Salt Wind Catering · Redruth, Cornwall
Production Catering Pack
On-set crew catering for film and TV productions anywhere within 300 miles of Cornwall, the South West, Wales, London and the Midlands. Everything a line producer needs to brief a shoot, in one page to forward.
From £30 +VAT per head (unit of ~50) · quote back the same day in office hours · any crew size · hot-boxed or on-site cook
What the rate covers
A full shoot day from £30 +VAT per head, running from call-time breakfast through to wrap. The rate is fixed; the total scales with crew size and shoot days, and every day is billed on the call sheet’s actual headcount. Send a call sheet and we price the block. Night shoots, split days and continuous working days are priced the same way: supper, late breaks and a continuous lunch service quoted per call sheet, not part of the day rate.
- Hot breakfast and fresh pastries from call time
- Multi-course hot lunch on location
- Afternoon hot food and late-finish cover
- All-day craft station: filter coffee, teas, fruit, snacks, restocked
- All dietary requirements clearly labelled
- Disposable plates and cutlery included
See a full call-time-to-wrap example on the sample production menu.
Credentials & compliance
The booking checklist: documents sent to your production office on request.
- £10MPublic liability insurance
- Plus employer liability. Certificates, risk assessments and HSE documentation sent direct to your production manager on request.
- NCASSAccredited member
- National Caterers Association, due-diligence system, food-safety management and legal compliance audited.
- 5★Food hygiene rating
- Rated by Cornwall Council. Allergy-aware, clearly-labelled processes across every service.
- albertBAFTA albert–aligned
- Per-event sustainability statement (PDF) for your production carbon report, named suppliers, packaging, vehicle movement, made-to-order policy.
How we service a shoot
- Hot-boxed to set
- Individually hot-boxed meals delivered direct to set or unit base, right for remote drops and split units.
- Mobile kitchen on location
- Fully-equipped mobile kitchen set up on-site to cook and serve: call time through to wrap.
- Self-contained
- Gas, charcoal, power, water, waste and refrigeration all carried. No mains power or venue kitchen needed.
- Any crew size
- Documentary units to 60+ cast and crew daily. Unit base and second-unit drops coordinated to your call sheet.
Four weeks of lunch, published
The question a block-booking UPM actually asks is whether the crew eats the same lunch for three weeks. They do not. Twenty hot lunch services across four shoot weeks, and every single one carries a meat main, a fish main and a vegan or vegetarian main as equals, not a meat menu with a salad bolted on. Breakfast, mid-morning craft, the afternoon break and the all-day standby table run as listed above and do not change.
Week 1
Day 1
Roast
- MEAT: Slow-Roasted Pork with Crackling & Apple Sauce
- FISH: Fish Chowder, hake, haddock & pollock
- VEGAN/VEG: Roast root vegetable and chestnut wellington (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 2
Thai
- MEAT: Marinated Chicken
- FISH: Monkfish & Prawn Thai Green Curry
- VEGAN/VEG: Thai Green Curry (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 3
Spanish
- MEAT: Meat Paella, chicken, chorizo & pancetta with saffron rice
- FISH: Seafood Paella, prawns, squid, clams & mussels
- VEGAN/VEG: Vegetable Paella, saffron rice with seasonal vegetables (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 4
Slow-roast
- MEAT: Slow-Roasted Beef Brisket
- FISH: Whole poached salmon with lemon and dill
- VEGAN/VEG: Spiced Vegetable & Chickpea Tagine (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 5
Noodles
- MEAT: Chicken & Prawn Stir-Fry Noodles, egg noodles, king prawns, vegetables & soy-ginger sauce
- FISH: Pan-fried mackerel with rhubarb and horseradish
- VEGAN/VEG: Vegetable Pad Thai, rice noodles, peanuts, lime & sweet chilli (VG, contains peanuts)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Week 2
Day 6
Sunday roast
- MEAT: Slow-roasted pork with crackling
- FISH: Whole charcoal-grilled sea bass with fennel and lemon
- VEGAN/VEG: Pea, broad bean and Yarg tart (V)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 7
Indian
- MEAT: Chicken Balti
- FISH: Fish Chowder, hake, haddock & pollock
- VEGAN/VEG: Indian Vegetable Curry (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 8
Cajun
- MEAT: Chicken, Chorizo & Prawn Jambalaya
- FISH: Whole poached salmon with lemon and dill
- VEGAN/VEG: Mixed Bean Chilli (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 9
Braise
- MEAT: Slow-braised beef shin with horseradish mash
- FISH: Smoked mackerel pâté with sourdough toasts
- VEGAN/VEG: Mushroom Stroganoff (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 10
Smokehouse
- MEAT: Slow-cooked beef brisket with smoked paprika rub
- FISH: Seafood Paella, prawns, squid, clams & mussels
- VEGAN/VEG: Spicy bean burgers (V)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Week 3
Day 11
Moroccan
- MEAT: Lamb Tagine, Moroccan spices & preserved lemon
- FISH: Pan-fried mackerel with rhubarb and horseradish
- VEGAN/VEG: Spiced Vegetable & Chickpea Tagine (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 12
Hungarian
- MEAT: Hungarian Beef Goulash
- FISH: Fish Chowder, hake, haddock & pollock
- VEGAN/VEG: Roast butternut squash, sage and chestnut risotto (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 13
Seafood
- MEAT: Mixed Paella, chicken, chorizo, king prawns & squid
- FISH: Lobster, crab and king prawn platter
- VEGAN/VEG: Vegetable Paella, saffron rice with seasonal vegetables (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 14
Pie day
- MEAT: Beef and ale shortcrust pie
- FISH: Whole charcoal-grilled sea bass with fennel and lemon
- VEGAN/VEG: Wild mushroom and truffle tart (V)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 15
Cassoulet
- MEAT: Chicken & Chorizo Cassoulet
- FISH: Whole poached salmon with lemon and dill
- VEGAN/VEG: Sausage & Bean Stew, meat-free (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Week 4
Day 16
Mexican
- MEAT: Chilli Con Carne
- FISH: Crab on toasted sourdough with lemon and chive crème fraîche
- VEGAN/VEG: Mixed Bean Chilli (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 17
Spit roast
- MEAT: Slow-roast lamb shoulder with wild garlic salsa verde
- FISH: Smoked mackerel pâté with sourdough toasts
- VEGAN/VEG: Veggie burgers (V)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 18
Alpine
- MEAT: Alpine Potato Bake, bacon, potatoes, cheddar & brie
- FISH: Seafood Paella, prawns, squid, clams & mussels
- VEGAN/VEG: Roast pumpkin, kale and toasted seed salad (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 19
Asian
- MEAT: Asian Chicken Curry, Red, Green, Massaman or Laksa
- FISH: Monkfish & Prawn Thai Green Curry
- VEGAN/VEG: Vegetable Pad Thai, rice noodles, peanuts, lime & sweet chilli (VG, contains peanuts)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
Day 20
Sunday-ish
- MEAT: Slow-roast turkey crown with sage and onion stuffing
- FISH: Seafood Platter
- VEGAN/VEG: Roast root vegetable and chestnut wellington (VG)
With Two potato dishes · Fresh seasonal vegetables · Large salad bar · Crusty artisan bread & butter
A published sample of four real weeks, not a fixed cycle we are locked to. Menus are seasonal and built per production around the crew and their dietary requirements once numbers are final, send your call sheet and we will build the block against it. Every dish here is one we already cook.
Where we cover
Based in Redruth, unit catering travels to any set within 300 road miles of the kitchen, the whole South West and Wales, the South Coast and Sussex, Berkshire, Surrey, London and the Home Counties studios, and north as far as Birmingham and Leicester. Travel, and accommodation for multi-day shoots, is confirmed in the quote up front.
For shoots beyond day-trip range, our team bases up locally for the run and we source fresh produce, meat and bread through trusted suppliers near your unit base, same made-fresh food and craft service, short local supply runs, and a leaner production carbon report.
Sustainability you can report
Our kitchen is all-electric, run from an air-source heat pump, food is made to order to cut waste, and packaging is compostable. albert certifies productions, not caterers, so we give you a per-event sustainability statement (PDF) your coordinator drops straight into albert's carbon footprint calculator. The supply chain is named and Cornish: bread from Prima Bakeries, meat from RJ Trevarthen, dairy and fish from Westcountry Food, produce from Continental Fruit & Veg.
Send us your call sheet
Crew size, shoot dates and location. We will price against it and come back the same day during office hours.