I believe that whatever the occasion there is always a need for exceptional food and service. My priority is to use only the best of produce sourced from the highly skilled artisan food producers and growers of East and West Cork. When using good quality produce and fresh garden vegetables there is often very little need to complicate things.
We have been busy perfecting the art of fire cooking over the last few years. We choose to cook our meat and fish over an open air fire using hard Irish woods such as beech, ash and oak. This does not only make the food taste amazing but it also creates a very unique and atmospheric touch to your celebration.
Not only can I look after the food, I also have a lot of friends! Together we can help with the most part of your party experience. We can assist with anything from a marriage ceremony to invitations, decorations, flowers, marquee hire, music, photography, hand roasted coffee, wine & booze.
Ted Berner, Wildside Catering
“Here’s the kind of bloke Ted Berner of Wildside Catering is: when the Slow Food crew were cooking at the electric Picnic 2009, they not only spit-roasted their hogs, they also built a three-chamber wood-burning oven, on site, on the back of an old agricultural trailer. They used cement flagstones, red bricks and wet sand. The pizzas were awesome, and the Slow Food/Wildside Crew got one of the rare Bridgestone Guide Electric Picnic vendor’s award. So, if you are having that big party/celebration, you need Mr Berner to come along, spit roast that hog, and maybe even build another pizza oven. Wildside is what every well dressed party needs to go with a bang!”
The Bridgestone Guide
“sparks of genius at candlelit dinner”
Ross Golden-Bannon – Sunday Business Post
“Why? Well, ever had bacon and rosemary infused 12-year-old Jameson Special Reserve? No, nor had I, and certainly not after a meal that featured the stalwarts of a carnivore’s fry (bacon, sausages and puddings black and white) throughout each of its four courses. Without giving all the surprises away, I can reveal to you that Clonakilty bacon praline is a killer combo with a dark chocolate tart and vanilla ice cream. Indeed, all the food from Ted Berner (of Wildside Catering) and Gareth Granville was beautifully delivered. So much so that we Dubs won’t take offense to their markedly elegant take on ‘Clonakilty Coddle’ which managed to politely infer that foodies from the People’s Republic of Cork could teach Jackeens a thing or two about elevating peasant food to something of great panache and style. (Imagine!)”
Review From Holy Mackerel Blog