Catering Tips & Ideas
Recipes, event ideas, and catering guides from our kitchen in Redruth.
124 articles
Catering in Honiton — Devon Event Catering from Salt Wind Honiton is East Devon's country house belt — Georgian estates, walled gardens and the Blackdown Hills AONB on the doorstep. Garden party count
Catering in Sidmouth — Devon Event Catering from Salt Wind Sidmouth is a Regency seaside town with one of the largest annual folk festivals in the UK — the Sidmouth Folk Festival has run every August
Catering in Crediton — Devon Event Catering from Salt Wind Crediton is mid-Devon farm country — barn venues, wildflower meadows, working estates and the Exe Valley running through the middle of it. Th
Catering in Tiverton — Devon Event Catering from Salt Wind Tiverton sits between the Exe Valley and the edge of Exmoor, with two of Devon's more interesting venues on its doorstep — Bickleigh Castle o
Catering in Exmouth — Devon Event Catering from Salt Wind Exmouth is the gateway to the Jurassic Coast — Orcombe Point and the Geoneedle mark the official start of the UNESCO World Heritage coastline
Catering for dietary requirements is not a favour — it is part of the job. We take allergen management seriously because the consequences of getting it wrong are serious. Here is exactly how we handle dietary information before and during events, and what you should expect from any professional caterer.
Feeding an international cast and crew on location in Cornwall is less glamorous than it sounds and more precise than you'd think. Here is what a full day on set actually looks like from the catering truck — and the small details that keep a German TV production running on time.
It is the first question everyone asks and the one most caterers refuse to answer properly. The honest answer is: it depends on several things that are genuinely important to understand before you book. Here is what actually drives the cost of catering in Cornwall — and the questions you should ask any caterer before you sign anything.
Recipe
A proper Cornish pasty is not a pie. It is not a "pasty-style" snack from a service station. It is raw skirt steak, sliced waxy potato, sliced swede and onion, seasoned well, folded into shortcrust pastry and crimped along the top. That is it. No pre-cooking. No gravy. No added vegetables. This is the recipe.
Recipe
Cornish lamb is some of the finest in Britain — the animals graze on coastal clifftops and moorland pasture, which gives the meat a clean, mineral sweetness. This is a simple, honest braise: shoulder of lamb slow-cooked with swede, carrot, potato and rosemary until the meat falls from the bone. It is a winter dish and it is exceptional.
Recipe
Cornish fudge is sold at every gift shop in the county and most of it is not worth eating. Properly made fudge — with actual Cornish clotted cream, butter and sugar cooked to the soft-ball stage — is a completely different thing. It is dense, slightly grainy in the best way, and rich without being sickly. This is how it is made.
Recipe
Stargazey pie is a Cornish legend — a deep-dish fish pie with whole pilchards or sardines baked into the pastry so their heads poke through the crust, gazing upward at the sky. It comes from Mousehole in West Cornwall and is traditionally eaten on Tom Bawcock's Eve, 23rd December. This is the recipe: fish heads gazing out of a golden pastry crust, just as they should be.
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