Step 1 · The event
Date, numbers, venue, timings.
What we do, in detail
Event catering, takeaway, mobile stands, and getting the allergens right.
Program 01 · Plated, so no label
Event catering
Food served at your event is not prepacked, so it carries no label, and that is exactly why the information has to be in someone's head and on the sheet we bring. We go through the menu allergen by allergen when the booking is confirmed, and whoever is serving can answer for every dish on the table. If a guest has told you about an allergy in advance, tell us at booking and we will plan around it properly rather than improvising on the night.
Step 2 · The menu
Built around what you want.
Step 3 · Allergens
Dish by dish, in writing.
Step 4 · Service
Delivered hot, set up, served.
Step 1 · Order
Tell us about any allergy first.
Step 2 · Check
We confirm what is in it.
Step 3 · Cook
Made when you order it.
Step 4 · Collect
Hot, and labelled if boxed ahead.
Program 02 · Made to order
Takeaway
Made to order means the dish is not prepacked, so it needs no ingredients label, but ask and you get a straight answer about what is in it. The classics do the work here. Coxinha, which contains wheat and usually milk. Pão de queijo, which contains milk but is made with cassava starch so it is usually gluten free, and that catches people out in both directions. Brigadeiro, which is condensed milk. We would rather tell you than let you assume.
Program 03 · Licensed pitches
Mobile stands
A stand needs two separate permissions, which surprises people: registration as a food business, and a street trading licence or consent from the local authority for that specific pitch. One does not cover the other. Food held hot for service stays at or above sixty-three degrees, and anything held outside temperature control is held for a single permitted period and then not put back. That is the difference between street food and a bad evening.
Step 1 · The pitch
Location, dates and consent.
Step 2 · The menu
What travels and holds well.
Step 3 · Set up
Temperature control from the start.
Step 4 · Trade
Allergen info at the counter.
Step 1 · How packed
Boxed ahead, or plated to order.
Step 2 · The list
Full ingredients where required.
Step 3 · Emphasis
Allergens marked in the list.
Step 4 · The honest bit
What we cannot guarantee, said.
Program 04 · Packed or plated
Allergens and labelling
This is the part of the business we are most careful about. Anything we box on our premises before you order it is prepacked for direct sale and gets a label with the dish name and a full ingredients list, with each of the fourteen allergens emphasised in that list. Anything plated to order does not need a label, but the information must still be available, accurate and signposted. And we will not answer an allergy question with may contain when what you need is a fact.
Got an event, or just hungry?
A free first conversation, with no obligation.