Communication was entirely through emails or the Add to Event website. Three weeks before the event I tried to contact Andy to finalise arrangements and a week later he replied that a chef and assistant would arrive in time to spend 2 hours finishing the cooking of the pig before the guests arrived. "So you and your guests get all the theatre and experience of the hog cooking onsite". On the day, some 90 minutes before the guests were due to arrive, I noticed a text message saying he was delayed by staff problems. Guests were arriving as he was setting up on his own, in jeans with no "pressed whites" as advertised. I'm told that the pork and crackling were delicious but by this stage I had lost my appetite. Andy was polite and apologetic but...