Cut the mustard
Member Overview
BBQ & Open‑Fire Catering Showcasing the Best of the West Country
Cut The Mustard is an award‑nominated, open‑fire and BBQ catering business based in Devon, specialising in imaginative outdoor cooking that celebrates the best of West Country produce. Led by highly experienced chef Andrew White, the business brings bold flavours, live‑fire theatre, and true field‑to‑fork values to festivals, weddings, private dining and corporate events across the South West. Born out of the post‑lockdown resurgence in artisan outdoor cooking, Cut The Mustard is rooted in a passion for local sourcing, seasonality, sustainable practices, and memorable food experiences cooked over flame.
35+ Years of Professional Culinary Experience
Founder and head chef Andrew White brings over three decades of professional experience across Europe and the UK. His career has included Roles in 5-star international hotels, Boutique country house hotels and award‑winning restaurants across Europe. Head chef positions at Boringdon Hall, the Pier Master's House on the Barbican, and Salcombe’s acclaimed Oyster Shack, among others. After years in top kitchens, Andrew shifted focus to family, community cooking, and eventually to creating Cut The Mustard—uniting professional technique with a love of open‑fire cooking, great ingredients and engaging, interactive service.
Live‑Fire Cooking at Its Finest
Cut The Mustard is known for its field kitchen trailer‑mounted barbecue, creating a striking centrepiece at events and drawing crowds with the aromas of oak smoke, roasting meats, and flame‑kissed vegetables. Their food is bold, generous, and deeply connected to place. Menus can be tailored to any event, including small‑plate offerings and multi‑course feasts that highlight seasonal produce and imaginative pairings.
Cut The Mustard also caters for all dietary needs, including vegetarian, gluten‑free, nut‑free and dairy‑free menus.
Festivals, Weddings & Corporate Catering
Cut The Mustard provides:
- Festival catering
- Private chef experiences
- Wedding feasts
- Corporate events & launches
- Bespoke menus
- Pop‑ups and collaborations
- Masterclasses & open‑fire workshops launching soon.
They are a regular at South West events, appearing at major food festivals and competing in the British Street Food Awards Southern Area Finals, where they impressed judges with their sustainability ethos and exceptional flavours.
Field‑to‑Fork Philosophy
The Cut The Mustard team is committed to:
- Supporting local farmers, fishermen and independent producers
- Reducing food miles
- Showcasing West Country flavours
- Cooking simply, honestly, and over real fire
- Sharing skills through workshops and interactive cooking sessions
Their approach blends heritage techniques with modern creativity, celebrating the South West’s world‑class produce in its purest form: cooked over flame.
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Where to find us