made for them – probably all of us! A handmade card and a baked cake or a home cooked meal, goes a long way.


Maybe you are mum and you are hoping for something special to mark the occasion? Here’s the perfect hint…


We bring you dining suggestions from eco cuisine. Whether you are catering breakfast, brunch, lunch or dinner here are our delicious recipes for you to use.


Firstly, something easy, quick and yummy for you to make for your mum for breakfast this coming Mother’s Day:


French Toast


French Toast for Mother's Day


Take two slices of wholemeal bread, 1 egg, 1/3 cup of milk, spices – namely, cinnamon or nutmeg sprinkled in.


Simply beat the egg, milk and spices together, then heat your pan and put in a knob of butter. Dip bread in the mixture and fry on both sides until golden brown.


Serve with honey and fruit if you desire. Remember a nice cup of something hot to wash it down with.


What’s not to love?


Cooking lunch for her, then what about poached salmon for lunch?

You will need a fish kettle for this recipe.


Poached Salmon


Poached Salmon for Mother's Day


You need a 2.5kg whole salmon, peppercorns, 2 carrots, 2 celery sticks and one onion.


Place the salmon into the kettle and add cold water to just cover the fish, then add the peppercorns and the rest of the stock ingredients and bring the water to the boil with the lid on. Then switch it off and leave it all to sit in the water until it is at room temperature.


You can take the fish head off or leave it on but it is easiest to take the skin off whilst it is still warm too. Make sure you do both sides and then you can decorate with parsley, lemon wedges and serve with some boiled potatoes and salad.




Doing supper to finish off the day with a home cooked meal for mum, then try this:


Baked Lamb Chops with Rosemary


lamb for Mother's Day


You need 2 loin chops per person (pp), half an onion pp chopped into quarters, plus rosemary.


Warm oven to gas mark 6, 400f, 200c – place your chops on a baking tray and sprinkle sea salt and rosemary on top and pop the onions around them. Leave for 20 mins – pink, 30 for cooked through. Serve with some simple steamed spuds and peas or sprouting broccoli (bang in season in March).


Serve with a glass of Bordeaux or Cote du Rhone.


We hope you wow her with these simple but delicious recipes. Whatever you’re doing, have a good day!

Foods of Love for February 14th

February 14th is Valentine’s Day. Perhaps you’re a romantic and will be celebrating, or could you be embracing the newly coined Galentine’s Day (celebrating female friendship)? Or have another special way of sharing the love on Valentine’s? Even if you’re a cynic or someone that feels it is a commercial con, there’s no doubt Valentine’s Day will be all around. The shops are stacked with the usual suspects with cards, chocolates and roses aplenty. Restaurants are offering special offers and deals to entice lovers in on the night.


valentine's day dessert


Love it or hate it, in-keeping with the season we thought we would take the opportunity to write about the foods of love.


Perhaps the most obvious food of the romantic season is chocolate…or if you’re dairy free, cacao. According to online sources, 58 million pounds of chocolate is bought during Valentine’s Day week! As a nation we have a lot of chocolate fans and it is delicious if I do say so myself but, why do we traditionally give chocolates for Valentine’s? I looked into it and found out that chocolate does contain tryptophan and phenyl ethylamine, the chemicals that trigger pleasure and reward centres in the brain. The cocoa bean is said to be good for the heart too.


Next up on the love food list is asparagus, perhaps not the most obvious food of love but it does adorn plates on February 14th in many a restaurant. British asparagus isn’t in season until April so you won’t see it on my plate at home but the reason it is served is this veggie is an aphrodisiac. It’s full of vitamin B6 and folate (boosts arousal) and is rich in Vitamin E which gets you feeling “in the mood.”


Avocado is another contender as it’s also full of Vitamin E and this gets incorporated into starters and desserts. So if you get served up a plate of the green stuff, you can guess why!


If you’re feeling fruity, bananas and watermelon are other foods of love. Watermelon is reportedly a natural Viagra as researchers have found out it has an amino acid called citrulline that relaxes and dilates blood vessels like Viagra does! Yes bananas are phallic but they make the list not for their shape but because have an enzyme.


Last but not least is a firm favourite (maybe because I’m a Cornish gal) oysters. Probably the most well known aphrodisiac food, they are scientifically proven to have an effect in the bedroom department.




At eco cuisine we use Fal Oysters. He is a sustainable oyster farmer and the only fisherman in the world using the traditional sail practices.


Fal Oysters


Celebrating Valentine’s Day or not, treat a lover, friend, or yourself to delicious oysters with our quick and easy suggestion:


Cornish Native Oyster Cocktail Acapulco Style! Serves 4


120ml tomato ketchup

1/2 – 1 teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

Juice of two limes

Pinch of black pepper

24 fresh Cornish Native Oysters

85 ml dry white wine

Finely shredded lettuce

Mix the sauces, lime juice and wine and leave to stand for 20 minutes

Open the oysters, scoop out the juice and lay on shredded lettuce then dress with your mixture and serve.


If you want something more simple and quick – simply open your oysters and have Tabasco sauce and lemon at the ready – squeeze over lemon juice and a couple of splashes of Tabasco. Job done!!


Whatever you’re doing, or not doing, on February 14th. Take the excuse to treat yourself.

As if we need any excuse!


Veganuary Ideas and Suggestions

This January have you taken part in “Veganuary”? Veganuary is a charity inspiring people to try a vegan lifestyle for the month of January (as well as throughout the rest of the year!) Wondering what vegan is? See my blog post on the very subject.


Vegan diet


People decide to go vegan for a variety of reasons from the love and concern of animals, to health and nutrition or even the environment. You can read more about it and about Veganuary here.


Vegans don’t consume any animal products so this rules out meat, dairy and other animal by products like eggs. A lot of people think this is really restrictive and there’s nothing left but there are plenty of delicious vegan foods and a vegan diet can be more nutritious and healthy than an “omni” meat-eating diet.


Typically plenty of fruit and veg are consumed as well as grains and pulses like rice, quinoa, wheat and lentils. Some coffee and tea drinkers find milk the hardest to give-up but t here are superb alternatives to cows milk. It used to be only soya milk was readily available but now there are alternatives in abundance such as almond, cashew and coconut milks, oat milks and even pea milk! I’m told a firm favourite with the vegan community is Oatly Barista milk made from oats.


Going vegan is a great excuse to try out new recipes but you can simply veganise your usual favourites. For example, vegan sausages and mash – buy vegan sausages from your local independent food shop (or they even sell them in all the major supermarkets), potatoes as usual but use a vegan spread and an oat milk or other milk substitute – almond milk works well for mashing. Then serve with seasonal veggies.


vegan diet eco cuisine


You can also veganise other recipes by leaving out butter and using oil or Pure for cooking…. We recently used Pure olive spread instead of butter to make mushroom and leek filo rolls…. (Filo pastry is often vegan)


Why not try this lovely winter warmer:


Using 1 tablespoon of sesame oil, sauté a chopped red onion and three cloves of garlic for around 2-3 minutes.


Next, add your veggies – celery, broccoli and kale. As an aside kale really is a super veggie – surprisingly its rich in calcium, providing 139mg per 100g and is also a good source of iron and Vitamin K.


Kale vegan


Add three cups of water and a teaspoon of court bouillon. Make sure you simmer for 7-8 minutes.


After you’ve simmered for the specified time, add a teaspoon of minced ginger, salt, pepper, half juice of a lime and 4oz soba noodles (Japanese noodles that are made from buckwheat flour) and boil for 3-4 minutes until the noodles are soft.


Top with chopped coriander to serve.


If you tried Veganuary do let us know how you got on.


Remember, we cater to all dietary needs and have some great options for vegans.