Our Story Nick & Louise Banks Francs Event Catering
Northwest Catering & EventsOur Story
Nick’s passion for cooking started in 1979 working in Paris at PLM Saint Jacques hotel, and Chef Gerard Vie at Les Trois Marche a 2 Star Michelin restaurant in Versailles. Meanwhile Louise was learning the art of cocktail bartending in 1979 at the 5-star Imperial Hotel in Torquay. In 1982 we met at the Imperial Hotel in Torquay and that’s when our journey started together. After working abroad at some of the most renowned restaurants and hotels in the world, we came back home to the UK to run our own restaurant – Francs in Altrincham. For over 25 years we had the pleasure of seeing many new recruits become successful chefs and managers. But it was running our catering business where we found what we love. No two days are the same and we love helping our clients put on events to remember with food to match. Throughout our careers, we’ve always been steadfast in our commitment to quality food. We’re very sustainably minded and always try to source local food – look out for us at Smithfield Market & Farmers Markets. We use natural, unprocessed natural oils and make sure that when catering for any dietary requirement, we don’t compromise on taste.
Nick Banks – Director
Louise Banks – Event Planner
Seasonally
Fresh Menus
At Francs Event Catering, we don't just provide a service; we curate experiences that linger on your palate and in your memories. Explore the richness of our offerings as we delve deeper into what sets us apart
Menus
We accommodate all dietary preferences. See our menus.