FAQ
Good to know before you book
Still have a question? Call or email the kitchen office and we will be happy to help.
Is there a minimum number of guests?
For full-service events we usually cater for 20 guests or more, and private chef dinners start at 6 guests. Drop-off platters work for smaller groups. Ask us if your numbers are in between.
Can we have a tasting?
Yes. Wedding couples can book a menu tasting for two once the date is confirmed, and we can arrange tastings for larger corporate events too. Tastings are by appointment at our kitchen.
Do you provide staff?
Yes. We bring chefs, servers and an event lead, and bar staff if you need them. Your quote shows how many people we suggest for your guest numbers and style of service.
How far ahead should we book?
For weddings and large events, six to twelve months ahead is common. For office lunches and small dinners a few weeks is often enough. Get in touch and we will check the date.
How do you handle allergies?
Tell us about every allergy and dietary need when you confirm numbers. We label dishes and plates and brief the team, but our kitchen handles common allergens, so we cannot promise any dish is completely free of traces.
Do you bring plates, glasses and linen?
We can bring crockery, cutlery, glasses and linen, or work with what your venue provides. Everything we bring, we take away and wash.
How do deposits and final numbers work?
A deposit holds your date, and we confirm final guest numbers about two weeks before the event. Your quote sets out the exact terms (sample terms).
Tell us about your event
Share the date, the place and roughly how many guests. We will reply with a sample menu and a clear quote.