March at the Table.
March is full of little moments worth celebrating across the Table to Table sites.
For International Women’s Day last week, we invited our friends at female-owned Masafina to host a special Mexican pop-up at one of our client sites, bringing some vibrant energy to the lunchtime service.
The menu featured al pastor tacos, birria and fresh, punchy roasted salsa, highlighting heritage Mexican ingredients like achiote, guajillo chillies and heirloom corn. Masafina grinds the corn daily using volcanic millstones from Mexico before baking tortillas in an open-fire oven. They are one of our favourite suppliers for authentic, delicious Mexican food.
For British Pie Week, we whipped up comforting classics like steak and ale pies and Cornish pasties, while the team cooked up a storm to celebrate Holi with a vibrant South Asian lunch that brought plenty of colour and flavour to the workplace.
Along with longer evenings and budding blooms, our spring menu has arrived, celebrating the season’s lighter, brighter flavours. Think asparagus, rhubarb, leafy greens, and the sweetest strawberries.
If you’d like to explore our full Spring rotation menu, we’d love to hear from you. Get in touch with us at info@tabletotable.co.uk
What’s on the table: March.
We have plenty more seasonal pop-ups to brighten the workday this month. Guests can get hands-on at our DIY focaccia bar, with toppings like slow-roasted carved porchetta or grilled antipasto vegetables with whipped ricotta.
For St. Patrick’s Day, we’ll be serving hearty Irish favourites like stout beef stew with dumplings and an Irish classic, creamy colcannon.
This spring, we’re also shining a light on global flavours, beginning with the vibrant cuisines of Southeast Asia. Our Food Development Chef, Marie Anne, has curated a thoughtful three‑day menu, each day inspired by Thailand, the Philippines, and Vietnam. From spicy Thai green curries and bright, zesty salads to aromatic, chargrilled Filipino chicken inasal and build‑your‑own banh mi, March is looking more delicious than ever.
Meet Nell Stebbings: Table to Table’s Account Manager.
Behind every seamless service is someone quietly making it happen. For many of our clients, that person is Nell Stebbings.
With over 20 years of experience across events, catering and hospitality, Nell combines meticulous attention to detail with a personable approach that clients love. Known for her high standards and sharp eye for the details that matter, she’s always thinking one step ahead, making sure everything runs exactly as it should.
Outside of work, Nell is kept busy by her two energetic boys and Fig, her cockapoo, who keeps a close eye on kitchen activity. Her favourite food? Perfectly crispy fish and chips, preferably eaten on the beach (though anything she doesn’t have to share is usually a strong contender).
Eat well, work better.
In a hybrid working world, the office needs to offer more than a desk.
We consistently see how delicious food and shared moments help drive attendance, boost morale, and strengthen culture. A well-executed lunch or pop-up can turn any day into a reason to show up and stay connected.
If you’re planning how to re-energise your workplace, we’d love to help.
👉 Get in touch to plan your workplace catering this spring and summer.