Our Story

How a shared love of honest cooking became something bigger

It Started in a Cramped London Kitchen

In 2014, two former restaurant chefs found themselves disillusioned with the industry's relentless pace. They missed the connection with diners—the conversations, the gratitude, the chance to see someone genuinely enjoy a meal. So they started small: cooking for friends, then friends of friends, then strangers who'd heard about "those chefs who come to your house."

What began as a side project quickly grew. Within two years, Fading Spring had a team of five, a proper website, and a waiting list. The name came from a poem one of the founders remembered from university—something about how the most beautiful moments are often fleeting, and how that makes them worth savouring.

What Guides Us

Patience Over Speed

Good food takes time. We never rush a stock, shortcut a braise, or serve before a dish is ready. This patience extends to how we work with clients—we'd rather understand your vision fully than deliver something generic quickly.

Ingredients First

We build relationships with suppliers who share our values. Our lamb comes from Welsh hill farms. Our fish arrives from Cornish day boats. When ingredients are this good, our job is simply not to ruin them.

Continuous Learning

Our chefs train regularly, travelling to learn regional techniques and staying curious about global cuisines. This isn't just professional development—it's genuine passion.

The People Behind the Plates

Our team includes classically trained chefs, pastry specialists, and kitchen veterans who've worked everywhere from Michelin-starred restaurants to family trattorias in Tuscany.

James Whitmore

Executive Chef & Co-Founder

Trained at Le Cordon Bleu, James spent a decade in fine dining before realising he preferred dinner parties to dining rooms.

Elena Marchetti

Head of Culinary Operations

Elena brings Italian precision and warmth to everything she does. Her handmade pasta is legendary among our regular clients.

Sophie Chen

Head Pastry Chef

Sophie's desserts balance beauty with substance. She trained in Paris and Hong Kong before joining us in 2019.

Teaching Changed Everything

Around 2017, clients started asking if we could teach them to cook. At first, we were hesitant—we'd always seen ourselves as doers, not teachers. But the first workshop we ran changed our minds completely.

Watching a nervous home cook successfully make hollandaise for the first time, seeing their genuine delight, reminded us why we'd started cooking in the first place. Now our masterclasses are as central to Fading Spring as our catering services.

Explore our cooking classes →

A Decade of Growth

2014

Fading Spring launches with two chefs and a shared vision

2016

Team expands to five; first corporate catering contracts signed

2017

Cooking masterclasses introduced; immediate waiting list

2020

Pivoted to meal kit delivery during lockdowns; returned stronger

2023

Opened dedicated teaching kitchen in South London

2026

Celebrating 12 years and over 2,400 events catered

Work With Us

Whether you're planning an intimate dinner or a large-scale event, we'd love to discuss how we can help.

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