Gallery

Fires lit, hogs carved, fields fed

Weddings in barns, festivals in fields and a great many village halls across Cambridgeshire and the counties around it. This is what turns up when you book us.

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Recent events

From this season's diary

Shot on the job across Cambridgeshire and the counties around it.

Whole hog turning on the spit, steam rising — On the fire hours before anybody eats.

Chef carving crackling from a finished hog roast onto a serving board — The crackling is checked before anything else.

Guests queuing at a hog roast serving table at an evening wedding

Hog roast and hot buffet set up under a lit marquee at an evening wedding, guests behind — A full wedding service, laid out and lit.

Hog roast bap with apple sauce and stuffing held in both hands

Chargrilled chicken thighs and burgers cooking on the grill — Everything cooked in front of the guests.

Smoked beef brisket being sliced, showing the smoke ring

Whole barbequed cauliflower with tahini and pomegranate on a serving board

Six-foot grazing table of charcuterie, cheeses, breads and fruit — Built on site, just before the room opens.

Detail of a cheese and chutney section on a styled grazing table

Fork buffet service with chafing dishes and separate allergen cards

Outdoor kitchen and gazebo set up in a Cambridgeshire field before service — The whole kitchen travels with us.

Gazebo, hog roaster, chafing dishes and dressed serving table set up in a walled courtyard — Roaster, hot holding, salads and baps — one pitch.

Hog roast and dressed serving table under a lit colonnade at a courtyard venue

Marquee dining tables dressed and lit at dusk

Now the detail

Read about what you have just looked at

Each menu page covers how it is cooked, the order of the day, what we need from your venue and what it costs.

Hog Roasts

Seven hours of slow fire, one unforgettable centrepiece.

Barbeques

Cooked to order on the grill, not burgers in a warming tray.

Buffets

Finger food with a chef's hand on it.

Your event next

Let us cook one of these for you

Pick a date and a headcount and the quote builds as you go — with the chef, the kitchen and the clear-up already in the price.

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Adam Skinner answers his own phone — no call centre, no sales team.