About Us
Meet Eva
Eva started Lobster & Lime (formally Craft Event Catering LTD) after wanting to pursue a catering business focused on weddings, parties, corporate and other private events. Eva inherited her passion for good food from both parents. Her father was a renowned chef at Cré na Cille Restaurant in Tuam, County Galway, and her mother is both an artist and an excellent cook.
Before becoming a full-time chef, Eva took a detour, spending a year studying Social Care in Dublin while working part-time as a chef. Leaving that behind, she moved to Sydney, Australia, where trained as a chef in Culinary Arts and studied Hospitality and Business Management. During her time in Australia, Eva worked in corporate hospitality for famous brands such Formula 1 which led her to Melbourne, the Middle East and then Silverstone.
Upon returning to Ireland, Eva took up her first Head Chef position at Harry’s in Rosses Point, leading the team to their best season ever. Food presentation is very important to Eva, which has been inspired over many years by her artist mother. Her social media activity connected her with notable chefs, including Stefan Hartmann, who had earned a Michelin star in Berlin and was setting up a new venture in Vancouver, Canada. When he offered her a job, she eagerly accepted and started work the day after arriving. Eva then was headhunted to work at David Hawksworth’s restaurant in the Rosewood Hotel Georgia, one of the top 50 restaurants in the world. That summer, Eva returned to Harry’s in Sligo to lead the kitchen once again. She has a knack for landing roles in exceptional kitchens, having previously done a student placement with Neven Maguire at MacNean’s Bistro.
Finally, Eva moved to Northern Ireland in 2020, taking the role as head chef at Ardtara Country House Hotel (renowned for being a 2AA rosette restaurant), before starting her own business in 2023. Eva now creates exceptional dishes with artistic flair for a wide range of clients across the UK and Ireland.
Our Ethos
High Welfare
At the heart of our catering company is a commitment to high welfare standards. We believe that the foundation of exceptional cuisine starts with the quality and care of the ingredients we use. We strive to source our ingredients from local farmers and suppliers that prioritise animal welfare and ethical farming practices.
Seasonal
Embracing the rhythm of the seasons, we craft menus that reflect the freshest and most flavourful ingredients available throughout the year. This not only brings out the taste and nutritional value of our food, but also reduces our environmental footprint by minimising the need for out-of-season imports.
Local
We are proud to support our local community by sourcing ingredients from nearby farms, orchards, and artisanal producers. This commitment to local sourcing ensures that we deliver the highest quality and freshest ingredients to our clients while fostering strong relationships with our suppliers.
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