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Virgin
Mobile Summer Party Event Information
2003 saw the 2nd year of Gastronomy providing the
catering for the Virgin Mobile summer party at Longleat House in Wiltshire.
The catering was provided in a vast entertainment complex in the grounds
in front of Longleat House.
The brief was to provide freshly cooked food for 3000 guests served
efficiently and with a queue time of less than five minutes.
The Menu
Cajun Chicken
Succulent chicken breast or Quorn fillet
marinated in authentic Cajun spices & chargrilled on the barbecue
(v)
Blackened Tuna
Juicy tuna steak coated with traditional
New Orleans blackened spices and seared on the barbecue
Creole Steak
Rump beef steak or Quorn steak served
with an optional Creole sauce (v)
Mushroom Monterey Jack
Chargrilled mushroom patties topped
with Monterey Jack cheese (v)
Potato wedges with salsa & sour cream
Caesar salad
Louisiana rice salad
Creole potato salad
Cous cous with roast vegetables
The Logistics
Portable Kitchen
Length 6.20 metres Width 2.60 metres
Height 2.84 metres
Electricity Either mains or generator
Water Mains water and drainage hook up
Cold Room
Length 3.80 metres Width 2.60 metres Height 2.84
metres
Electricity Either mains or generator
Service Points
4 service points each with;
Heated servery units
8' barbecue run
Crockery and cutlery points
Hot storage cupboards
4 Salad & fruit bars
Refrigerated service bars
1 Tea & Coffee Station
Staff
Event Manager
Food Production
Head Chef
3 x Chefs de Partie
2 x Commis Chef
Food service
5 x section supervisors
4 x staff per service point
6 x runners
10 x Table clearing staff
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Mobile |