Our Story
Luke & Caroline
We moved to Marrakech in 2024 from our home town in Bristol looking for adventure and challenge. For over 40 years Morocco had called us back time and time again—drawn by the city’s rich mix of Arab, Berber, and French culture, as well as the breathtaking landscapes of the Atlas Mountains and Agafay Desert.
Inspired by the rich, sun-drenched produce of the red earth
surrounding us, we’ve created a catering company where vegetables take centre stage. Nutritious AND delicious our dishes celebrate the best of modern British cooking—made possible by the abundance of produce grown in the fields around us.
Luke worked as a chef in Bristol for several years, cooking in restaurants such as The Lido known for its modern British cuisine and Dio’s, a pioneer of vegan and vegetarian sandwiches. He was also chair of a food charity teaching nutritious cooking to underserved communities and co-ran Bristol’s Slow Food Market, promoting good, clean, and fair food. Before turning to food, he worked in theatre and live events as a lighting designer and production manager.
Caroline’s background is in advertising and brand design, having founded and run her own British design agency Reach Brands for 25 years.
At home, we’ve been eating mainly vegetarian food for years. Our home cooking features vegetables, whole grains, pulses, olive oil, and spices. Now, Field Kitchen is our way of bringing together our skills and love of simple, nourishing food in a place that inspires us every day.
For us, cooking goes beyond ingredients. It’s about connection, experience, and bringing people together. We can’t wait to share our food with you!
