Since 2008, Kalm Kitchen has been crafting exceptional experiences by blending inventive cuisine with thoughtful service to redefine catering. The team from Kalm Kitchen will be operating at The Pop-Up Hotel 24 hours a day throughout Festival Week at the A La Carte restaurant, Courtyard Kitchen and The Deli powered by Lavazza.

Founded by husband-and-wife duo Jen and James, the ethos behind the brand is to blend delicious food, imaginative design and obsessive attention to detail with meaningful partnerships, innovative solutions, and a deep commitment to sustainability.

Based in a village just outside Guildford, Kalm Kitchen has been rooted in this charming corner of the countryside for 17 years. James trained at the Tante Marie Culinary Academy after a formative gap year, during which both he and Jen discovered a shared love for food and hospitality. Before launching Kalm Kitchen, James honed his craft working with a London-based event caterer, while Jen brought her passion for interiors and antiques to the visual side of the business — adding unique, sensory experiences to each event they touch.

We caught up with Andrea, Kalm Kitchen’s Head Production Chef to talk about their plans and menus created for this year’s Pop-Up Hotel guests.

“Our mission is to make people feel genuinely cared for,” says Andrea. “We want our service to feel stress-free and warm — like you’re being looked after by friends.”

“This is our Glastonbury debut catering at The Pop-Up Hotel. We’re incredibly excited,” Andrea shares. “We’re looking forward to putting the flavour into Festival Week!”

Head Production Chef at Kalm Kitchen, Andrea has designed an elevated and deeply seasonal menu for this year’s Hotel guests — one that celebrates local producers and showcases bold, protein-led dishes across a 24-hour service.

“The beauty of the offering this year lies in its variety,” he says. “From the grab-and-go deli to long, luxurious dinners with thoughtfully curated wine pairings, we’ve created something for every kind of guest and every kind of appetite.”

One must-try highlight? The roasted turbot with Champagne beurre blanc, caviar, mussels, and sea herbs. “It’s luxurious, full of flavour, and utterly scrumptious,”

Set against the bounty of the English summer, the menu draws heavily from the South of England’s incredible network of growers and suppliers. Guests can expect peak-season fruit and veg, consistent high-quality meat, and vibrant, nourishing dishes that taste as good as they look.

 

With long days, late nights, and non-stop energy, Andrea knows how vital it is for festival goers to stay balanced — and Kalm Kitchen will be on hand to help. The deli will be stocked with vibrant salads, plant-based cakes, cold-pressed juices and smoothies, and a variety of light, wholesome dishes designed to replenish and revive.

“Taking care of yourself during the festival is so important,” Andrea explains. “Hydration, high-quality food, and rest when you can — it all adds up to a better experience.”

Whether it’s their signature attention to detail, commitment to sourcing thoughtfully, or their beautifully curated presentation, Kalm Kitchen brings something special to every event. And this summer, they’re bringing it all for our Hotel guests to enjoy.