Imogen trained as a Chef at Leiths School of Food and Wine with over 13 years experience in the hospitality industry to support her. She has worked for clients in London, Cheshire, Scotland and overseas to broaden her passion and thirst for knowledge and culture.
Imogen is fortunate enough to be able to combine her skills in the kitchen alongside previous qualifications as an Event Coordinator for Rocco Forte’s Brown’s Hotel where she was responsible for creating beautiful events for fashion, media, PR and retail clients. Alongside her work with private and corporate events, Imogen runs both her hamper and cake making business.
Here are some answers to the questions we receive the most about our services.
If we have missed anything, please do not hesitate to contact us – we are happy to help!
We have done events from 6 to 180 guests (but we can also do smaller dinner parties on request).
We cater for many different dietary requirements, such as vegan, lactose intolerant, gluten intolerant and also specialist diets.
Our minimum number of guests for a canapé only event is 15 guests.
To secure your date and confirm our services, a 50% deposit on food costs is payable upon booking. A signed copy of our terms and conditions is also required.
Final payment and any dietary requirements is required a minimum of seven days prior to your wedding day, which will be calculated upon the current guest numbers. A post-event invoice will be drawn up and any amendments made accordingly (such as last minute guest number increase.
We offer a full refund up to 60 days in advance of your event.
Cancellation within 60 days will result in no refund of deposit, but the client can move event date (subject to availability) within 60 days after of original event date. The deposit will be retained and put towards the newly assigned event date. If the client cancels the event within 60 days prior to the event, the deposit will still be retained.
We provide all our staff directly and work with an experienced team who are versed in all styles of events.
We work with several trusted suppliers so would be delighted to arrange equipment and glassware/crockery/cutlery hire.
If your wedding is to take place in a venue or marquee requiring a satellite kitchen, catering equipment such as ovens, heated cupboards, fryers, water boilers and trestle tables may be required. The equipment required is based upon the number of guests and the menu chosen. A quotation can be provided for you based upon your exact requirements.
You will also need a solid floored catering area attached to the marquee, full height bar countertop, suitable power and lighting, clean water supply and rear access for loading with parking for refrigerated vehicle. Your marquee company will be able to advise and quote you as to these requirements.
Should you wish to sample your menu before the big day, we would be only too happy to invite you to a tasting of your chosen dishes. Our chefs will prepare your menu so that you can make sure on the day your food is cooked, seasoned and served exactly the way you like. There is a charge for the tasting session (dependent on your menu), where we will serve and discuss your chosen dishes with you, as well as covering the food costs involved. The tasting charge will be deducted from your deposit should you wish to book with us following the tasting. If you have already paid your deposit, there is no charge.
Where possible we always promote local business and buy British. We aim to forge lasting relationships with our suppliers, which means we can take advantage of the fantastic range of fresh, vibrant, colourful, seasonal and above all local produce available to us.
In every area of our business, we are committed to environmental protection and minimising our carbon footprint. Creating food with a conscience and with respect for environment is what we do. We endeavour to recycle 100% of our glass, cardboard, paper, plastic and food waste and even use biodegradable boxes for our hampers.
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