Fyrestoke Catering Co. · Peterborough, Ontario
Primal Connection
Fire. Food. People.
The elemental things that have brought people together for as long as we’ve gathered. Fyrestoke brings that idea into weddings, private celebrations and corporate events through serious food, real fire and hospitality built around connection.
Primal Connection
Strip everything back. What actually matters?
People around food. Food around fire. A host who gets to be part of the gathering.
Something elemental.
Fire changes the atmosphere around food. It is visible, imperfect, warm and human. We use it because it belongs naturally to the experience.
Something worth gathering around.
Complete menus, thoughtful ingredients and generous presentation built to hold their standard through real event service.
The reason any of it matters.
Weddings, milestones and company gatherings matter because of who is there. Everything else should support that connection.
Show, Don’t Tell
The standard gets tested at every event.
Different spaces. Different guest counts. Different timelines. What matters is whether the same standard still holds when the plan becomes a real room full of people.
Across weddings, private celebrations, corporate gatherings, tastings and community events — each one putting our food, planning and hospitality into real service.
The whole day matters.
Food, reception timing, dietaries and guest flow all have to work inside a much bigger celebration.
The host stays present.
The person bringing everyone together should not disappear into managing dinner.
The event still comes first.
Meetings, awards, presentations, schedules and guest movement all shape how the food needs to operate.
Review. Learn. Improve.
Every event teaches us something. Keep what works. Fix what doesn’t. Carry the lesson forward.
Where the Food Starts
Support the people around us.
We believe a stronger local food network makes better food and stronger communities. Whenever quality, season and availability allow, we choose farms, growers, markets and independent food businesses close to home.
Local First
Built from relationships. Not catalogues.
We’d rather know more about the people growing, raising, making and sourcing the ingredients we serve. That takes more coordination, but it keeps us closer to the food and allows more of our purchasing to support independent businesses and Ontario producers.
Harley Farms
A nearby source for meats and farm products that keeps part of our purchasing close to home.
Otonabee Microgreens
Fresh local microgreens and specialty grows from our own region.
Chasing the Cheese
A Peterborough specialty shop that helps us source cheeses beyond the standard grocery-store shelf.
Local Farmers’ Markets
Seasonal ingredients and direct relationships with growers and makers producing food around our region.
Mama Earth Organics
Another avenue for organic and locally focused ingredients when the product and menu call for them.
Local where we can.
Proximity matters, but quality still has to earn its place on the menu.
Organic where it makes sense.
We actively look for organic ingredients when quality, availability and the menu allow it.
Relationships over convenience.
Knowing more about where our food comes from is worth the extra coordination.
Founder-Led
One owns the food. One builds around it.
Clear accountability is part of the Fyrestoke standard. Manda leads the food. Logan builds the structure around it. Both remain directly involved in making sure the promise and the event match.
Co-Founder · Head Chef
Manda Slater
Manda leads the food. She owns menu development, kitchen production, food quality and execution. Her responsibility is not simply whether something tastes good in the kitchen — it has to stay good under the realities of an actual event.
Co-Founder · Operations
Logan Young
Logan builds the structure around the food. Planning, communication, logistics, service systems and the details surrounding the meal all have to connect so the plan still works when the event becomes real.
Does this make the gathering better for the people in it?
If it doesn’t improve the food, the experience or the host’s ability to stay present, it probably doesn’t belong.The Standard That Travels With Us
Different gathering. Same values.
The venue changes. The guest count changes. The menu changes. These don’t. They’re the standards we use to make decisions before, during and after every event.
Keep Our Word
We do what we said we would do. Expectations are clear, changes are communicated and promises are made with delivery in mind.
No Smoke. No Mirrors.
Pricing, scope, limitations and responsibilities should make sense before the event — not become surprises afterward.
Precision With Soul
Timing, logistics and standards matter. Warmth, generosity and personality matter just as much.
Respect the Whole Gathering
Host, guests, venue, staff, suppliers, timing, dietaries and property all shape how the experience feels.
Show, Don’t Tell
Real food. Real fire. Real events. Real reviews. The work should carry the claim.
Give Before We Ask
Strong relationships with hosts, venues, suppliers and partners begin by creating value for the people around us.
What “Handled” Looks Like
Standards matter most when the event gets busy.
The guest sees the food, the fire and the Feast. Behind that are dozens of smaller decisions that have to keep working once service actually begins.
The food holds.
Recipes, prep and production are designed for real event conditions — not just the perfect test plate.
The timeline holds.
Cooking and service are planned around the actual gathering and its run of show.
Guests are looked after.
Dietary needs, questions and service flow are handled without making someone feel like an inconvenience.
The Feast stays intentional.
Food is replenished before the display feels forgotten, and the last guests should feel as considered as the first.
The host stays in the gathering.
When something needs solving, our first instinct is to handle it before it becomes another thing for the host to carry.
Primal Connection
If you’re gathering people, we should cook.
You bring the people. We’ll bring the fire, the Feast and the standards we’ve carried through more than a thousand plates this year.