The Source Food Journal

From the Pass

In a kitchen, nothing leaves the pass until it’s right. The same goes for the advice we share here on catering, menus, events and new food products.

Corporate CateringRestaurant ConsultingFood InnovationEvent Management
Plated stir-fry with chopsticks on a dark slate surface

Recent Blogs

Practical guides for the people who book functions, run kitchens and launch food products.

KRUG X ONION

Corporate Catering

Year-End Function Ideas for Cape Town Teams

Long-table dinners, canapés on a city rooftop, food stations and garden afternoons, each matched to the catering format that suits it, plus a December booking timeline.

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