It's What We Do That Counts
Why are we so good at what we do? We work with the client, not against them; we offer professional advice, but we will always respect what the client wants, and we will always try to deliver it to the best of our abilities. In terms of describing what experience we have in catering, well it can be summed up by saying that in our thirty years as a company we have served over 22, 000 people in one day at one event, and we have served fine dining for 12 people at another, with everything in between. Oh, and we learned to cook good food along the way!
We know just how untrue the phrase, "well I've seen everything now" actually is; because in catering, going from event to event, we see something new each and every time, even after thirty years of doing it. However, what we have also developed over this amount of time is the professional experience to work with our customer, to identify any teething problems or issues before most of them arise. We have found that by fully understanding health and saftey, by going through a check list of eventualities, (on an individual basis for each job specification) this routine always provides a first class catering experience, one that we can be proud of after a hard days work.
This video is a promotional video of our capabilities in catering for a professional BBQ, and shows our ability to cater for any event size and brief by the client, with local sourced produce and our own market garden vegetables and salads.
Press Play And Fullscreen to watch.
We are good at we do because we realise that trust is a very important issue, particularly on important events where reputations and once-in-a-life-time memories are at stake, which is why we are able to offer both sound advice and creative thinking over the phone at the initial planning stage; (having already done most kind of events our new clients find that we are very helpfull, particularly if this is their first time in hiring in caterers). Time and again we are told by our new clients that after the intial conversation with us they felt confident that this was one less worry that they now had in planning their event.
Here are just a few snippits from thank you cards we have recieved on this issue:
"many thanks for everything you did for us ... it was a weight off my mind once I knew we were in good hands ... " with kind regards, Stephane and Wayne, Monmouth, 2007.
"... it was very well recieved by our guests ... we were delighted with your food and with your friendliness." Yours sincerely, Barbara and Jack Thomas, Newport, 2009.
"I cannot tell you how impressed we all were, the phone conversation I had with Mia helped enormously and the evening went smoothly, thank you once again ..." Rav and Julie, Pembrokeshire, 2003.
We have worked at government instalations where security, discretion and integrity are paramount, we have worked for industry 500 companies, hotel chains, civil war reinactments, weddings, castles, civil marriages, (of all religions and genders) receptions, pagan bonding cerimonies, parties of all sorts and for all ages, medieval banquets, training days, corporate events, sports venues, numerous film, celebrity and T.V work, retirement parties, and one or two gatherings for royalty, we have catered for massive events feeding thousands and small intimate gatherings, all practically within the whole length and breadth of Britain ... and had a lot of fun doing them.
What do we strive for?
Repeat custom, and custom by word of mouth, because this is the single biggest compliment that we can recieve.
To hire the best staff and create the best menus, because a reputation in our business is difficult to repair.
Be original! Flatery by copying is the best form of respect, and over the years the compition has copied our style, our menus and even what we say on our web sites, but with our drive, experience and our dedicated staff, we will always stay one step ahead.
We want people to work with us because as professionals we do the best food in the buisiness.
Video: A Hog Roast By Apex Catering
