With over 15 years of experience in creating unforgettable culinary moments, Alexander and Henry bring an unparalleled level of expertise and personal touch to each wedding and large-scale event. As a premium caterer in Sussex, London and the South East, we are devoted to crafting bespoke celebrations that reflect the unique vision of each client, ensuring that no detail goes unnoticed and no request is too ambitious.
Our approach is rooted in relationships. From the very first planning session to the final flourish, we are by your side, guiding you through the process with care and precision. Unlike other caterers, we provide continuity — no passing you from person to person — so you enjoy a seamless experience with familiar faces who understand your vision inside and out.
Our commitment goes beyond exquisite food and flawless service. We are deeply mindful of our environmental impact and make choices that uphold the highest ethical standards, from sourcing to preparation. We believe in sustainable practices that prevent waste and reduce unnecessary suffering, allowing us to provide a remarkable experience without compromise.
With Alexander and Henry, you’ll have the peace of mind that your event will be nothing short of extraordinary. We are here to turn your dreams into reality, with elegance, care, and an unwavering commitment to excellence.
Henry O’Grady
Henry brings a wealth of experience and passion to every Butler & HOG event. Based in East Sussex—where his roots remain strong despite years spent in London and traveling the globe for events—Henry transitioned from a career in International Finance to pursue his true calling in catering and hospitality
Henry’s love of entertaining started early, inspired by his childhood service of Melon Boats and Cheese and Pineapple Hedgehogs to his parents’ guests. Today, he shares that joy with his own children, fostering their enthusiasm for politeness hosting, albeit their approach is currently one for me, one for you…
For nearly two decades, Henry has been planning the execution of Butler & HOG’s events and also monitoring the company’s impact. In addition to preparing or overseeing Butler & HOG service, he frequently collaborates with clients who have their own kitchen teams, offering a bespoke execution and service plan and team. Every event reflects Henry’s meticulous attention to detail, a deep understanding of client desires, and a commitment to seamless execution.
Preparation is at the core of Henry’s approach. Whether it’s training his staff or planning for all contingencies—his motto is to ensure everything runs smoothly, even in the “if I’m hit by a bus” scenario. Henry believes in empowering his team through coaching and rigorous preparation, ensuring every event is a testament to exceptional service and care.
Alexander Baillieu
Alexander was brought up on a farm in West Sussex, by parents who travelled extensively and loved their food. A German mother and an Australian father meant that growing up was full of a varied diet. To this day Christmas is about goose, red cabbage and Stöllen.
Alexander’s culinary adventure only increased when as a young adult he travelled to South America and then studied in Germany and Spain. Coming back to England and starting work in the City was too creatively restricting and the leap from a pin strip suit to a chef’s jacket was easily taken.
Over the last 25 years, Alexander has leant different cooking techniques and refined his craft. His ethos has brought him back to his culinary home. Great ingredients, locally sourced where possible, seasoned and cooked to perfection. Alexander does not feel the need to show off nor be at the cutting edge of each food fad, rather do the simple things well. He says as a chef, your job is to cook for others. You need to do it with love, care and creativity.
He goes on to say “I love cooking for events, having a client where you can start with a blank piece of paper, understand the dishes that will work for their party or wedding and then bringing my professional experience to create a menu based on their brief and budget. It is personal and you have to give something of yourself if you are to make it work”
Fabio Furlan
Fabio Furlan joined Butler & HOG in 2016 and has been a mainstay of our kitchen ever since. Fabio came to the UK in 2003 and immediately took up a position in Blakes Hotel under executive chef, Neville Campbell. While working at Blake’s Hotel, he often was seconded to the owner Lady Weinberg as her private chef.
In 2008 iFabio felt it was time to return to Brazil and open his own restaurant there. He returned in 2016 and we immediately snapped him up.
When Fabio is not working for Butler & HOG or private cheffing for one of our clients, he can be found on the shooting range at Bisley. I only hope is hobby is no reflection of being stuck in a kitchen with me all these years!
Pickle & Hedgehog
As Butler & HOG’s most attractive—and undeniably most biddable—team members, Pickle and Hedgehog bring charm and a touch of humor to the operation.
True to the company’s commitment to sustainability, they happily contribute to reducing waste. While Butler & HOG partners with organisations like Olio to distribute excess food whenever possible, there are always unpredictable leftovers. Luckily, Pickle and Hedgehog are not fussy eaters and thrive on a diet of event scraps.
Beyond their culinary contributions, they also lead the charge on team wellness. With client permission, they provide an irresistibly lazy and calming presence during event setups, reminding everyone to take a moment to relax amidst the hustle and bustle.