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A Passion for Food, from Seed to Fork...

Chef and farmer, Blake Gotliffe along with his wife, Megan Gotliffe, pastry chef of I Do Cakes, started Under the Oak Farm in the spring of 2015. This small, 3,000 square foot, sustainable farm is tucked away behind their home, in a quite neighborhood in the charming town of Clayton, NC.
       This culinary couple has been cooking in the triangle area for 5 years. Blake honed the majority of his craft at Standard Foods, a restaurant/grocery just outside downtown Raleigh. During his 2 years there, he had the privilege of learning from talents like James Beard Nominee Chef Scott Crawford, Chef Eric Montagne, and Butcher Jeremy Hardcastle.
Shortly after starting the farm, out of necessity for preservation, Blake started developing some fantastic recipes for both fermented and vinegar pickles that are now available for purchase via retail, wholesale, and online. Blake's passion for growing beautiful, nutritious produce is matched only by his desire to treat that ingredient with the upmost respect and care.       
Megan, most recently of The Umstead Hotel in Cary, NC, was also the Pastry Chef of Mandolin, an upscale, southern inspired restaurant in the five points area of Raleigh. Following her true passion, she created, I Do Cakes, a custom cake shop for all occasions.
More information can be found at www.idocakesnc.com.       
As a team, they strive to create an unforgettable dining experience for you and your loved ones, whether at your home, local venue, under the big oak tree twenty feet from their garden or in their new Smithfield, NC restaurant!