Rugby team food catering

meritaten

I used to cater for two rugby teams playing at home plus thier entourage 80+ usually. I honestly do not know the budget but suspect it was around 50p per head. The basic foodstuff was provided by local firms according to our menu.
The most popular meal was faggots and peas! a local butcher supplied the faggots, and catering tins of peas were purchased by the club treasurer. a sack of potatoes for mash and we made gravy from a catering pack.
the next most popular meal was sausage and mash with onion gravy.
of course you need the facility to cook these - assuming you have an oven then the sausages can go in there - and this sounds mad, but we used to the boil the spuds in a baby burco! before that it was in a massive catering saucepan which took an hour to come to the boil!
The club bought a deep fat fryer (commercial) and we made chips (kept them warm in the oven) and chips and gravy or curry sauce (commercial mixes) was quite popular with the youngsters.
another popular meal was baked potatoes with grated cheese and/or baked beans.
Our club was well respected for its 'after match meals', but, It was hard work! I do hope you have help hun - one person shouldnt be expected to produce 40 meals at one time! there were always two or three of us to cook and serve.

you wanted an idea of serving quantities - we allowed one faggot (they were quite large, two scoops of mash and one ladle of peas per serving.
sausages (Two) but they got two scoops of mash and a ladle of gravy.
One large baked potato about an ounce of cheese if they had beans and a little more cheese if no beans.

BAGGY

Have you dismissed curry and rice? Chicken and veg curry with lentils in to stretch the budget and thicken the sauce. or stew and dumplings perhaps

poppy-glos

Thanks everyone, going to do chilli this week, maybe just with bread as haven't used the Cooker there before and have had it go mushy when cooked in quantity before. Also not sure how many pans there...

My Mysupermarket projected list was very similar, so happy I seem to have it about right.

Pitlanepiglet

If you're not going to do rice/pasta to go with the meat, you might well want to increase the meat content to make sure you've got enough. I think you'll find that whereas if you have rice/pasta people will have more carb than meat, with bread it may be the other way around that they'll have more meat than carb.

Good luck!

meritaten

I just remembered - we were lucky enough to have those oval deep dishes for serving food in. it does look like they get so much more than spread out on a large dinner plate! They take up less space when serving up too!

henna123

If you do decide to do pasta you can pre-cook it and cool it under cold water - then when ready put it back into boiling water for about a minute and scoop it out with a colander/sieve to drain and drop the next batch in x Its the way we always do it for big functions, that way it doesnt clump together so quickly. the same with reaheating veg.

Idiophreak

airgead wrote: »

BEEF CHILLI 10 LITRES/ 40 portions

　
3KG MINCE

Am I the only one that thinks 3kg is a little on the mean side? I use a 500g pack of mince for two of us...and we're no rugby players!

poppy-glos

Thanks everyone. The priority is the beer maybe, the budget is £40. Will try to negotiate higher but until then the meat is limited due to cost, with the remaining money used to bulk it out. :-)