Terms and conditions

• Please note that unless otherwise agreed the price per head is for food only, if you wish to hire crockery, cutlery, glassware, table linen, tables or chairs then please ask for more details.
• Any required cooking or refrigeration equipment will be charged for separately; obviously this will depend on the type of food required and the facilities available at the venue.
• Drink service is not included.
• Set up/set down and fuel charges are not included.
• Delivery/collection charge will be calculated according to the location of your event.
• All preparation time prior to the event is included in the price per head.
• Staff charges:
  - Executive Chef, Philip Milner, to be present at the event, £25 per hour.
  - Waiting staff at £8 per hour and any kitchen staff at £10 per hour.
  - Hourly premiums will apply to events at New Year and Bank Holidays and after midnight.
  - All staff charges are calculated on a minimum basis of four hours.
  - We will advise you at the time of booking how many staff will be required in order to make sure that your event runs as smoothly as possible. Staff numbers will be confirmed once the exact number of guests has been finalised, however this can not be reduced 14 days before the event.
• A deposit of approximately 50% of the total cost will be required to confirm a booking. This must be accompanied by a signed booking contract form. Please note that your deposit and signed booking contract form confirm that you have read and agree with our terms and conditions.
• Final balances are due on the day of the event.
• All cancellations must be in writing and the following terms operate:
  - More than 28 days before the event 25% of the deposit will be forfeited.
  - 28 days – 14 days before the event the whole of the deposit will be forfeited.
  - Less than 14 days before the event the whole deposit and 30% of the outstanding balance will be payable.
• Notification of the final number of guests will be required at least 14 days before the event. No reduction will be given if numbers are reduced after this time. If no numbers are given then the number of guests calculated for in the original quotation will be catered for.
• In circumstances beyond our control we reserve the right to replace menu items with similar alternatives.
• All equipment provided by the client remains their sole responsibility and it is the clients responsibility to clean, polish, lay up and clear away unless agreed otherwise.
• All lost or damaged equipment will be charged at cost.
• The Orange Tree Catering Company reserves the right to charge interest on late payments and, if necessary, claim compensation for debt recovery charges.