Innovative ideas, delectable food, impeccable service

Born out of a love of food and a passion for customer service we have been delighting clients for over a decade. We have achieved this by focusing on three crucial areas - our ingredients, kitchen and service. We carefully select the best ingredients from the wealth of fine produce that we find around us in Herefordshire.

Our lead chefs, Billy and Gabor combine Michelin-starred flair with vast event catering experience. Our event leaders and Front of House teams pay great attention to detail to deliver happy occasions with enthusiasm and a sense of fun. In short you will find something pleasingly different at every stage of your event from first contact to conclusion.

Delivering Weddings with Uncompromising Quality

Whether you are looking for classic menus, modern design or innovative ideas to delight your guests, the one thing A to Zest promises you is uncompromised quality.

Weddings

Creating Unique Corporate Experiences

From intimate corporate away days and private shoots, to charity balls and corporate dinners for 500 guests, our focus is on creating unique experiences for our clients and their guests.

Corporate

Designing Parties from the Fun to the Fabulous

Parties present amazing opportunities to let your imagination and creativity run wild. We have an exciting range of party menus to choose from but we also really love to work with our clients to create unique, personalised occasions.

Parties

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Jan Bretherton

Event Director

Jan is a founding director of A to Zest and is the driving force behind our Front of House team. She works closely with our event leaders ensuring that every event is handled with meticulous attention to detail and prompt efficiency.

Mark Webb

Business Director

As a founding director Mark has brought over 15 years business and events experience to A to Zest. He now heads up finance and resourcing functions, as well as business development strategy.

Billy Pallett

Executive Chef

Billy spent many years working in some of the finest restaurants in the South West culminating in a 4 year residence under Michael Caines at the 2 Michelin Starred Gidleigh Park.

Gabor Vadasz

Head Chef

Having gained many years invaluable experience in his native Hungary, Gabor took up the challenge to work in the UK. In 2006 he joined the prestigious team at Hereford’s Left Bank, quickly rising through the ranks to attain the Head Chef position in this three restaurant fine dining complex. Following a change of ownership in 2011 he sought a new challenge taking the head chef position at one of Hereford’s most successful restaurants.