Working With
Us, Step by Step.

The building decides the menu.

You are welcome to browse our menus at any time. But where your event takes place decides what we can cook, how we prepare, and how we serve. So before we recommend a final menu, price it or confirm a booking, we assess your venue. When you enquire, tell us the exact address, the type of building, the floor and the room.

What we agree up front

• Access and parkingWhere can our van park? Is there loading bay access? Are there restrictions or costs we need to know about?
• Service time windowsWhen can we arrive, when must we be set up, and when must we leave? Some venues allow a very short window. We need to know before we book.
• Building rulesHealth and safety policies, fire regulations, noise limits, waste disposal, and what building management requires from us.
• Setup dayCan we set up the day before, or does everything happen on the morning of your event? This changes how we work and what we can deliver.

Honest from the start: if the time window is too tight or access is restricted, we tell you up front what can realistically be achieved and which service works best. No one benefits from us rushing because a venue wouldn’t let us in early.

Your venue. Your menu. Your event plan.

We begin by discussing your venue, approximate guest numbers, budget and catering requirements. Please share the venue address, available facilities, access arrangements and any photographs or floor plans that will help us assess the space.

Before preparing a detailed proposal, we also establish who will approve the booking and whether any committee or other internal approval is required.

Site visits and visualisations. Where a site visit and tailored visualisation are needed, we confirm what is included, the fee and any applicable travel or parking charges beforehand. The appointment is confirmed once you have accepted the proposal and any agreed advance payment has been received.

Following the assessment, we prepare the agreed event plan. This may include the proposed food display, room layout, tables, equipment, service arrangements and access times.

One named contact coordinates internal approvals and confirms the final plan by email.

Simple drop-off orders usually do not require a site visit. We need the delivery address, access details and an agreed delivery time.

Private tastings.

Tastings are available by appointment once we have discussed your venue, budget and proposed menu. All tastings are charged per person and payable in advance.

A tasting appointment does not reserve your event date. Your event booking is secured through our separate written confirmation and deposit process. The tasting is a separate paid service. If you decide not to proceed with an event booking after the tasting has taken place, the tasting fee remains payable and is not refunded.

Two service options.

Booked, confirmed, locked in.

Everything is prepared fresh, ordered and scheduled for your event, so our kitchen and team work to firm dates.

• What confirms your booking. Your date is booked once we have accepted it in writing and your deposit is paid. Proposals and provisional holds have an expiry date, so a conversation alone doesn’t reserve the date.
• Everything confirmed 7 days before. Menu, final numbers, dietary needs, the exact room, layout, number of stations, serving areas, order of service, access and setup times, in writing, one week before your event. If we haven’t heard back by then, the booking is released.
• Short-notice events. We take them when our kitchen and team can, with a confirmation deadline agreed at the time of booking.
• Changes after that. Any change needs our written agreement. We check what is possible and agree any extra cost before we do the work. Moving to another room or dividing a display counts as a change.
• We set up what was agreed. Our team arrives with your approved plan and sets up exactly that. Late changes can delay service or need extra staff, so we can’t guarantee them. We will always make any adjustment needed for safety.
• Special requests need notice. Anything unusual, or labels on every item, must be asked for at least 7 days before and may cost extra. One printed menu card per station comes as standard.
• Your price matches your plan. If the venue means we need extra labour or early access, we quote it clearly before you book. Your price is fixed for the agreed plan, and any change you ask for is priced and agreed first.
• Final payment, agreed early. Your quotation confirms the payment schedule. For confirmed event bookings above £6,000, the agreed tasting fee is deducted from the final balance of that same event. Any eligible credit is recorded in writing.

Your deposit: the booking deposit secures your date. Cancellations made within 7 days of the event, or a booking released because it wasn’t confirmed in time, forfeit the deposit, as costs have been incurred and the date cannot be rebooked at short notice.

From enquiry to collection.

The six steps above, as the eight moments you will see on your calendar.

1. 01Enquiry, venue & budget
2. 02Site visit & visualisation, if agreed
3. 03Your menu & event plan
4. 04Tasting by appointment, paid in advance
5. 05Deposit secures the date
6. 06Everything confirmed 7 days before
7. 07Event day, set up as agreed
8. 08Equipment collected as agreed