Film and TV

FILM AND TVC RESUME

Byron based, established in 1992 after 20 years in the hospitality industry and catering to the Film & TVC industry since 1993.

Mission statement Simply, to provide premium quality food and service tailored to all client requirements and locations. Our menus are designed to be produced and served quickly, resulting in a flexible team which delivers the results under last minute schedule and location changes. Your location is not a problem! – If you can get there so can we.

With over 15 years experience in film and TVC catering, and around 50 different production companies to our credit, we have fine tuned a winning formula. MENU Butlers has designed a full and extensive list of menu items to ensure a completely varied and interesting selection across any given shooting schedule. Furthermore we are always more than happy to tailor a menu to suit any clients’ requirements and requests. We ensure a varied and interesting menu for vegetarians, vegans, gluten sensitive. Emphasis on local and the freshest of produce, with free range eggs, organic meats.

 

Our objectives result in your benefits

• All meals are prepared and cooked on site, meaning you get fresh, healthy, tasty food, which caters for all dietary options, including lactose and gluten intolerant. Our menus are designed to offer a complete, varied and interesting variety of both hot and cold dishes.
• Low maintenance; in fact no maintenance - nothing’s a problem and we happily rise to the challenge. Our menus are designed to be produced and served quickly, resulting in a flexible team which delivers the results under last minute schedule and location changes.
• Your location is not a problem! - If you can get there so can we.
• With over 15 years experience in film and TVC catering, and around 50 different production companies to our credit, we have fine tuned a winning formula.

Menu

Butlers has designed a full and extensive list of menu items to ensure a completely varied and interesting selection across any given shooting schedule. Furthermore we are always more than happy to tailor a menu to suit any clients’ requirements and requests. We ensure a varied and interesting menu for vegetarians, vegans, gluten sensitive. Emphasis on local and the freshest of produce, with free range eggs, organic meats.

 

Sample Menu

Breakfast

Lunch

A standard daily lunch would comprise a cold selection of 3 alternative salads, fresh breads, 2 cold meat platters, fresh fruit salad and dessert.
The hot selection would comprise 3 vegetable dishes and 2 meat dishes

Example

Morning / afternoon tea

A varied selection of dishes every day,
For eg: sandwiches and rolls, quiche, pizza, sushi and stuffed tofu pockets, Vietnamese rice paper spring rolls, cake slices, watermelon wedges…

References

EQUIPMENT DETAILS – our kitchens

1. Catering van “the Tartus”

registration	920 QEC
length	5 metres
Width	2 metres
Height	2.4 metres
Towed by;	Isuzu DMax UTE
registration	DHR27B
Length	5 metres
Width	2 metres
Height	2.1 metres
Total;	Length ute and van – 10 metres
equipment	Gas cooking, 12v and 240v power, gas bainmaries for service, cold room with eutectic freezerplate, 250 litres of water and 3 KVA Honda inverted generators, 2x (3 x 3)metre KDs

The van may be unhitched at location when necessary. It is versatile, fully self sufficient and can access most locations

2. Catering van “the Weapon”

Registration	238 QIT
Length	4.2 metres
Width	1.9 metres
Height	2.2 metres
Towed by;	4 x 4 wheel drive diesel ute
Registration	DHR27B
Length	5.3 metres
Width	1.8 metres
Height	2 metres
Total;	Length cruiser and van – 9.5 metres
equipment	Gas cooking, 12v & 240v power, gas bainmaries for service, cold room and freezer with eutectic freezerplates, 300 litres of water, 2 x 2KV Honda inverted generators that may be linked to provide 4KVA power.

 

This van was custom built to access remote locations and has been to numerous jobs on Fraser Island ( as far as Rooney Pt ), Morton Is, Stockton Sandhills, Mapleton Rainforests and the Whitsundays.

The van maybe unhitched at location as necessary and the ute can be used for complete food service as a 2^nd unit base. The van is completely self-sufficient, extremely versatile and can access any location. We carry a portable grease trap for use in sensitive locations, such as Fraser Is.

3. Catering Van – The Weapon II

Registration	YHX 189
Length	5 metres
Width	2 metres
Height	2.8 metres

 

This van was built in the back of a Toyota Landcruiser 4wd Ute. Ideally suited for crafties, 2^nd unit and tight locations

OTHER EQUIPMENT

Wide range of mobile cold rooms and freezers