What we do
Canapés are usually an afterthought. Small, forgettable, the thing that gets nibbled on the way to the bar. We think they deserve better than that, and we built a business around proving it.
The London Fine Dining Company is a corporate canapé catering specialist based in London, led by Head Chef and founder Ben Mariner. He trained at the Royal Academy of Culinary Arts, then apprenticed at The Goring, where he worked on the catering for the 2011 Royal Wedding and contributed to the hotel earning its Michelin star in 2013. From there he moved into large-scale event catering in Australia, working the Australian Open, the Melbourne Cup and Formula One under Chef Darren Purchase. That background shapes everything we do. Michelin-level technique, applied at genuine event scale.
If you’re a PA or EA briefed to source catering for a client reception, an office drinks event or a corporate dinner, you know the challenge isn’t finding “some canapés.” It’s finding food that looks considered, tastes exceptional, photographs well and doesn’t let the event down in front of clients or senior leadership. That’s the specific problem we solve.
Why canapés, specifically?
A tight specialism means tighter execution. Every canapé we serve is built with the same technique and seasonality you’d expect from a proper tasting menu, just reworked into a format that suits a standing reception, a boardroom lunch or a drinks event.
We develop full themed collections rather than a generic tray of the usual suspects. Woodland-inspired boards, Moroccan spice trays, Japanese dumpling selections. Each tray is designed to give your event its own identity, something guests actually remember and talk about afterwards, not just fuel to get them through a reception.
We also think about how canapés actually get eaten at a corporate event. Nobody wants to juggle a plate, a glass and a napkin while networking. Everything we serve is designed to be eaten in one or two bites, standing up, with a drink in the other hand. It sounds like a small detail. It’s the difference between food that works at your event and food that just sits on a tray.
Dietary requirements and last-minute changes
In the current world of dietaries and preferences, we know a lot can change last minute. Numbers shift, allergies get flagged the day before, a client turns out to be vegan. We build every menu with that flexibility in mind and can adapt quickly, so if something changes, you get a quick response and a quick solution, not three business days later.
Built for how PAs and EAs actually work
Clear quotes, full service and staffing, straight answers, proper risk assessments and service planning with the venue behind the scenes, so you can hand off the brief and trust that it’s handled. We know the job doesn’t end when the quote’s approved. It ends when the event’s gone perfectly and nobody’s had to think twice about the catering.
Who we cater for
We work with corporate offices, private banks, investment firms and high-end private clients across London, including ongoing canapé service for major City institutions. Whether it’s an intimate client reception for twenty or a full drinks event for two hundred, the standard and the attention to detail don’t change. We cover venues across central and greater London, and we’re happy to work with your venue’s kitchen constraints, whether that’s a full commercial kitchen or a tighter corporate pantry setup.
What working with us looks like
You send us the brief: guest numbers, venue, budget, any dietary flags you already know about. We come back with a proposed menu built around your event, not a fixed package you have to fit into. Once it’s approved, we handle staffing, prep, service and clean-up, so on the day your only job is enjoying the event, not managing it.
How far in advance do I need to book?
For most corporate events, four to six weeks gives us enough time to plan the menu properly and confirm staffing. For larger events, over 100 guests, or dates during peak periods like December, we’d recommend reaching out as early as possible. That said, if you’re up against a tighter deadline, get in touch anyway. We can often still make it work.
Can you cater for dietary requirements and allergies?
Yes. Vegan, vegetarian, gluten free, nut free, halal, whatever the brief needs, we build it into the menu from the start rather than bolting on a separate “safe” tray. If numbers or dietary needs change close to the event, let us know and we’ll adapt.
What’s the minimum and maximum guest numbers you cater for?
We cater intimate client receptions for around twenty guests up to full drinks events for five hundred. The format scales either way without losing quality or attention to detail, since the same kitchen process applies whatever the numbers.
Do you provide staff for service, or just the food?
Full service. We handle staffing, prep, service and clean-up, so you’re not left managing catering logistics on top of everything else on the day. You get the menu, the team and the execution as one package.
Do you work at our venue, or do we need to come to you?
We work at your venue, whether that’s your own office, a private bank’s dining rooms, or an external event space. We’ll work with whatever kitchen setup is available, from a full commercial kitchen to a tighter corporate pantry, and plan the menu accordingly.
Get in touch
If you’re planning a corporate reception, client event or drinks evening and want canapés that actually add something to the room, we’d love to hear from you.
