Feast it is proud to announce an official partnership with [Sellar](https://app.sellar.io/signup), a direct trading platform for the craft drinks industry featuring many of the nation’s top craft brewers. Sellar is an incredibly powerful tool for any mobile drinks supplier that wants to expand their craft beer & cocktail offering, as well as staying up to date with delicious seasonals. Feast It sat down with Sellar Co-Founder Julian Bourne to see what we should be drinking, summer trends for 2022 and where the drinks industry is heading. 

We'll be celebrating our partnership with Sellar by doing an exclusive tour and tasting session at [Mondo Brewery](https://mondobeer.com/) on the 8th of June. Please get in touch with Josh, our community manager if you would like to attend at j.ebsworth@feast-it.com. Not only that, but Feast It suppliers get £50 off any orders with Mondo Brewery worth over £250! Get in touch with Josh if you'd like to redeem the offer. 

![Sellar](//images.ctfassets.net/91pq7vxbip7x/4nj2lRCZJ5K1U0y1Ht2Iz1/b280dbdaa6d472fd15e14dd164c49a35/SellarHero4__1_.jpg)

__Can you tell us a little bit about your background and why you started Sellar?__ 

To cut a long story short, Matt, James and I started Sellar after a conversation with our friends over at Good Things Brewing. They described the way they were selling their beer to trade (pubs, bars, restaurants, bottle shops etc) as completely archaic and knew there was a better way. They wanted us to build that. 

After speaking to a load of craft drinks brands, plus a load of time in pubs and bars (hard work right!?) to understand their pain points it was clear a lot of people were suffering unnecessarily. Good Things were right. There was clearly a better way. So we started Sellar. 

__What do you think is going to take the beer world by storm this summer? What are people wanting to drink?__

I don't think I could say as one of the most exciting aspects of the space is the variety and choice. People are into such different styles and flavours. Even the same person can even crave variety - I've know some fanatics who never want to enjoy the same beer twice as it's a missed opportunity to try something new. 

The good news is that craft beer scene caters for exactly that. Typically our partners will have a range of core products which they've refined to perfection. Then also have a range of seasonal or one-off specials where they can be a little more experimental and whacky.

I have to use Sellar's[ New Releases feed](https://www.loom.com/share/5f133d964721486d8d4ad26801012ab1) to keep up on the hundreds of new products getting added to the our partners' trade stores every week. 

Last summer I was enjoying Brew York's Lemon Sherbetz, a Lemon Sherbet Sour that I even had served once as a slushy. 

__I'm really excited about our event on the 8th of June at Mondo brewery. How did you guys start working together?__ 

Me too. We were introduced to Brad, Mondo's Head of Sales, in the very early days at Sellar. Brad immediately resonated with what we were building for the industry. He wanted his team to be spending less time on manually processing orders and more time actually talking to and building relationships customers. The rest is history. We like working closely with all of our drinks partners so we can incorporate all of their cool ideas into the platform (and the free beer). 

__What's next for Sellar?__

Big question. We exist to make trade sales simple. We have a huge job on our hands to modernise the antiquated B2B side of the £80bn UK drinks industry. 

But how do you eat an elephant? One bite at a time. That's what we continue to do with our community helping to guide the way. 

__What should I be drinking at this exact moment?__

Probably a coffee - it's still early morning. If you really need something stronger, you could try one of our Espresso Martinis...
![Espresso Martini](//images.ctfassets.net/91pq7vxbip7x/X8mJpoeGD6j9WdTq3JG6W/b2010eb79506c5c9036bbc33f69ea3e9/Espresso_Martinin.jpeg)

Sign up with [Sellar](https://app.sellar.io/signup) today and get £50 off any Mondo Brewery order worth over £250! 

Sellar

Feast it is proud to announce an official partnership with Sellar, a direct trading platform for the craft drinks industry featuring many of the nation’s top craft brewers.

Feast It partners with Sellar


When our Community Manager, Josh,  joined Feast It last month, the first thing he wanted to do was align Feast It with organisations that share our values, and that can bring huge benefits to our community of small businesses. Kelly’s Cause was first on Josh’s list, as he’s  seen firsthand the immense benefit that they’ve brought to established businesses such as JKS through their Mental Health First Aid courses. 

In Josh’s own words, “Many moons ago I used to run my own small food business, and my right hand man used to suffer from panic attacks during busy lunch rushes. I had little to no idea of how to deal with the situation, and looking back I wished I had the sort of training that Kelly’s Cause provides. I’m proud to announce we’ve reached an agreement with Kelly’s to provide discounted courses for any Feast It Supplier, to make sure they’ve got the support and education they need to make their businesses thrive. I interviewed Kelly’s Cause founder Tobie-Anna Durk about where the industry is heading, and to get a few tips for owner and employee wellbeing.” 

Feast It suppliers receive 20% off any Kelly's Cause courses - get in touch if you'd like to know more about how to claim this perk. 

![MHFA training](//images.ctfassets.net/91pq7vxbip7x/4L5XnfwFvTip8EtR9oOZpN/8cb98bf2ee7b992af5f9b428b80154a9/MHFA_training_3.png)

## Can you tell us a little bit about yourself and Kelly's Cause?

I founded Kelly’s Cause in 2019 in honour of my dear friend and fellow chef Kelly. After training together at Le Cordon Bleu London we both went off to work in different restaurants across London before Kelly very sadly took her own life at just 23. In the weeks before her suicide she had said to me that she’d realised working in a professional kitchen wasn’t for her as it was having a very negative effect on her mental health, and I remember thinking at that time it was sad we were losing talented chefs because they weren’t being supported. Obviously this increased ten fold after her suicide and I wanted to do something to not only create change within the industry but to make her legacy a positive one. While still working full time as the Head Chef at Kricket Brixton, I started working on launching Kelly’s Cause, the first hospitality specific provider of Mental Health First Aid training. The aim of Kelly’s Cause is to create a mentally healthy hospitality industry for everyone and to achieve this through Mental Health First Aid (MHFA) training, awareness, and events.

## A lot of our Feast It Suppliers are small businesses who started out as a one or two person operation, but are at that stage where they're taking on employees, potentially for the first time ever. What's your number one piece of advice for someone taking on employees for the first time?

Communication truly is key! Never assume what your employees need or want to be their best at work, instead ask them what you can do to support them. Also as an owner or manager one of the most powerful things you can do is be vulnerable with those on your team. Sharing your own tough times, or being open about your mental health can be so beneficial.

## Where do you see the hospitality & events industry heading in terms of employment practices & employee welfare?

I think businesses are seeing more and more in recent times that the only way to have a successful business is to have staff welfare as their number one priority. With the current recruitment crisis and staff shortages the power is with the employees and people know that if they are not being treated well they can go and find another job where they will be (I for one think this is an excellent thing to have happened!) Our trainings have increased tenfold between this year and last and one of the main reasons for that is employers realising they have to prioritise staff welfare above all else. The businesses that treat their staff poorly simply will not survive in the current situation.

## I used to run my own street food business and totally burnt out in my fourth year. What are some early warning signs of owner burnout and what steps can be taken to avoid ending up like Josh circa 2017?

Early signs for myself are when I start losing interest in a job that I used to feel excitement and passion for and my productivity declines - when a role that I know I am passionate about and talented at leaves me feeling ineffective and useless. Intervening when those feeling start to tickle, either by taking some time off, changing up shifts, or adjusting the things you're responsible for make it less likely that you'll dip into hardcore burnout territory. Early intervention is really key. Also, seek out folks in the industry that have walked a similar path to you. We all experience burnout and someone might have a hack/intervention that will really allow you to take care of yourself.

## What's next for Kelly's Cause?

Lots more training and working with businesses on a more long term basis. We recently held an International Women’s Day event which was a huge success. After the last two years having 50 women together in a room sharing their stories was a very powerful experience and we hope to run many more events in 2022 and beyond.

## Best cheap eat in town?
Kin & Deum Thai in London Bridge, happens to be owned by a friend of mine but the food is absolutely incredible. The Thai Spiced Rice salad is an absolute dream. 

You can find out more, check out their free resources and listen to their amazing podcast, Beyond The Pass, [here](https://kellyscause.com).


MHFA Training 2

We’re delighted to announce Feast It’s partnership with Kelly’s Cause; a charity that specialises in mental health in the hospitality industry.

Feast It partners with Kelly's Cause

One of the many things that makes Feast It so unique is that our suppliers come from all walks of life. Many of our suppliers had previous professions before going into events, such as teaching, bartending, cheffing, or corporate careers. Our suppliers are everyday working people who have created their businesses through hard work, perseverance and pure passion.

If you're a customer and want to get to know our suppliers better, or a new Feast It supplier and need some advice to start on the right foot, read our full Q&A with Nadya from Pickles & Lime. 

Pickles & Lime is a catering company run by Nadya and Masterchef quarterfinalist Jasmin. Nadya is also the founder of Rico Burrito and Oliver’s Fish and Chips, and Jasmin is also the owner of Rendang and Rice, also a Feast It supplier. With over 40 years of hospitality experience between them, you’ll be in safe hands with these two catering your event. 

![Pickles & Lime founders](//images.ctfassets.net/91pq7vxbip7x/2zupWfFcfIaxxfhix0lSVP/1f7e5c441d29f6c8079bc87b14aa8e25/Pickles___Lime_founders.jpeg)

## What got you into catering and events?

We both have loads of experience in the catering industry. Jasmin was a quarter-finalist on Masterchef and head of food innovation for Wagamamas. Jasmin is so creative, you can give her ingredients, and she would be able to come up with anything. It's amazing how her mind works, and she always says it's her talent and it's like a gift. She has a Balinese kitchen called Rendang and Rice in Camden, which is the yummiest food ever, and that's how I met her! My stall, Ricco Burrito, is just a few kiosks down from her, so we just bonded over lockdown. One day she called me and asked me if I wanted to go for a walk in the third lockdown last winter, and we went for a walk and just became really good friends. 

## Why did you choose food ?

I switched careers when I was 26 years old, so I was in law before that and I decided to go to university to study culinary arts management in Birmingham. I had a 4-year degree doing that and studying cooking. It was just something that I was passionate about, I loved cooking, but I haven’t had that much time to cook at all. It was only just after my son was born that I started to learn how to cook. My family is a big foodie, my mum is an amazing cook, and that’s how I got into cooking and catering. 

![food](//images.ctfassets.net/91pq7vxbip7x/5dVFUQHP0yilrFIWJbFEH1/6995fee18212c6ed5295178401087ef9/fish_dish.jpeg)

## What’s your favourite thing about working at events?

It's just the variety of them, I think. We've done some really weird and wonderful events, and it's just so exciting. Every event we go to is just so different. We go to such different places; we've been on music shoots, film sets, we've been in people's homes, we've got a wedding coming up at the Glitz Factory, and they're going to have a drag act. All the events are just so cool. We went to one a couple of weeks ago at the Gin Distillery bar on Fleet Street, and that was just super cool. Me and Jasmin always say to each other be thankful as this is such a different experience to everyday life.' 

## What’s your favourite dish to make and why?

I love rice. I love anything rice-based. At home, we eat a lot of rice; my family are from Mauritius, so everything we eat is rice-based, and that’s what I enjoy cooking. I make a lot of Pilau rice, curries, and dahl. Mauritian and Indian cuisine is definitely my favourite. 

![food 2](//images.ctfassets.net/91pq7vxbip7x/6p18M2D14I62Limr4dpYgR/17e5142b0e010a957b5812e10eaf2abe/unnamed.jpeg)

## How do you get prepared before an event?

Lists Lists Lists! I have continual lists everywhere, and you have to remember the little things: decorations, gloves, blue rolls, utensils or napkins. It's not just the food aspect of it; it is everything else that you have to think about. So generally, I write lists of everything and divide them into food, decorations, health and safety. Prep wise is quite easy because you know your menu and what you're serving. You're not exactly cooking; you're just serving at the event, so prep is not the issue. It's just remembering everything that you need to take with you. 

## What’s the best event you’ve ever served at? Why was it so special?

I think it was our very first event. We did it at the Mercedes showroom. Everything went wrong; we blew up their electrics and melted their plug, but they were so lovely and sweet. Everybody was so nice and had such wonderful things to say about the food, and it was just so memorable because it came at a time when omicron just hit, and we didn’t know what to do. Nobody came to eat at our businesses, we had no idea what to do, and this event came along, and we did it. The vehicle that we had was a Polo, so we had to sit Jasmine in the car and pack stuff on top of her; so it was a really memorable event, very fun, and it was just the start of something.

![Pickles & Lime set up ](//images.ctfassets.net/91pq7vxbip7x/4y139WBjLr41QnO4Bq4UKc/0d079579802eb5170b000796ee6d92f6/rable.jpeg)

## What’s your favourite event you’ve ever attended personally?

I went to Wireless Festival with my sister years ago, and that was really good fun. It was the just vibe, the atmosphere. That was a cool event to go to. I think that event led me to go to so many other events. The vibe and the atmosphere you create for people is what is going to make your event

## What advice would you give people who are thinking about setting up their own catering company?

Opening any business is easy but operating it is the hardest thing. That’s where your journey really begins. You have to be prepared that it gets worse before it gets better. You have to be prepared to make mistakes, and it is a real learning curve. As long as you are prepared to make a loss initially, then build up to break even, then make a profit. You have to keep at it for a long time to see results. It’s not going to happen overnight, and your brand isn’t going to be recognised straightaway. It takes time and a long time to create a client base and build brand loyalty.

I have a fish and chips shop as well, and I remember when we first opened, and one day we took £3. I thought we would be taking a lot more money, but it takes time, and you have to be patient. It is very rewarding because I can look back six months ago and think about where I was then and where I am now. 

![dessert 1](//images.ctfassets.net/91pq7vxbip7x/5kdv8Xg92CPTCwsUipRXF5/a33f84ae3442b94be5dc3d44133fea9c/dessert_2.jpeg)

 ## What’s your favourite feature of the Feast It platform?

The quote feature! The quote template makes my life so much easier. I can have multiple quotes on the platform, which means I am constantly quoting for events, and I can choose different menus for the templates. 

## What advice would you give to new suppliers who have joined Feast It, to start off on the right foot?

Take the little jobs. Take the smaller revenue jobs because when you know how to do those, you will know how to do the bigger jobs and be more prepared. And do small wins, if it's easy money for you. There's a lot to be said for smaller budgets; they can really work in your favour. 

![dessert 2](//images.ctfassets.net/91pq7vxbip7x/3dTsulor5YXVCVwRymOT6q/ad1e3281f8e63e3aa04a4ecf713f75b3/food.jpeg)

To read more about Pickles & Lime, view their Feast It profile, [here](https://feast-it.com/suppliers/pickles-and-lime).

If you’re thinking about becoming a Feast It supplier, find out more, [here](https://feast-it.com/info/become-a-partner).

Pickles & Lime founders

dessert 2

dessert 1

food 2

food

Nadya from Pickles & Lime tells us what led her and Jasmin into catering and events, her favourite part about working at events and the secret to their success.

Meet Pickles & Lime

As part of our venue partner Q&A series, we caught up with Jennifer from the events team at the stunning Huntsham Court, to find out more about the venue and the options it offers to its guests. If you'd like to find out more about Huntsham Court, you can contact Abi on a.wood@feast-it.com

 ![Huntsham Court Wedding ](//images.ctfassets.net/91pq7vxbip7x/3K3mYEq6Sn7oaUa9ylgJ3v/385decf09aefaabc61a5a06191796a11/A_S390.jpg)

## How far in advance would you recommend booking Huntsham Court?

We normally see couples booking around 1-2 years in advance. Most couples start their wedding venue search early on in their engagement which is a sensible approach, as it gives them plenty of time then to start getting into details like suppliers for areas like catering.

This year, we have seen a record number of enquiries and bookings, which is wonderful given the last 2 years we have all been through. It is so uplifting to see couples looking ahead to the future and planning for their special day with family and friends around them.

## How do you prepare for a wedding?

From an event manager's perspective, it is all about the couple and their state of mind. The aim is to make sure they feel cool and calm, with all information having been dealt with ahead of their arrival. The hope is that they then arrive on the day feeling as relaxed as possible, knowing they are in safe hands.

It is such an emotional time for all involved (yes, the events team will shed a tear on the wedding day when they see the happy couple walk down the aisle!) but we find if the couple feel secure in the pre-planning, it has a knock on effect to the whole event.

Its that age old saying, preparation is key!

## What is it you love most about hosting weddings?

The obvious answer here is seeing couples arrive as partners, but leaving as newlyweds. That type of joy never gets old.

However, there are multiple layers to a wedding weekend and you experience so many different high points! Huntsham Court specialises in wedding weekends, running from Friday – Sunday, which brings about a very different atmosphere when the wedding day on Saturday comes around. We love how at home people are from having spent a night here already, so seeing guests wandering around in their PJs, enjoying their breakfast on a sofa in one of the reception rooms or grabbing a bottle of fizz for the wedding suite, with hair half in curlers is always such a happy moment. You know at that point, it is a relaxed vibe and the guests feel completely at home.

It is also being privy to those special, touching moments, like parents' tears when they see their son/daughter in their wedding outfit for the first time, the ‘I love you, you look amazing’ moments just ahead if the wedding party setting off down the aisle and of course, the moment the couple remerge from the ceremony, absolutely beaming, having just said ‘I do!’

![Couple at Huntsham Court](//images.ctfassets.net/91pq7vxbip7x/18XRYOjePS9kyyZEhREuhT/618181cdb8f138dc46016a0c15b86d0f/Carol___Michael_Ellie_Guillard_Photograpy__2_.jpg)

## What's the most outlandish wedding request you've had?
Being an exclusive use, self-catering venue, couples are able to create the wedding celebration they want.

With this is mind, we see so many different and brilliant things take place!
One moment that stands out so far in 2022 was a couple who brought 2 full scale Dance Revolution booths and actually had a dance-off as their first dance! This took place in the Library and just looked incredible with this backdrop.

Incoming this year, we are looking forward to Alpacas in the grounds for the wedding reception, as well as stilt walkers and opera singers.

## What do your couples say they love the most about your venue?

Definitely the freedom and flexibility!

This is huge draw for our couples, as they don’t want to compromise on their plans and try to fit into a general package. Couples aren’t tied into packages and there is no corkage on drinks, giving them the freedom to build their event around their personality.

There is also the fact they can have up to 92 of their guests stay on site within our 40 bedrooms. Our venue has great indoor and outdoor ceremony spaces, with no need to make a call on wet weather plans until the day itself.

We have also tried to pre-empt what couples will need, including the use of cutlery, crockery, glassware, linen and tables. Plus, we include things like the use of our cake stands, cake knife, vases and our glorious selection of antique candelabras!

## What do YOU love the most about your venue?

That’s hard to answer as there are so many different reasons to love Huntsham Court!

Being set in the Devon countryside means you are continuously surrounded by the most incredible views and setting from Summer to Winter. You don’t actually see the venue until you head up the main drive, so it comes as a real surprise to finally set eyes on this huge, Victorian manor house.

The décor is just stunning, every room has its very own personality. There is Monica with her bright yellow walls, hand painted with birds and butterflies. The main kitchen (pictured below) has a dreamy, stary-sky ceiling which matches with the Dovecote interior. The Great Hall bears memories of its Jacobean predecessor, with its oak panelled walls and parquet flooring. The list is endless here.

The couples the venue attracts who are just incredible! They come with their own unique visions, so every event is such an exciting journey to be a part of. No event is ever the same, which is a credit to the venue and its ethos.

![Huntsham Court Kitchen](//images.ctfassets.net/91pq7vxbip7x/4HI7GjWqEPLjAG8ev8oIQw/f88a894ea6c4b4d5c82b5554936656eb/Huntsham_Yeti_100.jpg)

If you'd like to find out more about Huntsham Court, you can contact Abi on a.wood@feast-it.com

Huntsham Court 

We talk to the team at the stunning Huntsham Court to find out their favourite part of hosting weddings and some of the most outlandish bride and groom requests!

Venue Partner Q&A: Huntsham Court

One of the many things that makes Feast It so unique is that our suppliers come from all walks of life. Many of our suppliers had previous professions before going into events, such as teaching, bartending, cheffing, or corporate careers. Our suppliers are everyday working people who have created their businesses through hard work, perseverance and pure passion.

If you're a customer and want to get to know our suppliers better, or a new Feast It supplier and need some advice to start on the right foot, read our full Q&A with Amala Chai. 

Amala Chai is a masala chai tea business run by founders Archie and Akhil who were inspired by their travels in the Indian Himalayas. They cater for private events and festivals across the UK using their ‘Amala Carts’ as brewing stations. The Amala Chai team have only recently come on board with Feast It, but they’ve already become a huge hit with the Feast It community!

![Amala Chai Founders](//downloads.ctfassets.net/91pq7vxbip7x/OBt2UJMsxMy1h0UHC6BqR/3fee5bc74b1e1becc15de950866655ed/IMG_0326.jpg)

## What got you into Chai and events? 

Growing up, I used to work for a few catering companies and would jump around London working at different private events. After university, I managed a street food business called The Duck Truck in Spitalfields Market. I started just preparing and serving food and managed their two sites. I loved the job, the daily hustle and bustle, interacting with different people every day and learning to manage a small team. The owner, Ed Farrell, taught me the ins and outs of running a street food business, and I loved every minute of it. 

After a short hiatus in South America, I pursued new opportunities and started working in business development, but solely working in an office just wasn’t the same for me, and I wanted to be back doing something more hands-on. 

## Why did you choose Chai?

My friend from school and business partner, Akhil and I travelled across the Indian Himalayas and fell in love with masala chai. Everywhere we went it started and ended with a cup of Masala Chai. Akhil had grown up drinking chai at home but for me it was a new experience. It is such a delicious drink, with amazing social qualities, great health benefits and bursting with history and tradition. We were both amazed with how it brought people together from all walks of life and is such an integral part of society out there but wasn’t widely available in the UK. 

When we arrived home, we just couldn’t find that same experience in London, chais were sickly sweet lattes and just not up to the mark, so we took it upon ourselves to make a change. Starting with Akhil’s grandma’s recipe, my prior street food experience, and directly sourcing the best ingredients, we then opened our first market stall, and the ball got rolling from there! 

![Amala chai cart with founders](//images.ctfassets.net/91pq7vxbip7x/3VnRyk64K0ncFTN8VRfEB2/48ecd906a534680b36fbee367629abee/258108474_1260226471157057_141632804356404472_n.jpg)

## What’s your favourite thing about working at events?

I love being out and about, doing something hands on and interacting with people. It’s fun to talk about our brand whether it’s with potential clients or just people who love great chai!

## What’s your favourite Chai tea and why?

Fiery Ginger Chai! I love to grate a load of ginger into my brews, it keeps my immune system healthy and it’s delicious, especially with a little extra sugar.

## How do you get prepared before an event?

First, we make sure that we have planned and agreed our set up with the client or event organisers, it’s no fun rushing around on the day. Sometimes people want a few additional things, and there’s always some health and safety paperwork to do. 

We have a storage facility in Kings Cross so we make sure we’ve got everything we need and potentially purchase a few extra items. We brew our masala chai fresh, so we’ve got to have plenty of our tea and spices, we also source our snacks and prepare our iced drinks ahead of the day.
We make sure that our staff are available, and the day before, we load our van with everything we need; from our Amala Chai Cart, gazebo, extra decorations and plenty of stock. The event starts from there really!

![Chai tea](//images.ctfassets.net/91pq7vxbip7x/7ax81j2aH3vUUmFYoX81Zs/13badaa2f24bdb5186333e7614b35df8/259364763_413266493794208_5979229211566545486_n.jpg)

## What’s the best event you’ve ever served at? Why was it so special?

When I was younger, I served Shrimp and Avocado to Pharrell Williams and Orlando Bloom at the Serpentine Summer Party, haha, but with Amala Chai, it's got to be a client's Indian Wedding. It was hosted at a grand manor in the countryside, and we were serving freshly brewed masala chai and snacks for breakfast. It was such a grand venue, the bride and groom were lovely to liaise with, and the guests were all in such great spirits and looking fantastic. The groom rode in on a Ferrari, and it was just such a great atmosphere and good fun to be part of. 

## What’s your favourite event you’ve ever attended personally?

I went to a music festival in Hertfordshire. It was at the end of University, and our whole friendship group was there, the music was amazing, great food and great friends. I met my girlfriend of 6 years there so I guess you could say it was pretty memorable. 

![chai tea](//images.ctfassets.net/91pq7vxbip7x/2Qsw5C37AwJnajaEmJ2nUu/17aa67b38f15a8cb7e191e1e8b86d9c3/chai_tea_cup.jpeg)

## What advice would you give people who are thinking about setting up their own drinks company?

I feel a lot of people have ideas to start a small drinks company, but many don’t end up getting there. The hardest thing to do is just to go for it and get started. Provided you have a great product that people love, once you get going, you won’t want to stop, nor will you be able to! Start small, perfect your product, grind it out and just go for it. Make a plan, work weekends and celebrate the small goals.

## What’s your favourite feature of the Feast It platform?

I love that it’s so easy to interact with a potential client, you get notified when something comes up, send over your quote, and get a quick reply! It just seems really easy to use with a lot of active events popping up all the time. There are also many different types of events, some corporate, some smaller and private, and other huge public events; you get some good exposure to a broad events market. 

## What advice would you give to new suppliers who have joined Feast It, to start off on the right foot?

 I’m quite new to the platform but have had some good traction so far. To get the best start, set up your page correctly and make use of the staff; Olivia was a great help when I was setting up! Try to apply to as many relevant events as possible and engage with the client using the direct chat; it goes a long way to be professional but friendly!

![Serving chai ](//images.ctfassets.net/91pq7vxbip7x/uXqLVwZuJHRP9prxN2fEc/aede7ca4c68cbda8165d77f0eeea78d8/stars.jpeg)

To read more about Amala Chai, view their Feast It profile, [here](https://feast-it.com/suppliers/amala-chai "https://feast-it.com/suppliers/amala-chai").

If you’re thinking about becoming a Feast It supplier, find out more, [here](https://feast-it.com/info/become-a-partner "https://feast-it.com/info/become-a-partner").

Amala Chai Founders

Serving chai 

Amala chai cart with founders

Chai tea

Founders, Archie and Akhil tell us what inspired them to set up their chai tea business, why they chose chai and the secret to their success

Meet Amala Chai 

One of the many things that makes Feast It so unique is that our suppliers come from all walks of life. Many of our suppliers had previous professions before going into events, such as teaching, bartending, cheffing, or corporate careers. Our suppliers are everyday working people who have created their businesses through hard work, perseverance and pure passion.

If you're a customer and want to get to know our suppliers better, or a new Feast It supplier and need some advice to start on the right foot, read our full Q&A with Pixel Perfect Productions. 

Pixel Perfect Productions is a wedding and drone videography business run by Tobias, a highly experienced videographer who has worked for major intergovernmental corporations such as the UN and the BBC and on hundreds of weddings across the country. 

![Pixel Perfect Productions](//images.ctfassets.net/91pq7vxbip7x/2OJyGbgd50cnaGImmTDf1A/f9bfa10760aaf69c968a1f7cb69169fc/me_mountain.jpg)

## What got you into videography?

I started my career as a video editor working for the likes of BBC, UKTV, Disney, and currently for Discovery Channel. I love what I do but wanted to move away from entertainment and into areas of production that give me more control of the content I make and be beneficial to society, spread a little joy, and create some treasured memories.

With my transferable skills as an editor, I started to learn as much as I could about videography from YouTube and attending courses to get some hands-on experience. When I was 100% sure this was how I wanted my career to progress, I started my own company, Pixel Perfect Productions. I did a lot of free work for friends and charities to build up my skill set before I was confident that I could provide a finished product people would not only be happy to pay for but would want to come back and use my services time and time again. 

My bread and butter is still providing editing services, especially with the pandemic over the past year, but my real pleasure is being behind the camera filming everything from fundraisers to weddings.

![Pixel Perfect Productions work](//images.ctfassets.net/91pq7vxbip7x/3ttDU9wmDyqUjWEtqCV11w/aec42935bb5b483a40b8f54eebb8d753/Feast-It-Pixel-Perfect-Productions-Videography-Book-Today.jpeg)

## What’s your favourite part about working at events?

How varied they can be and to have the creative freedom in shooting and editing, I make a point to always get to know the client and what they are expecting for their finished film - this can save a lot of time on re-edits. I love the fact every event is different and brings its challenges, no one event is ever the same; I love the fact that one day I may be filming a charity fundraiser and the next a wedding. Being my own boss has given me the opportunity to work with a diverse range of people, clients, and locations. My job has taken me around the globe, which was an amazing experience that wouldn’t have been possible working for a big multinational. Now I have a little girl of 18 months, so for the time being, I have limited my work to commutable locations, which is another benefit of being able to choose your work.  

## Why did you choose videography as a profession?

I have always been interested in film and photography and love being behind the camera, catching moments of joy and occasionally sadness. I wanted a career change but not to step entirely away from what I was doing, so this has allowed me to continue with full-time work and slowly build my business on the side. 

![Pixel Perfect Production Work](//images.ctfassets.net/91pq7vxbip7x/5ONTvXStcw8ETNyWDtfv17/ce03efe7bc363d86f1a7ebbaa8e33082/Feast-It-Pixel-Perfect-Productions-Wedding-Films-Book-Now.jpeg)

## What’s your favourite type of event to video?

I can’t say I have a favourite type of event, but I do like to film outside and getting the chase to catch the golden hour.

## How do you prepare for an event?

When preparing for an event, I make sure I have the client’s brief to hand to understand the tone they are looking for and the shot they require., I go through the shots and make a list to ensure I know what I need to capture and what lens would best suit the job.

I test my equipment, make sure all batteries are charged the night before filming and pack my equipment, leaving nothing to the day. It’s very easy to try and pack everything, but I have learnt over the years to keep it light and pack what you need.  

![Pixel Perfect Production Equipment ](//images.ctfassets.net/91pq7vxbip7x/6epcgVKIeRvyyIEkJRjrFT/7b7c8c72f42e2d55285c1773225e7108/My_Equipment_.jpg)

## What’s the best event you’ve been part of professionally?

It’s hard to choose just one event as they can be so diverse and bring different pleasures, but if I had to choose, it would be filming the Christmas party for Children with Cancer UK, so many happy faces of children forgetting their problems showing such bravery in the face of so much adversity, it really was an amazing day and so rewarding.    

## What advice do you give people who are thinking about going into videography?

My advice to anyone going into videography would be don’t fall into the trap of thinking you need to buy more equipment and upgrade all the time. It’s a very expensive business to start up, so know your target clients and what equipment you will need and keep within your budget. 
Once you start, ensure you know your equipment inside and out, know your client, know the intended audience, and before any shoot pre prep prep!

![Pixel Perfect Productions work](//images.ctfassets.net/91pq7vxbip7x/6UK67vuOkF2CgFHHjq6Qr4/604cfe6d35ed60d68814a8ae6951c698/Feast-It-Pixel-Perfect-Productions-Book-Now.jpeg)

## What’s your favourite feature of the Feast It platform?

How easy it is to use and connect with potential clients outside your usual client list. There is such a variety of work available to submit quotes you'll always have the chance to find some great work opportunities. 

## What advice would you give to new suppliers who have joined Feast It, to start off on the right foot? 

Keep putting in quotes, don't get put off if you aren't chosen for a project, there are many others, and if you have any problems setting up, the Feast It team are always there to help.

![Pixel Perfection Productions](//images.ctfassets.net/91pq7vxbip7x/1HiarlEzBL2aOlnZ7ko0ZK/080d3b7f820bd6bf6b81e27632cabfc6/canon_C200.jpg)

To read more about Pixel Perfect Productions, view their Feast It profile, [here](https://feast-it.com/suppliers/pixel-perfect-productions).

If you’re thinking about becoming a Feast It supplier, find out more, [here](https://feast-it.com/info/become-a-partner).

Pixel Perfect Production

Pixel Perfect Production work

Pixel Perfect Production Work

Pixel Perfection Production

Pixel Perfect Production Equipment 

Videographer Tobias tells us why he chose videography as a profession, his favourite type of event to capture and the secret to his success. 

Pixel Perfect Productions

One of the many things that makes Feast It so unique is that our suppliers come from all walks of life. Many of our suppliers had previous professions before going into events, such as teaching, bartending, cheffing, or corporate careers. Our suppliers are everyday working people who have created their businesses through hard work, perseverance and pure passion.

If you're a customer and want to get to know our suppliers better, or a new Feast It supplier and need some advice to start on the right foot, read our full Q&A with That's So Papo's. 

That's So Papo's is a mobile tequila cocktail bar run by founders and close friends Ben and Russel. They serve their delicious tequila cocktails straight from their bespoke van and offer cocktail making lessons, where you can learn about tequila and how to make your own tequila cocktails.

![That's So Papos truck](//images.ctfassets.net/91pq7vxbip7x/1vj3xUloLOtIOWcIM0EMZn/00b9c4dc0f666f8da2e4d57557ecb571/Feast_It_thats-so-papos-4tiPHxE5my.jpeg)

## What got you into drinks and events?

Me and Russ have been friends for a few years now. We met when we were both teaching, and we both loved that, especially the teaching side, you're dealing with people a lot, and you get to engage with people. In terms of what got us into drinks and events, we both have backgrounds (before we were teachers), working in bars and pubs, and we were at a bar just having a drink, talking about the things that make us happy, and what we wanted from work, and we were like "oh we quite enjoy working in bars…” I think we were drinking a Paloma or something at the time; we were like, "oh, we should sell Paloma!". So that's how it started... I don't think any particular person inspired us, but lots of support from friends and all sorts of people, whenever I mention it to someone, they always get really excited. So yeah, it's been great!

![That's So Papo's Cocktail](//images.ctfassets.net/91pq7vxbip7x/5uKA9z0jHM7wfhdEFhBwEW/39c19c09597873e55576abc17a6a8f9a/PXL_20211214_175449461.jpg)

## Why did you choose Tequila Cocktails?

We were having a Paloma, which is a tequila-based drink, when we first started talking about it. We were like, "oh, we could do this", and it'd be cool to do this niche thing. We've both worked at cocktail bars before, which focused more on classic cocktails, and we were like, it'll be interesting to do something a bit different! 

## What’s your favourite thing about working at events?

For both of us, our favourite thing is just being part of the atmosphere and the vibe. Everyone's usually there to have a good time and to have fun, and being both a part of that, but also to add to that, it’s just really great. Chatting with people when they're coming to order drinks, or just suggesting drinks and ideas for people, I think it's really fun and just a really, really nice vibe. Me and Russ work really well together - we have a really good working relationship. We're both pretty chilled and relaxed so it's just a really nice way to work.

## What’s your favourite drink to make and why?

There's two! One is called a Papo’s Overdrive, which is basically like an Espresso Martini, but with tequila. Rather than using a normal Espresso Martini which is vodka, coffee liqueur and maybe a little bit of sugar, we use a tequila infused with coffee. The taste is just really smooth and rich. I think it's often something that surprises people when you give people a tequila-based Espresso Martini, the same as I was saying before, when you’ve got this kind of memory of tequila at 2:00 AM, and then you try this, it’s very different.

The second one is a drink that we call the Papo's Fresca, which we created and is a blend of citrus fruits with tequila and soda that’s just really fresh and nice, and it's kind of as fresh as Mojito. If it's a warm day or a summer day, it's just really, really nice. 

![That's So Papo's Cocktail](//images.ctfassets.net/91pq7vxbip7x/7id0RlFJ8WRyYkzFwHVre8/bf24c239dc993715fba9ba2c68d527c5/PXL_20211214_175142027.jpg)

## How do you get prepared before an event?

We’ve only been going since kind of October / November time, so we’ve been mostly doing small private events up to now. We’re very excited about events that we're going to be doing in the future, but the best one that we've done so far is probably what we did on New Year's Eve. We were at someone's house in Walthamstow and we took our little bar inside so we could set up inside the house, and we also had our van set up, and the people there were just a really great bunch, They were excited to learn about tequila, to make the cocktails themselves, we gave them a few different things to try, tweaked a few things to see what they liked, and yeah everyone just wanted to have a good time.

## What’s your favourite event you’ve ever attended personally? 

So Russ gave me his to tell you. He went to a gig in San Francisco and saw two synth wave bands who were playing their first gig together. They were both two of his favourite bands and I am not entirely sure how they ended up playing together, but they did, and it was in San Francisco. So he flew out and I think he ended up meeting them and just had an amazing time in San Francisco. 

I don’t know if I can pinpoint just one favourite for me, but I really enjoy small festivals. I like the atmosphere, a few thousand people, a few stages and a few bars. You can bump into the same people over the weekend and it’s just really nice, and everyone's just there to have a good time.

## What advice would you give people who are thinking about setting up their own cocktail company? 

I think the two things that were important for us were the budget and the atmosphere we wanted. We didn't start with a huge amount of money, so we had to be quite careful in terms of planning and what we were going to spend money on, thinking about different ways that we were going to be able to get the business going. There's lots of licenses you have to get and we were thinking about getting a truck, we live in London so we had to think about the charges for driving around London and lots of things that you wouldn't necessarily think about at first. So we spent a bit of time focusing on the budget and making sure that you’re not going to run out of money.

In terms of the atmosphere, I guess it depends who you are working with. Russell and I  are lucky that we're both on the same page, but I think it's important to get the working atmosphere right. When it comes to what you want to be as a business, you have to think about what drinks you want to serve, your venue, and your styling, for example, how you’re going to present your menu. It’s also important to be open to feedback. We really evolved over the months that we were planning and getting things together so it was important to hear what other people thought to take into consideration their thoughts and feelings on everything we were doing. 

![That's So Papo's suppliers](//images.ctfassets.net/91pq7vxbip7x/2LZQAX6QN6xYXnstH7Y096/56b0af94bcd0a8f1910ee1946154740f/Feast_It_thats-so-papos-8rjPIY0M5J.jpeg)

## What’s your favourite feature of the Feast It platform?

I think how easy it is to use, but especially being able to see the events, in terms of what's both a good fit for us, but also for the customer. We know that we’re a specialist  service, whereas, some places do all kinds of drinks, beers, cocktails etc. We know what we do, and the atmosphere of the place that we want to go to and what drinks we want to sell so people know what they're buying into when they sign up with us, and it goes both ways, so we can also go to the right places for us as well. 
What advice would you give to new suppliers who have joined Feast It, to start off on the right foot? 

I think just to speak to the team at Feast It because everyone Russ has spoken to has been extremely helpful and will talk you through every step, and will answer all your questions to help you get everything up and running. Otherwise, it can be a bit overwhelming when you start from scratch and if it's not necessarily your career background, like it wasn't for us, we hadn't worked on a platform like this before, so having the team there to speak to and bounce ideas off is just really useful. 

![That's So Papo's  cocktails ](//images.ctfassets.net/91pq7vxbip7x/4n20Zq3Kh7sEsYA0qHJeaN/67886b18bd87f63478bcbd55b31e79aa/Feast_It_thats-so-papos-Cfnp1Yw7xt.jpeg)

To read more about That's So Papo's, view their Feast It profile, [here](https://feast-it.com/suppliers/thats-so-papos?).

If you’re thinking about becoming a Feast It supplier, find out more, [here](https://feast-it.com/info/become-a-partner).


That's So Papo's suppliers

That's So Papos truck

That's So Papo's Cocktail

That's So Papo's  cocktails 

Ex-teachers, Russell and Ben tell us what led to them setting up a tequila mobile bar, their favourite things about events and the secret to their success

Meet That's So Papo's 

__Want your guests to eat, drink and be merry all night long? Want them to try a delicious range of street food from quirky, independent suppliers, and sample as many cocktails, beers, wines and champagne as they possibly can? Then you’ve come to the right place! Feast It have an impressive bank of over 1,000 handpicked food and drink suppliers for your May Ball. They’re experienced at serving their dishes quickly and efficiently and, most importantly, their food and drink is outrageously good. But don’t just take it from us… committee members from Hughes and Lucy Cavendish definitely agree! __

__*‘Last year the food was mediocre, this year it certainly wasn’t. Feast It took nearly all of the work out of our hands in organising brilliant food for the evening and made sure that there were absolutely no logistical issues on the day.’*__ 

__To give you some inspiration, here are our top 10 suppliers, picked to perfectly compliment the fireworks and carousels, and to keep the students of Oxford and Cambridge fed and watered until the sun comes up. From USA-style melted cheese toasties, to quaint english country garden cocktails, this is the ultimate list. 
__

 
 

## The Cheese Truck 

We want you to imagine the perfect cheese toastie… it’s thick and juicy and warm melted cheese oozes out the side when you squeeze the buttery toasted bread together. Introducing [The Cheese Truck](https://feast-it.com/vendors/the-cheese-truck)! These guys have an absolute passion for British cheese made in a traditional fashion, get all their fresh produce from UK farms, and are strong advocates of how brilliant British ingredients are. Putting a fabulously gourmet twist on a classic, The Cheese Truck have some exquisite flavours on their menu. From goats cheese, honey, walnut and rosemary, to Bishop Stilton, cured bacon and pear chutney, welcome to cheese heaven. It’s not just toasties that these connoisseurs specialise in… You can also order stringy mozzarella sticks with a rich marinara sauce, and fondue fries with a three cheese and cider sauce. 

![Cheese Truck Resized](//images.contentful.com/91pq7vxbip7x/5K5nkoduvYIOqgQaU4KYai/af29a5ffe6fcd821a7915a0a4ba9760e/Cheese_Truck_Resized.jpg)

 
## The Maverick Bar Company

A Feast It fave for a while now, [The Maverick Bar Company](https://feast-it.com/suppliers/the-maverick-bar-company) are guaranteed to get the party going. The lovely and talented Maverick team will turn up in their beloved 1967 Citroen H van, Franc, and serve a whole range of drinks such as beer, prosecco and they even have an amazing espresso martini with a nitro head on tap! Add to this a fridge, ice machine, ice well, speed rails and their fully trained cocktail mixologists are able to serve a fabulous range of drinks including cocktails at speed. You're in good hands with Maverick - all of their bar tenders are fully trained cocktail mixologists! 

![The Maverick Bar Company Truck](//images.ctfassets.net/91pq7vxbip7x/249vkTQTeJNYSffuOuasgS/0c583406f24b91c915094cef4576f3d1/201432390_535175560833786_4418767659793862181_n.jpg)

 
## Los Churros Amigos

In 2012, at a Christmas market, a man called Hugo tasted his first ever churro whilst he waited for his wife to arrive. Thank god she was late, because at that moment, his life was instantly changed, and [Los Churros Amigos](https://feast-it.com/vendors/los-churros-amigos) was born (this is a true story). With a mission to spread the joy of these delicious delicacies around Britain, Los Churros Amigos have catered for hundreds of major events, including Glastonbury and Bestival, serving up mouthwatering and comforting deep-fried Spanish treats, handmade right in front of you, accompanied by tubs of divine dripping hot Belgian chocolate sauce. Los Churros Amigos also create their namesakes using purely vegan ingredients and organic flour, good news for clean eaters! This is the ultimate sweet late night snack… fun, friendly finger food to keep your guests endlessly satisfied till morning. 

![Los Churros Amigos Resized](//images.contentful.com/91pq7vxbip7x/47EJSbjly8ya8OuKao8Ug2/357673d4bba3bbe24e1fc208966ad360/Los_Churros_Amigos_Resized.jpg)

 
## Longflint Drinks Co. 

From the Rose Hip & Gin Fizz, to the Winter Spiced Pear Vodka Tonic, [Longflint Drinks Co.](https://feast-it.com/vendors/longflint-drinks-co) produce some of the country’s best craft spirits and make them into exquisitely modern aromatic cocktails that will look truly cool at your May Ball. These brilliant beverages are served from their pop up bar in slender glass bottles with stunningly designed labels. Their cosmopolitan set up comes complete with an LED cinema-style lightbox, where their fragrant, botanical menu is displayed. Having the cocktails pre-bottled means that the service is ridiculously quick, ideal for a May Ball, with over 700 drinks being passed over the bar every hour. They’re so delicious that once your guests have tried one, they’re going to want to sample the entire range. 

![Long Flint Resized](//images.contentful.com/91pq7vxbip7x/6EANJJrlug4mWcUAc0qmEc/11a15a9cabdd6bf059e139edb2239e99/Long_Flint_Resized.jpeg)

 
## The Pizza Project

Your May Ball wouldn’t be complete without a really good hand-stretched, wood-fired pizza trader, so Feast It are here to recommend [The Pizza Project](https://feast-it.com/vendors/the-pizza-project)! With the highest quality dough and locally sourced toppings and ingredients, these experienced chefs make the most authentic tasting pizzas right in front of you, serving up quintessential slices of Italy which simply cannot be faulted. Taught by the winner of Italy’s ‘World Pizza Championships’, The Pizza Project clearly know what they are doing, and make their magnificent pizzas with a winning combination of skill and passion. At the centre of their gazebo stands a bespoke roaring stone oven that your May Ball guests will gravitate towards. Their pizza menu consists of classics made using innovative ingredients, from the calabrese sausage, fresh cherry tomatoes and ricotta of the Nduja, to the artichokes, free range egg and Wiltshire ham of the Continental. That really is amore.

![The Pizza Project Resized](//images.contentful.com/91pq7vxbip7x/5zfRsIZOusOe4S6Kqo4mS0/c5f83057eff00e2a84e4100f1d5cc1d2/The_Pizza_Project_Resized.jpg)

 
## The Lovely Bubbly Co

One of the cutest mobile bars around, [The Lovely Bubbly Co](https://feast-it.com/vendors/the-lovely-bubbly-co) is all about the fizzy stuff, serving crisp glasses of prosecco, as well as prosecco cocktails such as the classic summertime Aperol Spritz and posh Prosecco Royales, all from their adorably retro baby blue Piaggio van. Beautiful and eye catching, this full bar also offers ciders, beers, spirits, wines and soft drinks, so there really is something for everyone (it’s a wonder how they fit it all in!) The Lovely Bubbly will look quite delightful set up on the grass outside your college, so get them booked in today! 

![The Lovely Bubbly Resized](//images.contentful.com/91pq7vxbip7x/4DzusRsG7m6OS6ikW0Uacm/62aae6319d01a393c0a041b295aeff74/The_Lovely_Bubbly_Resized.jpg)

 
## DeadGood Burrito

It would be rather rude not to offer the great tastes of Mexico at your May Ball, and it’s all in the name with [DeadGood Burrito](https://feast-it.com/vendors/deadgood-burrito). Total experts in the archetypal street food of Mexico, their flavour-packed burritos are wrapped up rapidly before your very eyes, absolutely stuffed with citrusy rice, black beans, melty cheddar, smoky meat, spicy jalapenos, fresh guacamole, homemade hot sauces, and much much more… a Mexican Christmas dinner in a soft tortilla wrap. Almost all their ingredients are homemade and the salsas, marinades and sauces are made using recipes created by DeadGood themselves. 

If you don’t fancy a burrito, they also have plantain tacos, steak tacos, and loaded nachos on their mouthwatering menu. As well as equally delicious vegan and veggie dishes, they also served naked burritos, so if you’re planning on wearing a particularly tight ball gown, DeadGood, a.k.a ‘Best Burrito in Brighton’, have got you covered. These guys are going to look awesome in the grounds of your college, with their cool corrugated iron set up, covered in Day Of The Dead graffiti and topped with a big blue LED sign. 

![DeadGood Burrito Resized](//images.contentful.com/91pq7vxbip7x/421WuGhKJa0gQUWomYgywe/712520be03f03c181b1b7613731041d8/DeadGood_Burrito_Resized.jpeg)

 
## Midsummer Nightcap

If you’re going for a heady whimsical woodland summer vibe, look no further than [Midsummer Nightcap](https://feast-it.com/vendors/midsummer-nightcap), a delightful mobile bar that takes the form of a 1950s cream and wooden caravan. The hatches at the side open to reveal a full bar, serving anything from cold craft beer to fruity frozen cocktails, and they even have prosecco on tap! Midsummer Nightcap are experts in customisation and love to adapt their look specifically for each event, including making a bespoke menu for your college’s May Ball. Our favourite of their concepts is the ‘Vintage Funfair Bar’, where Midsummer serve prosecco topped with cotton candy, accompanied by G&T popcorn. 

![Midsummer Nightcap Resized](//images.contentful.com/91pq7vxbip7x/rpX3Mx2BQk8keK2Cy6uqK/4a023d38bfa51648a131ccf7af58d2eb/Midsummer_Nightcap_Resized.jpg)

 
## Big Apple Hot Dogs

Some of the most classic hot dogs on the street food scene, [Big Apple Hot Dogs](https://feast-it.com/vendors/big-apple-hot-dogs) specialise in totally natural produce, with fluffy buns baked locally in London and free-range pork and beef sausages with absolutely no horrible added extras. Gorge yourself on the real taste of New York with enormous sausages topped with fried onions, crunchy pickles, sweet relishes, and bitter krauts, all coming together to create the most delectable dogs. Big Apple have catered for some seriously impressive celebs, from Lily Allen to Tom Cruise, and the king of flavour himself, Heston Blumenthal, even buys their sausages wholesale. All served from their hot dog cart underneath a big red umbrella, Big Apple are really quick and efficient, so everyone at your May Ball can experience the best dogs in town. 

![Big Apple Resized](//images.contentful.com/91pq7vxbip7x/1poZ6EHDHm48mISIecsAW0/6de3b0fc836894ab771d2adbde5cfea9/Big_Apple_Resized.jpg)

 

*We hope that these suppliers have given you some foodie inspiration for your May Ball. There’s no time like the present… browse all of our [street food caterers](https://feast-it.com/vendors?type[]=Food) and [mobile bars](https://feast-it.com/vendors?type[]=Drinks) online now, fill out our straightfoward [request form](https://feast-it.com/enquiry), and get your May Ball planning in motion! *

May Ball Header Flags

Oxford and Cambridge May Ball committees listen up! We’ve put together a tantalising list of the top street food suppliers and mobile bars to give your end of exams celebration the edge. 

Feast It's top picks for your 2022 May Ball

Tis the season to celebrate and we're here to take the stress out of your company Christmas party planning. Take a look at our top 10 suppliers, from food to photos, ready to take your festive celebrations to the next level. 

## Sweet Nothing Bakehouse
Got guests with a sweet tooth? [Sweet Nothing Bakehouse](https://feast-it.com/suppliers/sweet-nothing-bakehouse) are here to serve up festive delights from their cute trailer. Treat your team to mince pies, waffles, brownies and hot chocolates - tis the season, after all! 
![Feast-It-Sweet-Nothing-Bakehouse-event-catering-street-food-truck-dessert-waffles-hot-chocolates-book-now-three](//images.ctfassets.net/91pq7vxbip7x/4IauewW0rRVgJRNCNbN8Fu/f0cdcef3855a90c3a81536bd5c64be3f/Feast-It-Sweet-Nothing-Bakehouse-event-catering-street-food-truck-dessert-waffles-hot-chocolates-book-now-three.jpg)

## Humble crumble  
With a mission to recreate that nostalgia of every childhood crumble while adding a little something more grown up into the mix, [Humble Crumble](https://feast-it.com/suppliers/humble-crumble-london) are always a crowd pleaser. With mulled wine served alongside their sweet treats, what more could you need?!

## Swit Swoo Photo Booth
Handcrafted in the UK, the [Swit Swoo](https://feast-it.com/suppliers/swit-swoo) retro photo booths are the latest in stylish, luxury photo booth entertainment and with beautiful backdrops, stunning Shimmer Walls and personalised neon signs. Capture some fun moments as your team lets their hair down! 
![pylewell-park-a-new-wedding-venue-in-the-new-forest-hampshire-33](//images.ctfassets.net/91pq7vxbip7x/2lGuKPfRmD7G7PZJMWBTIu/bba20cd589c6ab57bb01415002d8da24/pylewell-park-a-new-wedding-venue-in-the-new-forest-hampshire-33.jpg)

## Le Rac Shack
Nothing says 'winter' more than a gooey raclette, and [Le Rac Shack](https://feast-it.com/suppliers/le-rac-shack) are the masters of melting! Their raclette cheese comes all the way from Annecy, near Lake Geneva, and can be melted over fries, sausages and cornichons. Delight your team with this delicious alpine dish! 

## Dinner Ladies
If you're looking for a more traditional table-service festive feast, [Dinner Ladies](https://feast-it.com/suppliers/dinner-ladies) are the one for you. One of our most popular suppliers, their fresh, interesting and globally-inspired food never disappoints. 
![Feast-It-Dinner-Ladies-Asian-Food-Catering-London-Event-Supplier-Book-Now.jpg2](//images.ctfassets.net/91pq7vxbip7x/1knfr3ZBpkQgKld8vsL1jB/18f19892fa4b261cb6e68d2665b51fd3/Feast-It-Dinner-Ladies-Asian-Food-Catering-London-Event-Supplier-Book-Now.jpg2.jpg)

## Wow churros 
Freshly made vegan churros, sprinkled with cinnamon and topped with chocolate and caramel sauce - what's not to love? Served from the [Wow Churros](https://feast-it.com/suppliers/wow-churros) beautiful Citroen van, it's the perfect centrepiece to any festive gathering! 

## Cask
Mulled wine, the Christmas classic. Book the experienced [Cask](https://feast-it.com/suppliers/cask-london) team to set up your own mulled wine bar either indoors or outdoors to treat your team to a festive tipple.
![BAR3](//images.ctfassets.net/91pq7vxbip7x/4bW3VfIX4ZvlWArnxq4wyc/ffcdddbfa26241e484c479038268687c/BAR3.jpg)

## Utter Waffle
With a mantra around serving posh waffles for adults, the [Utter Waffle](https://feast-it.com/suppliers/utter-waffle) sweet and savoury menu certainly has a little something for everyone. Their savoury options use a unique technique of stuffing the batter during cooking, creating pockets of hot, molten filling. But it’s not all about their savoury options, as their sweet waffles are equally as exciting, and indulgent. 

## Plant designs 
What's Christmas without a little greenery!? The [Plant Designs](https://feast-it.com/suppliers/plant-designs) team are available to install beautiful botanical installations to turn your office or event space into a winter wonderland!

![Feast It plant-designs-78DSebxZkj](//images.contentful.com/91pq7vxbip7x/JXDpoTf1xcwQJbHqoS13F/494cbccb5247b082709438f9fb3a1cf4/Feast_It_plant-designs-78DSebxZkj.jpg)

## Greenbox
What better way to keep everyone fuelled up than with some late night hot dogs and burgers!? Started with recipes from granny's cookbook, [Greenbox](https://feast-it.com/suppliers/greenbox-food-co) are the pioneers of plant-based food! 