Caterer: Last Supper
Event: Helena Christensen dinner
Number of guests: 40
What was the inspiration behind the menu? The menu was eclectic to take into account the female fashionistas and a male rock band. This meant having dainty and light food as well as more robust dishes. It was also essential to include cheese, Helena's favourite food.
How long was the lead time? About three weeks from the conversation with the client through to the site visit and the tasting.
Any last-minute problems? Several guests only announced they were coming shortly before dinner was served, so we had to source extra hire, which was solved by a team of efficient couriers.
How many staff were used? We used six table staff and managers. However, there was a high chef-to-guest ratio, which saw six guests to one chef so that everyone was given a choice with each course.