14/10/2026
Book the venue and the chef together, and most catering problems vanish.
Confirm dates, final headcount and whether you need exclusive use 8 to 6 weeks before arrival. Decide which meals the chef will cover by six weeks and send allergy details two weeks ahead.
Before you commit, check oven and hob capacity, fridge and freezer space, reliable hot water, prep counters and serving flow. Send the chef photos and a one‑page kitchen rider, and ask for a video-call through the kitchen before the menu is final.
Standard menus start around €24.99 per person, plated tasting menus usually need extra prep and an assistant, and plan seafood nights away from Mondays. Want our printable checklist for your group? Tell us which part of planning feels hardest.