Terms & Conditions

1. About these terms

These terms set out how Field to Fork Catering works with clients for weddings, private parties and corporate events across Devon, Cornwall, Somerset and the wider South West of England. They reflect the way we run real events, from the first quote to the morning after. By securing a booking with us, you agree to the terms below.

2. Quotes

All quotes are itemised so you can see exactly what each part of your catering costs. If you are weighing options, we are happy to provide multiple quotes based on different combinations or themes. Discounted out-of-season quotes may also be available depending on the time of year.

All menu prices exclude VAT. Travel may be quoted as a separate fee depending on venue location and event size.

3. Securing your date

To confirm a wedding or event booking we require:

• A non-refundable booking fee of £500.
• A signed copy of these Terms & Conditions.
• The Event Details document completed and returned by email.

Until all three are in place, the date remains available to other clients.

4. Payment schedule

Of the remaining balance after the £500 booking fee:

• 50% is due four weeks before the event.
• The final 50% is due four weeks after the event, with the £500 booking fee deducted from this final invoice.

This schedule lets us reconcile any final adjustments after the event before issuing the closing invoice.

5. Final numbers and menu choices

We require your final guest numbers and menu choices four weeks before the event. After that point, numbers can be increased subject to availability but cannot be reduced. The same applies to hire requests: additions are welcome up to the event, reductions are not possible inside the four-week window.

6. Tastings

We offer tastings prior to booking for a £50 charge, deducted from your final balance if you decide to proceed. Tastings are typically scheduled between October and March when our calendar has more flexibility. We will do our best to accommodate requests outside that window where we can.

7. Allergens and dietary requirements

Identifying allergens is a legal requirement under UK food information regulations. We hold a database of every dish we cook and the allergens it contains. We will go through this with you when you finalise your menu, and we work with each guest's specific needs through your event coordinator on the day.

The fourteen recognised allergens are: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya and sulphur dioxide.

We prepare food in a working kitchen where these allergens are handled regularly. While we follow strict allergen procedures, we cannot guarantee zero cross-contamination. Guests with severe allergies should be flagged to us directly so we can plan accordingly.

8. Hire equipment

We work in partnership with Abbotts Event Hire for tableware, glassware and linen. We will arrange delivery and collection on your behalf and advise on quantities once your numbers are confirmed.

Once we leave the venue at the end of food service, it is the client's responsibility to make sure all hired items are placed back into the appropriate crates, which we leave neatly stacked in the catering marquee. Any breakages or losses after our departure are charged at the standard replacement cost from Abbotts Event Hire.

Hire equipment is collected on the Monday following a Saturday event as standard. If your venue requires Sunday collection, an additional collection charge applies.

9. Staff

Each event includes at least one maitre d', plus front-of-house staff at a recommended ratio of one waiter or waitress for every 15 to 20 guests, depending on service style. All front-of-house staff are fully trained, dress smartly and wear black aprons featuring the Field to Fork Catering logo. Chefs and kitchen hands are included in the menu price.

Front-of-house staff arrive on site one to two hours before your drinks reception, or two to three hours before food service depending on venue circumstances. A detailed running order, agreed in advance, is essential for us to deliver the day you are expecting.

10. Marquee and venue requirements

When catering for a marquee event we will require a catering marquee (we recommend 20 ft x 20 ft for up to 100 guests, ideally attached to the main marquee), trestle tabling, electric points (13-amp, 3.1 kW each) for coffee machines and refrigeration, water access within roughly 100 metres, and parking for our refrigerated vans close to the catering marquee. Where access or facilities are unusual we will ask for a site visit before the event.

11. After we leave the site

Our standard service does not include a Sunday return to clear down. Once we have left, the following are the client's responsibility:

• Clearing away after any food or drinks served after our departure.
• Returning all hire items to the crates we leave in the catering marquee.
• Roughly folding linen and placing it in the green linen bags we leave behind.
• Disposing of empty bottles and refuse, unless we have supplied your drinks or have agreed otherwise in advance.

If you would like our staff to remain on site through to the end of the night to clear down completely, please discuss this with us in advance so we can quote and staff appropriately.

12. Cancellations and changes

The £500 booking fee is non-refundable in all circumstances. Where a cancellation is made far enough in advance for us to rebook the date, we will refund staged payments already made. Where rebooking is not possible, payments made under the schedule in section 4 may be retained in full or in part to cover work already undertaken (planning, ingredient orders, hire commitments, staff schedules). We will always be transparent about which costs we have already committed.

Date changes are accommodated wherever possible at no additional cost, subject to availability.

13. Force majeure

Neither party is liable for delay or non-performance caused by events beyond reasonable control, including extreme weather, illness, transport disruption or government restrictions. In such cases we will work with you to reschedule, postpone or refund where appropriate.

14. Liability and insurance

Our total liability under any booking is limited to the value of that booking. We hold public liability insurance and food safety certification appropriate to the work we do; details are available on request.

15. Use of imagery

We may photograph our food at your event for portfolio and marketing use. Guests are not photographed without permission. If you would prefer no images at all to be taken, please let us know in advance and we will respect that.

16. Governing law

These terms are governed by the laws of England and Wales. Any disputes will be resolved in the courts of England and Wales.

17. Contact

For questions about these terms, please get in touch before booking:

Field to Fork Catering
Devon, UK
Phone & WhatsApp: +44 7827 323541
Email: info@fieldtoforkcatering.co.uk