Review the published food extras
The listed additions include hand-made butchers sausages and freshly made chips, sweet potato fries or a mixture, with sauces, salt and vinegar. Ask which addition you want quoted and how it would fit the existing meal. Optional chips or fries should not be confused with the one potato choice in the standard menu.
Discuss canapés and desserts separately
If you want food before the hog roast or a dessert afterwards, describe the role and approximate timing in your enquiry. Ask what can be offered and obtain a separate description and quotation. Do not infer available recipes, quantities, serving staff or dietary provision from the fact that another part of the event is being catered.
Include the equipment decision
The menu lists disposable plates, cutlery and napkins, with china crockery available at extra cost. If a more formal presentation matters, ask what the china option covers and how it relates to any extra courses. Confirm the associated handling and clearing arrangements rather than assuming crockery changes automatically include broader waiting or venue cleaning duties.
Check the whole event impact
An extra food station or course may affect the proposed serving position, guest route and event timetable. Share those plans before agreeing additions. Review the complete food quantity and any alternative meals again, so an extra item does not mask a missing agreed provision. We cannot cater for food allergies; any intolerance arrangement still needs express agreement.
Your next decisions
- State why each extra is needed and when guests would receive it.
- Ask for sausages, chips or fries as identified optional additions.
- Request canapés and desserts through a separate menu and price discussion.
- Confirm the scope and cost of any china crockery option.
- Check staffing, serving space and clearing responsibilities for the complete plan.