EXPERIENCED

In our 21 years of being in the industry, we have catered for companies such as Warner Bros, 20th Century Fox and Paramount Pictures.

WELL-ESTABLISHED

We have grown from just having one small mobile kitchen in 1999 to having kitchens with state-of-the-art facilities and various refrigerated trucks and vehicles.

Big Portion International Location Caterers have been caterers to the Film & Television Industry worldwide for over 20 years.

Ronnie, the founder of Big Portion International, started of by washing dishes in 1995 for Silent Movie Location Caterers at Pinewood Studios. Ronnie was promoted through the ranks in the kitchen after three years, which led him to become a head chef. In 1999, Ronnie decided to start his own company. His first film was Dinotopia for Adam Goodman at Pinewood Studios. Since then we have worked on hundreds of projects in the film and television industry. Including Lara Craft: Tomb Raider, Troy, X-Men, The Intimidation Game, Gilmore Girls and Johnny English Reborn.

Phone

01753 542 631

Email

info@bigportioncaterers.com

Location

Based just 5 minutes away from Pinewood Studios.

DAY 1

Roast Leg of Lamb with Redcurrant Jelly, Mint Sauce and Gravy | Poached Fillet of Salmon Hollandaise | Broccoli and Stilton Quiche | Served with Roast and New Potatoes, Green Cabbage, Carrots and Peas | Apple and Cinnamon Crumble and Custard | Ice Cream Frutti di Bosco

DAY 2

Home made Chicken Pie with Flaky Pastry | Goujons of Plaice with Tartare Sauce | Leek and Gruyere Thyme Stuffed Jackets | Served with Mashed and New Potatoes, Brussels, Sweet Corn and Peas | Bread and Butter Pudding and Custard | Fresh Fruit Salad and Cream/ Ice Cream

DAY 3

Beef Madras, Pilau Rice and Pappadams | Grilled Swordfish Fillet Cleopatra (Capers, Prawns, Mushrooms in Lemon Butter) | Cous Cous with Char-grilled Mediterranean Vegetables | Served with Chips and New Potatoes, Fine Beans, Peas and Cauliflower | Mincemeat Tart and Custard | Peaches and Cream

DAY 4

Escalope of Pork in Breadcrumbs with Madeira Sauce | Grilled Cod Loin and Anchovy Butter | Pasta Twists Arrabiata (Tomato, Garlic and Herbs) | Served with Lyonnaise and New Potatoes, Broccoli, Baby Corn and Peas | Baked Spiced Bananas | Tiramisu and Cream/ Ice Cream

DAY 5

Braised Lamb Liver, Bacon and Onions | Grilled Gammon Steak with Fried Egg or Pineapple | Italian Risotto, Fresh Spinach, Garlic and Parmesan | Served with Croquette and New Potatoes, Sautéed Leeks, Peas and Courgettes | Baked Suet Spotted Dick and Custard | Mandarin Cheesecake and Cream/ Ice Cream

DAY 6

Roast Chicken, Stuffing and Gravy | Poached Fillet of Haddock, Fresh Parsley Sauce | Quorn and Mushroom Vol au vents | Served with Roast and New Potatoes, Pureed Parsnips, Peas, Savoy Cabbage | Apple and Pancake Rolls | Chocolate Fudge Cake and Cream

DAY 7

Grilled Barnsley Lamb Chop with Creamy Mint Gravy | Home made Fish Pie | Vegetarian Bolognese | Served with Boulangere and New Potatoes, Braised Red Cabbage, Mashed Swede and Peas | Gooseberry and Rhubarb Crumble with Custard | Pears and Cream/ Ice Cream

DAY 8

Home made Shepherds Pie | Fillet of Smoked Haddock Mornay | Deep Fried Aubergine, with Tomato and Herb Sauce | Served with Chips and New Potatoes, Carrots, peas and Braised Celery | Tangy Lemon Sponge and Custard | Profiteroles with Chocolate Sauce/ Ice Cream

DAY 9

Baked Honey glazed Gammon with Cumberland Sauce | Grilled Fillet of Tuna Nicoise | Spinach and Chick Pea Balti with Mini Nan Bread | Served with Dauphinoise and New Potatoes, Broccoli, Sweet Corn and Roasted Aubergine | Banana Fritters, Golden Syrup and Custard | Black Forest Gateau and Cream / Ice Cream

DAY 10

Chicken Supreme, Wild Mushrooms and Garlic Sauce | Deep Fried Fillet of Plaice in Breadcrumbs and Tartare Sauce | Vegetarian Sausage Casserole | Served with Chips and New Potatoes, Sauté Courgettes, Peas and French Beans | Fruit Strudel and Custard | Lemon Lush Pie and Cream/ Ice Cream

DAY 11

Roast Topside of Beef, Yorkshire Pudding and Horseradish Sauce | Poached Trout Court Boullion | Creamy Fresh Vegetable Crumble | Served with Roast and New Potatoes, Cabbage, Roast Parsnips, Peas | Sticky Toffee Sponge and Custard | Fresh Fruit Salad and Cream

DAY 12

Braised Shank of Lamb, Mint Gravy | Grilled Escolar with Sweet Chilly Glaze | Savoury Spinach and Gruyere Pancakes | Served with Mashed and New Potatoes, Broad Beans, Savoy Cabbage and Peas | Chocolate Sponge and Chocolate Custard | Lemon Meringue Pie and Cream

DAY 13

Chicken Tikka Masala with Scented Rice | Deep Fried Scampi with Home Made Tartare Sauce | Quorn Sausages with Onion Gravy | Jacket Potatoes, Chips | Served with Sweet Corn, Peas, Sautéed Courgettes in Italian Herbs | Baked Stuffed Apples and Custard | Chantilly Profiteroles with Toffee Sauce and Ice Cream

DAY 14

Roast Loin Pork, Gravy and Apple Sauce | Grilled Fillet of Haddock in Fresh Lime and Coriander | Mixed Nut and Lentil Roast with Veggie Gravy | Served with Roast and New Potatoes, Parsnip Puree, Peas and Braised Red Cabbage | Banana Crumble and Custard | Sherry Trifle and Cream/ Ice Cream

DAY 15

Grilled Minute Steak Au Poivre | Seafood Paella | Home made Carrot and Thyme Pie | Served with Chips and New Potatoes, Creamed Spinach, Peas and Carrots | Deep Fried Apple Pancake and Custard | Lemon Tart and Ice Cream

DAY 16

Lasagne Verdi | Grilled Skate Wing in Black Butter and Capers | Chinese Vegetable Stir-Fry with Noodles | Served with Jacket Potatoes, Chips, Baby Corn, Peas and Sautéed Leeks | Jam Roly Poly and Custard | Fresh Seasonal Fruit and Cream/Ice Cream

DAY 17

Pan Fried Turkey Escalope with Cranberry Sauce | Tuna and Macaroni au Gratin | Spinach and Feta Goujons with Thousand Island Dressing | Served with Broccoli, Ratatouille, Sweet Corn | Cherry Sponge and Custard | Toffee Apple and Pecan Pie and Cream/ Ice Cream

DAY 18

Cajun Chicken Supreme | Deep Fried Battered Calamari with Tartare Sauce | Red Onion and Parmesan Tarte | Served with Chips and New Potatoes, Cauliflower Mornay, Peas and diced Swede | Plum Crumble and Custard | Blueberry Cheesecake and Cream

DAY 19

Pork Chop Dijonaise | Grilled New Zealand Hoki Fillet with Black Pepper and Lemon | Minced Quorn and Vegetable Chilli and Rice | Served with Croquette and New Potatoes, Braised Celery, Peas and French Beans | Baked Egg Custard Tart | Passion Cake and Cream /Ice Cream

DAY 20

Roast Leg of Lamb with Mint Sauce and Gravy | Poached Fillet of Cod with White Wine Sauce | Spanish Stuffed Peppers with Olives, Tomatoes, Capers and Rice | Served with Roast and New Potatoes, Cabbage, Carrots and Peas | Treacle Tart and Custard | Fresh Fruit Salad and Cream /Ice Cream

DAY 21

Home Made Steak Pie | Breaded Plaice, Prawn, Chardonnay and Mushroom Filling | Pasta Twists with a Chilli, Cream and Garlic Sauce | Served with Mashed New Potatoes, Brussel Sprouts, Peas, Roast Parsnips | Apple and Blackberry Sponge and Custard | Chocolate Fudge Cake and Cream /Ice Cream

DAY 22

Spicy Cumberland Sausage and Onion Gravy | Smoked Salmon Fish Cakes with Lemon Mayonnaise | Quorm Korma with Mushrooms and Pilau Rice | Served with Jacket Potatoes, Mange tout, Sweet Corn, Sautéed Leeks | Hot Blackberry Pancake and Custard | Chocolate Cheesecake and Cream /Ice Cream