Blog & news
Notes from thirty years of cooking outdoors
Practical guides rather than marketing. Portion sizes that are actually right, timelines that account for speeches running late, and the questions worth asking any caterer — including us.
- 5
- Articles
- 3
- Topics
- 30 yrs
- Experience behind them
01
Guides
The practical questions, answered with numbers rather than reassurance. Portions, logistics and what to ask before you book anybody.
02
Weddings
How a wedding actually runs from the catering side of it, including where the timings usually slip.
03
Behind the scenes
What the job is really like, and what the harder events have taught us about quoting the next one.
Something you want answered?
If there is a question about outdoor catering you cannot find a straight answer to anywhere, send it over. If it is a good question it will probably end up as the next article — and you will get the answer by email either way.
Ask Adam Skinner a questionWhen you are ready
Price up your event in about a minute
Everything in these articles is the same thinking that goes into a quote. Pick a date, a headcount and a menu and see the real figure.
Adam Skinner answers his own phone — no call centre, no sales team.




