The Occasional Kitchen specialises in festival catering for crew and artists. We produce exceptional quality meals for festivals all over the UK and abroad. Every year, we feed thousands of workers at festivals because we absolutely love being on site, in a field, looking after your crew, artists and guests.
Our kitchens and dining experiences are designed and built to meet your needs and specifications. We can feed 50 to 4000 people at one sitting and comply to the highest health, safety and hygiene standards. We’re passionate about sourcing local and sustainable produce wherever possible.
Since 2013 we’ve been providing crew and artist catering at the UK’s best known and well-loved festivals. Regulars at Womad, Glastonbury, Boomtown and Oxfam our list of clients just keeps on growing!
Our approach to artist and crew catering is bespoke, and we work collaboratively with our clients to create the perfect festival catering menu. We can co-create a menu plan with you, or you can just let us take the stress away with ‘done-for-you’ options. Both result in providing high quality, energising and delicious food to serve your hard working and dedicated team. All of our menus perfectly balance the requirements of hard-working manual crews with the highest quality expected by your artists and VIPs alike. You just have to turn up and eat!
Our state-of-the-art mobile catering trucks are a great plug and play option without the need for any other infrastructure. We have everything we need on board, ready to nourish your crew and artists with a menu of your choice. We can offer a totally bespoke approach for your project – from the menu, to the set design and presentation.
“Dave and Faye Penfold have been employed as our crew catering management team for a number of years and in that time I have found them to be a professional, creative and inventive operation and would have absolutely no hesitation in recommending them to anyone looking for a Crew Catering team. The Occasional Kitchen have consistently delivered excellent quality food on budget and on time.”
Rupert Bassadone - Operation Director