How we serve
On-site cook vs delivered, ready-to-serve
Two different ways we cater the same food. The right choice depends on guest count, venue, time pressure and how much you want the cooking to be part of the event.
Option 1
Cooked on-site
Minimum 50 guests · BBQ, hog roast and giant pan
- → Cook team arrives 2–3 hours before service start
- → We bring the gazebo (3m × 6m), gas, charcoal, kit, serving tables, waste sacks
- → Hog roast slow-cooks 6+ hours on-site — carved live at service
- → BBQ cooked over real charcoal, plated and served from the cook station
- → Smell + smoke + theatre becomes part of the event
- → No venue kitchen, power or water needed
Best for: weddings, festivals, large parties, corporate away days, anything outdoor where the cooking adds atmosphere.
Option 2
Delivered hot, ready to serve
Minimum 20 guests · BBQ, hog roast, buffets, corporate
- → Cooked off-site, delivered to your venue ready to eat
- → Insulated transport keeps everything at safe serving temperature
- → Lighter touch — we drop off, brief you, head off (no on-site cook team)
- → Fits indoor venues, smaller events, working lunches, wakes
- → Cheaper per-head (no cook-team hours)
- → You handle serving or your venue does
Best for: office lunches, board meetings, smaller buffets, wakes, indoor venues with their own serving space.
Pricing differs
On-site costs slightly more per head (we’re paying the cook team for the full service window). Delivered is the cheaper option per head but loses the cook-on-site atmosphere. Both come with full clear-down responsibility on our side — you don’t inherit anything to wash up or take to the tip.
Not sure which is right? Pick whichever feels closest on the quote form and we’ll advise in the reply.
READY TO BOOK?
Tell us your date, guest count and which style.
Quote back in 48 hours — we'll flag if your headcount needs the other option.
