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Buffet packages, afternoon teas and seated courses are planned to guest numbers, with options for barbecues or a hog roast. Delivery to the chosen venue is offered, or the team can host in-house according to the brief. Timings are agreed so courses land neatly between speeches and formalities.
Planning covers access, power and staffing levels, plus tableware and simple bar add-ons if needed. Allergen information is collected early and labels are provided at service. Setup, service and clear-down are scheduled in advance to leave the space tidy.
Founding Year:
2015Guest Range:
10 – 300 guests
Food Hygiene Score:
Monday: 9 AM–5 PM
Tuesday: 9 AM–5 PM
Wednesday: 9 AM–5 PM
Thursday: 9 AM–5 PM
Friday: 9 AM–5 PM
Saturday: Closed
Sunday: Closed
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Guest range: –
Hygiene score: 5/5
Guest range: 20 – 200
Hygiene score: 5/5
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