sienna-marsh began with a simple conviction: that private dining should feel neither pretentious nor impersonal. Founded in 2014 by head chef Marcus Ellsworth, our journey started in a modest kitchen in Notting Hill, catering intimate suppers for friends who became our first clients.
What set those early gatherings apart was not culinary showmanship, but genuine care. We listened. We adapted. We created menus that felt personal because they were. Word spread quietly at first, then steadily, as clients discovered a catering partner who treated their homes with the same reverence as any fine dining establishment.
A decade later, our team has grown, but our philosophy remains unchanged. Every event, regardless of scale, receives the full attention of our culinary directors. We do not believe in templated experiences or delegated responsibility. When you work with sienna-marsh, you work with the people who will be in your kitchen on the day.
Our Approach to Ingredients
Exceptional catering begins at the source. We have cultivated relationships with a network of British producers who share our commitment to quality and sustainability. Our fish comes from day boats landing at Brixham and Newlyn. Our meat is sourced from farms where animal welfare is paramount. Vegetables arrive from growers who understand that flavour develops in the soil, not in packaging.
This direct sourcing means our menus evolve with the seasons. Spring brings tender asparagus and wild garlic. Summer offers the abundance of soft fruits and heritage tomatoes. Autumn introduces game and earthy roots. Winter calls for robust dishes that warm the soul. We would not have it any other way.