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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.
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30 yrs
Experience behind them

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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.

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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.