At By Word of Mouth, our long-held philosophy is woven into our approach to food, shaping the decisions made long before anything reaches the table. This means bringing together seasonality, sustainability, artistry and flavour, with quality and responsibility treated as equally important.
We source ethically and responsibly, favouring British and artisan produce where possible to reduce food miles. Our suppliers are selected not only for the quality of their ingredients, but for shared values around animal welfare, provenance and environmental impact, with full traceability available for all our meat and fish.
That same care continues in our kitchens. We were the first event caterer to introduce Orbisk, using its food-waste measurement technology to identify where waste occurs and make informed reductions. Micro herbs are grown at our headquarters using Evogro technology, allowing our chefs to harvest only what they need while reducing deliveries.
Trimmings and off cuts are thoughtfully repurposed in no-waste canapes or team meals, and By Word of Mouth operates as a zero-waste-to-landfill business. As a certified B Corp, this practical, considered approach reflects our wider commitment to creating exceptional food with a lighter impact.
This philosophy comes to life in our Autumn/Winter 2026 menu, shaped by the rich colours, abundant produce and comforting flavours of the season. As the light changes and the evenings draw in, the ingredients available to us become deeper, earthier and more generous.
A First Taste
The menu begins with a selection of hot and cold canapes, each offering a small but carefully composed introduction to the flavours ahead.
From elegant seafood canapes that bring freshness and brightness to richer bites inspired by autumn’s more indulgent flavours, each canape is carefully balanced to create variety and anticipation. Canapes such as our smoked duck with medjool dates and a deeply savoury truffled mushroom gougere capture the warmth of the season while demonstrating the level of detail that defines our food.
Alongside our seasonal canapes, our canape chefs have also developed a delicious new City Harvest Canape, All the Trimmings: a sage crusted cauliflower, pea, Brussels sprout & lemon arancini with cauliflower cheese, candied chestnut, dried cranberry and gaufrette potato as the flavour-packed garnishes. The profits from our City Harvest canapes are donated to the charity with every £1 raised being equivalent to 3 meals for people facing food insecurity. We are very proud to be celebrating seven years supporting City Harvest’s mission to rescue food, people and planet, work that has such an profound impact both on vulnerable communities and on the environment.
Vegetables Taking Centre Stage
Rather than treating vegetables as alternatives, we place them at the centre of the experience in a selection of exceptional plant based dishes that feature throughout our menus.
Dishes such as our butternut and field mushroom wellington are already a client favourite, demonstrating how seasonal produce can create food that feels generous, satisfying and worthy of any occasion.
As more people seek thoughtful plant-based options, we continue to explore new ways of celebrating vegetables through creativity and craftsmanship.
Flavours for Colder Evenings
Roasting, caramelisation and slow cooking develop warmth and intensity, tempered by fresh herbs, pickled accents and finely balanced sauces. The effect is generous and comforting, yet never heavy.
Roasted Suffolk chicken is served with woodland mushrooms, sous vide leeks and butternut tarte tatin, while duck is paired with plum and star anise, roasted swede and potato fondant. Loin of venison offers a further expression of the season, accompanied by truffled celeriac puree, fig & red onion tarte tatin, baby artichoke and a richly flavoured whisky gel.
Together, these dishes capture the richness of colder evenings through thoughtful contrasts and a distinctly modern point of view.
Autumn’s Sweeter Side
No seasonal menu would be complete without celebrating the fruits, spices and flavours that make autumn so distinctive.
From pumpkin-spiced cheesecake and warm sticky toffee pudding to plant-based creations such as candied chestnut & blackberry cremeux, our pudding menu brings together the flavours that define autumn.
Whether guests choose a beautifully plated pudding or a selection of sweet canapes, the focus remains the same: balance, creativity and a memorable finish to the meal.
A New Expression of the Season
Our Autumn/Winter 2026 menu is not simply a collection of seasonal dishes. It is the result of research, curiosity and a continual desire to create something new.
By understanding when ingredients are at their best, our chefs can explore their full potential. They can roast, cure, pickle, poach, smoke and caramelise, bringing together unexpected flavours while allowing the quality of the original produce to remain visible.
From the first canape to the final spoonful of pudding, the menu reflects our belief that memorable food should look beautiful, taste exceptional and offer guests something they may not have experienced before.
Contact us to discover our new Autumn/Winter 2026 menu and begin planning your next event with our team.