At all feasts where ale was strongest sat the merry monarch longest. First to come and last to go.

Kings Cuisine of Bartholomews, Brighton, prides itself on providing first-class feasts at a variety of venues, including the Royal Pavilion, Preston Manor and Christ's Hospital.

"Anywhere, any time, any place," might be the company's motto. Napoleon insisted his army marched on its stomach. If Kings Cuisine had been looking after the Grand Armee before Waterloo, it just might have done better.

I met Robert Reynard, of Kings Cuisine, and his colleague Martin Burholt at their offices opposite Brighton Town Hall.

"So how is it you are able to cater for so many people at all these different venues?" I asked. "Do you have a field kitchen?" Robert Reynard swallowed and looked aghast. "No," he said. "We have nothing like that. We have first-class kitchen facilities and a marvellous chef, Paul Gunn, previously head chef at Whytes Restaurant. Paul has raised standards for us and has been extremely successful in providing top-quality food, beautifully prepared and presented on a large scale. Paul has real talent."

Kings Cuisine works closely with Brighton and Hove City Council. A significant amount of the company's work is providing conference and exhibition delegates with a memorable dinner and an enjoyable evening. It's an important task as, if Kings does well and the company lives up to its reputation, there is every chance our visitors will return.

I asked about Withdean Stadium. I had been told despite the rather makeshift arrangements at Withdean, the company had been praised for the standard of its service and the quality of the catering. Martin Burholt is in overall charge of a fistful of services at the stadium - the maintenance of the ground, the provision of stewards, attendants and other staff required on match days.

Outside catering is not an easy job. There are highs and lows and the two biggest events of the year may well fall on the same evening. Staff relations must be excellent as without good staff there would be no business. It is a tribute to the management many of Robert's temporary staff have worked with Kings for some years.

Robert is an enthusiast. If a client wants an Haiwiian evening, he will provide the pineapples and the girls. I must get myself invited to one of his grand affairs and make sure the quality of his wines are good enough to please King Olaf.