Barrel & Swine Thrives During The Pandemic

One of our favorite couples, Kirt & Cecille, attended both our Wood Fired University and our Advanced Wood Fired University. With their Fire Within oven, they are feeding Kentuckians with some great cuisine! Here’s a a little bit about them...



Currently, we both continue to maintain our previous professions/careers (Kirt: (is a) chef, Cecille: Recreational Therapist) while owning & operating our business. Moving forward, we plan for Kirt to transition full-time into the business first, and hopefully, Cecille will follow soon thereafter.

While exploring ways to expand our private catering business into the public realm, we came upon mobile wood-fired ovens. At that time, we had recently relocated to an area that had limited food choices. Our aim was to offer more diverse, unique, and exciting options and we felt a wood-fired oven would be ideal.

In our state, food service was deemed essential; therefore, we were grateful to continue working through the epidemic. Similar to other business owners, we took multiple steps to adjust our daily operations. We transitioned from extended dinner services to favoring quick-service lunch hours. In addition, we began to offer online ordering and text message notification. As a whole, we focused on staying local, while reciprocating our support to fellow local business owners. Specific to scheduled catering events, such as weddings, approximately half of our clients moved their events to later this year, and the remaining have booked dates with us in 2021.

Some of our favored partnerships are with local bars, breweries, distilleries, and wineries. Currently, you can often find us collaborating with fellow business owners as they begin to reopen their establishments.

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