At Sprout Catering our aim is simple, to make your event one to remember with deliciously wholesome food and exceptional service. We strive to exceed your expectations. 

 At Sprout Catering, we are driven by our creative vision of deliciously different and distinctively imaginative food presented with our unique sense of creative style and flair. Hospitality is our business. It’s what we love. It’s what we do and it’s what everyone at Sprout Catering is passionate about.

THE OWNERS

Sprout catering was started by two award winning chefs

Jacqueline and Tom Brown.

Jacqueline won the Sydney Morning Herald Josephine Pignolet award in 2005, has been the head chef of a 2 Chefs Hat restaurant,
Sean’s Panaroma, before heading to London to work with Gordon Ramsey and The River Café.

Tom has worked in the top restaurants in Sydney and abroad working in Quay, The Icebergs and and The River Cafe, before heading to London and working with Tom Aikens, which was judged 9th best in the world.

Sprout Catering was founded with an aim of providing professional catering at the highest quality no matter how large or small the event.

With a joint 40 years experience in the hospitality industry,
Sprout is dedicated to providing complete catering management
for your next event.

Sprout Dining, Restaurant, Newcastle, Flavours of NSW, Amanda Davenport, 2016
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