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About Us

A Catering Company You Can Trust to Deliver

Initially established in 2010 as an in-house catering service for one of Wales’ largest industrial engineering companies, Green Apple Catering began designing, preparing and serving meals for their employees starting with breakfast in the morning, a lunchtime menu including hot and cold options and catering for internal meetings, seminars and events.

Employees and visitors to the company began to ask if we could provide similar catering services for them.

Subsequently to manage the demand, we invested in recruiting additional staff and professional catering equipment and the rest as they say is history.

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Over the past couple of years, we have grown and developed our client base to include regular private and business bookings as well as those who choose to use us for one-off occasions.

We have also during this time, worked in numerous wonderful venues throughout South Wales including historic country houses, wedding venues, private houses, company headquarters and in the great outdoors in marquee’s and at events.

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Kath Lewis

Director

What do you do in the business?

I manage the business strategy, accounts and marketing for the business.  I take a daily interest in the business, working with Lee to ensure our clients are looked after.  As a small business when we’re busy everyone lends a hand so at times you may see me helping with deliveries, answering the phone and putting the chefs whites on to help in the kitchen.  One of my favourite parts to the job is when I’m able to work within the kitchen at any of our private dining’s, particularly at the Llantony Secunda Manor house.  I love cooking for those more intimate groups as you get to know the people and see their reactions as you serve the dishes.

Brief professional background to incorporate business and catering?

As a teenager and through University I’ve worked various roles in retail and hospitality, my silver service training enabled me to cater at some amazing venues including 5 star resorts and a function for the Prince of Wales!  My degree is in marketing and advertising which led me to work for a design agency on a wide array of projects across different industries.  Events was my speciality, which gave me an insight into the field of catering and later led me to pitch the idea to the MD of IAC for an in-house catering facility – the rest as they say is history!

Catering inspirations?

I have a sweet tooth so am drawn to recipes for desserts.  Having grown up with a garden full of home grown fruit and veg, one of my old favourites is the simple baked apple.  I love Nigella Lawson and her laid back cooking style and would recommend her baked apples with dried fruits, walnuts, honey and cinnamon.

Favourite meal and drink?

Minted lamb shank, hassle back potatoes and seasonal veg, followed by pistachio ice cream – I have a minor ice cream addiction!  For drink it must be a glass or Rioja or Parma Violet gin.

Favourite place to have catered at/for?

Llantony Secunda Manor.  As the preferred caterer at the venue we’ve catered for various groups who hire the house, including hen and stag parties through to family celebration events.  Catering for more intimate gatherings of 15-20 people enables you to build up a rapport with the client and see their reactions to the dishes.  The venue has an amazing Agar which is a delight to cook on.

Dream catering client and why?

Training co-ordinators, PA’s and reception teams, looking for regular catering for events and meetings.  Having worked on the client-side booking catering for events, meetings and exhibitions I understand the difficulties associated with choosing and delivering the right catering.  Everyone’s event is different, be it a small boardroom meeting requiring delicious finger food to a big exhibition with a street food concept, it’s about ensuring the food matches the setting, impresses the guests and complements the event.

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Lee Parry

Catering Manager

What is your role in the business?

I’m here to liaise with clients, suppliers, and managing the team, making sure menus are created, and customer events go off without a hitch.  I am usually the main contact for bookings and love going to meet new and existing clients, helping them to create menus that complement their meetings and events.  Be it a discrete funeral service to a training course for 6 people, right through to a waiter served canapé reception – no day is even the same.

Previous pro experience and qualifications?

I’ve worked in kitchens from the age of 14 doing pot wash and front of house.  At 16 I joined the army with the Royal Logistics Corp as a chef, training in Aldershot and Germany, as well as going on operations in Afghanistan and Iraq.  Cooking in extreme heat and hostile environments was certainly an experience and the army instilled in me the need for discipline and organisation with the kitchen.  After six years perfecting my trade in the army I came out and joined a local restaurant before taking the kitchen manager role at Beefeater, before the opportunity came up at Green Apple Catering.

Catering inspirations?

Marco Pierre White, as he’s the youngest ever chef to achieve three Michelin stars, all by the age of 33.

Favourite meal and drink?

Fillet steak, pepper sauce, real chunky chips, with a glass of rioja (maybe 3!)

Favourite place to have catered at/for?

During my time in the army, we were called in to Oakwood Park to cater for the VIP’s at a Girls Aloud concert.  We prepared festival style canapés and had the opportunity to meet some of the guests, but we didn’t get the chance to meet the band.

Dream catering client and why?

I love working with clients for special events, anyone looking to arrange a surprise birthday party, engagement party or celebration event.  I enjoy helping them choose the menu, anything from a finger buffet to a five course al a carte meal.

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