Cloudberry Catering Co.

There’s nothing like a satisfying sandwich for lunch! BUT, just in…we will be introducing our hearty California style burrito menu for office lunch options very soon! BBQ pulled pork, Braised Ancho Chicken, and our hearty Bean Burrito with Walnut Lentil Crumble. The inspiration comes from essentially missing a good ol’ stacked burrito with all the fixings...❤️🌯🌯🌯🌯🌯

Ok, Prince Rupert! Who remembers this space from our beautiful Friendsgiving Dinner last year? Well, we are pleased to announce that Carla Dybhavn and Cloudberry will be hosting another epic dinner in this beautiful setting. Keep your eyes peeled in October because this one is going to be better than ever! We have locally sourced Turkeys from Gitwangak, farm to table raised from two wonderful humans, Lise and Edward ❤️… Dates to be announced soon! Thank-you for helping source these Turkeys and bringing them back for us

A well said statement from one catering company to their clients ❤️. With all love and respect.

A message from our Owner & Head Chef ❤️

A little reminder about supporting small businesses, as a few weeks of just a few people has left me disheartened and wondering what is happening to general respect and understanding.

For 11 years, 99% of our clients have been wonderful people who value our work, understand what goes into creating bespoke food in-house using high-quality ingredients, and appreciate that everything is prepared fresh to order, as well as giving respect to the cuisine they have chosen and understand the importance of using authentic products to ensure true flavour and presentation.

However, the past few weeks have felt like the most difficult period I’ve experienced in a while. For full transparency, our prices have not changed since April 2026, so I’m unsure why this has suddenly become a trend, and our work ethic has never changed.

This has included
repeated requests for discounts on many function enquiries , When we declined, in many cases it is not asked again and is respected. In other cases the requests continued, and constantly nudged at.
I would like to ask, would you go to your local shop or restaurant, buy a trolley load of food / multiple courses with many people, and then ask for a discount at the end, because of what you have bought. You will be told no, and expected to pay.

There have also been unclear and unreasonable demands and requests, with responses expected in less time than it took to write the original request to us.

Being yelled at on the phone when returning a phone call that I could not take, as I was in a function set up, and being told it's no excuse When I called back 20 minutes later (even though I popped a message saying I was unavailable to take a call, and will return the phone call ASAP) and than yelled at again because the date that was requested is in the month that we are fully booked.

Having a lady be rude to me, after requesting a date for a month away, When saying that I will need to check my diary for availability, the response I got was, why on earth would I need to give you more than 4 weeks notice?

Some people expecting delivery, service fees and equipment hire to be included for free, while also assuming that delivery fees were automatically included

Our prices on our menus reflect the planning, preparation, ingredients, labour, equipment, cleaning, administration, travel, skill and time behind every order. Chef’Lee is not a mass-production catering company — we are two qualified chefs who design and create everything in-house while working hard to keep our pricing fair and competitive.

Being a small business doesn’t mean unlimited discounts, free extras or working at a loss, just to make sure you get the client.

So, this isn’t a rant. ❤️ It’s simply a reminder that supporting a small business (any small business )means supporting real people, their time, skills, families and dreams. These people do not need to be disrespected or treated less than, cause the assumption is they can be bullied. There are many small local businesses that will bend to the client just to get the job, even if it means losing a large profit.

Every function, we treat with the same respect and attention to detail. no matter how big or small.

To every client , new and returning, who respects our boundaries, values our work and appreciates what goes into what we do, we appreciate you, and will always be ready to help you.

And to the people that don't understand this, simple; there is a reason we get fully booked.

Thank you.

You are genuinely appreciated. ❤️

With love,
Our Owner & business partner / husband
Stacey and Jeremy

Alrighty, folx! It’s actually that time of year again and Cloudberry’s December is starting to roll in. If you’re looking to book a staff holiday dinner with us, we will be rolling out our seasonal menu on our website very shortly.

Slots are starting to fill! Message us today via our website at www.cloudberrycateringcompany.com. Please note: We will not be taking bookings from December 23rd to the 9th of January. 🙏

This year, Cloudberry is happy to be a part of this lovely initiative to support local food supply within our community. We will be serving locally sourced seafood chowder with our roasted garlic and dill oil (sourced locally). There is no time like the present to support local, to place the face and hands to the food that feeds and nourishes our families. As a community, initiatives like these are vital to the longevity of food security and to the health and wellbeing of future generations. Come out and support LOCAL, Prince Rupert ❤️🧡🇨🇦🌈

At Cloudberry Catering Co., we’re committed to doing our very best to support Canadian through this unwanted trade war.

Moving forward, we’ll be choosing Canadian producers, suppliers, makers, farmers, fishers and small businesses whenever we can.

To our customers: we’re committed to you, our community, and keeping our dollars close to home.

Here’s another good hack. If you have left over cream, grab some ice water, a few pinches of salt and churn it in your kitchen aid! As a collective bunch of humans who love food, we need to start being more resourceful with what we have available. It’s really wild how one simple ingredient can transform into something so incredibly useful across all genres in the kitchen. ❤️❤️

Let’s go, Geraldine! 🧡🧡

Meet Geraldine! 👩‍🍳

A proud member of the Haida Nation, she brings Indigenous traditions to life through bold flavours that honour cultures and community.

Don’t miss the season premiere of , Tue Sept 22 on CTV. Stream next day on Crave.

I had some leftover heirloom carrots from an event but nothing goes to waste in our kitchen, it just becomes an item I get to experiment with. I’m lactofermenting carrot with BC grown rutabaga and with some beautiful locally grown garlic from Dianne Villesèche (Dianne Villeseche), lots of ginger, brown onion, and spring onion from our backyard.❤️❤️. For this one, I used Taekyung coarse red pepper powder, a mix of glutenous rice flour and brown rice flour for the paste and coconut sugar instead of regular. I added white miso paste and LOTS of fish sauce ❤️. Can’t wait to try this one after it does its fermentation magic.