A destination function is mostly a logistics problem, not a cooking problem. The food is the same food. What changes is that everything needed to produce it has to arrive on a truck, in working order, early enough to matter.
We travel with our own kitchen setup, our own equipment and our own team, so a venue with nothing but a lawn and a water point is workable.
Ask this before you book anyone
How early can the team get on site, and what happens if the venue will not open until the morning of the function? Anyone who has actually done destination work will have a straight answer ready. Tell us the venue and the date and we will give you ours.
