From our valleys
to your table.
Slow-braised cawl, laverbread croquettes, bara brith butter — Welsh heritage plated for weddings, galas, and festivals. Brecon to Bristol.
400+
Events catered
500
Max covers per event
12yr
Feeding Wales & beyond
Every event starts
before sunrise.
Follow one catering job from a misty valley morning to the last dance.
Dawn — 05:30
The Valley Wakes
Mist still clings to the Beacons as our van is loaded. Crates of leeks pulled yesterday, Welsh wagyu from Rhayader, laverbread folded into cloth. Every ingredient has a postcode within sixty miles.
Midday — 12:00
Dressing the Marquee
Copper chargers catch the noon light. Linen tablecloths pulled taut, lavender sprigs from the hedgerow, hand-lettered menus at each place. The space transforms — a field becomes a room.
Afternoon — 15:00
Hands in the Kitchen
Pastry crimped by hand. A ladle drawing slow through cawl, the lamb falling apart after six hours. Laverbread croquettes rolled in panko. This is what we do — it just happens to be at scale.
Evening — 20:00
The Long Table
Candles lit, guests mid-laugh, plates scraped clean — this is the moment we work toward all day. You will not be thinking about the catering. That is exactly the point.
What they said
after the last dance.
Real couples, real event managers, real festivals. All fed on time.
"We had 200 guests at a farm in the Usk valley and not a single person stopped mid-sentence to think about the catering. That's exactly what you want. The cawl station was empty within forty minutes."
Bethan & Rhys Llewellyn
Married at Glanusk Estate, June 2025
"I've organised corporate dinners in converted chapels across South Wales for eight years. Cwtch is the only caterer I've never had to chase. The Heritage Feast tier is exactly what a gala dinner should be."
Gareth Humphries
Events Manager, Principality Building Society
"Five hundred plates of Valley Supper, on time, in a field, at a folk festival in the Brecon Beacons. Not a single cold plate. I still don't know how they did it and I don't care — we've booked them for next year."
Nia Thomas
Festival Director, Green Man Festival
"The laverbread croquettes at our engagement dinner had our London guests asking if they could buy a bag to take home. Genuinely the best Welsh food I've eaten outside my grandmother's kitchen."
Sioned Parry-Davies
Chef's Table experience, Cardiff
"We gave them a converted barn, no mains gas, 120 guests, and a 90-minute service window. They arrived with everything, set up a field kitchen, and produced food that made my mother-in-law cry. Genuinely."
Tom & Hannah Griffiths
Married at Hensol Castle, September 2025
Pull up a chair.
The table's set.
Tell us your guest count, pick your menu, choose your date. We'll send a full proposal within one working day.
Download our sample menus
Full menu cards for all three tiers — dishes, portions, dietary options — delivered straight to your inbox.
- Valley Supper menu card
- Heritage Feast three-course menu
- Chef's Table tasting menu
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