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Making a mess never tasted so good!
Classic Raspberry Vanilla
Fresh raspberries blended with tangy raspberry coulis, served over vanilla frozen custard and crunchy Swiss meringue
Chocolate and Roasted Hazelnut
Slow-roasted hazelnuts and rich chocolate sauce, served over vanilla frozen custard and crunchy Swiss meringue
Salted Caramel with Honey Almond
Salted caramel, served over vanilla frozen custard and crunchy Swiss meringue, and topped with honey almonds
Caramelized pineapple & toasted coconut, served over vanilla frozen custard, and crunchy Swiss meringue
Sour Caramel Apple
Sour apple with sweet caramel & crunchy toffee, served over vanilla frozen custard and crunchy Swiss meringue
Red, White and Blueberry
Fresh blueberries with raspberry & blueberry coulis, served over vanilla frozen custard and crunchy Swiss meringue
What is the story behind your business' name?
The name is a play on the traditional British dessert, Eton mess.
About Eatin' Mess
In 2014, Fred Hulls and Jeremy McGovern decided to eat their way across the world on what proved to be a life changing vacation. When they landed in Fred’s native England, he was eager to introduce Jeremy to the classic English dessert Eton Mess. Jeremy was instantaneously enchanted, and the pair decided to bring this sweet treat back to the United States. With that, Eatin’ Mess was born. Now, you can catch Fred and Jeremy’s cart popping up throughout Los Angeles, CA introducing patrons to this goodie from Across the Pond.
What exactly is Eton mess? It consists of a blend of vanilla custard, fresh fruit, and crunchy bits of Swiss meringue that come together to create the perfect marriage of tangy, crunchy, and creamy. Fred and Jeremy serve a variety of takes on Eton mess, from the traditional raspberry variety to more creative concoctions. From chocolate and roasted hazelnut to sour caramel apple to piña colada, you’ll want to try every take on this English dessert. Enticed? Then book Eatin’ Mess for your next event.
Classic Raspberry Vanilla — A base of vanilla custard drenched in raspberries blended with raspberry coulis plus Swiss meringue for some added crunchiness.
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