Catering & On-Set Services

Here is how this works in practice. We give production catering that holds up in conditions ranging from Casablanca studios to unit bases deep in the Sahara. Our team plans menus around crew size, shoot location and the heat: in summer, desert days exceed 40°C, so we prioritise hydration stations, lighter midday service and refrigerated transport for food moved out to Erg Chebbi or sets near Aït Benhaddou. We cater both Moroccan and global cuisine, manage halal sourcing, and fit vegetarian, vegan and allergy needs with clearly labelled service lines.

Here is how the picture comes together. On the ground, Crafty tables, hot meals and beverage supply are set up to the call sheet so breaks land without disrupting light windows, and we observe the Friday couscous custom and prayer-time pauses where the unit has local crew. We work alongside the CCM-licensed production-services firm managing the shoot to confirm power, water and waste plan at each location.

Here is the short of it. Moroccan cuisine is one of the genuine pleasures of shooting here. Good catering becomes part of how a production feels on set. Tagines slow-cooked with preserved lemon, couscous, pastilla, harira soup, mechoui roast lamb, mint tea and the layered ras el hanout spice culture give crews a different table that few locations can match. With argan oil from the southwest a regional speciality.

Here is what we have to work with. On the ground, the Ouarzazate crew base has fed large historical-epic units for decades, from 'Lawrence of Arabia' through 'Gladiator', 'Kingdom of Heaven' and HBO's 'Game of Thrones', so the supply chains for catering hundreds of cast, crew and extras in remote desert settings are well set up. We build menus that respect that hospitality custom while meeting the food-safety and dietary standards global shoots need, so catering supports morale and schedule on each shoot day.