Award-Winning Catering

Fifteen years ago, Tim Nowé made his appearance (and an immediate impression) on the TV show De beste hobbykok van Vlaanderen (Flanders’ Best Amateur Chef). Not long after, he founded Sir Catering, “because I was often treated to the same old stuff at receptions and events,” the chef told business magazine Bloovi four years ago. “Little quality and even less creativity. I felt I could do better, so together with Jasper Van Puymbroeck, I dived into that gap.”

Successfully, because in recent years Sir Catering was awarded gold and silver by Gault&Millau in the – yes, it’s a thing – event catering categories. And for FTI Gent, Nowé is venturing into The Restaurant, the pop-up eatery on the fourth floor of Wintercircus, with its four-course menu by Michelin chef Olly Ceulenaere (Publiek) and biologist Maxime Willems (Proef).