About ESquared Catering
We have joined together to start an exciting and modern catering company. Having worked together for 4 years in the restaurant industry we are very comfortable working with each other and each bring our own set of attributes to the job. We combine Ellie’s front of house experience with Elliot’s outstanding local and seasonal food to deliver a complete dining experience without the unnecessary stress. We cater for a range of events from corporate dining to private dinner parties and everything in between. We pride ourselves on delivering flexible and bespoke dining experiences and are always able to provide ideas and inspiration for any style of event.
Ellie started her career off as a waitress in Racine in Knightsbridge under the ownership of acclaimed Chef Henry Harris. From here she moved to Sonny’s Kitchen, where she further extended her wine and food knowledge. She spent a year working at Kitchen W8 where she started to take her WSET exams and to learn about a different style of service being a Michelin star restaurant. After a year, Ellie moved back to Sonny’s Kitchen to take on the role of Restaurant Manager before leaving to set up ESquared Catering in late 2016.
Elliot started of his career working at The Four Season’s Hotel in Hampshire, upon arriving in London he began working in the 2 Michelin star restaurant, The Square (Mayfair) under the mentorship of Phil Howard. From here he progressed through the ranks at the Square, worked at Kitchen W8 (1 Michelin Star) and finally ended up as head chef of Sonny’s Kitchen, Barnes, under the ownership of Phil Howard and Rebecca Mascarenhas. Elliot has a passion for seasonal, and where possible local produce in order to produce the highest quality food. Elliot left to begin ESquared Catering in early March 2017.