Throughout the week, we catered to over 1,000 delegates and staff. Monday, Tuesday, Thursday, and Friday, we served a hot supper for 100 people and an elaborate two-course lunch for 40 speakers daily. The highlight of the week was a two-course roast lamb lunch for 350 attendees. We utilised the venue’s main kitchen, supplemented by our portable kitchen and three catering ovens, along with various equipment, to ensure all the food was served hot and on time!

What they came to you asking for?

A hot supper for the staff and volunteers x 100 for four days, a 2 course dinner for the speakers for 4 days and a 2 course lunch for 350 delegates on one day 

What is the format of their event?

Essentially there are 3 different events throughout the week

What was the solution you gave them?

As there are limited catering facilities at the venue we used our portable kitchen to ensure that we had the equipment we needed to cater for the numbers of guests. We also had use of the main venue kitchen on one of the days.

Is it a one off event or series? 

We are proud to say they are one of our regular customers!

How many people? 

Monday 140, Tuesday 140, Wednesday 350, Thursday 140, Friday 140

What was the menu?

Hot supper menu x 100, Dinner menu with dessert  x 40 daily and bespoke dinner menu with dessert x 350

Were there specific requirements from the customer? 

There were complex dietaries (46 different allergies/intolerances on one day alone!)

The ability to cater without a kitchen….

What was involved in pulling it off? 

Ordering and prep of ingredients, transport and set up of equipment cooking, serving and clear up of venue

How many staff? 

20 serving staff, 4 prep, 1 chef, 4 kitchen assistants

What was the feedback?

Good all round!