Catering · Salt Lake Valley
What you get, and what it costs.
Nigel cooks a small number of events each month, delivered hot and ready to serve. Below is how it usually works. Anything unusual, just ask, because most of it can be arranged.
The packages
Three ways to feed a room.
Proposed groupings based on what Nigel already cooks most often. He should confirm the names, what goes in each, and whether three is the right number.
Roti & Doubles
$__ per person
- Doubles, made to order
- Aloo pie with curried channa
- Buss-up-shut roti
- Curry channa and dhal
- Cucumber chow, tamarind, pepper sauce
Best for casual gatherings, morning events and anyone new to the food.
The Full Trini Table
$__ per person
- Curry chicken and stew oxtail
- Pelau
- Callaloo and macaroni pie
- Buss-up-shut roti
- Garden salad and green seasoning
Best for weddings, family gatherings and anything where the food is the event.
Off the Grill
$__ per person
- Jerk wings
- Rack of lamb
- Grilled whole fish
- Corn and provision
- Salad and pepper sauce
Best for summer, outdoor events and guests who want familiar ground.
How it arrives
Delivered hot, ready to serve.
Most events are dropped off in trays with serving spoons, timed so the food is hot when guests sit down.
Boxed per guest
Individually packed with sauce on the side. Good for offices, meetings and anywhere people eat at different times.
Full trays
Buffet-style in foil pans, kept hot. The standard for larger gatherings.
By the tub
Soups and curries by volume, with roti alongside.
The details
Everything else worth knowing.
- Guests
- 15 to 60 is the usual range. Cooking for more? Ask anyway. Larger tables are arranged case by case.
- Notice
- Two weeks preferred. Shorter notice is sometimes possible. It depends on the week he is having.
- Service area
- Salt Lake Valley. Confirm how far Nigel will travel, and whether there is a travel charge beyond a certain distance.
- Drop-off or on-site
- Confirm whether Nigel offers on-site cooking and serving, or delivery only. This changes what the site can promise, so it is worth settling early.
- Deposit
- __% to hold the date Standard practice is half up front, with the balance on the day.
- Cancellations
- Deposit refundable up to __ days before the event. After that it is retained, because the shopping is already done.
- Payment
- Confirm which methods Nigel accepts.
- What’s included
- Foil trays, serving spoons and delivery. Confirm whether plates, cutlery, napkins, chafing dishes or setup are included or charged separately.
- Heat
- Pepper always served on the side. Nothing leaves the kitchen hot unless you ask for it hot.
- Vegetarian
- Channa, dhal, aloo, callaloo and the roti are vegetarian as standard. Tell Nigel about allergies when you enquire and he will work around them.
- Permits and insurance
- To be added once confirmed. If Nigel holds a food handler permit and cooks from a licensed kitchen, this belongs on the page. It wins bookings that other cooks cannot take.
Book early for the busy weeks
Graduation season, Pioneer Day and the run up to the holidays fill first, and Nigel can only take one event on a given day. If your date falls in one of those windows, it is worth asking well before the two week mark.
Consider whether peak dates should carry a small premium.
Ready?
Tell him the date.
Send the date and a rough headcount. Nigel replies within 48 hours with a menu and a price, and there is no obligation either way.