Quality catering since 1988
Chives began life as a restaurant ‘Chives of Westgate’ in August 1988 in Westgate on Sea.
Our passion, which still is the core of our philosophy today, was to offer ‘Interesting creative food with quality service at affordable prices’. Over the 6 ½ years we operated in Westgate we developed a strong reputation, accolades and following, despite a severe recession, for the quality of our food, service and overall ambience for our restaurant.
In 1994 a customer of Chives who ran a successful City based contract catering business, Eaton Management, offered owner Steve Weaver an opportunity to move ‘Chives’ to Waltham Court Hotel in Petham and to form a partnership in running a catering contract recently won in the area. Over the following 10 years the contract was developed four fold, Debra Trewerne joined the business as Finance Director, the Hotel purchased from Eaton and developed, Chives restaurant grown and a fledgling ‘off-site’ catering business, Chives Catering Ltd, formed. During this period Chives forged partnerships/ contracts with such clients as Canterbury International Arts Festival, Canterbury Cathedral, Canterbury International Study Centre, Canterbury City Council and Christchurch College (now University),
In 2004 The Hotel was sold, Chives expanded it’s ‘Off-site’ operations, rapidly building a large customer base and developing relationships with many venues as an accredited caterer, most of which are still partners today. At the same time Chives decided to move into the contracting side of business itself taking on a a contract for Cafe and event catering at the newly opened Horsebridge Arts and Community Centre in Whitstable and also The Tearooms and event catering at Walmer Castle, Deal for English Heritage.
Over the past 6 years Chives has operated contracts with Wildwood animal park, a Chives Café at Waterstones in St Margaret’s Street, Canterbury and a contract preparing meals for the elderly with Canterbury City Council.
In 2008 Graham Green joined the company as Executive Chef having left his native Australia and his award winning restaurant of 20 years 'The Green Herring' In Canberra.
We offer a fully flexible menu pack that allows you to customise a menu to suit your tastes and budget.
Everything you choose is prepared to order from the best produce available and our charging is transparent.
We don't offer set menus, preferring to tailor each job individually.We enjoy collaborating with our clients to create menu options which suit your particular requirements and event.
See our menu pack for more details