Paella pans, one-pot dishes and grazing boards form a practical menu for weddings, parties and business functions. Service can be buffet or plated, with portions paced to keep lines moving. Setup is compact and works indoors or under cover outside.

Planning covers arrival, access and power, with staffing scaled to guest numbers. Allergens are logged in advance and labels provided on the day. Clear-down is scheduled so the space returns to normal promptly.