Terms & Conditions (updated March 2021)
Definitions
In these Terms and Conditions, the following expressions have the following meanings:
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“The Client” The person/s who have paid to hire the services of the Caterer.
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“Caterer” The Event Kitchen.
In these Terms and Conditions, the following expressions have the following meanings:
• “The Client” The person/s who have paid to hire the services of The Caterer.
• “The Caterer” The Event Kitchen.
1.0 Booking your date with ‘The Event Kitchen’
1.1 All event bookings must be confirmed in writing by The Client. A non-refundable, deposit is required to secure The Caterer for the date of the event.
1.2 All bookings are subject to a minimum number of 50 adult guests unless otherwise agreed with The Caterer.
2.0 Payment Schedules
2.1 The Client agrees to pay a non-refundable deposit to secure the booking through bank transfer/cash (payable to Presley Swensson).
2.2 Receipt of The Clients deposit is confirmation that The Client accepts these terms and conditions.
2.3 The Client agrees to provide the Caterer, no later than 28 days prior to the event, final numbers of guests, individual food choices, allergies and special dietary requirements. The information provided at this point will be used to produce the final invoice. Should final numbers drop below the minimum number of 50 adult guests there will be no reduction in costs, should the final numbers increase the additional guests will be charged the menu price accordingly.
2.4 The final invoice will be submitted for the remaining amount to The Client and is payable 21 days prior to the event through bank transfer/cash (payable to Presley Swensson).
2.5 If final numbers decrease once the final invoice has been paid then there will be no reduction in costs. If numbers increase once the final invoice has been paid, every effort will be made to accommodate this, and additional costs will be incurred.
3.0 Menu
3.1 The Client and The Caterer to agree the menu, changes to the menu can only be made in consultation with The Caterer no later than one month before the event date.
3.2 Every effort will be made to procure the ingredients as defined in the agreed menu. Should this not be possible due to seasonality or availability of produce every effort will be made to find alternative produce. The Client will be notified accordingly.
4.0 Cancellation & Postponement Policy
4.1 In the unfortunate event of a booking having to be cancelled by The Client, confirmation in writing is required, the deposit will be retained by the Caterer and the following charges will apply: -
4.1.1 If the event is cancelled by The Client within 14 days of the event date this will result in 100% of the total event cost to be paid to The Caterer. This reflects the reduced time available to obtain any alternative bookings. The total event cost will be based on the numbers of guests as per the final invoice as detailed in 2.4 at the agreed price per head.
4.2 Should The Caterer not be able to fulfil the contract, due to unfortunate serious outside events, The Caterer will refund monies paid by The Client and will make reasonable efforts to obtain similar services.
4.3 Should The Client have to postpone the Event for any reason and an alternative date is agreed, with The Caterer, the deposit will be transferred to the new date. If an alternative date cannot be agreed and the booking is cancelled the deposit will be retained by The Caterer.
4.4 If The Client then cancels the agreed alternative date, The Caterer reserves the right to retain the deposit and not transfer to a further alternative date.
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5.0 Insurance
5.1 The Caterer carries the appropriate insurance cover relevant to its service. The Caterer’s insurance does not cover any damages or accidents not due to any direct fault of The Caterer.
5.2 The Caterer strongly advises The Client to take out relevant insurance to cover any possible cancelation due to travel problems or serious outside events which could hinder the catering.
6.0 Dietary Requirements & Special Requests
6.1 The Caterer requires that The Client asks all their guests if they have any food relevant allergies and that The Client informs The Caterer of these 28 days before the event. The Caterer asks that The Client pay particular attention to the list below, detailing the 14 major allergens for concern: - Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts, Celery & Celeriac, Mustard, Sesame, Sulphur dioxide/sulphites, this can be used as a preservative in dried fruit, Lupin & Molluscs.
6.2 The Caterer offers products that can include the 14 major allergens as detailed in point 6.1. Whilst The Caterer takes steps to minimise the risk of cross contamination, The Caterer cannot guarantee that any of the products are free from the 14 major allergens as detailed in 6.1.
6.3 The Caterer will endeavour to provide suitable adaptions to The Clients menu any guests with special dietary requirements or food allergies that The Caterer is made aware of. The Caterer cannot however take responsibility for any guest’s food requirements unless advised in advance (no less than 28 days prior to the event). All dietary meals will be individually served.
7.0 Tableware Hire
7.1 If on return the tableware is found to be damaged, broken or not in a substantial working order, The Client is to pay to The Caterer the cost and expenses of restoring the tableware. Notification of such damage will be provided to The Client within 14 days after the Event
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8.0 Catering Equipment
8.1 Depending on the facilities available at the venue, additional charges may apply for the hiring of specialist equipment. If so, the Caterer will notify The Client of this following the site visit.
8.2 Should any equipment, whether owned by The Caterer or hired on The Clients behalf, is lost or damaged, The Client will be charged at the full replacement cost.
8.3 The Caterer accepts no liability if the equipment hired or owned by the venue breakdowns that adversely affects the catering of the event.
9.0 Misc
9.1 The Caterer accepts no liability for any food supplied to The Client by another caterer (or food products supplied by The Client themselves) in addition to those arranged by the Caterer.
9.2 If for any reason outside The Caterers control or due to unseen circumstances there was a scenario that Head Chef ' Presley Swensson' was unable to be onsite and undertake the event. The then Caterer holds the right to bring onboard an associate chef who will undertake the event. The Client will be notified immediately if these circumstances arise.
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9.3 The Caterer does not employ the service staff; The Client will be required to pay the service staff direct for their services.
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9.4 The Caterer will not be held responsible for failure of performance due to loss of utilities such as electricity, gas, water as a result of man-made or natural causes, such as a storm.
9.5 The Caterer will remove all food waste at the end of the event and will not be responsible for removing any other waste, such as glass bottles and cardboard boxes.
10.00 Force Majeure
No liability is accepted by The Caterer for failure of performance due to natural causes, strike, lockout, hostilities, adverse weather conditions or any other circumstances outside the control of The Caterer.
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