Offering quality assured tasty food and conveniently served or delivered to your choice of venue, at the University or anywhere else in Gibraltar, by our friendly team.
A diverse range of fresh, local, sumptuous food for formal and informal occasions. The food range has been designed to meet a variety of formal and informal occasions, from a business meeting to a celebratory drinks reception, and to suit a diverse range of food preferences. However, if you require further guidance or have special dietary requirements please do contact us, we will be delighted to assist. Whether you choose from our set menus or require a bespoke service for large or small events, you can be assured that we have the flexibility, creativity and enthusiasm to exceed your expectations.
Delivering a seamless experience from Gourmet Catering requires a skilled team creating culinary delights lead by a creative professional with real passion.
Danny Lewis is the Hunter Group Head of Culinary Operations. Before joining the team Danny was in charge of the Royal kitchens for Crown Prince of Abu Dhabi, Sheikh Mohammed bin Zayed bin Sultan Al-Nahyan. Working on many exclusive events including the Abu Dhabi F1, opening of La Louvre Abu Dhabi to many Royal and state events.
Danny who can frankly be called a food veteran, with experience of more than three decades in the industry, having spent his youth learning the ropes of the catering business at his grandfather’s hotel in Broadstairs Kent, who advised him to enroll at catering college.
His passion for food and his creativity soon led to an auspicious beginning in the food and beverage industry working with England’s first Michelin star chef Richard Sheppard at the legendary Langan’s Brasserie. The promising start soon crystallized, bolstered by training under Michelin starred chef Richard Corrigan, 2 Michelin starred Anton Mosimann and then 3 Michelin starred Marco Pierre White before being ‘head hunted’ by M.O.G.B and TV celebrity chef Antony Worrall Thompson as his group Executive Sous Chef , finally becoming Head Chef with Stephen Bull at his Michelin-starred eponymous eatery Fulham Road.
In between spending 5 years of his vacation time as a ‘Stagier’ in 2* and 3* star Michelin kitchens La Gavroche, Tante Claire, Nico Landis, Gordon Ramsay Aubergine and L’Ortolan with John Burton Race.
After Stepping onto the International stage with the likes of Jumeirah in Dubai and Abu Dhabi National Hotels before being lured to Southern Spain becoming the Group Executive chef for a large restaurant group operating 14 restaurants, bars and beach clubs stretching from Malaga to Puerto Banus, culminating in the conception and launch of the multi award winning Polo House.
In early 2013 Danny was approached to return to Dubai tasked with running the Marco Pierre White Global brand along with overseeing Wagamama and Trader Vic’s Middle East whilst acting as Corporate Chef managing the RMAL Hospitality food and beverage portfolio that also included the Fairmont Abu Dhabi and Dalma Executive events, catering from between 10 – 6000 guest and events up to 30,000.
Danny has won numerous awards from Michelin and AA to Restaurant of the Year in London, Dubai and Marbella and hopes to achieve more awards with his team here in Gibraltar.
Danny’s philosophy in the kitchen is still very much ‘hands-on’ healthy, fresh and following global trends, always placing guests needs as a priority.
Danny truly believes ‘This isn't an easy industry to crack; you must do your research, be flexible and create a dream team of polite, loyal and dedicated staff’