“I didn’t set out to start a food business - in fact I trained as an actor - but food has always been a big part of my life.

Growing up, my Dad loved to host and cook for crowds of family and friends. Summers were spent with my grandparents, where my Nan handed down her baking secrets (and sweet tooth), and taught me all the handy kitchen hacks I still use today.

At 18, I packed up for drama school to pursue a career as a performer - something I’d always wanted to do ever since I was little.

While my days were filled with Shakespeare and stage lights, my weekends were spent working hospitality shifts, and I spent most of my earnings discovering the cities best foodie hot spots in London.

After graduating, I landed a job that sent me travelling the world, and as a result of this, ate my way through six continents. Australia - with its al fresco style food and café culture - 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. Eventually, after many failed attempts, 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, taste-testing all my successes, as well my failures. Her support 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, the orders grew; from intimate gatherings for two to weddings for 102.

It’s still mostly me running the show, with occasional help from 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-fuelled business.

– 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