Cantine, Maud Faussurier

Cantine offers seasonal and bespoke catering. All food is freshly-made and free from preservatives and colouring.Where possible we source our ingredients locally within Britain and Europe. We are committed to reducing our waste and carbon foot print: our dishes are predominantly vegan and vegetarian and our kitchen is fully electric and uses 100% renewable energy.

We work with galleries, arts institutions, brands and production companies on private views, in-store events, gala dinners, ready to wear presentations,  photographic shoots, film productions and product launches amongst others. Our experienced event managers will support you to realise your  event.

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 Paris. After a 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 more recently as Head Chef under Yotam Ottolenghi & Sami Tamimi at Ottolenghi.

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