A lot of caterers have this type of catering either as an add on to their business or alternatively run it as a part time enterprise mainly at weekends when most private functions take place.

The entry level can be very low indeed, you can start with a large BBQ set up costing as little as £100 or spend several thousand on a package from a company such as a Hog Roast or Bbq Specialist.

One word of warning, if you are buying a hog roaster make sure that it is ‘CE’ marked. Otherwise it is illegal and could make your insurance invalid if you ever have a problem. There are a few manufacturers that on the face of it look very credible and they will tell you that they have been selling them for years and that all the parts are ‘CE’ approved and as such they don’t need an appliance mark . They do! So look for a metal label on the unit which will have a CE logo and a series of numbers. If it hasn’t got the CE label don’t buy it, no matter what they might say. It is illegal, you will not get a gas safety certificate for it and although you might be able to use it for private functions, you would not be able to use it an organised event and at the risk of repeating myself your insurance may well then be invalidated.

There is always a temptation to just take a job on because someone came to your house and thought you did a great job of the party BBQ. The thought of making a few extra pounds for doing something you even enjoyed can seem very appealing, but bear in mind there are rules to follow. As soon as you say yes, even if you are not getting paid you become a caterer and you are responsible.

You need to think of the following?

Have you got a hygiene certificate?

Have you got insurance?

Have you got traceability of the food you are about to cook?

Have you made sure that everything has been prepared hygienically?

Can you guarantee that the meat is safe to eat when it has been cooked?

None of these things are insurmountable problems, they can all be resolved with a little time and money, however you must ensure that you do these things in order to protect yourself and those you are cooking for.

Food poisoning can, and does kill and BBQ’s are one of the worst offenders.

The secret as with all catering is preparation, preparation and preparation. Never leave it to the last minute, make sure that you have all the required facilities at hand, always try to get a look at the venue before the big day to ensure that you have somewhere to wash your hands and go to the toilet. Devise a check list and never become lethargic, because when you do, things usually goes wrong.

You might have done a thousand party BBQ,s at home for 10-20 people, but to scale that up to 100 or more is a very different challenge and you need to get it right, mistakes can be very costly.