Member Spotlight: M Hedges Catering

Meet M Hedges Catering, a family-run business based in Walsall, serving up great food wherever the action is. With three 16ft catering units, the team offers everything from breakfast, burgers and hotdogs to delicious roast pork rolls, loaded chips and hot and cold drinks.

From shows, sporting tournaments and 10K races to corporate events, M Hedges Catering has worked with an impressive range of clients, including Aston Villa, Amazon, Sainsbury’s, Howdens, DPD and Holiday Inn Birmingham Airport.

We caught up with April Hedges to find out about her experience of working for NCASS’ Emergency Catering Service (ECS).

What made you decide to join the NCASS Emergency Catering Service, and what were you hoping to get from being part of the network?

With three fully self-contained units that can feed large numbers fast, I felt we were in a position to really help when something serious happens locally. I joined ECS because I wanted to put our equipment and experience to use for our own community, not just at events. I was hoping to be part of a professional, coordinated network that supports the emergency services when they need it most.

When the ECS callout first came through, how were you contacted and what information were you given about the job?

The callout came through via the NCASS ECS group on 13th August during the Stourbridge wildfires at Racecourse Lane. It was the hottest day of the year, dozens of firefighters were on scene near Stourbridge Golf Course, homes had been evacuated and the A451 was blocked. We were given an RV point, contact on scene, and told that hot food, cold drinks and hydration were urgently needed for crews.

Once you accepted the callout, what did you need to do to prepare and how much time did you have to organise your food, team and equipment?

We had about 90 minutes to turn around initially. Because we carry high stock levels across three units, we could mobilise quickly. We loaded one 16ft unit with bulk bacon, burgers, chicken burgers, veg burgers, pork, rolls, chips, water, tea/coffee and slush. I called in my team and we worked on a rota over the next three days to keep the unit manned.

When you arrived on site, what did you find and what was the situation like? 

It was apocalyptic – thick smoke across 500 acres, the heat was unbearable, and you could see local farmers cutting fire breaks with tractors to save homes. We were staged in a safe area off Racecourse Lane by Fire Command. We were set up and serving within 20 minutes of arrival and we stayed operational for three days as the fire continued to burn.

How many people did you cater for and were there any practical requirements you had to work around?

We served just over 1,000 meals over the three days. We provided our full range – breakfast baps in the morning, then beef burgers, chicken burgers, veggie burgers, hotdogs, chips, roast pork baps, plus unlimited hot and cold drinks, water and Slush Puppies for cooling down. The main requirement was speed and hydration – crews needed to eat quickly between BA rotations in extreme heat, so we kept food hot, fast and energy-dense, with vegetarian options always available.

Were there any challenges or unexpected situations during the callout, and how did you adapt to them?

The biggest challenges were the heat, the length of the incident, and the changing access. Fridges and freezers were under strain, we had to re-stock daily, and the fire front moved, so our location changed twice. We adapted by rotating staff so no one was out too long in the heat, keeping our set-up compact and mobile, and staying in constant contact with the Fire Command and NCASS.

How straightforward was the process of wrapping up the job and completing the paperwork?

After three days when crews began to scale back, we were stood down by Fire Command. Pack down was straightforward. NCASS made the admin side very easy – we logged our meal numbers on the ECS paperwork, submitted photos, and invoiced via the portal the next day. It was very professional and no hassle.

Looking back at the whole experience – from receiving that first message to leaving the site – what did you enjoy most and what did you take away from it?

The thing I enjoyed most was seeing what our industry can do when it matters. To serve over 1,000 meals to exhausted firefighters, police and displaced residents and have them say that hot food and a cold drink kept them going – that means more than any festival. It showed me the power of street food caterers as part of the community resilience.

Having experienced the ECS first-hand, what would you say to another NCASS member who is considering joining the network?

Join without hesitation. If you have a unit, stock and a good team, you are exactly what is needed in an emergency. You are not alone – NCASS coordinates everything, you have clear instructions and support. It’s hard work, long hours and hot, but you will come home knowing you did something that genuinely helped. As caterers we are proud to feed people – this is the most important time to do it.

Find out more about the Emergency Catering Service.