A Fire-Driven Catering Company in Peterborough
Built Around Food, Fire & the People Gathered.
Fyrestoke is a chef-led catering company combining fire-driven cooking, thoughtful planning, and dependable service so the food fits the event instead of competing with it.
Our Story
Two Different Strengths. One Shared Standard.
Fyrestoke is run by Manda and Logan. Manda leads the food. Logan builds the structure around it. Together, we make sure what is promised can be delivered clearly, calmly, and with care.
The business first took shape in British Columbia before becoming Fyrestoke in Ontario. The name, menus, and systems have evolved as we have learned, but the reason behind the work has stayed simple: prepare thoughtful food, respect the event, and take responsibility for the details entrusted to us.
Serve composed food and dependable service that help people stay present with each other.
What We Stand For
These are not slogans added for the website. They are the standards we use when planning menus, working with clients, preparing food, and making decisions on the day of an event.
Keep Our Word
We take responsibility for our work, communicate clearly, and address problems that are ours to correct.
No Smoke. No Mirrors.
Our process, pricing, responsibilities, and service scope are explained before the event—not discovered during it.
Precision With Soul
Timing and details matter, but the food should still feel generous, grounded, and made by people who care about serving it properly.
Respect the Whole Gathering
We respect the ingredients, the host, the guests, the venue, the other vendors, and the reason everyone came together.
Trust Is Built Before the First Plate Is Served.
Clear agreements, thoughtful menus, realistic service plans, local sourcing where possible, and defined guarantees help ensure the experience on the day matches what was discussed.
Meet the People Behind Fyrestoke
Manda Leads the Food. Logan Builds the Structure Around It.
Fyrestoke is a small, hands-on company. The people helping you plan the event are also responsible for making sure the food, timing, communication, and service hold together when the day arrives. There is no handoff to a team that was not part of the conversation.
Co-Founder & Head Chef
Manda Slater
Manda has spent 17 years working in professional kitchens, from high-volume service and live-fire cooking to restaurants, resorts, fine dining, and large-scale meal production.
At Fyrestoke, she leads menu development, kitchen production, food quality, and execution. Her focus is not adding more for the sake of variety. It is choosing food that tastes right, holds properly, and can be served consistently under the real conditions of an event. She brings a steady hand, practical judgment, and deep respect for the people being fed.
“Food, community, and fire belong together.” Manda’s Approach to the Kitchen
Co-Founder & Operations
Logan
Logan’s background was built across business, e-commerce, hospitality, maintenance, and hands-on operational work throughout Canada. It taught him that good intentions are not enough when the timeline, communication, or logistics are loose.
At Fyrestoke, Logan manages planning, client communication, logistics, service systems, and the details surrounding the meal. His role is to connect what is discussed during planning with what the kitchen, venue, staff, and other vendors need on the day. He builds the structure that lets Manda and the food team work without unnecessary confusion behind the scenes.
“A strong plan should make the event feel easier, not more complicated.” Logan’s Approach to Operations
Partners in Life. Different Strengths. One Shared Standard.
Manda and Logan approach the business from different sides, but the final question is shared: can Fyrestoke deliver what was promised, feed people properly, and support the event without creating more work for the host?
Does the food taste right and perform under real service conditions?
Are the timeline, responsibilities, access, and logistics clear?
Can we deliver this calmly, consistently, and exactly as agreed?
Common Questions
What You May Be Wondering
How much does Fyrestoke catering cost?
Pricing depends on your guest count, menu, service style, staffing, location, and event logistics. Once we understand your event, we will recommend the appropriate experience and provide a clear custom proposal.
Can you accommodate allergies and dietary restrictions?
Yes. Dietary needs are considered during menu planning rather than treated as an afterthought. We work with you to create appropriate options while maintaining the quality and presentation of the overall meal.
Do you provide staffing, setup, service, and cleanup?
Depending on the service you select, Fyrestoke can manage setup, chefs, service staff, buffet flow, clearing, and cleanup. Your proposal will clearly explain what is included so there are no surprises.
Where are you located, and how far do you travel?
Fyrestoke is based in Peterborough, Ontario, and serves the Kawarthas, Central Ontario, and surrounding regions. Travel outside our usual service area can be discussed depending on the event.
How far in advance should we book?
Earlier is better, particularly for weddings, weekends, and peak-season dates. We accept a limited number of events so that every booking receives the planning and attention it requires.
What happens during rain, fire restrictions, or venue limitations?
Weather, fire rules, and venue requirements are considered during planning. When restrictions apply, we adapt the setup and cooking method using suitable equipment and backup procedures so service remains safe and on schedule.