With a farm to table approach focusing on seasonal and locally grown produce The Platter Share in Wanaka has created a boutique catering service that is gaining a big following for weddings, events and small occasions.

From grazing tables and private dinners to weddings and special events owner Rachelle May ensures quality is at the heart of everything business produces.

“ While I was on maternity leave four years ago, I had a vision to marry up my passion for food and cooking with styling and creativity. No one else was doing this type of bespoke food service and The Platter Share was born.”

“ Food has been at the heart of my family since forever and my first job was with pastry and baking in Queenstown 11 years ago,” she says. “Being self-taught I have learnt from some amazing chefs and cooks over the years and my style and recipes focus on cooking with butter, salt and love.”

Bringing her vision to life required plenty of passion, determination and hard work.

“ I took a lot of risks both financially and putting my ideas out to the world. I came home to Wanaka when I was pregnant with my daughter and chose to put what was supposed to be a house deposit payment into building this business. It was scary but by 2019 we had expanded to build a mobile kitchen food truck and the outcome has been amazing.”

The Platter Company caters for wide range of stylish food events and Rachelle says size is not a problem.

“ From full wedding menus including entrée, main and dessert to a small grazing box for two we cater to all needs. During winter we are mostly busy with private dining experiences where we go into homes and throw dinner parties with a difference. This includes lots of beautiful, shared plates of food, flowers, attractive service ware, table linen and even music playlists.”

“October to April keeps us busy with boutique summer weddings of around 80 people or less – that is our sweet spot. And all year round we are busy crafting grazing boxes for individuals and businesses. This is our bread and butter producing on average around 20 boxes a week.”

Rachelle works closely with clients which is a key to the company’s success.

“ A big part of why people book us is how we produce and deliver the product. I’m the first point of call plus the head chef and events person on the day which results in developing very close relationships with clients and people love that personal approach.”

“ We have a unique way of presenting food and the shared style food means there is something to please everyone – young and old. People will always find something they love on our banquets or grazing tables and we work with the seasons using locally produced produce and  customise our menus to suit each client.”

She says the company is continuing to expand. 

“ From initially starting out offering our shared platters and grazing boxes we are now so much more than just a ‘platter’ company. With our state-of-the-art mobile kitchen food truck we can go anywhere and cater at all different types of venues with ease. Locally the support has been amazing and we really enjoy being involved with charity events, networking and being part of this local community. We have hit a gap in the market delivering food that is honest and approachable. People are moving away from the plated fine dining style of dinner party or wedding and seem to absolutely love what we do.”