Blog Masonry

Red Radish in Numbers

Since 2012 we’ve been working hard to grow our operation in artist and crew catering, making sure we have lots of fun along the way. To give you a snap shot of what we’ve been up to, we’ve brought some of our data to life in a quick bite infographic.
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Street food & craft services

Here at Red Radish we’re expanding our mobile street food operation via the Red Radish Fire Department! Making it ideal for everything from the quickest of roadside gigs through to a high-capacity festival, party or corporate event.

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Location catering – Nasty Women film

Whether you’re the superstar talent, the sound man, or a runner, we know that food on set at a TV or film shoot can make or break your day. So when we got the call to say a couple of “Nasty Women” needed some tasty location catering it was impossible to say no. read more

Feeding the 5000

One of our greatest adventures in 2017 was heading down to Kent… that doesn’t sound very adventurous I hear you say, but we were there to literally feed the 5000. One of the leading providers of shared workspace contacted us to invite us along to their annual summer camp, a corporate away weekend of the best kind. read more

Keepin’ it green – Glastonbury 2017

We love catering for all kinds of events, but our sweet spot is feeding the crew and artists backstage at all the greatest music festivals in the UK. Many of the crew chose to eat in the Radish marquee, but we also offer take out – our consumables are all environmentally friendly and biodegradable and we wouldn’t have it any other way. read more

Outside Broadcast Location Catering for the BBC

If there are two things we really love about  August on the festival circuit they have to be Carfest Festival and the loveable Pudsey Bear. We love catering for a happy crew and when the main artist (no offence Chris!) turns out to be a bear we really like to push the catering boat out for this BBC megastar.
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Crew Catering at Boomtown Festival, Hampshire.

Festival crew catering is never the easiest thing we do, so when a gig comes up where you need to be on site for six weeks and across two separate catering locations the challenges were always going to be just a little bigger than usual and especially when dealing with the great British weather.

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