Frequently asked questions
About food, service, tableware and the bill.
The food
What is your minimum number of guests?
From 20 people. Fewer guests? Give us a call: sometimes it fits alongside another party on the same day.
Do you cater for allergies and diets?
Yes. Vegetarian, vegan, gluten-free, lactose-free, halal and nut-free: you note it in the running order. Every guest with a dietary need gets their own plate with a place card.
Do you cook on site?
Yes, in our mobile kitchen with hob, ovens and washing-up station. An ordinary 16-amp socket is enough. No power at the venue? Our whisper-quiet generator comes along.
Where does your produce come from?
As close by as possible. Vegetables from two local growers, beef from a master butcher we've known for twenty years and sourdough from a baker in the village. The menu follows the season.
Service and equipment
Is tableware included?
Yes. Porcelain, cutlery, glassware and linen tablecloths are included in every price.
How many staff do we need?
For a walking dinner we count one staff member per 15 guests, for a buffet one per 25. Your proposal states it exactly.
Do you arrange the drinks too?
Yes, with a drinks package or charged afterwards on what's used. You can bring your own wine too; then we charge €7.50 corkage per bottle.
Who clears up?
We do. We take the dirty tableware back with us and leave the venue swept clean.
Price and booking
What does a wedding cost on average?
A wedding with 100 guests, drinks, walking dinner and dessert usually costs €90 to €115 per person, including service and VAT.
How far ahead should I book?
A summer Saturday is best booked a year ahead, as they fill up fast. A Tuesday or Thursday is sometimes possible within three weeks.
What does the tasting cost?
€95 for two people. If you book the party with us, we deduct that amount from the invoice.
How does payment work?
Thirty per cent when you confirm. The rest follows once the washing-up is done, based on the guest list in the running order.
How many chairs are pulled up?
Send us the date, venue and a rough guest count. One working day later the menu is in your inbox, with the price per guest including service and VAT.