We chat with Anthony Banks, Head of Ribble Valley Group: a mobile catering business that’s built its reputation on honest portions, transparent pricing, and bringing people together through shared food experiences across Yorkshire and beyond.
From washing dishes at 13 to running one of the region’s most successful catering operations, Anthony Banks embodies the classic kitchen success story. Anthony worked his way through hotels and fine dining restaurants, becoming head chef of a 90-bedroom hotel on the outskirts of London at just 21.
Having grown tired of working for others, Anthony made the leap into starting his own business 12 years ago: “When I first started out, I bought a little catering trailer and we were doing food for sporting events such as triathlons and Iron Man competitions, providing healthy food for participants and spectators.” As he began to establish himself, a series of customer requests led him to reshape his business model.
“People started asking, ‘Could you do a hog roast?’ and I thought, ‘I’ll work it out,’” he laughs. “Then someone at a hog roast asked if we could do a three-course meal for a birthday party, and I realised there could be good money in it, and things really escalated from there.”
Today, Ribble Valley operates three vans and has carved out a distinctive niche in the competitive catering market through transparent, all-inclusive pricing. While most catering companies quote per person and then add charges for equipment hire, Ribble Valley includes everything: “We own all our plates, cutlery, equipment, the lot; from serving dishes to kebab machines. We’re a one-stop shop.”
At the heart of Anthony’s approach is his signature sharing platter concept – four-foot boards serving eight people across three courses: “When people share food, you can sit anyone next to anyone, and by the end of breakfast, they’re friends,” Anthony explains. “You have to ask people to pass your food, so it’s a natural conversation starter.”
The starter board features charcuterie, cheeses, breads, dips, olives, mozzarella tomato skewers, and house-made beetroot arancini. The main course showcases roast lamb, beef, and chicken alongside fresh vegetables, roast potatoes, and, of course, plenty of Yorkshire puddings. There’s a beetroot Wellington vegetarian choice, and dessert features cheesecakes, lemon tarts, Eton mess, sticky toffee pudding, and chocolate brownies.
“We do about 30 of these sharing events a year,” says Anthony. The evening includes ‘pizza tables’ where four types of pizza are made fresh and served with coleslaw and fries. “We don’t like pizza envy. Everyone gets to try all four pizzas rather than wishing you’d ordered something different.”
Anthony’s approach to food service is refreshingly straightforward and unpretentious: “We’re not a Michelin star affair – it’s not a large plate with a tiny piece of food. It’s proper portions. I married a Yorkshire lass, so it’s Yorkshire portions!” This no-nonsense ethos is evident in his client relationships, where customisation is key.
The business has built its reputation on word-of-mouth: “We pay attention to detail and care about style. We’ve built our business on recommendations and we get fantastic feedback,” Anthony says.
The corporate sector is showing increasing promise: “In the past two weeks, we’ve done one of the largest corporate events in our history,” says Anthony. “This time of year, people are trying to treat their staff and get everyone on board with the ‘we’ve nearly made it through the year’ feeling.” Recent corporate offerings have included Yorkshire pudding wraps and fish and chip vans – comfort food that hits the spot for end-of-year celebrations.
This December, Ribble Valley is returning to Ilkley with its Christmas teepees venture, run in partnership with Bar Events UK: “We work well together because we like to problem-solve and complement each other perfectly,” Anthony says of the collaboration. “We do street food – and festive food offerings to enjoy around the fire.”
Based in the Ribble Valley, the team is well positioned to provide catering services across Lancashire, Cumbria, and North Yorkshire. Anthony still maintains the enthusiasm that first drew him to kitchens: “We’re mad busy at the moment, which is exactly where we want to be. I like nothing better than hearing guests say: ‘That was amazing!’”