Pizza & Gyros Catering in Ribble Valley & Lancashire:

Will Backhouse
3 days ago
1 min read

If you're planning an event in Ribble Valley or across Lancashire, finding catering that stands out can be a challenge. You want something memorable, flexible, and suitable for all your guests.That’s where pizza and gyros catering comes in — combining crowd-pleasing favourites with bold, fresh flavours.

A Catering Experience — Not Just Food

With mobile pizza ovens and freshly prepared gyros, your guests enjoy a live cooking experience:• Hand-stretched, pizzas• Fresh gyros cooked and wrapped on-site• A vibrant street-food atmosphere

Why Pizza & Gyros Work Perfectly Together

• Pizza delivers familiar, comforting flavours• Gyros add fresh, bold variety• Together, they cater to all tastes

Options for Every Guest

• Chicken gyros• Vegetarian gyros• Wide range of pizza toppings

Serving Ribble Valley & Lancashire Towns

We proudly cater events across:• Clitheroe• Longridge• Whalley• Blackburn• Preston• Burnley• Accrington• Chorley• Darwen And surrounding areas throughout Lancashire.

Perfect for Any Event

Weddings, corporate events, birthday parties, and outdoor festivals.

Stress-Free Catering

Professional chefs handle everything — setup, service, and clean-up — so you can enjoy your event.

Make Your Event Unforgettable

Looking for pizza and gyros catering in Ribble Valley or Lancashire? Get in touch today to check availability and receive your free quote

Tips

For added heat, add chopped scotch bonnet peppers into the jerk seasoning mix. Substitute mayonnaise with Greek yogurt for a healthier slaw.

Notes

Preheat oven to 200°C (400°F).

In a bowl, coat chicken breasts with jerk seasoning and olive oil. Marinate for at least 15 minutes.

While the chicken marinates, toss the potato wedges in olive oil, smoked paprika, salt, and pepper. Spread on a baking tray and bake for 30-35 minutes until golden brown and crispy.

Heat a grill pan over medium-high heat. Grill the chicken breasts for 5-6 minutes on each side until fully cooked and grill marks appear.

In the same grill pan, grill the pineapple slices for 2-3 minutes on each side until they are caramelized.

Mix cabbage, carrots, mayonnaise, and apple cider vinegar in a bowl to prepare the slaw. Season with salt and pepper.

Assemble the burgers by placing grilled chicken breast on the burger buns, followed by grilled pineapple, slaw, and lettuce leaves.

Serve the jerk chicken burgers with a side of smoked paprika wedges.

Instructions

4 boneless chicken breasts

4 tablespoons jerk seasoning

1 tablespoon olive oil

4 burger buns

4 slices of fresh pineapple

Lettuce leaves

For the Jerk Chicken Burger

2 cups shredded cabbage

1 cup grated carrots

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

Salt and pepper to taste

For the Slaw

4 large potatoes, cut into wedges

3 tablespoons olive oil

2 teaspoons smoked paprika

Salt and pepper to taste

For the Smoked Paprika Wedges

Head Chef

Will Backhouse

women chef with white background (3) (1).jpg

Jerk Chicken Burger with Grilled Pineapple, Slaw & Chunky Smoked Paprika Wedges

Enjoy a taste of the Caribbean with this flavorful Jerk Chicken Burger, topped with juicy grilled pineapple, creamy slaw, and served alongside chunky smoked paprika wedges.

650

Prep Time

25 mins

Cook Time

35 mins

average rating is 5 out of 5

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A Life Shaped by Fire, Sea Air & Flavour

I’ve spent most of my life in kitchens—some loud and relentless, others calm and quietly focused—but all of them have shaped the way I cook today.

I grew up in the Ribble Valley, surrounded by incredible produce and a strong sense of food culture. That’s where it all began: a curiosity, a passion, and a hunger to explore more. But I always knew that staying still was never going to be part of the plan.

From Land to Sea

At 23, I took a different route. After earning my Yachtmaster Ocean qualification, I headed out to sea and stepped into the world of luxury superyachts. It was a completely different kind of kitchen—ever-changing, high-pressure, and set against some of the most breathtaking backdrops imaginable.

It didn’t take long before I found my way back to where I belonged: behind the stove.

Cooking at sea pushed me in ways I could never have expected. I had the privilege of working alongside incredibly talented chefs and cooking for some truly remarkable guests, including members of a Royal Family and high-profile clients from around the world. The standards were uncompromising, the expectations high—but that’s exactly where I thrive.

A World of Influence on Every Plate

Travelling the world changed everything about how I approach food.

From vibrant Mediterranean flavours to refined European techniques and bold, globally inspired dishes, every destination left its mark. I’ve been lucky enough to work with outstanding ingredients and learn from chefs with completely different perspectives—each experience adding another layer to my cooking.

Even now, I’m still learning. Every kitchen, every collaboration, every dish is an opportunity to grow.

Bringing It All Back Home

These days, I channel all of that experience into my own outdoor catering company. Whether it’s an intimate private dinner, a corporate event, or a lively celebration, I bring the same level of care, creativity, and precision that I developed over years at sea.

And sometimes, I like to keep things a little more relaxed.

My street food trailer is one of my favourite ways to cook—serving bold, flavour-packed dishes in a more informal setting, tailored completely to the event and the people I’m cooking for.

More Than Just Food

For me, cooking has never just been about what’s on the plate.

It’s about people.

I love interacting with guests, sharing stories from my travels, and occasionally getting people involved—because food should be experienced, not just eaten. Some of the best moments happen when someone tries something new and suddenly sees it differently.

Turning a Brussels sprout sceptic into a Brussels sprout fan? That’s always a win.

The Journey So Far

With over fifteen years of experience—much of it spent in the superyacht industry—I’ve been fortunate to cook at the highest level, including serving on a 90m private yacht and working as a Senior Chef on a mega yacht catering to Royal clientele.

I trained in Devon and refined my skills further in a Michelin-standard kitchen at The York Arms, building a strong foundation across a wide range of international cuisines. Bread and pastry hold a special place in my heart, but I thrive in any environment where creativity meets precision.

Why I Cook

At the end of the day, it all comes back to this:

I cook to create experiences.

Every dish tells a story—of where I’ve been, who I’ve worked with, and what I’ve learned along the way. And the best part? Sharing that story with others, one plate at a time.