Frequently Asked Questions

...and answers!

Click on Question for drop-down answer box

A Whole Pig Roast & a Whole lamb cooks to perfection in 2-3 hours. After the Hog / Lamb is cooked we will carve the meat (30-45 minutes) into our machine where we baste it with our amazing (and very secret!) basting sauce. Now we are ready to serve...
We do bring our own Table and Table Cloth, although if you have your own colour scheme going please provide your own table cloth as ours might be a bit of a clash.
NO! In these times of uncertain energy sources we've thought it best to rely on manpower for driving our spitbraai's
Children younger than 10 eats for half price
If you can supply us with the final details no less than 10 days prior to your function please.
We have GPS systems so usually a postcode and street name + number is sufficient. If however you know by experience the address is hard to find please be so kind as to send through some directions.
Included in the price for hiring our plates and cutlery we will clear all of this and take it away dirty.
Indeed it will be a whole animal, but we do away with the head seeing that some sensitive viewers might take offense...
Yes, it will be illegal and a big health risk to do it any other way.
We would require 3 x 3 meters. If numbers are exceeding 200ppl we would require double this...and so forth.
We can do a 4 portion veggie lasagna to go with our side items – you will be billed per container of 4 portions.
Due to the nature of our business this could be a bit difficult as most of our functions are private, and we can't really do a Whole Hog or Lamb just for one or 2 people to have a tasting. We can send you some trade references to put your mind at ease.
We do prefer an outdoor space for cooking, but have on quite a few occasions done this indoors. Due to the nature of our machinery (gas operated) there is no smoke and mess, so in theory it works very much like an oven. The only problem would be heat detecting fire alarms. These are found in some indoor spaces and would be a problem seeing that the machines does give off a fair share of heat. Otherwise it will be no problem at all!
Please make sure to have some extra dishes/bowls at hand for there's very likely to be some leftovers which would make for a festive breakfast the next day!
We require a 50% deposit in order to firm up a booking. This can be paid via transferring the money straight into our bank account. As soon as we receive your booking form we will reply with the details on how to pay this.
The balance is payable on the day through either cash or proof of on line payment. If you want to do a bank transfer for the balance please make sure to do this in advance as it could take up to 3 days to clear in our account.
This very much depends on numbers, menu etc. We will however make sure that you have enough staff to ensure a smooth running of events on the day. If you require additional staff for maybe running the bar, or other odd jobs you may need a hand with, we will be happy to refer you to the relevant people.
Unfortunately we do not provide this service.
From January to October our minimum catering requirements are for 35 adults and any choice of menu. During November and December Friday’s are reserved for functions with 100 guests or more and Saturday’s 50, these functions must also be for menu’s equivalent or more than R99.99 per person. Monday’s to Thursday’s and Sundays we can assist with a minimum of 35 adults.
This again very much depends on numbers, menu etc. But we will serve until everyone has had 1sts, 2nds, 3rds and even 4ths! On average this takes about 1 hours.
We would need access of no less than 90cm's in width and 1.5 meter in height.
We travel almost anywhere in SA depending on the size of the function. Travel fees will be calculated from our offices in Pretoria East to your event address.

If you have any further questions please don't
hesitate to GET IN TOUCH.