Catering Tips & Ideas
Recipes, event ideas, and catering guides from our kitchen in Redruth.
93 articles
Behind a 250-guest summer ball at RNAS Culdrose — why the serving time matters more than the start time, how 17 dietary covers are handled, and the compliance a secure site demands.
From Our Kitchen
Cornish Recipes
Traditional Cornish pasties, saffron buns, crab linguine, stargazey pie and more — written by our kitchen team for home cooks who want the real thing.
The right Christmas hamper is not the most expensive — it is the most considered. Cornish ingredients worth giving: Yarg, Tarquin's, Camel Valley, clotted cream fudge, saffron cake.
A behind-the-scenes case study: how Salt Wind Catering catered two back-to-back Rosamunde Pilcher feature films for ZDF in 2026 — 42 shoot days, up to 60 cast and crew a day, across 14 locations all over Cornwall.
Cornish Yarg, Tarquin's gin, smoked salmon, saffron cake, hand-potted crab — a guide to what makes a Cornish hamper worth giving. From our Redruth kitchen.
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Our self-contained mobile kitchen carries its own LPG appliances, generators, water, refrigeration and waste — feeding film crews on remote clifftops, beaches and moors with no mains power or venue kitchen needed.
Book your location caterer as soon as shoot dates and unit base are confirmed — 3–6 weeks for a standard shoot, earlier for summer or multi-week productions. Short-notice bookings welcome too.
Film and TV catering in Cornwall and Devon costs from £30 +VAT per head per day for a full crew day — breakfast, lunch and all-day craft included. What's in the rate, what moves it, and how a production quote is built.
On-site catering means a cook team arrives at your Devon venue, sets up, cooks from scratch, and packs down. No transit containers, no reheated trays. This guide covers the full range of services, honest travel costs, what your venue needs to provide, and answers the questions Devon event planners ask us most.
Turning a Cornish let around fast while feeding the incoming guests: timing windows around the 10am clean and 4pm check-in, key-safe access, what to pre-order, and the owner-versus-guest payment models that work.
You've just driven five hours from London with three under-10s in the back. The keys are in a key-safe. Nobody wants to find a supermarket. Pre-order a first-night drop to the holiday let, sorted before you arrive.
A gentle, practical portion guide for organising a wake in Cornwall. Sandwich counts per head, hot food versus cold, sweet platter sizes, and what people actually eat. Written for the person quietly organising the day.
How holiday-let owners and letting agents trigger a mid-stay BBQ for guests in Cornwall: who pays, lead time, what gets cooked, and the access logistics that keep changeover days clean.
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