TL;DR
Most of what an event caterer does happens where guests never see it. By the time a plate lands, the planning, the prep and the setup are already done, and the smoothest events are the ones where that work stays invisible. Here is a look behind the scenes at Blame Frank, and why the hidden hours matter as much as the food.
It starts long before the day
The real work begins weeks out, in planning. We confirm numbers, finalise the menu, map the timings and coordinate with the venue and other suppliers. By the week of the event, there should be no big decisions left to make.
That groundwork is what lets the day feel calm, because the thinking has already been done.
Arriving early and setting up
On the day, we arrive hours ahead. The team sets up the kitchen, whether that is a venue kitchen or a gazebo kitchen we bring ourselves, and preps service so everything is ready before the first guest arrives. We bring all our own cooking and serving equipment, needing only power, water and parking.
A calm setup is the foundation for calm service.
Service, timed to the day
Good service is really good timing. Chefs, servers and bar staff work to the running order so courses land when they should and the pace suits the room. We are a small team with decades of combined experience, and we have run events for clients from FIFA and Netflix to Pinewood Studios and the National Trust.
The aim is for guests to notice the food and never the machinery behind it.
The part people forget: clear-down
When the last plate is cleared, our day is not over. We stay to clear down and leave the space as we found it, which matters as much to venues as the meal itself. It is the quiet end of the job that keeps venues recommending us.
You can read what clients say on our reviews page, where we hold a 5.0 rating on Google.