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We have over 20 years of combined experience working in the food & drinks industry and ran our own restaurant & bar West Street Kitchen in Bristol before moving back to the Forest of Dean to set up our catering business Little Feast Food.


Millie is a self-trained pastry chef with several years experience in kitchens & independent bakeries including the Forest Bakehouse & the Lorentzen Bakery. She also ran her own bespoke cake making business Coffee & Crumb. Her cooking style is fresh & light with a focus on seasonality influenced by her life-long interests in foraging and growing food. Catering, Little Feast Food, Forest of Dean

Nathan's cooking is inspired by his time travelling, he set up his first street food stall The Egg & Soldier after travelling in Indonesia & working in kitchens there. He worked for years as Head coffee roaster at James Gourmet before continuing his career in food. He worked at The Lido in Clifton and was head chef at West Street Kitchen. His cooking style is experimental with a focus on aromatic spices & bold flavours.



Our work is centered around the joy & connection that food brings


We want to bring people closer, to celebrate the unsung but brilliant small producers of our region, to introduce more people the beauty of the Forest of Dean and to fill their bellies with delicious, good food. Catering, Little Feast Food, Forest of Dean.

Using local produce is key for us  & we're lucky to have become part of a community of small producers; growing, rearing, brewing, roasting & baking incredible, high welfare, sustainable & delicious produce. It's a privilege to have access to these delicious goods & we try to let the quality speak for itself when we turn it into food for the table.

Millie & Nathan Plating Up - Seasonal Food
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