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Field Kitchen Marrakech

@field_kitchen_marrakech

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Healthy nutritious delicious catering in Marrakech from English team, Luke & Caroline Sapsed. Location shoots, events, private dinners, yoga retreats.

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First attempt at savoury muffins. Trying them out to serve at our breakfasts. When would you serve them?
Breakfast, lunch or supper? by @field_kitchen_marrakech

We had a nice early start this week serving breakfast for a Liberty Films shoot. The team were a delight to work with
(Of course!) And it was so nice that the new things on the menu went down so well.
Organic tomatoes roasted with garlic (not too much!)
Smashed avocado with feta
Plum compôte- tis the season
Plum & ginger kombucha.

Kombucha is a natural choice to add to our menu of healthy, nutritious and delicious food.

Come and try some!

We also serve lunches on location, packed lunches, private dinners & lunches, canapés for parties. by @field_kitchen_marrakech

September is when we make chutney in the UK using all the left over summer fruit. It’s not quite the same here in Morocco, but to scratch that chutney itch, we’re making lemon and date chutney to lay down supplies for the winter. by @field_kitchen_marrakech

So good to be back in Bristol for a meeting of the Collaborative Cooking Club (CCC). We’re a group of friends all involved in food: @xantheclay and @food_writer , both food journalists, and @jennychandleruk food consultant and teacher — they’ve all written cookbooks (perhaps that’s something Field Kitchen might do one day🤨). We were just missing founder member @barnyhaughton one of Bristol’s food heroes and an inspiration to many of the city’s most important chefs.

This time around our theme was Greek food — quite apposite for the hot Mediterranean summer we’re enjoying in England this year (and an obvious choice for us as our daughter-in-law is Greek Cypriot.)The aim of the club is to explore a particular cuisine and experiment with authentic, traditional techniques and recipes we haven’t tried before, with the support and encouragement of each other.

What a feast we created! All enjoyed with a fantastic array of Greek wines, sourced by our resident wine aficionado, Fiona.

We kicked off with cheese fritters (Caroline at the helm of the deep fat fryer) and dolmades (a team production line was formed), followed by a Cretan salad with rusks, and Luke’s taramasalata made with smoked cod’s roe and flatbreads for dipping. We paused for a tiny cup of soup made by Xanthe from trahana — the most delicious and unusual flavour, thanks to its fermented nature.

Our main course was kid, slow-roasted over charcoal, which Xanthe had marinated in coriander, accompanied by Luke’s potatoes par-boiled in stock and lemon juice before roasting (heaven!), horta (in Greece these are whatever greens are growing wild at the time - we substituted cicoria sourced from our son @hugosgreengrocer and classic gigantes beans, prepared by the queen of beans herself, Jenny.

We even managed a final course of loukoumades (honey doughnuts, Caroline again) with mastic ice cream (and again!) and baked figs.

It was a joy to spend an afternoon prepping together, sharing tips, and enjoying the fruits of our toil. We’ll return to Morocco inspired and ready to infuse our menus with new ideas. by @field_kitchen_marrakech

Kasbah Oumnass is a semi-ruined, very atmospheric 19th-century fortified kasbah, 45 minutes from our base in Marrakech. Our client was the splendid @ballroomprod and we were catering for the Armani creative team, flown in from Milan, with high expectations for European-style food across a two-day shoot.
We built a full field kitchen in a tent with stations for food prep, cooking and washing-up. So business as usual, but with an added challenge: our water source sat at the opposite end of the kasbah complex.
The solution wasn’t glamorous. A trolley. A jerrycan. A lot of back-and-forth trips to keep the kitchen running.
This is what location catering in Morocco is really like — you have to be resourceful, hands-on, it’s never quite what you planned for… but it’s always fun by @field_kitchen_marrakech

Morocco = heat, but at 6am in the Atlas Mountains in January that is very much not the case.
We were working for the great @1001prodsmarrakech team at the beautiful @kasbahbabourika in an outdoor kitchen. There was a roof but the kitchen and dining area was open to the elements at the front. Breakfast prep started in the dark, in hats, gloves and jackets, with the mountains still asleep around us.
Even so, they all enjoyed their breakfast! by @field_kitchen_marrakech

Eight hours from Marrakech, deep in the Sahara near Erfoud, we arrived at what was to be our kitchen for the next 3 days: a food truck with no working fridge. Only a freezer.

So we made the freezer behave like a fridge. A calm head, a lot of trial and error, and a genuinely complicated system of timers got us through three days of service without a single spoiled ingredient.

This is location catering in the desert: you plan for the kitchen you want, and you prepare for the kitchen you might actually get.

#SaharaCatering #LocationCateringMorocco #FieldKitchenMarrakech #FilmSetCatering #DesertShoot MoroccoProduction by @field_kitchen_marrakech

Summer 2025: a friend from a big moroccan catering family company asks if we can join their team on an upcoming production. Everyone’s under NDA, so all we know is this — a set in Dakhla, 1,750 people on site, 200 European crew needing catering consultancy.

We had to turn it down. We were already booked.

A year later, we’ve just watched the finished film. Saw the catering credits. Put two and two together.

We think we said no to The Odyssey.

#locationcatering
#fieldkitchen #moroccofilmproduction by @field_kitchen_marrakech

We are back in the UK for the summer but keeping our catering arm in. Spent a happy afternoon at @feastonfoodfestival volunteering with the fantastic @squarefoodfoundation catering team serving up delicious arancini and agnolotti. Back tomorrow for more! by @field_kitchen_marrakech

Every now and again a big opportunity comes your way and you wonder if it’s too big.
That was the case when Ballroom Productions asked us to work on the recent mega production Louis Vuitton High Jewellery event at Kasbah D’If in the Agafay Desert just outside Marrakech.

Well, we said yes (of course!) to 10 solid days of cooking, delivering 1,950 dishes for the photography crew. It was hard work but we proved to ourselves we could do it.
A special thanks to our son @jackszaps for his incredible cooking and being there for us.

Some dishes from the menu :
Feta frittata
Lamb curry
Kerala chicken
Thai beef salad
Chinese sesame chicken
Roast carrot salad
Cauliflower caponata
Charred peppers
Roast squash & bulgur
Blueberry crumble muffins
Tiramisu
Apple & raspberry crumble
Lemon & almond cake

@ballroomprod @kasbahdif
@louisvuitton
#highjewelry
#locationcatering
#healthyfood
#fieldkitchenmarrakech by @field_kitchen_marrakech

A recent lunch for a shoot @whitestudiomarrakech for @fredfantunproductions.
It never stops being a pleasure to feed a hungry crew that appreciate our lunches. The fact that we offer a nutritious and delicious alternative to the usual medley of tagines never fails to please.

#fieldkitchen #marrakechfood #locallysourcedingredients #healthylunch lunch by @field_kitchen_marrakech

Living and working in Morocco means you never run out of amazing places to visit. Fès is 6 hours drive from Marrakech and through some exquisite countryside filled with wildflowers from the recent rains.
There is so much to do- the Musée Batha and the Roman city of Volubilis were our top favourites.
Food was very good indeed. Traditional beans at The Ruined Garden and sophisticated Moroccan and French cooking at the sublime Riad Fes.

#fes #fieldkitchen #moroccanfood #vegetarianfood by @field_kitchen_marrakech