Mobile Catering & Events
You choose the room. We bring the kitchen.
We are caterers, not a venue. Chef-driven seasonal menus and anticipatory service — cooked at your venue, your home or your offices, for weddings, milestones and corporate events.
Any venue Hotels, halls, boardrooms, barns, private homes, open ground. No kitchen on site? We bring one
Dietary Requirements handled as standard, recorded per guest and not per table
One lead The same named person from first quote through to the final invoice
No venue fee Our quote is food, staff and equipment, itemised line by line. None of it is rent
Weddings & Milestones
Tell us the story. We build the menu around it — then hold the timeline so nothing on the day needs you.
Corporate & Conference
Your name is on the invitation. We make sure the food is what they remember — not the delay.
Where we work
We cook at your venue, your home, your offices, a hired hall, a church, a marquee in a field. We own no room of our own, so there is never a venue fee buried in our quote and never a reason to point you somewhere that suits us more than it suits you.
Hotels, halls, boardrooms, barns, private homes and open ground. If there is no kitchen, we bring one.
We walk the space, find the power, measure the access and the load-in, and plan the service around what is actually there.
Their kitchen rules, their timings, their insurance requirements and their restrictions — handled between us, not passed to you.
Our quote is food, staff and equipment. Nothing in it is rent, and no room is being pushed because it stands empty.
Not booked a venue yet? Tell us the date, the guest count and roughly where — we will tell you which rooms in and around Pietermaritzburg actually work for the service style you want, and we have no stake in which one you pick.
Seasonal menus
Menus change four times a year and shift again with what the suppliers have on the morning. Every dish can be adapted for an allergy without becoming a different dish.
Request the full menusOn arrival
Smoked trout, crème fraîche, rye
Cured in-house, served cold on toasted rye
Main course — choose one
Short rib braised eight hours
Horseradish cream, charred spring onion, roast bone marrow
To finish
Dark chocolate délice
Salted caramel, crème fraîche, cocoa nib
01
We walk the timeline before we talk about the menu. Guest count, room, service style, and the bits that usually go wrong.
02
You eat the menu as your guests will, plated the same way. Change anything. Then we cost it line by line.
03
We arrive well before your first guest and leave the room as we found it. You are a guest at your own event.
Send the date, the guest count and where you are holding it — or that you have not decided yet — and we will come back with menu options, a service plan and itemised costs.