How does payment work?
Once you have chosen your menu, we require a 25% deposit to confirm your booking. This can be paid via a cheque or through transferring the money straight into our bank account. We will send you a service invoice, which will include our details for this payment.
The final balance is required at least 7 days prior to your event. Please make sure to do this in advance as it could take up to 3 days to clear in our account.
Once the booking has been finalised and deposit paid, we are afraid the initial deposit is not refundable.
What we require from you?
To confirm access for our Hog/Lamb roast machine to the set up area:
width: 1 meter
Hight: 1.5 meter
Length: 1.4 meters
In the case of having a Hog/Lamb roast we would require a standard power point to run our machine motors, we will supply an extension lead of 20 meters.
We will take care of the rest, bringing along our own gazebo, tables and anything else we might need to cater for your event.
When will you arrive?
As we cook everythimg from scratch on site in order to achieve best results, our timing works as follows:
Hog roast - 6 to 7 hours prior to service
Lamb roast - 3 to 4 hours prior to service
BBQ Menu - 3 to 4 Hours prior to service
How does service work?
We set up our gazebo/gazebo's where we will be able to run the full catering process from, starting with cooking all the way through to serving your guests.
Service will take place in buffet style, with your guests helping themselves to all the extra's and we will have a chef to assist in serving of the meat.
What happens when you have finished eating?
Once service has taken place and your guests have been up for seconds and thirds, we will then start clearing away our ''kitchen'' which will take us no more then 30 min.
We remove all our rubbish from the venue, bins will be put out during service and throughout the time it takes us to clear away for your guests to dispose of any rubbish, which we will be happy to take away with us.
In the case of crockery and cutlery hire, if additional waiting staff are available, they will assist in the clearing of table's etc.
If other wise, we do ask that the guests may return there used items to a located point where the chef will then clean and pack away from there.