Film and TV Location Catering

Offering fresh, honest food to the Film & TV industry on location

Crew Catering | Film Productions | TV Series | Sports Events | Outside Broadcasting | Commercials

Ideally Placed for easy access to multiple studios & filming hotspots, our dedicated teams work to keep your cast and crew happy, by consistently delivering quality catering and customer service across the UK.

Head chef Credits include
Adam Little Chef

Adam Little

Chef & Owner Adam Little has an established career spanning over 17 years. Starting his culinary journey at Woburn Abbey under the 15th Duke of Bedford, Adam has explored multiple sectors within Catering to help develop and gain invaluable experience which has helped mould his unique style.

His passion for great, quality food and high level of customer service led him to the world of Location Catering, where he has worked as Chef Manager on a variety of productions over the years.

Adam and his team of dedicated and professional staff have the knowledge, passion and experience to know that great food, exceptional service and a welcoming environment served on time is paramount.

Rhubarb Rhubarb's Food

We plan our menus with care and love to suit you and your crews wants and needs. From firm favourites, to on trend options available, there's a choice for everybody. Our dedicated Chefs are constantly researching and developing menus to ensure tasty, nutritious, fresh, beautiful food is provided everyday for crew to enjoy and look forward to.

Hotboxing
We are fully hotboxing trained and offer a full catering service on location.

Adam oversees every kitchen to ensure the consistent high standards that productions expect.

“Consistency of quality is our key objective”

Sustainability

We have a full sustainability and environmental policy available upon request. It outlines the extensive ways we operate as ‘green’ as possible, from our food sources to waste disposal.

Team Rhubarb has experience of working on plastic free & green productions in accordance with Albert guidelines.

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