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Little Piggy Catering

Promoting Plant Forward Menus, Ethical Meats and Sustainable Seafood since 2006

About

About the Chefs

Christabel Padmore and Patrick Simpson each bring with them 20 years of professional experience in the culinary industry in Canada and abroad.

Christabel is a Red Seal chef and former Vice-President of the Island Chef's Collaborative, with a professional background in culinary instruction, catering and event planning. She is also a FoodSafe instructor, a mandatory course for all food service workers in BC, and she holds a Master's degree in adult education from the University of British Columbia.

"When I'm dining at a catered party, it pains me to see boring menus and sloppy executions," says Christabel. She insists that while the food doesn't have to complicated, the greatest effort should be made to maintain the integrity and freshness of the products.  "I like to think that Little Piggy clients get the benefit of both chefs and critics," she says.

Patrick is also a Red Seal chef, with professional experience in Canada, the UK and Australia. In Canada, he has worked as a chef and caterer for Delta Hotels, Coast Hotels and Marriott Hotels.

More than just food, throwing a party or organizing an event is about teamwork and Little Piggy will work with clients to ensure that our role in your event fits seamlessly. "We're good listeners and we ask lots of questions," says Patrick. "Some clients know exactly what they want and we work to make that happen, but others enjoy the chance to talk with us and develop a customized approach."

Little Piggy Catering was founded in 2006 with the goal of offering innovative catering menus that would highlight regional products and international methods to achieve modern menus, but that clients would still find approachable.

The original business featured a commercial bakery, a cafe, a restaurant, as well as a line of frozen meals. Over the years and with the birth of their two children, the couple decided to focus on the part of the business that they enjoyed and excelled at the most - catering.  The business currently occupies a 4000 sq ft commercial kitchen in Esquimalt, employing around 25 people seasonally.  Little Piggy is committed to a living wage for all its employees and being a positive role model in the hospitality industry.  

Despite their growth, Christabel and Patrick are still deeply involved in all aspects of the business. When they have free time away from work they spend their time with their kids, cooking and travelling. Their second home in France provides a much needed respite from the demands of being business owners.  

 

 

Little Piggy Catering is fully insured and WorkSafe compliant.

Your patronage helps support a living wage for our employees and their families