Lou and Kieran Dowd, both qualified chefs, started Thyme and Place with the aim of providing great quality outside catering at a reasonable price. Their love of everything food has driven them to source local produce and create menus to suit every occasion and budget. Based near Harvey, Thyme and Place is perfectly positioned to access some of the best produce the South West has to offer. Whether you are holding a small meeting, workshop or a wedding for 300 Thyme and Place will provide catering of the highest quality. 

 

Lou was sous chef at the Establishment Restaurant in London's west end before moving into the event industry where she was company director for an international conference company based in London.  

 

Kieran has been in the hospitality industry for over 30 years and has managed bars and restaurants in London, Germany, and the United States. He also worked for 2 years supplying live lobsters to some of the best chefs in London. Until recently he was head chef at the Crooked Carrot, Myalup, WA.

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Lou and Kieran's vast experience in the hospitality and event industries enable the company to see the bigger picture, not just the catering when it comes to your event.

 

Get in touch to find out more about how we can help shape your event.