S STTA A RRT E T RS E R S
Ask the yourCaterer waiter Ask Who knows the menu best? Who makes the greatest impact on your experience? Everyone knows the most important thing about a big shindig – whatever it is, Front-of-house is your friend! but especially a wedding – is the food. What you need is a friendly caterer…
was able to open three pubs for them – and that’s where I met Ross Bearman. [The other half of Ross & Ross.] What’s the best thing about the company, then? For me, it’s being able to stick to my personal ethos of only using seasonal ingredients and local suppliers. We’ve turned this into a company ethos. What’s the most challenging part of the job? Controlling the cash flow! Our business is very seasonal, so we have to be careful we don’t get carried away in the summertime, and budget enough to make it through the quieter months. What important skills have you learnt doing this, then? How to deal with clients and staff. Being a chef, my role has always been quite back of house, but I get a lot more face time with clients now, and I have a team who I have to coordinate and keep happy. What are the most popular dishes? Ten-hour, slow-roasted shoulder of lamb, salsa verde and Jersey Royals.
ALL IN THE NAME Please meet Ross Whitmill of Ross & Ross, wedding caterers ’n’ foodie gift guys
How long’s Ross & Ross been going? We’ve been at it for five years now. A-ha! And what did you do before launching the company? I worked at Peach Pubs. When I started with them they were still growing, so I
What are the bestselling drinks? Champagne and espresso martinis. Have you noticed a change in the sort of dishes people are requesting? People are tending to steer away from the traditional, three-course plated meals, and sharing boards have become much more popular. These are great for guests, as you get a much wider choice of what you eat and it creates a more relaxed and sociable atmosphere. Had any unusual requests? We once had a client who wanted a bathtub filled with jelly, strawberries and cream – it was extremely messy! If you were a customer, then, what would you order from Ross & Ross? Either a bespoke wedding package – if
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that was where I was at in my life at the time – or, more likely, a bacon curing kit! Does catering for a wedding differ to catering for any other large function? And, if so, how? We give all our customers the same experience, whether there’s one guest or 1,000. There tend to be a lot more personal details involved with a wedding – one bride wanted an edible flower on each dessert, but remembering these special touches are what makes us unique. We always have a meeting and tasting with our client, so we really get to know them and exactly how they would like their food on their wedding day. Corporate functions tend to focus less on the style of glass or cutlery used, but all our clients know they will get an outstanding service from us, no matter what the function. What do you think makes great customer service? Giving the customer what they want. We listen very carefully to what our clients ask of us, and take lots of notes to make sure we can get everything perfect for them on their special day. It’s the little touches like meringues that match the colour scheme, or putting chilli flakes out for the bride’s father, that really make all the difference. What did you eat at your wedding? Sharing boards of lamb, garlic prawns, salads and seasonal vegetables What makes Ross & Ross special? Our customer service. We always go the extra mile to make the client’s special day as perfect as they’ve dreamed. What do you cook at home? Everything! But fresh bread is a favourite. ✱ rossandrossfood.co.uk
THIS COULD BE YOU! Contact emma.dance@mediaclash.co.uk crumbsmag.com