On Location Diaries: East Sussex and Kent

Big Sky on Location

Undisclosed American Brand
Production: Mascioni Associati International ltd


During the warmest week in May, we travelled between four tranquil locations across East Sussex and Kent. To keep things fresh we served different lunch and dessert choices each day – cooking the clients choice of mains on location, along with different freshly-made salads each day. ​
We also also included vegan and gluten free options for the photographers on set, and catered for a crew of 25 people.

To ensure this job would work, the team required access to water and power each day for our airstream, a travel day and one ingredient drop throughout the week from our kitchen crew at Big Sky Studios.  Most days started out with our Big Breakfast, which offers options of: scrambled eggs, bacon, sausages, mushrooms, tomatoes, baked beans, sourdough, and avocado cooking from the trailer. For the lighter breakfast, everyone could help themselvs to a buffet of Big Sky muesli and granola, fruits and pastries as well as freshly squeezed juice.

Below are the menu choices and locations per day across the week.

Day 1: Romney Marsh, Kent

Lunch was The Healthy Grill menu with avocado and chocolate mousse pots for dessert to cover all main dietary requirements
(gluten free, dairy free, vegan, nut free).


Day 2: Seaford Head Nature Reserve, East Sussex

Instead of the usual Big Breakfast we dropped off breakfast wraps and packed breakfasts to their location, which didn’t have the room for our airstream.

We cooked up the Big Barbecue menu for lunch with per peri chicken, lamb cutlets, scallop, prawn and salmon skewers, and mushroom and halloumi towers. For dessert we had lemon polenta gluten free cake with blueberry and ginger compote.


Day 3: Biddenden, Kent

Here we served the Mexican burrito bar with options including: homemade cod fish fingers, pulled pork, shredded chicken and the vegan sweet potato, quinoa and black bean combination. Cinnamon apple cake, with salted maple buttercream topped off the filling lunch.


Day 4: Lydd, Kent

This was the first of a two-day location where we served our 'Middle Eats' menu with tagines, stews and tandoori salmon skewers, all accompanied with lots of delicious dips, such as salsa, hummus and dill yoghut.


Day 5: Lydd, Kent

For the final day the crew enjoyed their favourite menu again – 'The Healthy Grill' with our vegan and gluten free chocolate and stem ginger cake

We got great feedback that the American client loved the British hospitality and what we provided – it was a pleasure to make this work for the team and we were also very fortunate with how beautiful the weather was!