Clarkson Catering’s kitchens are purpose built and staffed by well-trained people with a passion for food. Additional experienced staff are always available for larger productions, and any temporary staff are fully trained. Our continued success is down to the commitment and professionalism of our team, who are dedicated and operate at the highest standard.

Each kitchen operates on location with complete autonomy and authority. This means that any decisions or changes to schedules or specifications can be made and agreed on location, without the need to refer to ‘head office’.

We understand that catering is a small, but an essential part of the production process and we work with you to make sure everything runs as smoothly as it should.

Clarkson Catering maintains in-house induction and on-going training for all staff. Handling and dispensing of food is observed under current Health & Safety Hygiene Regulations (Royal Institute of Public Health).

Clarkson Catering has gained and controls the following standards:

  1. Quality – BS: EN: ISO: 9001: 2000
  2. Environmental – BS: EN: ISO: 14001: 1996
  3. Health & Safety – OHSAS: 18001

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