About

Based in Cardiff Bay Capital Cuisine is headed by Colin Gray, multi-medal winning ex-vice captain of the Welsh National Culinary team, chairman of the South Wales Culinary Association and food consultant for the WDA, now Welsh Assembly Government. Previously part of a large Plc Capital Cuisine has a wealth of experience in their senior management team. Ex Director of the National Culinary Centre for Wales, Capital Cuisine’s Mike Coram has considerable experience with some of the country's leading caterers.

Capital Cuisine have for the last four years (including 2006) been the chosen partner of the WDA/WAG in rolling out the highly successful BLAS Restaurant and Blas Food To Go catering concepts at key consumer facing events in Wales, in particular the National Eisteddfod 2004, 2005 and 2006, the Hay on Wye Festival 2003, 2004, 2005 and 2006, The Royal Welsh Show 2003, 2004 and 2005, the Ladies European Open Golf Championships at Royal Porthcawl 2003, the Wales Open Golf Championships, Celtic Manor, Newport 2006, and the Royal Horticultural Society Flower Show, Cardiff 2006.

Capital Cuisine’s festival experience covers a number of varied catering offers from staff style public self service restaurant, formal waitress served restaurant, coffee shop and take away, large corporate hospitality areas, bars and external function catering.

Catering for a variety of clients from Corporate Hospitality at major sporting events, marquee weddings and intimate Canapé receptions to private dining, Capital Cuisine has the solution to contracts and events of all sizes.

No stranger to high profile events Capital Cuisine this year ventured as far as New York, to provide the catering for the Welsh Assembly’s Wales in New York week, culminating in a prestigious dinner at the United Nations building for nearly 300 guests, also for the last two years travelled to Paris, to the British Embassy on St David’s day to cater for the celebrations of Welsh food and drink in France. Organising all aspects of the events including menus and logistics in conjunction with the WDA. In addition Capital Cuisine’s Colin Gray was instrumental in organising the catering for the first two National Assembly openings by HRH The Queen, as well as a number of events at HRH The Prince of Wales’s residence, Highgrove.

Bespoke catering contracts of small to medium size organisations is an area in which we feel we can make a difference, developing new and interesting food offers using the best of local ingredients with imagination and flair.

The focus of Capital Cuisine's catering is on the unique product and menu range, using superb fresh Welsh ingredients available from local suppliers. Showcasing Welsh produce has been an integral part of Capital Cuisine's marketing strategy from the outset and we are proud to play a small part in this very important cultural area.

Capital Cuisine is small enough to care passionately about the food we serve and the service we give, but big enough to be financially independent and capable of withstanding the demands of business today and in the future.

You only need to view the menu selection to realise that this is no ordinary outside catering company and that there is great imagination and creativity in putting together such an exciting collection of dishes.

A comprehensive wine list is available on request as is a licensed bar and other services.