How can we help?

Please contact us as soon as your date and venue are taking shape, particularly for popular wedding weekends. Booking early gives us time to understand your plans, arrange the right team and develop your menu.

We cater for smaller private occasions and large celebrations of 400 guests or more. Availability and suitability depend on your date, venue, menu and service requirements. We tailor our kitchen and staffing plans to your event.

Our minimum guest numbers vary with the time of year and availability. During quieter periods, we can generally cater for events with a minimum of around 30 to 50 guests. During peak season, the minimum may be 50 guests or more. Please contact us with your date, venue and plans so we can confirm what is possible.

Yes. We work with hotels, estates, halls, private homes and blank-canvas venues. Tell us your preferred location, guest numbers and the atmosphere you have in mind, and we can help you explore suitable options.

Yes. We can discuss events beyond our local area. Travel, access and kitchen logistics will be considered when preparing your tailored proposal.

We will contact you around 28 days before your event to request your final details. Please confirm your final guest numbers no later than 21 days before the event, unless we have agreed a different timetable. We will then issue the final balance invoice, payable at least 14 days before the event. Reductions after you have submitted your final numbers will not reduce the confirmed charge or qualify for a refund.

Yes. Additional guests can be added up to seven days before your event, allowing us time to purchase the extra ingredients and update our plans. Please contact us as soon as you know about an increase so we can confirm the revised numbers and additional cost. This does not change the deadline for your original final numbers or the policy on subsequent reductions. Any additional balance must be paid before the event day.

Please send your final menu choices and event details no later than 21 days before your event, unless an alternative deadline has been agreed. If you need to make a change after this date, contact us promptly so we can confirm whether it is possible and whether it affects your quote.

Absolutely. Our initial recommended menu is a starting point. We can bring together family favourites, regional traditions and contemporary dishes to create a menu that reflects your preferences and occasion.

Yes. Our menus identify vegetarian and vegan dishes, including options that can be adapted. We can also discuss dishes suitable for guests who need to avoid gluten. Please tell us about any allergy, intolerance or coeliac disease before choosing your menu so we can assess suitable options and explain any cross-contact risks. We only confirm dietary suitability after reviewing the specific requirements.

We can discuss menu adaptations or a separate menu for guests with complex dietary needs. Our kitchens handle nuts, wheat, soya, milk, eggs and other allergens. We take precautions, but cannot guarantee that dishes are free from a particular allergen or cross-contact. Please speak to us about any severe allergy before booking so we can assess whether we can cater safely. Vegetarian or vegan dishes are not automatically suitable for someone with a milk or egg allergy.

Please provide a complete list of dietary requirements no later than 21 days before your event so we can prepare a dietary service plan. Additional waiting staff may be needed depending on the complexity of the requirements and how the meals must be served. More than five guests with special requirements does not automatically mean extra staff are needed; several guests with the same requirement may be straightforward to accommodate. We will discuss any additional staffing and cost with you in advance. Please tell us promptly if a requirement changes or a new allergy is identified after the deadline.

Yes. We offer Halal food and can also discuss Jhatka requirements, Swaminarayan menus and Jain menus. Please specify your requirements when enquiring so we can confirm suitable ingredients, sourcing and preparation arrangements for your event.

Children can enjoy the main menu, or we can discuss a selection of simpler meals in addition. These need to be agreed in advance and suitable for preparation alongside your event menu. Please let us know the number of children, their preferences and any dietary requirements, and we will do our best to accommodate them.

For food served to tables, we plan quantities around the number of guests seated at each table, whether adults or children. Children seated with adults are therefore included in the full catering count to avoid shortages. If children can be seated together at separate tables, we may be able to agree a reduced rate in advance. For a buffet service, we can discuss a children’s rate for those under 12 who will be eating. Please tell us the children’s ages and seating arrangements when planning your menu.

Yes. We offer one menu tasting per booking for weddings and special events with more than 100 guests. Once we have refined your proposed menu, we will confirm which dishes can be prepared and any applicable charges before arranging your appointment. For smaller events, please contact us to discuss the available options.

For eligible wedding bookings with more than 100 guests, the bride and groom receive a complimentary tasting. All other attendees, including those attending tastings for special events, are charged £45 per person including VAT. One tasting is available per booking.

We do not operate a restaurant, so ingredients are purchased and each dish is prepared from scratch specifically for your tasting. We will prepare the items that can reasonably be produced in small quantities. Canapés, main courses and desserts can usually be included, depending on your proposed menu. We will agree the tasting selection with you beforehand.

Weekdays are generally the most flexible, with appointments arranged between 12pm and 7pm. We usually close at 8pm, but can extend to 9pm by prior arrangement when needed to complete a tasting. Weekends are our main event days, particularly during peak season, so we cannot usually confirm weekend tastings far in advance.

Please allow around one to two hours, depending on the size and complexity of your event and menu. We will confirm the expected duration when arranging your appointment.

Yes. We can prepare a bespoke quote for reception drinks, toasts and drinks during the meal. Options include soft-drinks packages with mocktails and table drinks, as well as bespoke bar packages. Tell us what you have in mind so we can tailor the service to your event.

Yes. We offer packages where you supply the drinks and we provide bar staff and glassware. Please discuss this with us in advance so we can agree the arrangements and check any venue restrictions or charges that may apply.

Often, yes. We will assess access, power, water and service routes to establish whether a suitable temporary kitchen can be arranged. A site visit may be needed before we confirm the final plan.

Your quote takes account of guest numbers, menu choices, service style, staffing, venue facilities, timings and any equipment hire. We prepare a tailored proposal based on your event rather than applying a single package to every occasion.

We will discuss your event, check availability and understand your priorities before preparing a proposal and menu. We send quotes by email and WhatsApp, and you can continue the conversation through either. We then work with you and your venue to finalise the arrangements.

Please check each supplier’s contract, as some require meals or refreshments. If you would like us to cater for them, include them in your final catering numbers and provide a separate supplier list so we can plan their meals. Supplier meals are served separately, once all guests have been served; we cannot serve suppliers before guests. The location and timing will be agreed as part of the event plan.

Yes. A 20% deposit is required to confirm your booking and secure the date. We will provide the deposit amount and bank details when you are ready to proceed.

Our usual arrangement is a deposit followed by the final balance, with no scheduled payments in between. Once your final details and guest numbers are confirmed, we will issue the balance invoice. This must be paid no later than 14 days before your event, unless an alternative timetable has been agreed.

We accept payment by bank transfer (BACS) or cash. We are unable to accept card payments. Please use the payment details and reference shown on your invoice, or contact us to arrange a cash payment.

Our standard arrangement is a deposit followed by a final balance. We ask you to leave the balance until we have received your final details, as the amount depends on your confirmed guest numbers and agreed arrangements. If you would prefer a different payment schedule, please discuss it with us. Each invoice must still be paid by its due date.

Leftovers are not guaranteed. We prepare food for the agreed guest numbers and service, and the quantity remaining will vary. Some dishes are unsuitable for keeping, and food will only be released where our team considers it safe to do so.

Please discuss this with us in advance. Any handover is subject to our team’s food-safety assessment, including how the food has been handled and held. We will not release food returned from guests’ plates or table-service dishes, food that may be contaminated, or food we consider unsuitable for keeping. We may decline a handover even if containers have been provided.

You must provide clean, food-grade containers with secure lids and nominate someone to pack and collect any approved food. Please agree suitable container sizes with us beforehand. Our team cannot prepare individual takeaway portions for guests. Containers must also allow safe cooling; large, deep buckets of warm food are not suitable for rapid cooling.

No. Any approved food must be taken away on the event day or night, at the agreed handover time. We do not offer storage for later collection or a leftover-food delivery service. You will need suitable transport and refrigeration arrangements.

After handover, you are responsible for following the storage, transport and reheating instructions provided, and for sharing allergen information with anyone who will eat the food. We may ask you to sign a handover acknowledgement recording these instructions. This does not permit unsafe food to be released or remove our responsibility for food while it is under our control.

Before the event: Tell us in advance if you would like to retain suitable leftovers. Provide clean, lidded, food-grade containers and make sure there is enough working refrigeration space. Agree who will pack the food and, for a staffed buffet, when our service ends.

At the end of service: Leftovers are not guaranteed. For staffed events, our team will identify which food, if any, is suitable for handover. The host or their nominated person is responsible for packing approved food promptly. Guests should not pack items directly from the buffet without agreement. We will not leave food that we consider unsafe.

Where the buffet is left in your care: If our agreed service ends before the buffet closes, the handover must include instructions for holding, serving, cooling and disposing of the food. The host must follow these instructions and keep track of the time food is on display. Food should not be retained if its handling or temperature history is uncertain.

After handover: Follow the dish-specific instructions and deadlines provided. Cooling time is not restarted when food is collected or when staff leave. Food returned from plates must be discarded. We cannot arrange subsequent storage, collection or delivery of leftovers.

Plan ahead: Request any leftover-food arrangements before the wedding. Nominate one person to liaise with the catering team and provide suitable clean, lidded, food-grade containers. Confirm venue permission, collection time, transport and refrigeration arrangements.

Food suitable for handover: Our team will assess any remaining food before release. We do not guarantee a quantity or selection. We will not release food returned from guests’ plates or table-service dishes, food exposed to possible contamination, or food that has not been safely held. Food on a buffet is not automatically suitable to take away.

Packing and collection: Your nominated person must pack approved food and remove it at the agreed time that day or night. Our staff cannot pack individual portions for guests. Food must not be left in a vehicle or kept at room temperature while the celebration continues. If safe cooling and transport cannot be arranged, we will decline the handover.

Handover record: We may ask your nominated person to acknowledge the food received, collection time, allergen information and storage instructions. This is a record of handover, not a waiver of food-safety duties. We do not provide next-day storage or leftover-food delivery.

Follow the dish-specific instructions provided at handover. Cooked food should be cooled promptly in small portions and refrigerated within one to two hours, using a fridge at 0–5°C. Generally, refrigerated leftovers should be eaten within 48 hours or frozen; some foods, including rice, require shorter timings and specific advice. These limits do not restart when you collect the food. Food that cannot be cooled or transported safely will not be released.