Catering

Catering equipment that has to survive the van: a field kitchen and cold chain, chafing dishes and a buffet line, a mobile bar, coffee-break kit and banquet furniture. Everything here is specified to be loaded, driven, run away from a mains supply and loaded again the same night.

Buffet & Tableware

The buffet line and the table it feeds: chafing dishes and heated displays to hold temperature, then platters, plates, chargers and cutlery. Holding equipment is what the guest judges — food that has sat at the wrong ...

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Mobile Bar

A bar built for one night and packed down by morning: a counter that travels, cocktail tools, beer, wine and spirit dispensing, ice, chilling, fridges and a POS that works without the venue's wi-fi.

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Coffee & Live Stations

Coffee breaks and live dessert stations, where two hundred people want the same thing in the same fifteen minutes. Espresso machines and grinders, tea and water boilers, latte art printers, a crepe station, a donut fr...

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Field Kitchen

A full kitchen sized to one big service and then taken apart again. Ovens, ranges and grills, prep machines, refrigeration and blast chilling, warewashing and extraction at banquet volume, plus a cold room that travel...

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Banquet Floor

The room gets dressed before anyone arrives: banquet chairs and tables, stools, marquees, garden pods, heaters, lighting, sound, screens and signage. A service robot goes on the list when the walk from kitchen to the ...

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Transport & Packing

What the food travels in, and what closes it: branded cups, napkins, bags and boxes, tray sealers and wrapping machines. A lid that pops in the van costs more than the packaging it was saving.

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Frequently asked questions

Do you equip a catering company or a venue?

A catering company — this catering equipment all travels: field kitchen, cold chain, buffet line, mobile bar, coffee station and the boxes it moves in.

Can you quote for a set number of covers?

Yes — send the maximum sitting and the menu and we'll size cooking, cold holding, the buffet line and the tableware to the peak.

What about the lighting and effects?

Those sit under Event. If a job needs both — a wedding, say — we quote across the two pages rather than pretending one covers it.

Do you work with caterers, or only with venues?

Both, and the specification changes between them. A restaurant buys for a fixed kitchen — mains gas, a plumber on call, a loading bay. A caterer needs the same dish out of a marquee on a generator. Catering equipment suppliers usually list the fixed version; as a catering equipment supplier we quote the portable one and say what it needs to run.

What is different about equipment for outside catering?

Outside catering equipment has to travel, work without a fixed supply, and go back in the van still hot. Restaurant catering equipment is built for a fixed installation instead. As a catering equipment supplier we quote the mobile versions — gas, battery and insulated — for anything leaving the building.