Planning your function
1. Check Availability
Firstly you need to phone or email as soon as possible to check our availability. The popular summer dates are booked up early.
2. Determine the style of catering you want
We realize it can take time to decide exactly what you would like. Please email or phone as often as you like for advice, suggestions or to bounce ideas off us. We have catered for hundreds of customers over 20 years so we can help you decide what is best for your occasion.
Generally the options are:
Do you want canapés on arrival? Do you want a starter?
Do you want a hot main course or cold buffet? Do you want table service or a buffet?
Do you want an additional evening buffet?
3. Ask for a quotation. See http://www.devinecuisine.com/enquiryform.htm
Once you have some idea of what you want we will send you an itemized quotation. This can be adjusted and amended as you finalize your requirements. However you can make a fairly accurate estimate by looking at the costing examples page.
4. Arrange a site visit
If you would like to meet with us to discuss the arrangements, we would be very pleased to visit you at the venue without obligation. You are also welcome to have a free tasting of some dishes from your chosen menu.
5 Determine whether venue facilities are available
For marquee functions we request a minimum 6m x 6m bay for the kitchen area plus eight trestles tables, a 13amp electricity supply and access to mains water near by.
When a marquee hot menu is required there is a £250-£400 hire charge for mobile cooking equipment subject to menu and numbers. Our chiller van provides on-site refrigeration for the food, therefore we need to park it adjacent to the kitchen area.
6. Make a Provisional Booking
We receive an average of two enquiries per day so we advise clients to book as soon as possible incase another another enquiry comes in for the same day. At this stage we do not need to know exact menu choices or numbers.
7. Confirm the booking.
To confirm a booking we request a £250 deposit and the balance will be invoiced when final numbers are confirmed 1 week prior to the day.
8. Firm up the arrangements
A week before the event we ask for confirmation of menu and numbers. We invoice based on this information and payment is due on or before the day.