Our story

emma-tayTwo Birds Kitchen was a family business started by Emma Tay and her nearest and dearest in the autumn of 2013. After a serious illness, Emma had decided to give up a career managing services in the voluntary sector to pursue her love of food and a desire to do something completely different. She loved cooking for family and friends, making her home hospitable and welcoming and also wanted to recreate this warmth in a pop up food business.

 

four-pink-birdsEmma took a cookery diploma at Ashburton Cookery School in early 2013, focussing her time and thoughts on what to do next. Believing there was a gap in high quality pop up food, she bought a dilapidated vintage caravan and had it converted to become the focus for Two Birds Kitchen- providing the best of local, seasonal and organic food- from bacon and sausage bapsĀ  on homemade bread, through to lovely tarts and savouries and her glorious cakes and bakes. She favoured rustic and simple baking using her Rayburn oven and unrefined ingredients- bringing this to weddings, parties and events over the South West.

 

devon-life-emma-tayEmma and her team were delighted to win Best Newcomer at the Devon Life Food and Drink Awards in November 2014- a tribute to all the hard work they had put in and their belief that the best quality food was homemade, organic, local and seasonal.

Emma and husband Robin separated late in 2014. Emma went on to launch Two Birds Pizza in June 2015 and decided to focus on this as she moved forward in her new life, along with her pop up supper club and pop up kitchen for events. She and the vintage caravan parted company in September 2015 when it went to its new home. Emma now lives with her partner Kevin, a carpenter and Jack Russel terrier, Tilly in Totnes, and is expanding her business with their support- Kevin converted the horsebox and Tilly is her best advisor!

 

 

“We want you to have the best possible food experience using top quality local and organic foods, served with love, with great value”

Emma, Kevin and Tilly September 2016