JUST 'COS Catering

JUST 'COS Catering Just ‘Cos® Catering is a two time Award winning London catering company Simply relax and allow us to take the stress away from managing your catering needs.

Based in North London, we believe we are in an ideal location that enables us to provide bespoke catering services for all occasions from corporate parties and canapés to buffet lunches and dinners within London and surrounding areas. We have developed skills which we believe are key to delivering exceptional and bespoke services to our clients. Our values are important to us and we strongly believe in developing long-term relationships with our clients, venues and suppliers. We have a friendly vibrant team who are always at hand to help deliver a service pleasing to our clients. We are constantly striving for excellence and continue to maintain an environment with high standards achieved by quality management and control. Our client base range from large organisations to colleges and individuals and continue to expand without limitations as we believe in catering for everyone. Your event and need is our priority and therefore we aim to handle all your catering requirements from conception to delivery.

Event spotlight - WeddingsEvery wedding menu starts the same way: a conversation about what makes you two, you two. Here...
27/09/2026

Event spotlight - Weddings

Every wedding menu starts the same way: a conversation about what makes you two, you two. Here’s a look at how a Just ‘Cos wedding tasting comes together, from first chat to final plate.

Planning a wedding? DM us for a tasting

British Food FortnightIn honour of British Food Fortnight, here’s one of our favourite ways to use British apples on a d...
27/09/2026

British Food Fortnight

In honour of British Food Fortnight, here’s one of our favourite ways to use British apples on a dessert table. Simple, seasonal, and always the first tray to empty.

ENGLISH APPLE & BLACKBERRY CRUMBLE TARTLETS (makes 12)

Ingredients:
• Shortcrust pastry, enough to line a 12-hole mini tart tin
• 3 English apples, peeled and diced
• 100g blackberries
• 2 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 tbsp cornflour
• 60g plain flour (for the crumble)
• 40g cold butter, cubed (for the crumble)
• 30g demerara sugar (for the crumble)

Method:
1. Line the tart tin with shortcrust pastry, chill for 15 minutes, then blind bake for 10 minutes at 180°C.
2. Toss the diced apple and blackberries with caster sugar, cinnamon and cornflour.
3. Rub the flour and butter together until it resembles breadcrumbs, then stir in the demerara sugar for the crumble topping.
4. Fill the tart cases with the fruit mixture and top generously with the crumble.
5. Bake at 180°C for 20–25 minutes until the fruit is soft and the topping golden. Cool slightly before serving.

Save this recipe for your next autumn gathering

British Food Fortnight (26 Sep–12 Oct)British Food Fortnight is officially here. For the next two weeks we’re spotlighti...
27/09/2026

British Food Fortnight (26 Sep–12 Oct)

British Food Fortnight is officially here. For the next two weeks we’re spotlighting the British producers and seasonal ingredients that go into our menus — because good catering starts with good sourcing.

Which British ingredient should we cook with next?

A small, zesty celebration for upcoming National Key Lime Pie Day. Sharp, sweet, and exactly the kind of dessert we love...
21/09/2026

A small, zesty celebration for upcoming National Key Lime Pie Day. Sharp, sweet, and exactly the kind of dessert we love slipping onto a buffet table when people expect something classic and get something a little brighter.

A small, zesty celebration for upcoming National Key Lime Pie Day. Sharp, sweet, and exactly the kind of dessert we love...
21/09/2026

A small, zesty celebration for upcoming National Key Lime Pie Day. Sharp, sweet, and exactly the kind of dessert we love slipping onto a buffet table when people expect something classic and get something a little brighter.

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts scept...
20/09/2026

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts sceptics every time.

SPICED PUMPKIN & SAGE ARANCINI (makes about 20)

Ingredients:
• 300g cooked risotto (arborio) rice, cooled
• 150g roasted pumpkin puree
• 50g parmesan, grated
• 1 tbsp chopped sage
• 100g mozzarella, cut into small cubes
• Plain flour, for coating
• 2 eggs, beaten
• Panko breadcrumbs, for coating
• Oil, for frying

Method:
1. Mix the cooled risotto rice with the pumpkin puree, parmesan and sage.
2. Take a spoonful of the mixture, push a mozzarella cube into the centre, and roll into a ball.
3. Coat each ball in flour, then egg, then panko breadcrumbs.
4. Deep-fry at 180°C for 3–4 minutes until golden and crisp, or bake at 200°C for 15 minutes, turning once.
5. Drain on kitchen paper and serve warm with a sage aioli or tomato dip.

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts scept...
20/09/2026

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts sceptics every time.

SPICED PUMPKIN & SAGE ARANCINI (makes about 20)

Ingredients:
• 300g cooked risotto (arborio) rice, cooled
• 150g roasted pumpkin puree
• 50g parmesan, grated
• 1 tbsp chopped sage
• 100g mozzarella, cut into small cubes
• Plain flour, for coating
• 2 eggs, beaten
• Panko breadcrumbs, for coating
• Oil, for frying

Method:
1. Mix the cooled risotto rice with the pumpkin puree, parmesan and sage.
2. Take a spoonful of the mixture, push a mozzarella cube into the centre, and roll into a ball.
3. Coat each ball in flour, then egg, then panko breadcrumbs.
4. Deep-fry at 180°C for 3–4 minutes until golden and crisp, or bake at 200°C for 15 minutes, turning once.
5. Drain on kitchen paper and serve warm with a sage aioli or tomato dip.

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts scept...
20/09/2026

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts sceptics every time.

SPICED PUMPKIN & SAGE ARANCINI (makes about 20)

Ingredients:
• 300g cooked risotto (arborio) rice, cooled
• 150g roasted pumpkin puree
• 50g parmesan, grated
• 1 tbsp chopped sage
• 100g mozzarella, cut into small cubes
• Plain flour, for coating
• 2 eggs, beaten
• Panko breadcrumbs, for coating
• Oil, for frying

Method:
1. Mix the cooled risotto rice with the pumpkin puree, parmesan and sage.
2. Take a spoonful of the mixture, push a mozzarella cube into the centre, and roll into a ball.
3. Coat each ball in flour, then egg, then panko breadcrumbs.
4. Deep-fry at 180°C for 3–4 minutes until golden and crisp, or bake at 200°C for 15 minutes, turning once.
5. Drain on kitchen paper and serve warm with a sage aioli or tomato dip.

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts scept...
20/09/2026

As promised - the pumpkin arancini from last week’s teaser. Meat-free doesn’t mean flavour-free, and this converts sceptics every time.

SPICED PUMPKIN & SAGE ARANCINI (makes about 20)

Ingredients:
• 300g cooked risotto (arborio) rice, cooled
• 150g roasted pumpkin puree
• 50g parmesan, grated
• 1 tbsp chopped sage
• 100g mozzarella, cut into small cubes
• Plain flour, for coating
• 2 eggs, beaten
• Panko breadcrumbs, for coating
• Oil, for frying

Method:
1. Mix the cooled risotto rice with the pumpkin puree, parmesan and sage.
2. Take a spoonful of the mixture, push a mozzarella cube into the centre, and roll into a ball.
3. Coat each ball in flour, then egg, then panko breadcrumbs.
4. Deep-fry at 180°C for 3–4 minutes until golden and crisp, or bake at 200°C for 15 minutes, turning once.
5. Drain on kitchen paper and serve warm with a sage aioli or tomato dip.

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London
EC2A4NE

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Monday 8am - 10pm
Tuesday 8am - 10pm
Wednesday 8am - 10pm
Thursday 8am - 10pm
Friday 8am - 10pm
Saturday 10am - 12am

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