Fed-By-Us — A Monograph of Culinary Heritage

For every gathering we are trusted to feed, we carry the weight of memory — the flavours of a grandmother's kitchen in Bulawayo, the warmth of a harvest celebration in Mashonaland, the quiet pride of a table set with intention. We refuse the assembly line. We refuse the generic menu. We refuse to treat your guests as headcount rather than honoured company.

Fed-By-Us is a kitchen built on a single conviction: that food, when prepared with heritage and served with care, becomes the most eloquent host of all. We work in the language of slow reduction, of hand-pounded groundnuts, of sadza shaped by memory rather than machine. Every plate is an argument against the disposable.

We do not cater to everyone. We cater to those who understand that a meal is not a transaction but a threshold — the moment a gathering becomes a memory. If that is what you are seeking, you have arrived at the correct kitchen.

Chef Nicole Takadiyi
Fed-By-Us · Harare · July 2026

01 —— The Heritage Tasting Menu Private Dining · 8–14 Guests P. 012
02 —— The Wedding Feast Celebrations · 50–300 Guests P. 034
03 —— The Corporate Gala Executive Events · 80–400 Guests P. 068
04 —— The Diaspora Homecoming Cultural Gatherings · Bespoke P. 092
05 —— The Chef's Table Intimate · 6–10 Guests P. 118

FED-BY-US / MONOGRAPH I CHAPTER 01 — THE HERITAGE TASTING MENU P. 012—033

The Heritage Tasting Menu Private Dining · 8–14 Guests

Seven courses. One lineage. A table that remembers.

A private dinner built not around a menu, but around a memory — the dish your grandmother made, the spice your mother kept in a tin, the flavour that means home.

Guests 8 – 14

Courses Seven

Duration 3.5 hours

Service Silver, in-home

The Heritage Tasting Menu begins not in the kitchen, but in conversation. Chef Nicole sits with you — often over tea — and asks the questions no other caterer thinks to ask: What did your mother cook on Christmas morning? What is the one flavour you cannot live without? What story do you want this dinner to tell?

From that conversation, a seven-course menu is composed. Each course is a chapter. The opening is light — a whisper of mfushwa with wild herbs. The middle is the heart — slow-braised goat, hand-rolled sadza, dovi reduced to silk. The close is a quiet argument — a dessert that refuses to be merely sweet.

A menu is not a list. It is a letter, written in flavour, to the people you love.

The menu is never printed twice. Each iteration is unique to the gathering, the season, and the host. What remains constant is the care.

— PL. 01.A HERITAGE / TASTING COURSE IV MMXXVI

Dovi Royale

Slow-reduced groundnut velouté, heritage chicken, charred leek ash, micro coriander from the Borrowdale garden.

Pl. 01.A — Course IV: Dovi Royale Photograph: Fed-By-Us Studio

FED-BY-US / MONOGRAPH I CHAPTER 02 — THE WEDDING FEAST P. 034—067

The Wedding Feast Celebrations · 50–300 Guests

How to feed three hundred people as though each were the only one.

A wedding is not a banquet. It is the single meal a couple will remember for the rest of their lives. We treat it with the gravity it deserves.

Guests 50 – 300

Service Full silver & stations

Staff Ratio 1 : 18

Lead Time 6 months minimum

PL. 02.A — RECEPTION / 240 GUESTS FULL SERVICE · HARARE

The Wedding Feast is built in three movements. The first is the welcome — canapés that speak the couple's story in three bites each. The second is the feast — a plated main course served in unison, followed by carving stations of heritage breed meat, seasonal relishes, and sadza shaped by hand.

The third movement is the close — a dessert table that refuses the standard wedding cake in favour of a curated selection of small sweets: maponya tartlets, guava paste squares, dark chocolate truffles dusted with baobab.

We do not feed crowds. We host gatherings. The distinction is everything.

Every wedding includes a complimentary tasting consultation with Chef Nicole, a dedicated floor manager, and a written menu card designed for the occasion.

FED-BY-US / MONOGRAPH I CHAPTER 05 — THE CHEF'S TABLE P. 118—140

The Chef's Table Intimate · 6–10 Guests

Ten seats. One kitchen. A meal you cannot book twice.

The most exclusive offering in the Fed-By-Us repertoire. Chef Nicole cooks in front of you, narrates each course, and invites you into the reasoning behind every decision.

Guests 6 – 10

Courses Ten

Duration 4 hours

Availability By introduction

The Chef's Table is not a service. It is an audience. Ten guests sit at a single table within arm's reach of the pass. Chef Nicole cooks, plates, and presents each of the ten courses herself. She explains the provenance of the ingredients, the technique behind the preparation, and the memory that inspired the dish.

The menu changes with the season and with Chef Nicole's current obsessions. It is never published in advance. It is never repeated within a calendar year. To dine at the Chef's Table is to trust — completely — the hand that feeds you.

The most luxurious thing a kitchen can offer is not caviar. It is attention.

Bookings are accepted by introduction only. A brief conversation with Chef Nicole precedes confirmation. This is not exclusivity for its own sake — it is the only way to guarantee the intimacy the experience demands.

— PL. 05.A CHEF'S / TABLE COURSE VII MMXXVI

Madora en Papillote

Wild-harvested mopane worm, smoked in vine leaves, served with charred maize purée and a reduction of tamarind and wild honey.

Pl. 05.A — Course VII: Madora en Papillote Photograph: Fed-By-Us Studio

Kitchen Fed-By-Us
Harare
Zimbabwe

Direct Chef Nicole Takadiyi
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Commissions By introduction or
completed culinary profile.
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This monograph was set in Cormorant Garamond by Christian Thalmann and Inter by Rasmus Andersson. The platform you are experiencing is a zero-dependency, cPanel-safe business system — six files, no database, no subscription. It is the same architecture that powers the Fed-By-Us CRM, lead engine, and document vault.

Every plate we serve, and every line of code we write, is offered with the same conviction: simplicity is the ultimate sophistication.

— END · MONOGRAPH I · FED-BY-US · MMXXVI —

This is not catering. This is custodianship.

Contents

Seven courses. One lineage. A table that remembers.

How to feed three hundred people as though each were the only one.

Ten seats. One kitchen. A meal you cannot book twice.

Begin your culinary journey.