Large Event Catering Lincolnshire | 300-Guest Charity Gala Case Study
Case Study: 300-Guest Charity Gala – A Salted Orange Event
Delivering high-level catering for a large-scale charity event requires precision, coordination, and the ability to work under pressure without compromising service or food quality. This case study explores how Salted Orange executed a three-course gala dinner for 300 guests, hosted inside a prestigious Lincolnshire venue, and highlights the logistical, culinary, and operational expertise that went into ensuring a flawless evening.
The event raised over £50,000 for local charities and remains one of the standout examples of Salted Orange’s ability to deliver at scale while maintaining the standards expected of fine-dining service.
The Client Brief
The client was a well-established regional charity hosting its annual fundraising evening. Their goals were clear:
Create a premium dining experience for 300 guests.
Showcase the best local Lincolnshire produce.
Serve the full three-course menu within strict service windows.
Ensure the food supported the event’s elevated atmosphere.
Demonstrate sustainability and community connection.
The client selected Salted Orange based on our reputation for field-to-fork sourcing, high-impact flavour delivery, and the ability to manage large-scale events with the poise of a boutique catering house.
Venue: A Historic Lincolnshire Setting
The gala took place inside a historic venue known for its architectural grandeur and challenging layout. Like many heritage spaces, it posed logistical considerations:
limited kitchen infrastructure
strict access times
no direct loading bay
long service distances
uneven flooring and restricted storage
temperature control challenges
This is where Salted Orange’s experience in off-site event catering becomes critical. Our team conducted two pre-event site visits to map out service routes, identify pinch points, and plan timings.
Designing the Menu: Lincolnshire at the Centre
The charity wanted a menu that celebrated local flavours while still feeling refined and modern. We proposed several concepts, each built around ingredients sourced from our own farm and trusted Lincolnshire suppliers.
The final menu was selected based on seasonality, aesthetic impact, and ease of large-scale plating.
Starter
Citrus-cured salmon, pickled fennel, dill emulsion, sourdough crisp
(or roasted beetroot terrine for vegan guests)
Light, vibrant, and elegantly plated, this course set a polished tone for the evening.
Main Course
Lincolnshire beef, dauphinoise potatoes, charred leeks, red wine jus
The beef was slow-cooked to ensure consistent tenderness across all 300 plates. Dauphinoise was pre-batched in uniform trays to deliver identical portions, and charred leeks provided both flavour contrast and height on the plate.
Dessert
Seasonal Fruit Trio:
apple and vanilla compote
chocolate mousse
shortbread crumb
Designed for elegance and efficiency, this trio allowed guests to enjoy multiple textures and flavours without slowing down service.
Every element of the menu was tested multiple times in our production kitchen to ensure quality and timing.
Operational Planning: The Backbone of Large-Scale Catering
Catering for 300 guests requires absolute precision. Our planning process included:
1. Detailed Production Schedule
Every dish was broken down into components with exact prep times, cooking times, and finishing procedures.
Examples:
27kg of Lincolnshire beef prepared over 48 hours.
300 portions of dauphinoise cooked, chilled, sliced, steamer-finished.
Desserts assembled in three stages to retain texture.
2. Staffing Strategy
For this event, Salted Orange deployed:
6 chefs
1 head chef + sous chef coordinating pass service
12 service staff
1 event manager
2 logistics crew for off-site support
Teams were briefed 24 hours in advance to ensure timing, allergens, and workflow were clear.
3. Logistics & Transport
Because the venue’s kitchen space was insufficient for full production, food was partially prepped at Salted Orange HQ and then finished on-site.
We used:
refrigerated vans for transport
insulated heat boxes for hot holding
dedicated allergen-segregated containers
colour-coded trays for sequential service
Everything was labelled with time stamps to maintain full food safety compliance.
Setting the Scene: Dining Space & Service Flow
The venue was arranged into three large dining sections, each served by a designated service team. This prevented bottlenecks and ensured smooth pacing.
Salted Orange installed:
a mobile hot pass
two mobile plating stations
a satellite dessert station
These temporary setups transformed the heritage venue into a functional service environment without compromising guest experience.
Service Execution: 300 Plates, One Standard
Large events demand speed without sacrificing presentation.
When the event officially seated guests at 7:30 pm, our internal targets were:
Starters out by 7:50 pm
Main courses out by 8:30 pm
Desserts out by 9:10 pm
Here is how we achieved it:
Starters
Cold-plated efficiently with precision. Each server carried multiple plates to minimise movement.
Mains
The main course is the most complex for mass service. Our team:
used a three-chef plating line: protein → potato → vegetables → sauce
synchronised servers to deliver per-table rather than per-section
kept plates at correct temperature with rapid turnover
Desserts
Dessert service was intentionally lighter, allowing the charity to proceed smoothly into its auction and fundraising speeches.
The entire dining sequence was completed five minutes ahead of schedule.
Challenges & Solutions
No large event takes place without obstacles. Here’s how Salted Orange handled them.
Challenge 1: Limited Kitchen Space
Solution: Mobile plating stations + phased cooking cycles + insulated equipment.
Challenge 2: Strict Timings for Charity Speeches
Solution: Event manager coordinated pacing with AV team to align service breaks.
Challenge 3: Diverse Dietary Requirements
Solution:
fully documented allergen records
colour-coded plates
dedicated allergen runners
pre-briefed staff on high-risk ingredients
Challenge 4: Venue Access Restrictions
Solution: Staggered delivery teams and pre-built station equipment.
Results: A Seamless Evening
The event exceeded expectations in every respect:
300 plates served with fine-dining presentation
Zero delays in programme schedule
Multiple compliments on the flavour and portioning
Full compliance with food safety and allergen protocols
The charity exceeded its fundraising target
The client highlighted Salted Orange’s professionalism, calm execution, and the story behind the local produce as standout elements.
Why This Case Study Matters
Large-scale catering is often misunderstood. Many believe it requires compromise or lower culinary ambition. This event demonstrates the opposite: when planned and executed correctly, large event catering can be both spectacular and seamless.
Salted Orange brought:
Michelin-trained chefs
a farm-to-table ethos
a highly disciplined logistics model
a focus on guest experience
This is what sets us apart in Lincolnshire and the East Midlands.
Planning a Large Event?
Salted Orange specialises in delivering large-scale events—including charity dinners, gala evenings, university functions, fundraisers, balls, and awards nights.
To enquire, visit:
www.saltedorange.co.uk/our-farm
or
Email: enquiries@saltedorange.co.uk