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The kitchen journal · 3 entries
What we cooked, and what we learned
Written from the pass rather than from a marketing desk — the menu that worked, the one that did not travel, and the questions families ask us most.
What happens if it rains on your outdoor wedding lunch
We cook under cover and we plan the service route before the menu.
Will we be charged for guests who never turned up
Plate count is the measure for billing, and it is the line most families only discover at the invoice.
How the food stays hot at the far end of a four hundred guest buffet
The complaint nobody makes to the caterer and everybody makes in the car home is that the food was cold.
Get a menu and a per-plate quote, usually the same day
Date, head count, the cuisines you have in mind. Enough for the first reply to carry a menu and a number rather than a brochure.
What happens after you send the ticket
- A written reply, usually the same day. A first menu built for your occasion, the per-plate figure it comes to, and the two or three questions we need settled before the number is firm.
- A tasting. For weddings and events of size we cook the shortlist for you before you sign. Each cuisine on the menu is cooked by the chef who will cook it on the day.
- The plan for the day. Counters, service staff, timings against your muhurtham or your agenda, and the venue's rules on outside catering, checked with the venue by us.