Rays Bangers And Mash

New

About

I make authentic, handmade sausages which or made with 100% real food. My food is made from the heart, fresh and delicious. Feel free to contact me regarding anything on the menu.

I enjoy seeing the smiles on people faces after they try my food.. creating something that i put my hard work in and seeing it on a plate.

Highlights

1 employee

5 years in business

Serves Los Angeles , CA

Payment methods

Cash, Check, Zelle

Social media

Specialties

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Meal(s)

Breakfast or brunch, Lunch, Cocktail hour or hors d'oeuvres, Dinner

Kitchen onsite

Full kitchen (oven, stove, refrigerator, sink, and utensils), Partial kitchen (fridge and sink only), No kitchen

Serving style

Plated meal, Buffet, Food stations, Family style, Small bites/Passed appetizers

Event type

Birthday or anniversary party, Dinner party, Corporate event, Bridal or baby shower, Graduation party, Outdoor event, Holiday party, School event, Fundraiser, Funeral

Venue type

Banquet hall or ballroom, Conference or convention center, Concert hall, Outdoor venue, Office, School, Home, Community center, Religious or spiritual space, Barn

Full service or drop-off

Full service, Drop off only

Guest count

Fewer than 20 guests, 20 – 29 guests, 30 – 39 guests, 40 – 49 guests

Budget per person

Under $15 (typically basic food for casual events), $15 – $25 (typically basic food for casual events), $25 – $35 (typically basic food for casual events), $35 – $50

Cuisine(s)

American - casual, American - formal, Italian, Barbecue, Mexican or Latin American, American - Southern, Asian, Mediterranean or Middle Eastern, French, Vegan, Indian

Additional supplies needed

Plates, utensils and glasses, Disposable plates, utensils, and cups, Paper napkins, Cloth napkins, Serving and warming equipment, Table décor

Photos and videos

No reviews (yet)

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Frequently asked questions

What is your typical process for working with a new customer?

First i will meet with the customer in person, then we will talk about how many people will be there, the location and also the food. The process will be easy on their part just have to provide me with all the information that way the event will be fantastic.

What education and/or training do you have that relates to your work?

I am a graduated with a Associates Degrees at Le Cordon Bleu. I worked in a kitchen for 7 years of my life but I've been cooking all my life. I worked in Las Vegas at big hotels with lots of people and Ive worked in New York where the cooking scene was fine dining yet fast paced.

Services offered

Catering

Personal Chef