DEPOSIT

On confirmation of each event, a non-refundable deposit of 10% will be charged.

Final payment will be due after the event upon presentation of the invoice.

PRICING POLICY

Our pricing is per head for the cost of providing the FOOD ONLY for your wedding. This includes: ordering, preparation and the cost of the chefs to pull everything together on the day.

The cost is based on the numbers provided by you. Should they drop more than 10%, I reserve the right to re-quote as the price may increase to reflect this drop.

All drinks requirements are provided by you and served by our staff or the venue staff, unless agreed otherwise.

Final guest numbers and numbers for any dietary requirements must be agreed LATEST 14 days prior to the event and cannot be changed thereafter.

We are not responsible for rubbish removal –that is an extra cost.

We are not responsible for bottle removal – that is an extra cost.

TASTINGS

The most important thing for us to do initially is determine what you would like to eat and how you would like the event to run.  The menu and exact run times must be agreed and finalised in writing as soon as possible once the event is secured.

We can offer tastings Monday-Thursday between 12pm and 6.00pm in January, February, March, April, October and November.

Regrettably I cannot hold tastings in May, June, July, August, September or December, on the weekends or on Fridays.

Tastings are charged at £200 + VAT and this includes 2 x starters, 2 x mains and 2 x puddings for up to 4 people.

Tastings are for confirmed jobs only and are not held for canapé parties.

CANCELLATION

4 weeks of cancellation is sufficient in writing.  Events cancelled with less than 2 weeks notice will be charged as follows:

10-14 days – 50% of the estimated final invoice.
5-9 days – 80% of the estimated final invoice.
4 days – charged at 100% of the estimated final invoice.

DIETARY REQUIREMENTS

Over the last couple of years there has been a surge in the number of people who require all sorts of dietary requirements.  This causes complications to the smooth and timely service on the day and also the administration in the run-up.  It is my experience that on the day, very few people stick to their dietary requirements – other than true Coeliacs and those with serious peanut allergies.

I therefore suggest that I include a starter, main and pudding for 10% of your invited guests to cover the following intolerances:

Vegan, Vegetarian, Dairy Free, Cow Free, Lactose Free, Coeliac.

Anything over and above these intolerances I do not cater for.

Nut allergies

I do not have a nut-free kitchen. To accommodate nut allergies I ensure nuts are left out of the recipes but unfortunately I cannot guarantee against cross contamination.

COMMUNICATION

I will always do my best to respond to your phone calls/emails as quickly as possible.

I do not accept any changes regarding your event by text message; an email and a conversation to agree any changes is required.

Please understand that during the weekend I am usually running events and therefore unable to take calls. Any communication sent at the weekends I will respond to on the following Monday, unless it is extremely urgent.

I keep a working Word document of all your event details which I ask you to regularly check when I send to you. If there are any errors, please tell me immediately! I do not work off Excel spreadsheets and do not accept them as final confirmation of details.

STAFF AND HIRE

Your contract with the hire company for the provision of equipment is between you and the hire company, including any breakages or losses of equipment which may occur. We will organize the hire for you and act as liaison between you and the hire company, but you pay them directly.

We organize the staff for you but the contract for the staff is between you and the staff.  We act as liaison between you and the staff, but you pay them directly in cash, which must be provided to us on the day in small denominations in order to distribute accordingly.

Any extra costs due to changes on the day (for example, extra time due to longer speeches) are the responsibility of the client.. Any extra costs due to changes on the day (for example, extra time due to longer speeches) are down to the client.

I work with a dedicated team of professionals who have been vital in the growth of my business and with me for years. I trust them implicitly to oversee events that I am unable to attend in person. Staff allocation will always be discussed with you prior to your event.