It always concerns us when people call us for prices,then say were doing it ourselves….

The Food Saftey Law has changed so much over the last 5 years,along with the health & safety regulations,which doesn’t surprise us or concern us in anyway,but it does knowing that Julie in accounts is doing the staff barbecue with lads from the warehouse,or the school PTA always do it as its cheaper than expensive caterers,but at what cost?

Anyone cooking food or serving food needs basic food hygiene,and must have clear documentation to demonstrate the cooking process from supplier (supermarket) to plate,including storage and temperatures of the food before cooking,and then the temperatures of the food,if being cooked and re heated,to be cooked again later,which is common practice for many that don’t have the facilities to cook volumes of food,or equipment to keep the food hot,which mustn’t drop below 60c at anytime.

Critical food controls are vital when cooking for the public,and a full paper trail from purchase to sales must documented, in case of any allegations reported to your local authority for sickness after the event you have catered for,as if this isn’t enough to make you consider,now paying the additional cost for a professional caterer.

Before the cost savings you will need to consider your health and safety liabilities,with regards to your equipment,if your using a gas barbecue, has it be serviced in the last 12 months,and does it have a gas safety safe certificate,and has a CE mark?

You will also need to ensure, your allocated caterer for the day,has completed a full risk assessment Of the area and catering for the day,considering how many people will be cooking & serving on the day,and what would happen in the event of fire, or gas explosive if using gas bottles on site.

Hopefully after reading the key action points above,any company or school PTA / Charity will now put food safety first before,how much can be made on food,and book a professional catering company for future events,knowing that the safe cooking,and food safety of there guests is the No1 priority.

Over the last 12 months afternoon tea has made a real comeback,can we put it down to the Queens Jubilee,or just a good British tradition that has laid low over the years,normally seen across the country at church summer fetes once a year,cooked up by the helpers and served on donated china plates,with a strong cup of tea,served in a large steel tea pot.

Even the good old fairy cake has made a comeback,now known as a cup cake,and been value added with some lovely butter cream or sugar paste, along with adding all sorts off decorations and personalised toppers,we can look forward to some really exciting cakes to join our afternoon teas.

Tea began popular with British people going back to the 1660′s when Charles II married Catherine of Braganza, she brought tea with her as part go her dowry. Unlike today,tea was very expensive and scarce,and was subject to extremely high taxation,so some things don’t change……but was only purchased by the rich.

Afternoon tea itself dates back to 1840′s which was seen more as a ritual to do with tea,when people would sit in the gardens and enjoy a selection of cakes,the whole reason behind the light meal with tea,goes back to the 18th century,when dinner was served between 7.00pm-8.30pm,and the wealthy would sit back and enjoy a selection of home baked cakes with there tea in mid afternoon.

As we are about to celebrate the queens 60th year as queen,the good old afternoon tea has made an amazing comeback,as is about to be enjoyed by millions of people,having street parties enjoying lots of homemade cakes by family & friends,enjoyed with many cups of tea.

As an event caterer working with people celebrating many events,we have enjoyed catering for many sports venues & weddings over the last 12 months,what more would your wedding guests want, when they arrive back to the marquee or venue,to see tiers of filled sandwiches & cakes,with a nice cup of tea.

We believe the afternoon tea,will now become the new party food for many events,and for many weddings it seems to off gone full circle,with recession and many people looking for cheaper menu options, we have found many brides & grooms are marrying later in the day,and looking for a lighter meal In mid afternoon,with a larger meal later in the evening,like one of our amazing hog roast or paella meals,which include salads and potato’s to absorb the beers & wines enjoyed later in the day.

As a specialist caterer that do hog roast,we can offer some fantastic afternoon tea options,along with our unrivalled had made cakes……

Next time you fancy going out for dinner,but need to worry about childminders and expensive taxis,try our personal chef service.

Private dining at home or work is becoming a great option for many people with your own personal chef for the day or night; we can offer dinner for 2 people, or why not invite your friends around for dinner and impress them with restaurant food cooked in your own kitchen with your own Personal Chef.

Our personal chef will provide you with your own bespoke menu that suits your tastes and requirements, which is great if any of your guests are vegetarians, gluten or nut free, with many Restaurants offering a limited choice.

The flexibility of private dining home with your own chef, saves you time and money on child minders and expensive taxies, along with disappointing meals and menus, with our personal chef service we discuss your menu options and recommend menus and dishes you may not of tried only using prime cuts of meat and seafood.

Our personal chef dining experience is great for surprise birthdays and wedding anniversaries, along with large family reunions, we can even offer fully fitted marquees with heating & lighting in your garden for larger numbers.

If your ambition is to cook your own meal, our personal chef can work with you sourcing the ingredients along with preparing if for you, leaving you you’re cooking and serving instructions before we leave, so you can impress your guests cooking yourself.
Our personal chef can also offer cooking demonstrations for your event such as new product launches or school cooking education days, where we can demonstrate the art of food preparation and cooking.

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Whole Spit Roasted Pig, Not a Hog Roast.....

We talk to people everyday that want a hog roast or do they,and then they ask the big question how much? but they don’t want a hog roast….what the actually want is a Spit Roast, so whats the difference and how much?

Price is the biggest difference and overall experience for most clients, and many clients don’t even relies until their big wedding day or event what they have actually booked is a whole pig cooked in a giant roasting tray…..not a spit roast

As the catering industry grows and recession hits,were finding lots of people go out to buy a cheap hog roast machines, and becoming hog roast companies without any catering qualifications, or knowledge of the catering industries basic standards, hence cost = value for money, or easiest option.

A Hog Roast is when a whole pig is roasted in a large roasting tray and served, losing the wow factor and theatre of seeing a whole pig being cooked, and turning for up to 6 hours on a large heavy steel spit roast,sharing those amazing roasting juices and seeing the amazing crackling popping,many cheaper companies just turn up an hour before service with a pig or meat already cooked for you, is that what you thought your hog roast was? we are aware of many companies in the Cheshire Hog Roast area doing this…….so always question what you are getting and will you see a pig…

A spit roast is the real thing,but does take many hours and time to prepare before set up & delivery to your event, as a spit roast is when the pig is placed on a heavy steel pole and clamped through its back with 2 large steel clamps to hold the pig as it cooks and turns along with 2 steel leg braces to secure the legs on the pole, as the pig cooked slowly for an average of 6 hours and shrinks, our chefs stop the pig as it turns to tighten the clamps securing the pig as it cooks which allows the pig to cook evenly and safely for our clients,once the pig is mounted in the oven we season the whole pig and check our motor works and the pig turns evenly within the oven chamber.

As the pig is fully cooked, our chefs lift the whole cooked spit roasted pig with its amazing crackling out of the oven and present on the stand, this is where the wow from the guests and you stand back and relies what you have actually paid for…..these are the moments guests talk about for weeks and years later, we often hear at events from guests “my mate had a hog roast, but it didn’t look like that” then we explain why a spit roast is different….

So how much is a hog roast? a lot cheaper than a spit roast

And hopefully you now know why, and can explain to your family and friends next time they book a cheap hog roast company, what are they actually getting for their money…..

The Crazy Catering Company send out a 20 point event check list which clearly states to all our clients what they get for their money and why before they book…

Before booking a hog roast ask your self these questions

1, What do I actually want?

2, How much do I want to spend £600.00 – £800.00

3, Do I want a Hog roast or spit roast?

4, Do I want a local hog roast person just to cook a pig or some meat for me?

5, Do I want professional catering company with proven track record to offer an spit roast experience and other menu options?

Everybody love’s a good party at home,it’s so much cheaper to do,send out the invites and just wait for your friends to acknowledge,

Then it’s time to consider your budget and plan your menu,before you pop down the supermarket or cash & carry, and buy your drinks & food,it sounds so easy,but what would your guests like to eat,what do you offer the vegetarians,and who has allergies such as gluten free or nuts,all these areas to consider,before you go out shopping,and how much time will you spend organising your party,along with the stress? I guess if you have lots of time to plan and call all your guests,you may be fine to get your party moving.

By working with a professional team of event caterers,we evaluate your needs and requirements for your party,suggesting menu ideas and themes,the peace of mind and assurance of your party catering will seem so organised,and allow you to sit back and enjoy your party.

So why not sit back and really enjoy your partying at home,along with your friends all talking about it for years to come.

You can’t beat a lovely Sunday brunch,after a late night at friends,or your wedding party,it’s such a brilliant way to get friends around for some social fun,or your family for some mid morning brunch,the big advantage is a nice lie in for everyone,and then no need to worry about the usual sunday roast we all love,but hate to cook,and battle all the cleaning afterwards.

As families we now live further apart,and many need to travel to be with there family,a mid morning classic breakfast combined with a selection of continental meats,fruits and specialty breads,it’s a real winner with everyone,arrive mid morning,and leave mid afternoon, after some fantastic family time with your family & friends.

Over the past few years, Sunday lunch has changed,with many hotels and restaurants only worried about clearing up in time for Sunday lunch after breakfast,we have enjoyed sharing our experience of classic catering,with a real hearty traditional cooked breakfast by our personal chefs,combined with our fantastically displayed fresh fruit platters and chilled meats,cheese,your guests will certainly stand back and say wow as they arrive.

We believe in offering fresh fruit juices with tea and coffee, with a hot hearty breakfast and continental selection,this will soon be the new Sunday lunch,especially if the sun keeps shining down on us.

At the Crazy Catering company we offer our professional personal chef services,we can make Sunday brunch such a memorable occasion,without the hassle and dishes,just the memories of really great food and real showcase for family and friends.

Let’s make Sunday brunch the new Sunday lunch,but I’m sure we could still include the Yorkshire puddings if required,to make your menu fun

However going back to Victorian times they were made at home, not purchased from the supermarkets or buying ready to go mixes as we do today, with all the ingredients being chopped and well mixed by hand, no mixers or blenders either, With this modern and convenience world we live in, even though they can be made months in advance, but the one tradition we all love is sprinkling our Christmas pudding with our favoured or dads brandy and lighting the pudding causing amazing flames over the pudding .

Christmas puddings that we enjoy these days are nothing like the first Christmas pudding recipes which date back to beyond the Middle Ages. They were well known as mince pie, which contained some great ingredients such as chopped, pheasant, rabbit, poultry and partridge. Then sometime later the more well-known ingredients were added such as apples, raisins, Sugar and the lovely candied fruits like orange and lemons we all love…. were added to the mixture.

Going back to the 14th century the traditional pudding looked more like a type of porridge which was made using local mutton, beef, currants, prunes, raisins and homemade wines and mixed spices. Traditionally this was eaten before the big celebrations. In 1595 it is believed that the recipe changed once again as spirits become more loved and added, combined with dried fruit, eggs and breadcrumbs. This is how it became Plum pudding.

King George is known to of announced in 1717 the pudding should only be eaten at Christmas, and thankfully by this time the Christmas pudding didn’t include any meat or game….

So as we all enjoy our Christmas pudding this year, we can all think about the traditional Christmas puddings life, and how it has changed over the years, where will you be buying your pudding this year?

As we all travel a lot further on our holidays to countries such as the Caribbean,Australia and New Zealand….along with some fantastic European destinations,our TV chefs and restaurants are now getting excited using local produce combined with amazing imported meats and seafood,some amazing fish such as Seabass which is now farmed like Salmon,but can be caught across the British coastline throughout the year,wild Seabass is an amazing fish to eat and cook with,and offers a lot larger fillets or supremes for chefs to create more dishes.

Over the years,we have become more aware of eating game in the winter months,and buying locally caught Pheasants and Deer, from our local farms.

Chefs just love great produce to cook with,and I love clients just telling me what they like,which then allows us to create an experience,cooking a well balanced meal in there home which they will always remember with our personal chefs

Creating an experience with fantastic fresh produce is so exciting,just look at the way food is loved in France,and for many years there chefs have always shared there passion and got excited,and hopefully as we approach a new year,the British menu will continue changing with some amazing produce hitting our coastline and farms,let’s enjoy and love our food more,and if you need someone to take away the hassles,and share the passion with you, let our personal chefs get excited with you.

In a recent survey 46% of people described their knowledge of nutrition and health as very good or good, with over 70% of correspondents thinking that woman are more knowledgable than men,when it comes to understanding the nutritional content.

1 in 5 questioned thought that fish & chips were healthy,with over 70% of people saying spaghetti bolognaise and homemade burgers were healthy,and 20% of people thinking pizzas were “fairly healthy”.

One really interesting finding was,83% of people believed that a meal containing meat,potatoes,and a couple of vegetables was a fairly healthy option when eating out.

Do we really need to go down this route in event catering? Would you want your guests to have the benefit of healthy choices and nutritional information,and would this be more important for company or corporate lunches? The numbers show us so far,the public don’t understand enough about what there eating.

At the crazy catering company,were proud to buy local produce and make all our food fresh, cooked by chefs at the venus,so at least our clients and guests can see what there eating,and we offer menus for all dietary requirements,which is essential these days.