CJCHEF JONESGet a quote
Chef Jones plating on set
EST. ON SET · UK & EUROPE

Feeding the crew
behind the picture.

Chef Jones — a pop-up prep & serving gazebo for small productions and location crews of 10–40. All-electric, no gas, no naked flames. Fresh food, cooked and plated on set.

See packagesBrowse menus
10–40
Crew per shoot
100%
Electric · no gas
24/7
Callout ready
// Scene 01

Built for small sets.
Not stadium tours.

We work with productions of 10 to 40 people — the size where the food should feel personal, not industrial. No massive buffet trucks, no reheated trays. Just proper meals, cooked fresh from a mobile kitchen or an approved prep kitchen nearby.

Small TV Productions
Docs, short-form, unscripted, second units.
Independent Films
Shorts, features, festival runs — micro to mid-budget.
Commercial Shoots
Brand films, TVCs, agency days on tight schedules.
Music Videos
Fast turnarounds, unusual locations, late finishes.
Photography Shoots
Editorial, campaign, lookbook, catalogue days.
Location Crews
Wherever the shot lives — remote, urban, awkward.
// Scene 02

How we serve

From remote clifftop shoots to soundstages, we plan the food around your callsheet — not the other way round.

01

Pop-Up Prep & Serve Gazebo

Fully self-contained, all-electric pop-up kitchen and serving gazebo. No gas, no naked flames — safe for interior locations, listed buildings and fire-sensitive sets.

02

Cook Fresh On Location

Induction hobs, combi ovens and hot holding — everything cooked and plated on site for crews of 10–40. No buffet trucks, no reheated trays.

03

Craft Services

All-day snack, drink, and hydration stations. Restocked continuously so the crew never breaks focus.

04

Dietary & Rider Compliance

Vegan, vegetarian, gluten-free, halal, kosher, allergen management and full talent-rider execution.

// Scene 03

Fixed shoot packages

Per-head pricing, no surprises. Simple for tight budgets, Premium for broadcast and brand.

Three fixed packages for TV, film, commercial, music video, photography and location crews of 10–40. Every package is served from our all-electric pop-up prep & serving gazebo. Prices per person, ex. VAT.

Half-Day Shoot

Up to 5 hours

Perfect for tight-turnaround shoots where the crew still needs a proper hot meal.

Simple TierMin 10 covers
£24per head
£240 all-in based on minimum crew
  • —Rolling tea, coffee & soft drinks
  • —Pastries & fresh fruit on arrival
  • —One hot lunch (choice of 2 mains) + side salad
  • —Restocked snack table through the shoot
Best for
Photo shoots, music videos, half-day commercials
Premium TierMin 10 covers
£38per head
£380 all-in based on minimum crew
  • —Barista espresso bar & fresh juice
  • —Cooked breakfast baps on arrival
  • —Two hot mains incl. sirloin steak or signature burger
  • —Dessert, cheese board & talent rider handling
Best for
Editorial, brand films, agency clients

Full Shoot Day

Up to 10 hours

A complete day of food from first call to wrap — breakfast, lunch and grazing included.

Simple TierMin 15 covers
£42per head
£630 all-in based on minimum crew
  • —Continental breakfast + hot bap option
  • —Lite lunch: warm baguettes, salads & soup
  • —Hot main: bangers & mash, burgers or curry
  • —All-day drinks & snack station
Best for
Indie films, small TV productions, commercials
Premium TierMin 15 covers
£65per head
£975 all-in based on minimum crew
  • —Full cooked breakfast + barista bar
  • —Premium lite lunch: Philly cheese baguettes, grain bowls
  • —Hot main incl. sirloin steak or signature burger
  • —Dessert course, cheese & artisan snack table
  • —Talent rider & dressing-room drops
Best for
Broadcast TV, high-end commercials, features

Long Day + Wrap

12+ hours / night shoot

Built for double shifts and late wraps — breakfast through to midnight snacks.

Simple TierMin 10 covers
£55per head
£550 all-in based on minimum crew
  • —Breakfast, hot lunch & evening meal
  • —Midnight snack bar: bacon butties & loaded fries
  • —Unlimited hot drinks & soft drinks
Best for
Music videos, night shoots, second units
Premium TierMin 15 covers
£85per head
£1,275 all-in based on minimum crew
  • —Breakfast, premium hot lunch & 2-course evening meal
  • —Steak or roast course + dessert
  • —Late-night snack bar + warm cookies & milk
  • —Talent rider, dietary & allergen management
Best for
Features, drama, high-end music promos
→All packages are fully customisable. Bespoke menus, dietary spreads and multi-day rates on request.
// Scene 04

Add-ons & upgrades

Bolt these onto any package or order them standalone for an existing shoot day.

All prices are per item unless stated otherwise. Extras are cooked fresh from the same all-electric gazebo and served with the same crew focus.

Extra Mains

  • Chef Jones Signature Burger
    Dry-aged beef, smoked cheddar, bacon jam, brioche, fries
    GLUDAIEGGMUSSESSUL
    £13.50
  • Buttermilk Chicken Burger
    Slaw, pickles, skin-on fries
    GLUDAIEGGMUSSUL
    £12.00
  • Halloumi & Portobello Burger (v)
    Chilli jam, rocket, fries
    VGLUDAIEGGSES
    £11.50
  • Prime Sirloin Steak
    8oz, peppercorn or garlic butter, skin-on fries, dressed leaves
    GFDFADAIMUSSUL
    £19.50
  • Bangers & Mash
    Butcher's pork sausages, buttered mash, onion gravy, peas
    GLUDAISULCEL
    £11.00

Warm Baguettes

  • Philly Cheese Steak
    Shaved rib-eye, peppers, onions, molten cheese
    GLUDAIMUSSUL
    £9.50
  • Chicken & Chorizo
    Roast peppers, garlic mayo, rocket
    GLUDAIEGGMUSSUL
    £8.50
  • Roast Veg & Mozzarella (v)
    Pesto, balsamic onions
    VGLUDAINUTSUL
    £7.50

Extra Sides

  • Skin-on Fries
    Sea salt, rosemary
    VGGFDF
    £3.50
  • Loaded Fries
    Cheese, chilli or pulled pork
    VGFDAICELSUL
    £6.50
  • Buttered Mash
    Creamy, white pepper
    VGFDAI
    £3.50
  • House Slaw
    Apple, cider vinegar, mustard
    VGFEGGMUSSUL
    £2.50
  • Mixed Leaf Salad
    House dressing
    VGGFDFMUSSUL
    £2.50
  • Garlic Bread
    Herb butter, toasted
    VGLUDAI
    £3.00

Sweet Upgrades

  • Sticky Toffee Pudding
    Salted caramel, clotted cream
    VGLUDAIEGG
    £6.00
  • Chocolate Fondant
    Vanilla bean ice cream
    VGLUDAIEGGSOY
    £6.50
  • Warm Cookie & Milk
    VGLUDAIEGGSOY
    £3.50
  • Cheese Board (per 10)
    Cheddar, brie, blue, crackers, chutney, grapes
    VGLUDAISUL
    £55.00

Late-Night Extras

  • Bacon Butty Bar (per 10)
    Fresh baps, streaky & back bacon, sauces
    DFAGLUMUSSUL
    £50.00
  • Mac & Cheese Cups
    Crispy crumb top, hot sauce optional
    VGLUDAIMUS
    £5.50
  • Toasties Trio
    Ham & cheese · tuna melt · mushroom & taleggio
    GLUDAIEGGFSHMUS
    £5.50

Drink Upgrades

  • Barista Espresso Bar
    Per head upgrade from standard tea & coffee
    VVGGFDFADAISOY
    £1.00 pp
  • Fresh Juice Bar
    Orange, apple, grapefruit, seasonal press
    VGGFDFSUL
    £3.00
  • Smoothie of the Day
    Berry, tropical or green
    VVGGFDFADAI
    £4.50
  • Sparkling Water
    750ml bottle
    VGGFDF
    £2.00
→Add-ons can be pre-ordered by headcount or added on the day, subject to minimum prep windows.
// Scene 06

Drinks & Craft

"A crew that's fed and watered is a crew that hits the shot."

Rolling hydration and grazing stations available across the day, restocked so no one leaves set.

Tea & Coffee Station
All-day, unlimited, oat/dairy/soy
VVGGFDFADAISOY
£3.50 pp
Espresso Bar
Barista-made from 06:00 – 14:00
VVGGFDFADAISOY
£4.50 pp
Soft Drinks & Mixers
Coke, Diet Coke, lemonade, tonic, sparkling water
VGGFDF
£1.75
Fresh Juice Bar
Orange, apple, grapefruit, seasonal press
VGGFDFSUL
£3.00
Fruit & Snack Bar
Whole fruit, granola, nuts, chocolate, crisps
VVGGFADFAGLUDAINUTPNTSOY
£4.50 pp
Smoothie of the Day
Berry, tropical or green
VVGGFDFADAI
£4.50
// Scene 07

Service timeline

Two proven workflows. Pick the one that fits your location, schedule and power setup.

From first call to wrap, every shoot follows a checklist. Use it to plan power, staffing and prep windows — whether we cook everything on set or finish in our prep kitchen and serve on location.

Cook on site

Full production kitchen on location. Best when power, space and time allow.

  • 48 hrs before
    Lock the plan
    • —Confirm final headcount and dietary spread
    • —Check location power (32A/63A), water and vehicle access
    • —Order produce and proteins for cook-from-raw
  • 24 hrs before
    Mise en place
    • —Prep sauces, marinades, stocks and dressings
    • —Wash and portion vegetables
    • —Label allergens and separate coeliac prep
  • 4 hrs before
    Load out
    • —Pack induction kit, pans, probes and hot-hold boxes
    • —Load gazebo, tables, signage and compostables
    • —Charge power banks / confirm generator delivery
  • 2 hrs before
    Set up
    • —Erect gazebo and serving line
    • —Test all induction hobs and fridge/cold storage
    • —Set hand-wash station and sanitiser points
  • 30 mins before
    Service ready
    • —Finish veg and garnishes
    • —Bring proteins to room temp where safe
    • —Brief crew on service flow and allergen tray
  • Service
    Cook & plate
    • —Cook to order or in small batches
    • —Hold above 63°C, serve above 75°C for poultry
    • —Restock continuously from prep tubs
  • Wrap
    Breakdown
    • —Cool leftovers within 90 minutes
    • —Sanitise all surfaces and equipment
    • —Pack out rubbish and recycling

Prep then serve

Cooked in an approved prep kitchen, finished and plated on location. Best for tight spaces or power limits.

  • 48 hrs before
    Lock the plan
    • —Confirm menu, headcount and dietary requirements
    • —Book approved prep kitchen and transport
    • —Plan blast-chill and hot-hold logistics
  • 24 hrs before
    Full prep cook
    • —Cook proteins, sauces and starches to 80-90% done
    • —Blast chill or hot-hold in Cambros / thermoboxes
    • —Label every container with contents, allergens and reheat notes
  • 4 hrs before
    Pack & transport
    • —Load insulated hot boxes and cold chain kit
    • —Pack finishing garnishes, dressings and bread
    • —Confirm travel time and site access window
  • 2 hrs before
    Arrive & finish
    • —Set up gazebo, power and serving line
    • —Reheat or finish dishes on induction to safe core temps
    • —Plate samples for visual check and portion control
  • 30 mins before
    Service ready
    • —Final temperature checks logged
    • —Set up drinks and snack station
    • —Brief service team on menu and allergens
  • Service
    Serve hot
    • —Serve from hot boxes or finishing pans
    • —Maintain 63°C+ holding temp
    • —Refresh trays every 20-30 minutes
  • Wrap
    Breakdown
    • —Dispose of held food past safe time
    • —Clean and sanitise all equipment
    • —Return prep kitchen containers

Staffing reminders

  • —1 chef per 20 covers for cook-on-site service
  • —1 chef per 30 covers for prep-then-serve service
  • —1 service runner / server per 30 covers
  • —HACCP-trained supervisor on every job
  • —Add an extra chef for multi-meal or double-shift days

Equipment reminders

  • —Induction hobs + compatible ferrous pans
  • —Combi oven or hot-hold cabinet
  • —Fridge / freezer or cold-chain cool boxes
  • —32A or 63A power access (or silent generator)
  • —Hand-wash station, sanitiser and blue roll
  • —Probe thermometers and temperature log sheets
  • —Gastronorm pans, Cambros and serving utensils
  • —Compostable plates, cutlery, cups and napkins
  • —Fire blanket, first-aid kit and spill kit
// Scene 08

FAQ

Quick answers about setup, minimums, service style and timing. For anything else, call or email the kitchen.

How does the all-electric gazebo work on location?+
We run induction hobs, combi ovens and hot-hold cabinets from a 32A/63A site supply or a silent generator. No gas, no naked flames — safe for interior locations, listed buildings and fire-sensitive sets.
What are your minimum crew numbers?+
Most packages start at 10 covers and scale up to around 40. A few menus (like hot lunch) need a 20-cover minimum because of the equipment and prep involved.
Can you cook on site or do you prep elsewhere?+
Both. When power and space allow, we cook fresh on location. For tight spaces or limited power, we prep in an approved kitchen and finish/reheat on site. We pick the workflow that protects food quality and your schedule.
What service windows do you cover?+
Breakfast 05:00–10:00, lite lunch 11:30–14:30, hot lunch 12:00–15:00, evening meal 17:30–21:00, and midnight snacks 22:00–04:00. Custom call times and rolling craft service are available on request.
Do you handle dietary requirements and allergens?+
Yes — every dish is tagged with dietary suitability and UK-14 allergens. We adapt dishes for vegan, vegetarian, gluten-free and dairy-free guests, and run separate prep for coeliac and severe allergies.
What do you need from the production?+
Power access or generator permission, vehicle offload space, a flat area for the gazebo, and final headcounts plus dietary info at least 48 hours before the shoot.
// Scene 09

Everything you need. Nothing you don't.

Fully insured & certified

Level 3 Food Safety, HACCP, £5m public liability, allergen-trained team.

Zero-mains capability

Silent generators, all-electric induction, insulated hot-boxes for off-grid locations.

Sustainable sourcing

Local suppliers, seasonal menus, compostable packaging, minimal waste.

Talent riders handled

Discreet, dedicated service for principal cast — dressing-room deliveries included.

Overnight & double shifts

Second-meal windows, midnight snacks and 4am wraps handled without drama.

Transparent pricing

Per-head quotes, no hidden fees. Weekly production billing available.

// Final scene

Book
Chef Jones.

Feed your set like it deserves.

Call the kitchen
+44 (0) 1234 567 890
Bookings & quotes
bookings@chefjones.co.uk
Hours
On-call 24/7 · Bookings Mon–Sun