Frequently Asked

Saturdays in summer book out 4–6 months ahead. Mid-week dates are usually fine with 2–3 weeks notice. For everything else, just ask — we keep the calendar honest and we'll tell you straight if a slot's tight.

Pop-up truck: no minimum, but for events under 30 we usually suggest the Private Chef package instead — it works out better value.

Full catering kicks in from around 50 guests.

Yes — we cover South Wales, the South West, the Midlands, and London regularly. Anywhere further is possible with travel costs added. Tell us where; we'll quote it.

Always. Our curry veggie, plantain, rice & peas, callaloo, and most sides are vegan as standard. Tell us numbers in your enquiry and we'll build a menu that doesn't make plant-eaters feel like an afterthought.

The majority of our menu is naturally gluten-free (jerk chicken, curry goat, oxtail, all the rices, plantain, slaw). We label everything on the allergens page.

For severe allergies we cook on a separate station — flag it in your booking and we'll confirm process before the day.

Our jerk has heat but it's not punishing — built around scotch bonnet so the flavour comes first, the burn second. We can dial it down for kids' menus or up for the masochists.

The truck is 6m long × 2.4m wide × 3.2m tall. Add 1m clearance each side, plus a serving area in front. Flat ground, vehicle access, and somewhere safe to park overnight if it's a long event.

Ideally one 16A or 32A hookup. We can run on our own generator if there's no mains — small surcharge for fuel. Don't worry about it; we'll work it out together.

Plan for 1.5–2 hours of active service for 100 guests, longer for larger crowds. We'll arrive 60–90 minutes early to set up and fire up the grill.

20% deposit secures the date (refundable if we cancel, non-refundable if you do under 30 days out). Final balance due one week before the event.

Bank transfer or card — no surcharge.

Never expected, always appreciated. 100% goes to the team on the truck that day.

We cook in any weather — the truck has us covered. Make sure your guests have shelter (gazebo, marquee, indoors) and we'll handle the rest. We don't charge extra for bad weather, but we will need a cover-from option for heavy rain.

Yes, within reason. We don't do generic catering — we do Caribbean. So pick from our menu, pick how many, ask for tweaks, but we won't pretend to do paella.