​​Kelda's Kitchen

A confirmation non-refundable deposit of 20% of the total estimated food bill is required to hold the date. A further 30% of the total food bill is required as cleared funds 2 weeks prior to the event. This is also non-refundable. This will be invoiced well in advance of the date. For short notice functions e.g. funerals, 50% of the total food bill will be required upon booking. The final invoice will be issued on the day or soon after the event. Payment is required within 14 days. Payment can be made by cash, cheque or by BACS.

 

All waiting staff & chefs attending a function must be paid for a minimum of 4 hours. For longer events over 6 hours the client is responsible for the food costs to feed the employees including waiting staff, band or DJ & photographer. Waiting staff will need to be paid cash on the day of the event. Please have extra cash available in case staff are required to work overtime.

 

All quoted prices include travel within a 15 mile radius of South Walsham. Mileage will be charged at 35p per mile per member of staff with their own transport beyond that distance.

(Example: Say the venue is 20 miles from South Walsham, this means a round trip of 40 miles. We allow for a mileage of 15 miles each way which means that there would be a charge of 10 miles at 35p per mile= £3.50 per vehicle. All distances are calculated using AA route planner).

 

Cancellations are to be made in writing 14 days or more prior to the job commencing. This must be backed up verbally between the customer and Kelda.

 

Final numbers attending events must be confirmed 7 days before the function. Any minor alterations to the menu and special dietary requirements must also be confirmed no later than this.

 

You, as the client are responsible for the disposal of waste, for providing heating, power and water, ensuring the venue is clean and tidy prior to the event and for the cost of breakages or losses of  hired items.

 

Food Safety. We follow strict health & safety guidelines. Chilled food can only be left out of refrigeration for a maximum of 4 hours and hot food on a buffet kept out below 75 degrees for 2 hours. After this time the food is deemed unsafe. Therefore leftovers will only be left with the client if it can be refrigerated within the time frame and will then be clearly labelled.

 

Allergies. We will endeavour to provide alternative dishes for those with special dietary requirements. If you have guests with allergies please introduce them to the staff so that all parties can be clear on what is safe for them to eat. We cannot guarantee dishes are free from trace elements due the ingredients stocked in  our kitchen.