ABOUT

“If you’re anything like me, food isn’t just fuel - it’s a full on obsession, and, quite honestly, a love language.

Three Little Figs may have launched in 2020, but my story with food started long before that...

Growing up, my Dad loved hosting and cooking up delicious meals that brought family and friends to the table. Summers were spent with my grandparents, where my Nan handed down her baking secrets (and sweet tooth), and taught me all the kitchen hacks I still use today.

At 18, I did what any sensible food lover would do; I went to drama school. While my days were filled with Shakespeare and stage lights, my weekends were all about exploring London’s food hotspots and working hospitality gigs at iconic venues like the V&A and Syon Park.

After graduating, I landed a performance job that sent me traveling the world. From Australia to Brazil, South Africa to Scandinavia, I ate my way through six continents. Australia – with its al fresco café culture and grazing boards – left a particularly big impression. Little did I know these experiences were quietly planting the seeds for what would come next.

In March 2020, the pandemic shut down my industry and, while the world turned to banana bread and TikTok dances, I stumbled upon grazing platters. Intrigued (and unemployed), I decided to give them a go. My first attempts were… abstract. But, with practice, I found my flow, gifting platters to friends and family who encouraged me to take it further.

Before I knew it, this little idea became a fully-fledged business. My mum was roped into the planning - she became the unofficial creative director, keeping me level headed through all the excitement, taste-testing all my successes – as well my failures – and still remains my toughest critic to this day. Her support (and her honesty!) helped me turn an idea into something tangible.

By August 2020, Three Little Figs was born, and Valentine’s Day 2021 gave me a taste of what was to come. As restrictions lifted, our orders grew; from intimate gatherings for two to weddings for 102.

It’s still mostly me running the show, with occasional help from my wonderful mum, on-call-delivery-driver dad, and some other brilliant people along the way. 

So, whether you’re here for a little grazing inspo or planning the event of the year, thank you for supporting this small, cheese-fueled business. You’re the reason this pandemic project has become something more special than I could’ve ever imagined (and I’ve got a pretty vivid imagination). 

– Laura”

And not to mention the other important stuff…

We are trained to Food Safety & Hygiene Level 2, and work hard to make sure all food safety and hygiene standards meet the legal requirements, including all up to date Covid-19 practices and PPE regulations.

Three Little Figs is fully insured and registered with the local authority, as required by law