The first dedicated funeral caterers and celebration of life event planners put our purpose, people, and planet, before profits & shareholers. Our mission is to help create a hunger-free world


we audit our supply chain and only work with companies that pay their staff the minimum living wage and prioritize diversity, inclusion, and ethical treatment. We refuse to work with companies like Coke, Uber, Deliveroo, Everi. We are committed to our Net zero journey and use Climate Essentials to guide us through the process. We have a zero-waste food policy and pack any leftover food into our nibble boxes so your guests have some delicious food later oro n the way home.


We offer grants to help those looking to start their purpose-driven food businesses. Proud to be a living wage partner paying a minimum of 15  pounds per hour. We turn away corporate clients as we only work with our clients directly. All our/staff have a year of  free training & we gift up to 75% of a business to staff who want to run their own business. 


All our catered events are fully staffed &  can use our Free To Hire service and our celebration Signature Bake, If we are in your home we will leave it spotlessly clean & take our rubbish away with us. We use the finest locally sourced sustainable ingredients We price-check our events against 3 competitors to ensure we are offering the best value. We are always here for you 7 days a week 7 am until 10 pm

About Our Founders

Mark Wixted with their brother founded Local Food and More, Schools & Co along with Wixted Catering and Innovation an event-based catering company with a  food innovation consultancy offering that has become one of the fastest-growing food businesses in the Northern Territory region from School Catering, Retail Brands to Film & TV to the largest public event caters.

Greg Wixted. Award-winning global food tech FMCG & food entrepreneur, brand & and product innovator, food start-up & and venture architect, and part-time academic with over 25 years of management and leadership experience, he trained as a pastry chef under Marco Pierre White and did a baking apprenticeship from the age of 16 

Grew and sold my first restaurant venture at 26, spent 20 years at leading global Advertising, Brand, Digital, and food innovation firms in leadership roles, and managed over $100m in revenue> .unleashed a Brand Innovation process “Rapid Entrepreneurial Innovation” to help food companies rapidly create & test, on-trend, F2M ideas, with the quickest up and running in 8 days at the start of Covid 19, I have a total of 8 start-ups under my belt,  ventured 6 food brands and created over 50 food and hospitality products, brands and services. Am a professor of Entrepreneurship at the University of North Carolina, now a cookery book writer, and on my 3rd baking book!


Cart is empty.

A Wonderful Life Catering A Wonderful Life Catering