Our story

Rocket was established in 2000 by brother and sister Michael Symonds and Caroline Hall. Determined to be the top luxury caterer in London, our reputation was built on exquisite food, creativity and outstanding client service.

Now in our 22nd year, our team is brimming with new ideas and our services have grown to include sports hospitality, bi-monthly cook-alongs with A Cook’s Tour with Rocket and luxury canapé delivery brand Pocket Rocket. Never sitting still, we always keep an eye out for new experiences that we can bring a touch of Rocket to, but of course our core is in events and it speaks of our dedication to fabulous parties that we feel the same excitement for each new enquiry, every single day.

Our people

Michael Symonds
Founder & Director
Caroline Hall
Founder & Director
Charlie Grant Peterkin
Alex Nicholson
Rachel Warren
Head of Creative
Victoria Kalirai
Head of Events
Mathieu Defrasne
Head Chef, Development
Philip Eagle
F1 Contract Head Chef
David Squire
Head of Operations
Sarah Baumgartner
Senior Events Operations Manager
Tom Trotman
Events Operations Co-Ordinator
Andrea Dotti
Sales & Events Operations Manager
Nell Stebbings
Account Manager, Pocket Rocket
Eleanor Cox
Operations Associate, Pocket Rocket
Ayobami Oyafunke
Staffing & Recruitment Manager
Lucy Charlesworth
Staffing & Event Operations Co-ordinator
Louisa Moule
Acting Head of Events
Molly Cox
Events Manager
Sarah Melvin
Senior Events Manager
Holly Cruz
Senior Events Manager
Lucy Mann
Events Co-ordinator
Ellie Collison
Events Co-ordinator
Abigail Hobbs
Events Assistant (Industrial Placement Scheme)
Celeste Good
Senior Marketing Manager
Erika Batty
Social Media and Digital Executive
Jessica Marber
Marketing Manager (Maternity Cover)

Join the team

We’re always on the look out for talented recruits. If you’d like to join our industry-leading team, please review current opportunities on our careers page or send your CV to talent@rocketfood.com.

"Rocket are an absolute joy to work with. Michael and the team’s attention to detail is faultless and the food is always delicious. The respect and care they show to our clients and venue is hugely appreciated."

Royal Academy of Arts

"It is hugely impressive how you are able to prepare a dinner of such quality for 1000 guests. The superlative quality of every course would be appreciated at the finest restaurant, let alone from temporary kitchens and to such masses!"

Guy Carpenter

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