Founded by Bridget Ditte in 2016, Butchers Daughter is a catering company, event and wedding florist and venue operator.
Bridget and her talented team specialise in jerking hearts with their curated event experiences. Chefs, florists and customer service teams come together in the most magic of occasions.
The brand derives from Bridget being the daughter of butchers Roy and Suellyn Seaman. Having grown up on a sheep farm outside Dubbo in central New South Wales, Bridget's concept of food and flowers came about from the displays her parents did in their butcher shops with fruits and vegetables.
Her great friends Heidi, Clare, Deb, Sophie, Barb, Kathy and Jo each have special place within her menus and floral designs.
Adored parents-in-law, Miklos and Patricia, grow and make paprika and turmeric powders, pickle vegetables and smoke goods in Old Bar 3 hours north of Sydney for Butchers Daughter.
Bridget's career prior to the birth of Butchers Daughter had her manage large scale catering companies Bayleaf and Aria by Matt Moran, which took her to tour Australia with The Black Keys, Powderfinger, Lady Gaga, Katy Perry and ACDC, and produce Silver Party, Gold Dinner, TEDx Sydney, Magic Millions, Dinner en Blanc and New Years Eve at the Sydney Opera House.
Butchers Daughter have and continue to create event experiences for The Park, Event Emporium, MCI Group, Fortesque Metals, SBS, Pinterest, Porsche, LG, Doritos, Bundaberg Rum, MasterCard, Johnnie Walker, AIA Vitality, David Beckham, Audi, Turner, Peugeot, Lindt, LinkedIn, Continental, Paramount, Gilbert + Tobin and American Express.
Bridget has crafted food content for Delicious magazine, and had the privilege of collecting the Melbourne Olympic torch from Westfields vault in Brisbane, for her to hand to then city mayor, Frank Sartor, in the lead up the the 2000 Sydney Olympic Games.
Every event curated by Butchers Daughter is with thoughtfulness, from the heart, and in sentiment to Bridgets past forward.