As summer time is upon us that only means one thing! Here are our top London catering tips to heat you through the heat

1. Arrange the coals to one site this will allow for indirect heat and taster, juicer meat.
2. To test if your BBQ is at a good temp for cooking meat, use your hand. If you can place your hand a one foot over the bbq and its not burning your hand its not hot enough. Your hand should feel like its getting fried within 2 seconds. If the heat can burn your flesh it can cook the flesh of a cow
3. Soak your wooden skewers in advance before placing them on the bbq
4. Only ever turn a steak once on the barbeque, first time to seal the flavour second time to serve
5. To check if your steak is done, press it with a clean finger, it should feel the same as the skin between your thumb and forefinger. The front of your thumb is rear, 1cm in is medium and 2 cm in is well done.
6. Cook corn on the cob with the husk still on!
7. Too many flames then put the lid down and use it like a oven
8. Done forget you can fry up onions and mushrooms on the bbq using a frying pan. its still a heat source.
9. Use a mixture of briquettes and charcoal, the charcoal will give a great tase and fire up quickly. Whilst the briquettes will give a longer cooking time.
10. Brush the food with Olive oil to help prevent sticking
11. Sear meat with a nice high temp then move to the indirect heat to cook inside.
12. Allow your steak to rest after cooking at least 2 to 5 minutes
13. Our preferred catering choice is a kettle barbecue or a barrel bbq for size
14. Remove chilled meats from the fridge and allow them to get up to room temperature