February at the Table.

February is when the year starts to find its rhythm. Days are getting lighter, resolutions are starting to stick - or at least we’re accepting that they won’t - and January is finally behind us.

Here at Table to Table, we’ve been keeping teams happy and engaged with seasonal pop-ups, energising menus, and shared moments that make the office feel worth the journey. From immunity-boosting juice takeovers to colourful grazing tables, here’s a look back at what we’ve been up to and a glimpse of what’s coming in February.

Last month's pop-ups: From immunity-boosting juices to delicious grazing tables.

Mejuicer Takeover.

On Blue Monday, one of our workplaces got a welcome burst of colour and energy thanks to Mejuicer, a sustainability-focused London juice company known for its cold-pressed, nutrient-rich blends. From zingy ginger and turmeric shots to refreshing green juices, it was a bright, flavoursome alternative to the usual afternoon coffee fix - exactly the kind of moment we love to bring to the workplace.

The Grazing Table.

We recently brought a workplace event to life with a generous, colourful grazing table designed for sharing and conversation. Think savoury brioche rolls, charcuterie cones, winter vegetables with whipped hummus, and playful chocolate pops to finish.

Who says January has to be all about salads and abstinence? Food that people actually want to eat keeps teams happy and connected.

Meet the Chef: Marie Anne Benavente Lopez, Head of Food Development.

We’re excited to welcome Marie Anne as our new Head of Food Development. A flavour-first chef with a bold, produce-led style, she’s known for vibrant seasonal cooking that brings together global inspiration and the very best of local ingredients.

Her food is all about contrast and clarity - bright dressings, comforting broths, punchy herbs, and vegetables treated as the centrepiece rather than the side. Desert island essentials? Tomatoes that taste like summer, butter with salt crystals, something tangy on standby, and fresh herbs everywhere.

With experience spanning high-end hospitality and large-scale operations, she brings creativity and operational excellence to every menu. You’ll start to see her influence across pop-ups and menus this year.

Spring Menus... Coming Soon!

Behind the scenes, our kitchen team is crafting new seasonal dishes inspired by fresh produce, lighter flavours, and vibrant presentation. Think sunny Mediterranean grain salads, slow cooked lamb with za’atar and pomegranate, citrus baked fish, and build-your-own Bahn mi. Plus loads more globally inspired dishes that look as good as they taste. More to come soon - watch this space.

Fancy a sneak peek? Contact info@tabletotable.co.uk for more.

Upcoming Seasonal Pop-Ups.

• Pancake Day

  Pancakes with toppings worth leaving your desk for. Sweet, savoury, classic, or adventurous - are you team fluffy or team crepe?

• Lunar New Year

  We’ll be bringing bold Chinese flavours to the workplace, from pork and shrimp dumplings to crispy duck pancakes and sticky Szechuan pork with ginger vegetable stir fry. Hanging lanterns, mandarin money trees, and a nod to the Year of the Horse will bring colour and a touch of luck.

• Valentine’s Day

  Valentine’s Day falls on a Saturday, but we’ll be bringing a little love to the workplace anyway. Mostly in the form of chocolate.

Food as a Driver for Office Attendance

In a hybrid working world, the office needs to offer more than a desk. Good food and shared moments drive attendance, lift morale, and strengthen workplace culture. A well-executed lunch or pop-up can turn a grey winter day into a reason to come in and stay connected.

If you’re planning how to re-energise your workplace this season, we’d love to help.

Get in touch with us at info@tabletotable.co.uk to plan your workplace catering for the months ahead.