Catering
Comprehensive food service solutions tailored to your unique needs.
Core Service
Our primary business is Catering and our founders have been in the industry for over 30 years. Globally recognised in all areas capable of fine dining for a Board Room to mass production for 500k worker meals per day.
Under the leadership of Ben Lister, our Culinary Director, National Catering is positioning itself to serve multiple sectors. Previous experience has covered Sports Stadia, music festivals such as Middle Beast, remote onsite feeding for Satco and largescale Giga projects such as Red See Global and Neom.
We have a large-scale Culinary Department covering the whole of the Kingdom. Therefore, we are happy to offer you high quality, value for money services, in cities and remote locations.
Let’s discuss how our transparent, high-quality catering services can serve your organization. Get a custom proposal today.
Our Cryogenic Freeze facilities allow large scale production of quality, safe meals that can then be stored and used as and when required. This type of meal production is ideal for Healthcare and Remote locations where there are no facilities onsite to cook fresh or distance is prohibitive to regular deliveries.
The cook–freeze cooking process is a food preparation method where meals are fully cooked, rapidly frozen, stored, then reheated later for service. It’s common in schools, hospitals, catering, and meal prep.
National Catering have facilities throughout The Kingdom for fresh food production for Clients who do not have catering facilities onsite. These can be used for hot and cold meal production and delivered daily.
What it is –Food is freshly cooked, then transported with the meals kept hot before being served at the location.
National Catering has a long history, and our Founders introduced the concept to The Kingdom a decade ago. We believe this concept offers highest levels of quality meals and an easy and safe way to transport them. The cook–chill process is a food preparation method commonly used in commercial kitchens (schools, hospitals, catering, hotels) to produce food safely in advance and store it for later use.
What it is –Food is fully cooked, then rapidly chilled, stored cold, and reheated just before serving.