Delicat’s was launched in 2002 by Catherine Pages.

Catherine is Franco-Swiss and has had a passion for food since she was a child.

She trained and worked with Claude Brin (Switzerland), Guy Savoy in Paris, and in several other kitchens including Spoon at Sanderson and Sketch London. She also worked with various embassies and their in-house chefs.

Her cooking style has been influenced by her upbringing and training as well as by her travels. She describes it as a fusion of French, Italian, South American and pan-Asian food.

Featured clients

And also…

Axa Private Equity Banqueting House Catherine & Franck Petitgas Caroline Herrera Clementine Communications Coram Deirdre Dyson Design Museum

Eimasa Fauchier Partners Fendi The French Chamber of Commerce Halley Invest Haulotte UK Laven Partners Lexington Partners

Louis Vuitton Nbb Trading Peretti Communications Pimento Swiss Embassy Tory Burch Veni Partners Veolia

They said:

“Fantastic, wonderful, the best!” Rex Wilson – BMW

“Superb evening, full of wonderful food, drink and company…Thank you Delicat’s!” Veolia

“Attention to detail, sophisticated yet original and a charming team…just perfect!” Rebecca Devos – Fendi

“Fantastic evening, superb service, wonderful venue, thank you very much.”

Paul Easton – Barclays Corporate Banking

“Thank you for your efforts & hard work. The food & mojitos were delicious. Your team was extremely efficient & professional throughout the evening.”

Ginny Massey – Mazars

“The quality of the “delicates” was very high and it is definitely a right choice. All guests left happy, so thank you for making it so special and memorable.”

Société Générale