News / Kate's Kitchen
Catering firm champions circular food economy
With spring very much in the air, the Bedminster-based Kate’s Kitchen is embracing the new season with fresh ingredients and a continued commitment to local produce.
Since its founding in 2007 by Kate Ploughman, the business has earned a loyal following for its thoughtful, seasonal menus – each one a reflection of its close ties to the land and the local producers who help shape it.
Kate’s Kitchen prepares an estimated 190 meals a day, Monday to Friday – a mix of corporate lunches, business events and the occasional private party or wedding.
By sourcing the majority of its ingredients from within a 30-mile radius, the team believes that they are doing more than just delivering on freshness and flavour, but also supporting the local economy, forging strong relationships with regional producers, and playing a part in building a more resilient, sustainable food system.
Since its founding in 2007 by Kate Ploughman, Kate’s Kitchen has earned a loyal following for its seasonal menus
“Our approach has always been about working in partnership with the South West’s most dedicated growers and producers,” said Kate.
“We take genuine joy in highlighting what is in season and at its best, to create memorable food experiences for our clients.”
Kate’s Kitchen works closely with a network of regional suppliers whose values align with its own emphasis on sustainability and community.
Among these are Lye Cross Farm, a family-run operation known for its pasture-fed, RSPCA Assured dairy products, including award-winning cheddar and organic butter.
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The Community Farm, a not-for-profit organic enterprise overlooking Chew Valley Lake, provides crisp salad leaves that have become a fixture in the company’s corporate catering menus.
In addition to its produce, the farm’s broader mission encompassing educational programmes and community wellbeing initiatives align with Kate’s Kitchen’s broader social commitments.
The company also partners with Bristol-based Shoot Farm, a vertical farming venture specialising in micro herbs and shoots. Utilising hydroponic systems, renewable energy, and LED lighting, the facility offers year-round yields with minimal environmental impact. Deliveries are often made within 24 hours of harvest, ensuring both freshness and nutritional integrity.
Kate’s Kitchen sources majority of its produce from a 30-mile radius
While the culinary quality remains paramount, Kate views these relationships as instrumental in building a transparent and resilient food supply chain.
“Our work is about more than food,” she said. “It’s about fostering a culture that values sustainability, traceability, and the human stories behind every ingredient.”
“Our approach has always been about working in partnership with the South West’s most dedicated growers and producers,” said Kate Ploughman
Kate said it is “not just more than tasty dishes” but a sense of connection to places, purpose and the people behind every ingredient.
All photos: Evoke Pictures
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