Travelling from our Cornwall base: Hampshire sits 205–225 road miles away and is comfortably inside our 300-mile service radius. Travel is calculated from your unit-base postcode and agreed in writing up front; multi-day shoots include crew accommodation. The self-contained kitchen means no venue kitchen is needed on location.
£10M
Public & Products Liability
NCASS
Accredited
5★
Hygiene Rating
Hampshire
Areas Covered
On-set catering for Hampshire productions
Salt Wind Catering feeds film and TV crews across Hampshire — a county that gives productions a stately home, a Georgian dockyard, a cathedral city, a national park and a working container port inside an hour of each other. The mobile kitchen is fully self-contained and the schedule is built backwards from your call sheet.
Hampshire is heavily weighted towards heritage and protected sites, and that shapes catering more than crew size does. Highclere, the Portsmouth Historic Dockyard and Winchester Cathedral all restrict what can park where and for how long. Around the New Forest the filming itself tends to happen on the private estates — Beaulieu and Bucklers Hard — rather than on open Crown land, where Forestry England restricts commercial filming tightly. Wherever the unit base ends up, free-roaming stock means waste is sealed and removed rather than left.
What that means in practice is a small, tidy base footprint and a willingness to run hot food the last few hundred metres to unit rather than park on top of the shot. We plan that with your location manager before the day, so the crew eats hot without the production breaching a site agreement.
The other honest factor is distance. We are a Cornwall unit caterer and Hampshire is a real drive — 205 miles to Southampton, 224 to Portsmouth. That travel is quoted from your unit-base postcode before you commit, and on anything past a single day the cook team stays local so early calls are met properly rather than optimistically. Producers get a written figure the same day during office hours covering travel, accommodation and dietary cover, and that figure is what appears on the invoice.
Coverage
We travel to set — from Cornwall to Hampshire
Unit catering is a travel-to-location business. From our Cornwall base the self-contained mobile kitchen reaches your unit base anywhere within 300 road miles — travel, and accommodation for multi-day shoots, agreed in writing up front.
Hampshire Coverage
Hampshire filming locations we cater
A non-exhaustive list — heritage, maritime, forest and city bases across the county.
Highclere Castle & estate
The county’s best-known screen house, with parkland that can hold a full unit base well away from the building. Estate access rules govern vehicle movements — we work to whatever the production has agreed.
Portsmouth Historic Dockyard
HMS Victory, the Mary Rose and Georgian dockyard streets. A live visitor attraction and a scheduled monument, so bases sit outside the walls and hot food travels in.
Winchester & the cathedral close
Cathedral, medieval streets and the Great Hall. Tight, largely pedestrianised access with timed load-in — a small footprint base and hot-boxing to set.
Beaulieu, Bucklers Hard & the New Forest fringe
The National Motor Museum, a preserved Georgian shipbuilding village and estate parkland. Filming here is generally an estate matter — Forestry England restricts commercial filming on the open Crown land nearby — and free-roaming stock means sealed waste wherever we base.
Southampton waterfront & docks
Container terminal, cruise berths and the old walls. Port-side access is controlled and the clearance process is the production’s to run — tell us what the port requires from us and we will provide it, and we base wherever it permits.
Farnborough, Basingstoke & the north
Airfield, business parks and build space at the M3 end of the county. Yard and hardstanding bases — the straightforward end of a Hampshire schedule.
Live cooking at the unit base
Crews respond to a fire and a smell in the air. We cook live at base wherever the location allows.
Hog roast
Cornish pork joints slow-roasted over hours at unit base. Crackling, apple sauce, fresh rolls — a wrap-day favourite.
Charcoal BBQ
Real charcoal grilling at the unit base. Flexible portion rounds, multiple proteins, sides cooked alongside.
Giant pan
Paellas, curries and tagines cooked in front of the crew. Cost-effective at scale and a proper morale lift.
Street food
Live-cooked street-food formats — flatbreads, loaded dirty fries, nachos. Fast service, hot food, short queues.
Before you brief us
What to send your producer
The pack and the menus are built to be forwarded. No form needed to read any of them.
Production pack
Rate, credentials, insurance and coverage in one file — the thing a UPM forwards.
Crew menus
What we actually cook for units: breakfast, lunch, all-day craft and the hot options.
A worked sample day
One shoot day end to end, so you can see how call times and the menu line up.
Send your call sheet
Attach it and we price against the real schedule, back the same day in office hours.
Travel & Scheduling
How a Cornwall-based unit caterer works a Hampshire shoot
The honest logistics, agreed in writing before you commit — no day-of surprises.
The distance is real, and it is priced up front
Southampton is 205 road miles from our kitchen; Portsmouth is 224. Both sit comfortably inside the 300-mile radius we cover. That travel is calculated from your unit-base postcode and written into the quote before you book — you see the full figure, not an estimate that grows.
Multi-day blocks include crew accommodation
A single day we can turn around from Cornwall. A week on a Hampshire estate or dockyard means our cook team stays local, and that accommodation is in the quote at the outset. It is the honest way to price a distance job and it is what makes a 6am call realistic rather than aspirational.
Built around the call sheet, not our convenience
Send the call sheet and we work backwards: breakfast ready at crew call, hot service timed to the meal break, standby through the afternoon and a craft table that stays stocked. Unit moves between forest and city bases are planned in, not improvised on the day.
Quote back the same day during office hours
Send shoot dates, the unit-base or location postcode, crew numbers and the dietary breakdown. You get a written quote the same day during office hours with travel, accommodation and dietary cover already in it.
On The Ground
What we need from a Hampshire unit base — and what we bring
Hampshire runs heritage estates, scheduled monuments, national park common land and a working port. Each restricts a catering base differently.
Estate and heritage bases
Highclere and the county’s other screen houses have parkland that can hold a full base — but estate agreements govern where vehicles sit and how long they stay. We take the position the site allows and run hot food to unit from there rather than arguing for a closer pitch.
Scheduled monuments and cathedral sites
Portsmouth Historic Dockyard and the Winchester close are protected and, in the dockyard’s case, open to the public while you shoot. Catering bases sit outside the walls. We work a small footprint, take a timed load-in and hot-box in — which keeps the unit compliant without the crew eating cold.
New Forest and open common land
Free-roaming ponies and cattle make an open waste bin a genuine problem, not a tidiness point. Waste is sealed and removed rather than left. Filming around the Forest is usually an estate matter — Forestry England restricts commercial filming on open Crown land — and the kitchen runs entirely off its own gas, power and water, so no mains hook-up is needed.
Port and dockside bases
Port access is controlled and the clearance process is the production’s to run. Tell us what the port needs from our team and we will provide it ahead of the day. All we need on the ground is a level pitch with van access, wherever the port permits it.
“Saltwind. Catered for my son’s wedding. The food was exceptional, the menu catered for a variety of challenging requirements and was excellent in quality and generous in quantity. I cannot recommend them highly enough. Henry Thornton”
“We used Salt Wind Catering for a party of 50. We chose to have the hog roast and vegetarian paella plus salads. For dessert we had the chocolate brownies with strawberries and cream. The communication before the event was excellent and on the day the service was perfect. All the food was delicious. Our guests were very impressed and commented on how much they enjoyed their meals. Should we have another party I will know where to come! Many thanks to Mark and his team.”
“We recently used Salt Wind Catering for a party for around 30-40 people and they delivered on everything they promised. The food was delicious, there was way too much (no bad thing!) and it was delivered bang on time and hot. Would definitely recommend and we will use them again.”
“Salt Wind Catering are amazing. From initial contact to the actual event communication has been great. We had lots of support in deciding which was the best package for the occasion and the team on the night we so good. Everyone commented on how good the food was. Would definitely use them again.”
“Saltwind delivered us a buffet on Monday for our wedding. The food was absolutely delicious, everybody loved it. Mark and his team were also brilliant, so easy to deal with and went above and beyond. We had one vegan guest and Mark did a separate portion especially for them. Everything else in the main buffet had stickers in If suitable for vegans. Such a great company I’d recommend 100% without hesitation.”