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Our Work

What we do, and the proof of it

No fixed menu, no prices on a page — the food depends entirely on you. Below is the shape of what’s possible, then the real events that show it.

A reverse-seared rib eye course, plated with broccolini and a red wine jus.

Fine Dining

A whole lamb roasting on the spit with open flame, cooked on site.

The Traveling Chef

A sesame-crusted salmon course, plated with herb aioli and dukkah.

3–7 Course Plated Service

A layered welcome-canapé spread on white linen for a milestone celebration.

VIP Events

Dozens of whole chickens hanging over open coals at a barbecue festival.

Large-Scale Catering

A whole lamb roasting slowly over glowing coals.

The Ultimate Braaimaster

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Picture it at your table.

Tell Biggy the date and the kind of event — he'll take it from there.

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