About Fennel & Twine
Fennel and Twine was founded by Ben and Sarah in 2020, in the midst of the Coronavirus pandemic. Keen to provide Bristolians with a restaurant experience in lockdown, we started by delivering chef-prepared meal kits and homemade goods. Today, Fennel and Twine works on events ranging from intimate dinner parties to large scale weddings.
Ben Martin is a chef with 10+ years’ experience in 2 and 3 rosette kitchens. He was the head chef at The Wheelwrights Arms in Monkton Combe for over 2 years, where he was bestowed an award for Outstanding Dining by AA.
Sarah Moody has a background in business development prior to becoming a chef, she then worked in catering and restaurants for over 4 years. She has attained a Level 4 Diploma in Professional Culinary Arts and WSET Level 1.
Fennel and Twine reflects our passion for creating innovative menus and preparing delicious food for the enjoyment of others, and we look forward to sharing our love of food with you.
Sustainability & Provenance
Minimising our environmental impact is something that matters greatly to us. As a small business, we source our ingredients from local suppliers in the South West and use eco-friendly packaging where possible. We also believe in creating seasonal menus, that reflect the high quality of fresh, locally grown ingredients and reduce our carbon footprint. As we grow, we hope to build on our sustainable practices.
Fennel and Twine pays above award wage, as we believe in creating a healthy work environment that is reflected in the standard of service provided to you.
