Answers to your Questions


What is the estimated cooking time for a Spit Roast / BBQ? 

How is the Meat served? 

And the Side Dishes? 

Do you bring tables to serve the food on? 

Do you have any provisions for wet weather? 

Do you need access to power (electrical) ? 

How does the pricing work for children? 

When would you need final numbers and menu choice by? 

Will you need a map / directions to our venue? 

If we should decide on hiring the crockery and cutlery from you would your staff be clearing this away? 

Will it be a whole Hog / Lamb, head and all? 

Do you cook it from raw on site? 

How much space does your set up need? 

Do you do Site Visits? 

What about vegetarians, do you cater for them? 

Would it be possible to taste your cuisine before placing an order? 

Can you do a Spit Roast indoors? 

How many staff do you provide per function? 

Could you provide table linen? 

What about leftovers? 

What is the minimum numbers you cater for? 

How does payment work? 

How long will you serve for? 

What are the diameters of your roasting machinery, just to make sure we have good access? 

What about Health & Safety issues and Public Liability Insurance? 

How far do you travel? 

 


CookingTime

 

What is the estimated cooking time for a Spit Roast / BBQ?

A Whole Hog (up to 55kg) slow roasts to perfection in about 5-6 hours whilst a Whole Lamb (up to 20kg) would go for about 2-3 hours on gas and 4-5 hours on Wood Fire. Our BBQ Style Menus requires roughly 4 hours from lighting the fire to serving.

 

Back to Top


ServingMethod

 

How is the Meat served?

After the Hog / Lamb is cooked we will carve the meat (takes roughly 30-45 minutes) into the bottom of our Spit Roasting Unit where it will stay nice and warm till serving time. Serving will be done by the Qualified BBQ Chef straight from the Machine, unless otherwise agreed with the customer.  It is off course essential to roughly stick to your eating time you have chosen as we prefer to serve the meat when at its optimum quality. If serving is done much later than initially requested meat will start drying out etc.

 

Back to Top


servingsalads

 

And the Side Dishes?

Salads, Breads & Condiments is served on a Self Help Buffet Basis. At Nyama we know that everyone has different tastes and should be able to decide for themselves as to as to how much of which side dish they prefer!

 

Back to Top


tables

 

Do you bring tables to serve the food on?

Yes we bring along 1 x trestle table (6 foot) per 50 guests for serving, topped with one of our lovely table cloths.

 

Back to Top


cover

 

Do you have any provisions for wet weather?

Yes, we will bring our own 3 x 3 meter gazebo to cover ourselves against any unwanted weather...

 

Back to Top


electrics

 

Do you need access to power (electrical) ?

YES. If you can please provide us with an electrical power point. Just the basic household type are fine (220V). This is only for the Rotisserie Motor of our Roaster which would take up a measly 0.30 AMP (50 HZ, 35 WATTS) We will bring a extension lead so as long as the point is in range. If there's no electricity close by just let us know and we will make a cunning plan! 

 

Back to Top


children

 

How does the pricing work for children? 

Children younger than 10yrs eats for half the price and children younger than 4yrs eats for free.

 

Back to Top


finaldetails

 

When would you need final numbers and menu choice by?

If you can supply us with the Final Details no less than 7 days prior to your function please. We will however also send you a "Final Confirmation" e-mail confirming all details (as per previous discussions with the Client) round about the same time. There would still be some time to make changes after receiving the Confirmation e-mail from us.

 

Back to Top


directions

 

Will you need a map / directions to our venue? 

We have GPS systems so usually a valid post code and street name + number is sufficient. If however you know by experience the address is hard to find please be so kind as to send through some directions.

 

Back to Top


cutlery

 

If we should decide on hiring the crockery and cutlery from you would your staff be clearing this away? 

Although Nyama Chefs will clear plates it would be a good idea to also have additional staff members available to assist with clearing. Especially if numbers 100+.

 

Back to Top


wholeanimal

 

Will it be a whole Hog / Lamb, head and all?

Indeed it will be a whole animal, but we do away with the head seeing that some sensitive viewers might take offense.. Its also cooked in a closed Unit most of the time.

 

Back to Top


cookfromraw

Do you cook it from raw on site? 

Yes, it will be a big health risk to do it any other way.

 

Back to Top


spacerequired

 

How much space does your set up need?

We would require 3 x 3 meters, the size of our gazebo. If numbers are exceeding 200ppl we would require 6 x 6 meters...and for numbers of 1000+ it would be best to come out and do a Site Visit.

 

Back to Top


sitevisit

 

Do you do Site Visits?

As a rule of thumb we don't (for numbers less than 1000), simply because our set up is so straightforward and there's really no need (Plus we are usually a bit pushed for time, especially during the summer season)! So as long as we have a 3 x 3 meter space and good access through to where we need to set up we will be fine and our experienced Chefs would any ways be able to give further advice on the day about the best spot for setting up and serving from.

 

Back to Top


veggies

 

What about vegetarians, do you cater for them? 

Indeed we do! If you choose one of our buffet menus we will provide a veggie alternative to all the meaty dishes, at no extra charge. 

 

Back to Top


opendays

 

Would it be possible to taste your cuisine before placing an order?

YES! Since we've had numerous requests for tasters we have decided to set up our (now legendary) OPEN DAYS @ Nyama. This is giving potential Customers a chance to meet the team and have a taste of Nyama. We even have the Mobile Bar going on the day as well! Our Open Days are hosted in the less busy Winter Months so dress snugly.. Check out our Open Day Page, Blog Updates or Drop Us a Mail to find out when we're hosting the next one.

 

Back to Top


indoors

 

Can you do a Spit Roast indoors? 

We prefer an outdoor space to prepare the feast. If the weather however does not allow outside serving we will be happy to serve indoors from our heated chafing dishes. Thus making BBQ catering possible throughout the year, the way it should be! 

 

Back to Top


leftovers

 

What about leftovers?

Please make sure to have some extra dishes / bowls at hand for there's very likely to be some leftovers which would make for a festive breakfast the next day!

 

Back to Top


payment

 

How does payment work?

We require a 25% deposit in order to firm up a booking. This can be paid via a Debit / Credit Card or through transferring the money straight into our bank account. As soon as we receive your booking form we will reply with the details on how to make payment.

The balance payment can be done either by Debit / Credit Card or Bank Transfer 24 Hours prior to the Event.  You will however receive an Invoice confirming the Balance / Payment Terms a few days prior to your event.

Unfortunately we do not accept cash or cheques.

 

Back to Top 


staff

 

How many staff do you provide per function?

This very much depends on numbers, menu etc. We will make sure that you have enough staff to ensure a smooth running of events on the day. Unfortunately we no longer supply Waiters and recommend you find a local Agency, or local Teenagers / Students keen for some pocket money.

 

Back to Top


tablecloth

 

Could you provide table linen? 

We've got some very fancy table cloths which is used for the Buffet Serving Tables, however we do not supply Linen for guest tables. We do know a few companies that does, so just ask and we'll put you in touch.

 

Back to Top


minimumnumbers

 

What is the minimum numbers you cater for?

Most of our Menu's with "per head pricing" are based on a minimum of 50 guests.

 

Back to Top


leavingtime

 

How long will you serve for?

This again very much depends on numbers, menu etc. But we will serve until everyone has had 1sts, 2nds, 3rds and even 4rths! On average this takes about 1 hour.

 

Back to Top


collapsible

 

What are the diameters of your roasting machinery, just to make sure we have good access? 

We have a large variety of machinery to fit through all the strange venues we've been to! We do however ask that if access is less than 80cm wide you let us know so that we can be sure to bring our collapsible bbq units.

 

Back to Top


healthandsafety

 

What about Health & Safety issues and Public Liability Insurance?

Please see our Legalities Section.

 

Back to Top


travel

 

How far do you travel?

We are based close to Wallingford, Oxfordshire (OX106AS) and do a 30mile radius free of charge. However we've been as far as Yorkshire, Derbyshire, Cornwall, Devon, Wales, Kent, Suffolk. So we have no problem traveling a bit to provide you with the best outside catering experience England has to offer! The exact cost of traveling outside the 30 miles will be calculated upon Quoting, taking into account: Menu, Numbers etc.

 

Back to Top