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.

As we enter our 20th year, our team is brimming with new ideas and our services have grown to include F1 hospitality and a Burberry café. 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
Director
Ryan Stafford
Executive Chef
Victoria Kalirai
Head of Events
David Squire
Head of Operations
Rachel Warren
Head of Creative
Lottie Levy
Marketing Executive
Louisa Moule
Senior Event Manager
Mathieu Defrasne
Head Chef
Ismay Hawthorn
Event Manager
Nell Stebbings
Senior Event Manager

Join the team

We’re always on the look out for talented recruits. If you’d like to join our industry-leading team, please send your CV to staffing@rocketfood.com and we will be in touch with any relevant positions.

"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

A note on sustainability...

A love of locally sourced produce has been intrinsic to Rocket since our beginnings, but today our motivations are spurred on by another hot topic: sustainability. Our passionate team are pulling together to ensure that we are catering both ‘greenly’ and exquisitely. Nothing is compromised in the Rocket kitchens, which is why we work with only the best local suppliers, develop our menus seasonally and work tirelessly to ensure waste is a rarity, not a reckless commodity.

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