WHO WE ARE
Behind Sunflower Kitchen is Phoebe and Lavinia—two great friends who have been working together (on and off) for eight years. While most people assume we’re mother and daughter, we’re simply pals with a significant age gap and a shared appetite for good food and good company.
We both genuinely love cooking, eating and the atmosphere that grows around a table. Our approach is relaxed, collaborative and hands-on. You’ll usually find us on site from start to finish, cooking alongside our team and getting stuck in.
That team—freelance chefs, waiting staff, bartenders, washer-uppers, van loaders and burger flippers—are an extension of us. Friendly, capable and unflappable, they’re as committed to making your event run smoothly as we are.
We’re a generation-spanning, dungaree-wearing, crémant-drinking duo with a shared love of food and the way it brings people together. We care deeply about flavour, about people, and about creating food that you and your guests will want to gather around. We don’t do things by halves—in life or in cooking—and bringing that energy to your occasion is what we do best.
Phoebe has worked in (seemingly) every corner of the catering world, building her experience in kitchens of all kinds. She first worked for Lavinia at festivals across the country, flipping burgers in fields before the two eventually decided to make it official. They launched Sunflower Kitchen during COVID—not because it was sensible timing necessarily, but because neither of them were about to stop cooking. For Phoebe, it’s never really been a question. Cooking is what she does.