By: Vivienne Pearson
Eighteen years in operation is impressive for any small business, especially for one in the food industry.
The Larder Byron Bay is a catering business that has seen food trends come and go. ‘At the moment it’s all about grazing tables and everything served in a rustic style,’ says staff-member-of-many-hats, Charles Crawshaw.
They’ve also seen other catering businesses come and go. ‘Some see how big the wedding pie is and think they’ll have a slice,’ says Jeremy Docherty, the owner of Larder Byron Bay. Weddings are a significant part of The Larder’s work but their catering jobs are hugely variable – from small local meetings to conferences of 500 people.
Recently, they catered breakfast, lunch and dinner for five weeks for a film shoot. ‘Called Out of the Shadows, it’s due for release in 2017,’ says Charles. With his trademark good humour, he adds: ‘We even got a credit!’
Their years of experience are evident in the glowing website testimonials and the calmness in the kitchen, despite multiple jobs being on the go. ‘Everyone’s been with us for a long time,’ says Jeremy, who shows great respect to his whole team. ‘We all know what to do; it’s like a wheel that just turns.’
Though The Larder doesn’t have a shopfront, it is likely that you’ll have eaten one of their cakes; they supply many local cafes and restaurants on a wholesale basis. ‘We do cakes and pastries,’ says Jeremy. ‘Just no bread or yeast products – we don’t like getting up that early!’
Customers do visit their stainless-steel-filled commercial kitchen to pick up ordered birthday cakes, and on a Friday to grab lunch. ‘Each week we send out a menu to 250 people who work and live in the Byron Arts & Industry Estate,’ says Charles. They then phone through their orders. With main meals costing less than $10 and deserts for just $4, it’s no wonder they serve more than 120 lunches each Friday.
Neither Jeremy nor Charles has any plans to move on. ‘We’re a well-oiled machine,’ says Charles. I wonder what food trends we will all be caught up in by 2034. Whatever they are, Jeremy will have his finger on the pulse, though I suspect the real secret to The Larder’s success is not only their excellent food but Jeremy’s take on trends: ‘Something that’s well presented never goes out of style’.
The Larder: www.thelarder.com.au for full details of catering. Friday lunch menu available at Facebook/fridaylunchesbyronbay, with orders to 6680 8644 and pickup from 12 Bayshore Drive.
