Natural interaction
Guests can see the preparation or final touches and choose what suits them.
← Back to servicesLIVE COOKING / ACL
A live station adds energy to an event, not a queue.
Dishes prepared or finished in front of guests at a station integrated with the event programme, with menu and site requirements agreed in advance.
Why this approach
The experience starts before the plate arrives.
A live station is more than a chef in view. It needs a dish suited to live preparation, space for guests to watch and move, and equipment compatible with the venue. We plan station count, location and service windows around the scale of the occasion and its other food service.
Made to the flow
Preparation follows attendance rather than putting every portion out at once.
Part of one event
The station can work alongside a buffet, reception or hospitality area.
Service formats
Station formats shaped around your menu.
These are service directions, not a fixed menu; selections follow the venue and programme review.
Hot preparation
A dish prepared or finished before guests with service time and station capacity defined.
Finishing and plating
Assembly, carving or finishing at a dedicated serving point.
Live dessert
A final touch or dessert service placed at the right point in the programme.
Final details are defined in the quote after reviewing your brief.
Before service01 02 03 04
The venue decides what can work.
We review these points before confirming station type and count, especially indoors or outdoors.
Space and guest flow
Station footprint, viewing and waiting area, and access for staff and equipment.
Venue requirements
Permission to cook, power, ventilation, water, and safety and cleaning rules.
Volume and timing
Guest count, peak periods and operating time to estimate serving points.
Menu and dietary needs
Dish, method, allergies and its place in the wider menu.
How we work
From floor plan to the final plate.
A live station is planned around guest movement, venue capacity and the timing of the event.
Review venue and schedule
We assess guest numbers, peak serving windows, station position and routes in and out. Venue rules for heat, ventilation, power and water inform the cooking method.
Design menu and station
We choose dishes suitable for cooking or finishing in front of guests, then define serving style, footprint and expected throughput to limit queues.
Confirm the setup plan
The proposal clarifies equipment, work surfaces, ingredient holding, access and setup times, plus what the venue provides and what is included in service.
Operate and coordinate
The station serves during agreed windows while the team monitors queues, replenishes ingredients and coordinates the close with the event lead.
Start with your brief
Details that make the station proposal realistic.
The clearer the venue and event plan, the more useful the station proposal.
Request a quote for this service- 01Event type and guest count
- 02Venue or location type
- 03Serving time and duration
- 04Preferred dishes or food style
- 05Venue rules for cooking and setup
FAQ / ACL
Questions before requesting
Will a live station work at every venue?
It depends on venue policy, space, power, ventilation and safety rules. We review these before confirming the concept.
Can it be added to an open buffet?
Yes, a complementary station can be considered when the space and programme allow, with its scope made clear in the quote.
How many stations will we need?
There is no fixed number. It depends on guest count, dish, preparation time, peak period and circulation.