Price per head:
The price per head quoted is for food and services including the Head Chef. This does not include the cost of Kitchen, Waiting and Bar Staff.
are charged out at a minimum of four hours.
If the staff are required to stay after 11pm the client will be responsible for paying for a mini cab home. Wherever possible, staff will be booked who live close by to each other and can therefore share a taxi ride home. Equipment hire
- if required, is hired from Place Settings and Tudor Catering. I am happy to organise any equipment that is required for your event. I ask the client to pay the hire company directly two weeks before the event. Any breakages that are incurred during the event will be billed directly to the client after the event.
I require 20% deposit payable to confirm the booking. The balance is to be paid two weeks before the event on receiving the final invoice.
In event of cancellation
The full deposit will be returned if six months notice or more is given. 50 % of the full quotation will be payable if the event is cancelled six weeks before or less. 100% of the full quotation will be payable if the event is cancelled two weeks before or less.
Cash Bar Fee:
Is the sum of money required for the set up, expenses and licence fee required for this service. There is no minimum spend for the cash bar.
These should be submitted 7 days before the event.
If there is a drop in numbers four days before the event then no reduction in costs can be expected.If the numbers increase, every effort will be made to accommodate this, however additional costs may be incurred.
I am happy to offer tastings in our kitchen. For unconfirmed bookings there will be a food cost fee involved which will depend on the menu.
I cannot guarantee the absence of trace elements of nuts or nut products in any of the food. We will always endeavour to follow your timings for your event but cannot guarantee this if it is a matter beyond our control.