Building a Legacy in Catering: 10 Questions with Chef Fiona Harrhy
- Concerto Catering
- Apr 29
- 8 min read
From intimate gatherings to grand celebrations, Chef Fiona Harrhy has spent over two decades crafting unforgettable food experiences through her company, Concerto Catering. In this honest and heartfelt interview, Fiona share - in her own words - the journey behind the brand, how the catering industry has evolved, her most cherished memories and what’s next for the business she’s built with passion and purpose.
What drew you to the food industry?
My foodie background stems from my childhood, both my Grandma and my Mother were great cooks and my interest in creating food had already begun before I knew it. Our special occasions with family and friends always had great food at the heart of them. I originally went into the office and was a PA for a number of years and whilst doing this, the coffee culture had started to kick off and my husband, Paul, had seen an opportunity of a unit at Sidcup Railway Station, and I got the bug!
So, in 1999 I set about designing a smart new coffee shop for commuters and this is where it all began. I had always been musical, and this had always played a big part in my growing up too, so it made sense to configure music into our new venture! From here I was asked if I could cater locally and in the first few years the catering grew organically.
Eventually I opened a delicatessen in my local village of Keston, near Bromley, and set up a website and the catering seemed to explode. I have always loved creating food and putting together menus for people where I know that it will be spoken about for all the right reasons, bringing their nearest and dearest around the table.
Music is the food of love but I do think that food can also be a symphony on the taste buds!
How have you seen the catering industry change since you started in business in 1999?
I've noticed clients have become more discerning across the years as more interesting food becomes more available. Taste buds have changed and now a sandwich buffet, simple and acceptable, has been replaced by a wonderful grazing board - people just want more. Years ago, buffets were predominantly beige, now we make them as naturally colourful as we can, using all that the seasons can offer us to do this.
With taste and flavour profiles changing, as a nation we have become far more adventurous with eating and we only have to refer to the nation’s favourite dish of 'curry' to see this. Spices and herbs are used in cooking far more than they ever were and this excites me as a Chef. I can be more daring with my clients and push the boundaries of spice and the more exotic taste buds and I love this. We eat with our eyes and what a feast these buffets now are. I also think that since Covid, people have been more enthusiastic to have get togethers and parties in their own homes, where as before they sought out restaurants.
What are some of your career highlights?
Over the years I have been privileged to work with so many wonderful people who have afforded me so many opportunities but to be a part of someone’s wedding day, creating the food and menus for them to celebrate over, has been equally as special for me. We have worked in wonderful locations, historic buildings, cathedrals, castles and barns, but what makes each one unique are the people we work with. For me it has always been about producing the client’s favourite food to add to their experience.
We can create the same magic in a field as we can in a castle and this is important for us.
I have two favourites...
Rustic Charm and a Curry Twist
The first was a wedding we did in a beautiful barn in Guildford. It was in the middle of nowhere, but the setting was unbelievable. The couple went for their favourite food which was curry and together we came up with a really funky menu incorporating a selection of curries as their main. We also offered the bar services and created a yummy 'Chilli Martini' as their signature cocktail. The whole day went without an issue, it was so smooth and they loved it!
Fountains of Fantasy: A Wonka Wonderland Feast for 350+
The second was a corporate Christmas event: the client gave us a theme and we set about incorporating our food offering into their event. It was a Willy Wonka theme and we came up with a unique and creative way of serving a large party of 350 people. We offered 6 'Fountains of Fantasy': gravy, cheese, chocolate and custard with savoury pies, chips, buttermilk chicken, puddings, sponge cake, fruits and other choices. We colour coded balloons and lights around each fountain, the staff wore purple Wonka hats and really threw themselves into the theming. The whole event was great – the client loved it! It was different, fun and not forgetting extremely tasty!
And on the other side of the coin, what has been your biggest learning as both a chef and a business owner?
Over the years we have opened cafes on stations which demand high energy and efficiency and so we have had to learn to be fast paced, this takes great skill and is not for the faint hearted.
We opened a local delicatessen in our home village - Fiona’s Pantry - and whilst it was a real hit, the business changed across the years, as all the local business centres moved back into London, the dynamics of the village changed and there was no longer the local working population in the area to sustain the business. It became harder during the week to turnover the basics and as the catering company grew, it took me away more and more from the deli and I found that trying to run both was impossible.
Sadly, I took the decision to close Fiona's Pantry in December 2018 and concentrate my efforts on the catering side of the business. Whilst it was with a heavy heart - and I do miss the buzz of being a real part of our local community - this has proven to be the right thing to do for us. The catering business is hugely successful and we continue to go from strength to strength.
Female business owners are still considered as a minority, and the food industry is dominated by male chefs – what are your thoughts on that?
Interestingly, if you think about the years before, the ‘homemaker’ the ‘home cook’ have always been at the heart of the family and these were originally all great women! The likes of Mrs Beeton, Mary Berry, Delia Smith were all the forerunners for today’s chef’s, be they women or men. I think that more men have gone into the catering business in more recent years.
It isn’t sexist to say that I think this is shifting and that there are more and more female chefs coming to the fore once more and heading up some serious kitchens; Angela Hartnet and Monica Galetti are quite up there with my inspiration.
In terms of affecting me and my business, I do think that females are still being underestimated constantly and this needs to change in order for us to continue to grow and progress into a more equal society and in this regard, it feels odd to still be talking about inequality in the genders in 2024, but there is still a lot of work to do in this area.
Do you have any icons or have any comparisons been made of you?
One chef I’ve always liked is the lovely Ina Garten otherwise known as “The Barefoot Contessa”! She is a Canadian Chef who was inspired to set up her own delicatessen in her local area. Her easy, natural cooking style is what I akin to. Her entertaining style of providing food for parties is effortless and I have used several of her recipes with huge success. She uses store cupboard ingredients combining some real food heroes to make delicious dishes which is exactly how I do things.
One of my particular cake favourites, in terms of her recipes and her books is Delia Smith. Genuinely they are easy to follow, tried and tested cakes which just work and deliver on all fronts, so she is definitely my go to for the basics.
What food trends do you see going into 2025?
Full steam ahead with sustainability
With a constant desire to reduce our carbon footprint and protect what we have, the need to source more local groceries and ingredients becomes ever prevalent and I believe that this will lead to a greater availability on our artisanal market front.
Umami & savoury flavour enhancers
With better taste profiles being expected in general, this does not mean that our food needs to contain more salt. In fact there are far better alternatives out there on the umami front in which to bring the flavour of your cooking out more naturally.
Nostalgic flavours
The rise of comfort food will allow us to bring back the flavours of nostalgia. Stews, hot pots, one pot cooking and pies will feature heavily for this season, all things that remind us of home in all the best ways.
Attention to allergens
With the increase in more food intolerances, there will be promotions for all things ‘gut health’. The ability to put into our bodies what it can handle will feature heavily against the generalized mass-produced, over-seasoned, unnatural preservatives which are constantly added to our ‘ready-made’ meals. Spelt Breads and Gluten Free aisle is already increasing as more and more people want to explore the better alternatives out there.
What is coming next for Concerto Catering?
We have a really exciting period of growth scheduled for the next five years. We are busy growing Concerto Catering and building our really special brand, which will continue to serve the community and our amazing returning clients.
We are currently exploring options for a new HQ/hub unit where we can offer bespoke venue possibilities and, of course, themed Concerto events! After putting together 1000’s of events across the years, our dedication to each and every event is what makes these so special. We have put in place career plans for each of our employees so that they will gain from our growth experience and will be able to carry forward all our training and certification on to their next placements. We believe that investing in great staff is a huge part of our success. We just know that with our own venue and our amazing team of staff, the sky is the limit! Watch this space…
What advice would you give to someone starting out in this industry? Or starting their own business venture?
Be different. Find something that is unique to you and develop that. There are too many people starting in this industry trying to do what everyone else does. All they are doing is sharing the business that is already out there. Be the best at what you can offer and develop your team to represent that too. Don’t be afraid to find new markets and explore these to bring something new onto the scene. Have stamina, the hours will be long and arduous and it is not a 'get rich quick' industry. Be brave and the rewards will follow!
Finally, what’s your favourite thing to cook for your family?
My favourite thing to cook for my family are a good selection of veggie and meat curries with my own naan breads and rice. I also love my husband Paul’s roast dinners - which are really epic - with all the trimmings. My two boys love my crispy hen’s eggs over fresh buttered asparagus in season!
"I just love bringing the whole family together over a good meal and that is ultimately my favourite part."
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