Live Fire Wedding Catering

We recommend booking 6-12 months in advance, especially for peak summer weekends (June-September). However, we can occasionally accommodate shorter timelines if your date is available. A £500 non-refundable deposit secures your date.

Absolutely. We accommodate halal, vegan, vegetarian, gluten-free, dairy-free, and rare allergies with care and creativity. Our vegetable and vegan dishes are cooked with the same fire and passion as our meat - multiple reviewers have said our veggie options were the best they have ever had at a wedding.

Yes, we need an outdoor area for the fire cooking setup. This can be a garden, field, courtyard, or any open-air space. We bring all our own fire pits, crosses, grills, and planchas. Your venue or client needs to provide: a kitchen tent or indoor kitchen space for us to plate up and serve from (minimum 6m × 6m for up to 100 guests, or 9m × 9m for up to 200 guests), access to running water, and electricity. We do not provide the kitchen tent - this is the responsibility of the venue or client. Waste disposal is also the responsibility of the client unless agreed otherwise.

From intimate gatherings of 20 guests right up to 300+ guest celebrations. Our team size and equipment scales to match your event. For larger weddings, we bring multiple fire stations and a bigger service team.

Guests arrive to find our fire setup already blazing. During the drinks reception, we serve bespoke homemade canapés. For the main event, whole venison or lambs can be displayed on the Argentine cross while we grill and sear alongside it. Food is served family-style on sharing boards and platters in the centre of the table. It is theatre, entertainment, and fine dining all in one.

We are based in East Sussex but travel across the entire UK for weddings. We have catered weddings in Yorkshire, Lancashire, Scotland, Norfolk, London, and throughout the South East. Travel costs and accommodation are included in your bespoke quote.

£500 non-refundable deposit to secure your date. 50% of the remaining balance due 12 weeks before the wedding. Final balance due 4 weeks before the event. Final guest numbers confirmed at the same time. Everything is paid upfront so we can focus entirely on making your day perfect.

We cook in all weathers. Rain, wind, snow - fire cooking works beautifully in any conditions. We bring our own shelter and protection for the cooking area. Some of our most atmospheric weddings have been in autumn rain and winter frost.

All main courses are served on sharing boards and platters, family-style in the centre of the table. We recommend between four and eight canapés per person during the drinks reception (five is the sweet spot). Starters can be plated, or many couples opt for antipasti boards or a grazing table - beautiful wooden platters loaded with cured local meats, cheeses, dips, hummus, artichoke, balsamic, olive oil, and fresh bread from our award-winning local bakery. If anyone has allergies, we prepare something separate from the kitchen for them.

For the main course, you typically get two protein options and a vegetarian or vegan option. We say “protein” rather than “meat” because it can include fish - for example, our chalk stream trout from Hampshire, nailed onto wooden planks and slowly smoked over the fire with butter, garlic, lemon, and herbs. We don’t use salmon for sustainability reasons, to protect native salmon species. Most of our main dishes are naturally gluten-free, and we always have gluten-free bread options available.

We prefer to arrive the day before to set up the fire pits, build the kitchen, arrange all condiments and equipment, and store food in the chiller trailer. Everything is ready to go first thing. On the wedding day, our team arrives around 9am and follows the timeline you and Deb have agreed. Note: Some venues (especially those running back-to-back weddings) may not allow day-before setup. In that case, we arrive early on the day - but we always prefer the day before to avoid any rushing.

Yes, we provide serving staff and drinks staff as part of the package. We don’t provide a bar, but we can provide a bar service on an unpaid basis for your own alcohol - meaning our team serves drinks from your own supply, but we cannot take payment for alcohol directly.

Yes, absolutely - we love working with locally sourced produce. However, all meat must be properly handled and certified with full traceability. This is essential for food safety: if anything were to go wrong, we need the traceability chain intact. As long as the meat has been processed through a licensed facility with proper documentation, we are happy to cook with it.

Yes! This is becoming increasingly popular. Since our equipment is already on-site, we can provide a next-day brunch or barbecue for remaining guests - perfect for farm weddings where guests are camping. Options range from a full English breakfast buffet to a relaxed Mexican lunch, pulled pork sandwiches, or anything from our menu. Pricing is bespoke based on guest numbers and your location, so just let us know when enquiring.

We made a conscious decision several years ago to stop serving salmon in order to protect native salmon species, which are in serious decline across UK rivers. Instead, we champion chalk stream trout from Hampshire - sustainably sourced, beautifully delicate, and absolutely stunning cooked on cedar planks over the fire. It is one of our most popular dishes. We believe in putting our values into practice, and our guests love the story behind this choice. We are passionate about this topic - read more on our blog soon.