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 23rd year, our team is brimming with new ideas and our services have grown to include sports hospitality, corporate catering and lunches through Made by Rocket, private 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
Rachel Warren
Head of Creative
Victoria Kalirai
Head of Events
Mathieu Defrasne
Senior Head Chef
Philip Eagle
Head of Culinary Operations, Motorsports Hospitality
Kate Winchester
F1 Contract Trackside Manager
David Squire
Head of Operations
Sarah Baumgartner
Senior Events Operations Manager
Tom Trotman
Events Operations Manager
Andrea Dotti
Events Operations Manager
Breeze Cockburn
Sales & Events Operations Manager
Nell Stebbings
Account Manager, Pocket Rocket
Iona Gordon
Operations Associate, Pocket Rocket
Ayobami Oyafunke
People & Culture Manager
Sam Khader
Staffing Co-ordinator
Celeste Good
Senior Marketing Manager
Erika Batty
Social Media & Content Manager
Louisa Moule
Head of Sales
Molly Cox
Senior Events Manager
Sarah Melvin
Senior Events Manager
Holly Cruz
Deputy Head of Events
Ellie Collison
Events Manager
Perdita Kennedy
Events Co-ordinator
Tabby Barnes
Events Co-ordinator
Lauren Buch
Assistant to the Director

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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