Bespoke Caterers was founded by two local chefs James Oxley and Glyn Wiltshire. Both met and spent 3 years at Colchester Catering College, this led them as part of their course, to work at a Michelin starred Restaurant in France. They then returned from France and both got a job in the first 5 star deluxe hotel in London, The Lanesborough where they were part of the opening brigade and spent 18 months there before going their separate ways and have then worked at the likes of the Dorchester, Prestigious banks with Roux Fine Dining, Compass and Imagination a company famous for launching products with catering parties. James also returned to teach at the college were it all began for them.

They were asked to caterer in their holidays for a couple of events, which led to them being offered the catering contract at Frinton Golf Club. With a base to now work from, they started to offer a fresh new view on outside catering. Their growth was rapid and with word of mouth spreading and two growing business of the year awards, the outside catering arm of the business became too large for Frinton. So they moved to a purpose built unit and carried on the catering contract at Frinton golf club to which they still do to this day. 

With over 40 years experience between us in many different styles of catering and for many different types of event, our aim is still the same as it was the day we walked into the Lanesborough and were told that the golden rule was: “Good enough is the enemy of Excellence”.

We still keep strong links with our catering college and employ or use staff that have trained or are training at Colchester Institute.

Two of our Chefs, Wayne (10 years with Bespoke) and Tom (6 years) both trained at the Institute and did the same three-year full time course as us. James in fact taught Wayne.

Our Event co-ordinator Amy also completed the 3 year full time chefs course and then followed that up with a Level 1 & 2 in events and operations 

We also try to keep as up to date as we can with new ingredients, food trends, styles, and even ways of serving the food, but never losing sight of our classical training. This year introducing Street food for weddings and events. We have acquired a candyfloss and popcorn machine plus our retro ice cream freezer/bike complete with a 1974 Chopper Bike, plus an original old market trolley to serve our fish stall off. 

We also are hoping to open a few pop up restaurants out about too, keep an eye on news for details.

We look forward to working with you soon.

James Oxley & Glyn Wiltshire