Thank you for making an enquiry

Before we confirm a date, it might be helpful to run through a few logistical details, especially if you haven’t organised this kind of event before.

Availability

I take bookings up to 12 months in advance. Bookings are confirmed on receipt of a deposit. Availability may be limited at weekends, holidays and certain times of the year (e.g. Cheltenham Festival, Badminton Horse Trials).

A minimum invoice of £750 (excluding expenses) applies on Fridays and Saturdays. The minimum invoice may be achieved by increasing the number of covers or the number of courses, or applying a surcharge.

The briefing

We will have a chat on the phone so I can take notes of a few key details that will determine the menu I create for you. I will ask some initial questions that are also covered in more detail, below.

1. What type of event are you planning?
2. How many people do you plan to invite?
3. Are you planning to host the event at home or a third party venue?
4. Do you have a date in mind yet?
5. What format would you like? (e.g. 3 course dinner or tasting menu)
6. Would you like a particular cuisine?
7. Do you have any particular foods that you would like me to include or exclude?
8. Are there any dietary requirements or severe allergies that I need to be aware of?

Types of events

Please let me know what tone you wish to set for the evening. For example, for an informal evening, I might be cooking in an open plan kitchen / dining room, where I can interact with you and your guests. For a more formal evening, you might wish to employ staff to serve the food, clear away plates and keep your guests glasses topped up.

Number of guests

Up to 14 guests
The majority of my events are dinner parties for between 8 and 14 guests, seated at one table.

15-30 guests
Medium sized events catered are generally for between 14 and 30 people, to be seated at several tables.

More than 30 guests
I occasionally cater for larger parties, in third party venues with professional kitchens. If you would like to host a larger party at home, we can discuss options.

If you are not hosting the event at home, it may be necessary to check with the venue whether you may arrange your own chef, as some venue have preferred supplier agreements. I have cooked across world and am happy to travel if you will cover my travel expenses.

Cuisine

I have a broad skill set of international cuisine, but feel most at home with British, Japanese, French, Italian, Spanish and Asian cuisines. If you have a particular favourite restaurant, this may also help me understand what kind of food you like. Another advantage of hiring me is that I will create bespoke dishes for you based on what you do and do not like.

Dietary requirements

I can accommodate a certain number of dietary requirements (e.g. vegetarian, vegan, coeliac, allergies). If there are many dietary requirements, it is impractical to produce different dishes for each guest, especially given the restrictions of a domestic kitchen, so I would ask you to notify me in advance so that I can design a menu that suits everyone.

Wine

Many clients like to choose and source their own wine, but I can provide advice on wine pairings. I am also able to supply wine or other drinks through my suppliers, with a small mark up to cover administration and delivery costs.

“Reverse pairing”

If you have certain wines that you have been saving for a special occasion, I enjoy writing menus to go with them.

Sommelier

I work with David Almeida, a qualified sommelier who is very popular with many of my clients. He has an excellent CV (including Le Manoir aux Quat‘ Saisons and Whatley Manor) and brings Michelin star style service to your event. He charges £25 per hour, which includes serving food, as well as wine service.

Front of house staff

If you have a housekeeper, I am always happy to work with them as they know your kitchen better than me!

Alternatively, I can provide waiting staff who will help serve and clear away dishes, so that I can focus on the cooking. We should allow for one waiter / waitress per 10 guests, at a cost of up to £15 per person per hour depending on experience and subject to a minimum of £60 per person.

For a typical evening event, I would ask waiting staff to work for up to 5 hours until 11.00 pm. If you would like them to be available after 11.00pm, we can agree this by prior arrangement, if you are happy to pay overtime and for a taxi home, if necessary.

Additional kitchen staff may be required for larger events, depending on the size of the event and complexity of the menu.

Crockery and cutlery

For smaller events, I am happy to use your crockery and cutlery. I prefer plain white crockery with minimal decoration or patterns. I also have a range of crockery that is available for hire.

For larger events, I will liaise with a catering equipment hire company, which usually costs around £5 per person, depending on the number of courses.

Glassware

Majestic and Waitrose offer a free glass hire service, though sometimes the glasses don’t always match. You may wish to consider hiring:
- cocktail glasses
- champagne glasses
- white wine glasses
- red wine glasses
- port glasses
- water tumblers

Tables and chairs

For larger parties, you may wish to hire tables and chairs from a catering hire company. You should allow up to £10 per person.

Linen

For smaller events, I assume you will supply napkins. For larger events, you may wish to hire napkins and table cloths.

Catering hire companies

I usually use Richardson Event Hire in the South Cotswolds, or R&R Catering Hire in the North Cotswolds. In London, I have used Rayners in Wandsworth.

There is a charge for delivery and collection, based on distance. Most companies would expect to collect equipment dirty or to add a modest surcharge.

Table decorations

Many clients prefer to lay and decorate the table themselves, but I can arrange this if you would prefer.

Menus

I can supply printed menus which you can use as place holders and as a souvenir of your event. The cost is £2 per person to cover administration and printing costs.

Serving boards

I have a selection of serving plates and boards for canapés. Please let me know if you would like me to bring these. For canapé events, I recommend providing disposable cocktail napkins (at least 2 per person).

Bread and butter

Most clients do not offer bread and butter, as it is not necessary for menus that include canapes (restaurants use bread and butter to buy them time in a busy service). Let me know if you would like me to include it in the quote.

You may need additional table space for bread baskets, butter ramekins, side plates and butter knives.

Kitchen requirements and timings

I have worked in hundreds of kitchens, which makes me adaptable to working in all sorts of kitchen spaces. I do as much preparation in advance in my own kitchen, to minimise disruption and so that I occupy your kitchen for as little time as possible.

For most events, I would aim to arrive one hour before your guests. Please ensure that your kitchen is clean and clear so that I can start work immediately. At the end of the evening, I will leave your kitchen as clean and tidy as I found it.

For smaller events, I require hobs, an oven, some fridge space and clear work surfaces for plating. I am happy to use your baking trays, pots and pans.

For larger events, I may wish to visit your home or venue in advance to help me plan the menu and arrange for any additional equipment.

After dinner

I can provide petits fours for you to serve after dinner and am happy to prepare coffee and tea. Please confirm if you will provide the coffee, tea and equipment (kettle, cafetiere, teapot, milk jugs, sugar bowls, cups, saucers and teaspoons). For larger parties, you may need to hire a water urn.

Other considerations for larger parties

1. Coat stands and a member of staff to take coats as guests arrive
2. Location of a bar to serve guests a drink on arrival
3. Location of loos for your guests
4. Ice buckets / separate drinks fridge
5. A bin or bucket for empty bottles
6. A separate dishwashing area and somewhere to keep rental crates
7. Water jugs for tables