Fish & Chip Catering
Terms and Conditions for Catering
These Terms and Conditions are effective as at January 2011 [updated Feb 2012] and cover Catered Services and Hire Services below.
We are proud to announce that we were chosen to work for Heston Blumenthal's Heston's Fishy Feast, and Hugh Fearnley-Whittingstall's The Big Fish Fight on Channel 4 TV. Please refer to the side navigation bar on the left for more information.
Catered - Quality - We use only purpose made fully automatic CE approved catering equipment, which are specifically manufactured to the highest quality to give faultless results time after time. Our chef controls the progress of the cooking, roasting, or frying which gives you a succulent meat or fish cooked to the highest standards.
Produce - English Lamb, Free Range Pork Sausages, Sustainable Fish from MSC Certified Suppliers, British Beef Burgers, and Norfolk Chicken are preferably chosen from local suppliers for their freshness and reduced carbon foot print. Fish supplies are purchased skinless and boneless, or boneless, however on the rare occasion a bone is found we apologise in advance. Should any produce be deemed below the standard we require, our head chef will substitute accordingly without prior notice.
Serving & Serving Stations – Below 80 guest quotes will include at least an experienced chef who will deliver and serve quality catering at the fish and chip van serving hatch, Train Tram serving hatch or Trailer serving hatch. An extra runner can be hired to transfer cooked produce to a serving station with heated chafing or heated serving gantry. Above 80 guests will include a chef and assistant.
Food Hygiene and Cleanliness - Each member of our staff wears hygienic protective clothing and sterile protective gloves during the handling of your food. Please ensure that hand washing and WC facilities are available (unlocked) onsite on arrival.
Refrigeration – Meat, Fish and vegetables are kept within the correct temperatures at all times. Fish is either kept refrigerated or traditionally kept fresh on ice. Catering produce required for bookings on a Sunday or Bank Holiday Monday is stored in our own purpose built commercial refrigerators over the weekend before being transferred.
Safety - Electrical equipment is PAT tested. Equipment in our current fleet of hog roast ovens, barbeques or fish fryers are serviced regularly. A strict regime of modernisation is adhered to, not only to ensure reliability, but safety too.
Booking your catering is very easy, just inform us of the date of your event, the sooner the better. Please telephone though your credit or debit card details, send a cheque deposit, or make a bank transfer. You will have received a quote which is valid for 7 days. We will send you a pro-forma invoice detailing what you have ordered or self-quoted. All outstanding balances must be paid prior to the event day.
Low Season - October - April inclusive must approach a minimum spend of £795.00 for a serve time between 12.00hrs - 16.30hrs. £895.00 is the minimum spend at or after 17.00hrs - 21.00hrs, after 21.00hrs the minimum spend reduces back to £795.00.
High Season - May - September inclusive must approach a minimum spend of £895.00 before between 12.00hrs - 16.30hrs. £995.00 is the minimum spend at or after 17.00hrs - 21.00hrs, after 21.00hrs the minimum spend reduces back to £895.00.
Bank Holidays fall into the same pricing structure as High Season pricing and will be charged out accordingly. Any extra staff required will be charged at double time.
During peak demand alterations or additions should be forwarded to the invoicing department via the online quote form. Please refer to your last emailed invoice to ensure your updates have been entered and recorded.
Booking Form - Customers are required to complete a booking form prior to booking the event date into our calendar. In the absence of a completed booking form the invoicing address will be deemed as the venue address. Please ensure that information entered on your booking form is correct, invoicing data is pulled from the Booking Form.
Plates, China & Cutlery - For outside catered events we supply disposables commensurate with the food you order. Biodegradable disposable fish and chip trays, plates, knives, forks, spoons, napkins and wax paper wraps are standard. Upgrading to quality chinaware, cutlery, tablecloths, napkin hire is available through us or you can go direct to www.outside-catering-hire.co.uk our local supplier.
Clearing Service - We have introduced a single course china, cutlery, and clearing service for buffet service. Single course clearing staff are supplied to clear straight after service. Delays in service or clearing are charged to your deposit. Larger events that require 'Family Service' serving to tables will require extra staff to carry out front of house clearing. Chefs work kitchen side of 'Front of House', plate waiting staff the other side. Experienced waiting staff should be dressed appropriately and able to clear 5 place settings per table visit. 100 guest seated events in a 21m marquee will require 20 walks of 35m (average) = 700m (1/2 mile) carrying in total 60kgs of china & cutlery. One waiting person would take an hour to clear, two waiting would take 30 minutes, three taking 20 minutes, and so on.
Marquee Catering Areas - Whilst we can boast purpose built kitchens to cater for high volume events, it is normal for your venue or marquee hire company to ask you what your caterers require in the form of a covered catering area, and power. It is impossible to provide a professional catering service in space that amateurs or “warm up” caterers would work in.
Safe Access to Marquee Catering Area - The client is responsible for providing clear access with a well lit clear path to and from the catering or marquee areas. The catering or marquee areas must be secured to the ground and fit for the purposes of catering, and housing staff safely. The company cannot be held responsible for any damage whatsoever or subsequent delayed serving times as a result of failed “Party Tents” or other such recreational structures that are absent of ground wall support rails which subsequently allow walls, doors, or roofs to break loose, or flap in breezy or windy conditions causing unavoidable delays in service. If extra lighting is required the client authorises the company to erect supplementary lighting and charge in accordance with their normal hire charges for those items.
Pop up Tents - v -Catering Marquee -v- Gazebos - The seems to be a lot of confusion as to what a 'cook from fresh' caterer requires in the way of shelter. Gazebos are very light duty and will blow away in any gust of wind. A good quality pop up tent is medium duty and good enough in the majority of weather conditions up to 20mph gusts of wind. Commercial marquees and commercial catering tents are normally wind tested to 60mph. If you provide a shelter please make sure the shelter has all 4 sides with a zip or lace up entrance. Gazebos do not normally have sides which could cause Health & Safety issues when raining and windy. Severe weather and sub zero temperatures may increase cooking times at any event that has not supplied an adequate shelter. Frying fish and chips is impossible if the shelter provided leaks water.
Weather Report - Leading up to the day of the event the onus is on the client to report to the caterers of an impending inclement weather conditions likely to cause gusting in excess of 20mph or torrential rain that may cause standing water. It is the client's responsibility to ensure access and egress at the venue is mud, snow, and ice free.
Marquee Catering Area - Square Footage - We successfully provide Zero Risk Catering with great food to a variety of clients working with Celebrity TV chefs on special events. The formula for the space required to cater professionally is as follows, the first menu course requires approximately 1.5 sq ft per guest (hot vegetable buffet counts as a course) and subsequent courses require ¾ sq ft per course. Formula = 100 guests x canapés + main course + dessert = 300 sq ft catering area. If you require Front of House clearing to the catering tent, then add one square foot per guest to cover extra space required.
Allergies - Any special allergies must be made know to us by separate letter addressed to "The Manager" prior to your event. This will ensure that special dietary requirements are adhered to in respect of food preparation. On the day of your event any guests with special pre-arranged dietary requirement should make themselves known to the chef or supervisor in charge of your event.
Catered Power Supply – Multiple course catered events should have a minimum of 2 x 3 kilowatt 3 pin points to run fridges, tea and coffee making devices, plus smaller commercial cooking paraphernalia. Smaller catering events may manage with bought in "super silent" generating power available for hire from www.outside-catering-hire.co.uk.
Portion Control - It is vital that you give us an accurate account of the portions/covers to be catered. We always cater for healthy appetites, which have recently included 3,000 family members of the 3rd Battalion of the Parachute Regiment. We cooked and served hungry commuters at Waterloo station working with BBC Ready Steady Cook TV Celebrity Chef Brian Turner serving 840 breakfast portions in just 2 hours. Accurate guest numbers allow us to prepare and provide for all. Recently we provided catering at a charity event attended by BBC Saturday Morning Kitchen TV Celebrity Chef James Martin. As time has moved on we are asked to supply services to other celebrity chefs such as Hugh Fearnley-Wittingstall, Jamie Oliver and Heston Blumenthal.
High Season Travelling May - September inclusive - Catering quotes converted into a booking for the fish and chip van of £995.00 or higher includes up to 100 travelled miles travelling to our catering areas of Surrey, Sussex, Hampshire, Kent, Wiltshire, London, Essex, Dorset, Gloucester, Berkshire, Devon, Somerset, Oxfordshire, Buckinghamshire, Essex and Hertfordshire, Suffolk, Bedfordshire, Worcestershire, Warwickshire and Herefordshire from our base SN12 or GU30, thereafter 50p per travelled mile is charged. Below a £995.00 booking there is a 75p per mile contribution towards extra fuel and labour costs for travelled miles after 100 total miles or 50 free mileage radius travelling to our catering areas inside the counties of Surrey, Sussex, Hampshire, Kent, Wiltshire, London, Essex, Dorset, Gloucester, Berkshire, Devon, Somerset, Oxfordshire, Buckinghamshire, Essex, Hertfordshire, Suffolk, Bedfordshire, Worcestershire, Warwickshire and Herefordshire from our base SN12 or GU30.
Low Travelling October - April inclusive - Catering quotes converted into a booking for the fish and chip van of £895.00 or higher includes 150 travelled miles travelling to our catering areas of Surrey, Sussex, Hampshire, Kent, Wiltshire, London, Essex, Dorset, Gloucester, Berkshire, Devon, Somerset, Oxfordshire, Buckinghamshire, Essex, Hertfordshire, Suffolk, Bedfordshire, Worcestershire, Warwickshire and Herefordshire from our base SN12 or GU30, thereafter 50p per travelled mile is charged. Below a £895.00 booking there is a 75p per mile contribution towards extra fuel and labour costs for travelled miles after 60 total miles or 30 free mileage radius travelling to our catering areas inside the counties of Surrey, Sussex, Hampshire, Kent, Wiltshire, London, Essex, Dorset, Gloucester, Berkshire, Devon, Somerset, Oxfordshire, Buckinghamshire, Essex and Hertfordshire, Suffolk, Bedfordshire, Worcestershire, Warwickshire and Herefordshire from our base SN12 or GU30.
Old Traditional Train Tram Car - Is available to use on a first come first served basis. The Tram Car brings some nostalgia to your event serving Traditional Fish and Chips the way they used to be. Towing the Tram Car to your event is significantly slower than the Fish and Chip Van, uses considerably more fuel, requires a specially licensed driver, and extra road insurance. We therefore require a contribution towards those transport and driver towing costs. We may during peak periods need to deliver the Tram Car in the day before your event to a secure venue.
Site Visits & Meetings - During midweek can be arranged for multiple course menus when your event is booked, deposited, and confirmed in our calendar.
Fuel Surcharge - Our online quote prices are set in conjunction with cost of fuel costs. There have been volatile markets which have increased supply prices of LPG fuel, Petrol and Diesel. It is with regret that a fuel surcharge will be applied two weeks prior to your event if fuel increases more than 10% on £1.19ppl. Currently our online prices are linked to a litre of diesel cost of £1.19ppl. The current per mile cost to transport a fish and chip van from our bases in SN12 or GU30 is 60p, the cost of LPG is set at 50p per guest. Any fuel surcharges will be levied on a pro rata basis.
Ground Conditions - It is assumed that ground conditions are tamacadam, concrete, scalpings, or other firm base. Vehicles can only drive onto grass if the client supplies a suitable four wheel drive for recovering catering vehicles and indemnifies against any vehicle damage and extra labour coasts encountered in the process of recovery on to hard standing.
Menu Tasting - Clients that wish to sample some or part of our menus at our registered kitchen premises during office hours will be charged out at cost price for labour and materials used, outside these hours labour is time + one half from the start of preparation to completion.
Force Majeure - We cannot accept liability or pay compensation where the "performance or prompt performance of our contractual obligations is prevented or affected by circumstances amounting to “force majeure”. Such events may include but are not limited to war or threat of war, riots, civil strife, terrorist activity, industrial action, natural or nuclear activity, road traffic incidents or accidents, wet or windy weather conditions, fire and all similar events outside our control".
Quotes - We reserve the right to withdraw any catering discounts or quotes rendering them "null and void" unless bookings are confirmed and deposits lodged by return. Availability is advised as soon as a booking form arrives. Booking slots are available on a first come first served basis. Subsequent changes should be self-quoted by the customer via our automated online quote page no later than 2 weeks prior to your event date.
Guest Numbers - Reductions in guest numbers or service pre-booked or ordered may not reduce more than 5% of the total cost up to 2 weeks before the event. No reduction in service or guest numbers can be accepted within the two week period prior to the event date. If re-quotes are requested they are done so on the understanding that prices are current at the time of re-quote, not pro-rata.
Contract Price - When a “Contract Price” has been offered and accepted, any subsequent variation in guest numbers may render that contract price Null and Void. An updated quantity or menu will automatically default to the online quoting system at the time of change.
Menu Changes - We are happy for you to make changes by re-quoting your menu via the website. Menu changes can be completed any time 24/7. Our booking system automatically updates the booking form so please ensure that you have not missed any items off and use your original email address to log in. The onus is on the customer to check the online booking form if the initial quote has been changed no later than a week prior to ensure your new choices are correct. From time to time prices may be discounted to attract last minute interest, if we have spare availability. Please do not be confused by last minute deals. Unlike the airlines we operate the same system as the holiday industry. We are generally booked up weeks ahead, occasionally we may have a cancellation due to unforseen circumstances, but don't bank on it !
Payment Terms - Deposits are received to order and buy advance quotas of produce at the best prices available. Booking your catering staff and allocating equipment to your event is simultaneously booked with our booking department. Booking either your produce or the operational side of your event closes our availability to other clients and therefore no deposit is refundable. Clients may wish to investigate obtaining cover from an Event Insurance company if cancellation might be a concern.
Catering Hire Equipment - Payment Terms - All non-account customers are required to pay a deposit to secure any hire order. The deposit incorporates a bond to cover any possible breakages (excluding crystalware) which will be returned after checks have taken place. Full payment of the order must be received in advance of delivery.
Travelling Calculations - We will use the AA or Google road map systems to calculate travelling time. We will add one hour to the slowest AA or Google route. We will generally arrive two hours before your booked serving time. Any road closures or delays will not constitute any refund as a result of arriving after the arranged serving time. Clients that wish an earlier arrival time should contact the office in writing for a supplementary estimate. All catering vehicles have real time satellite tracking and also satellite navigation which track and record arrival and leaving times.
Serving Delays & Staff Over Run Deposit - Your quote is strictly based on information you have entered on your online quote form. We provide a reliable service based on that information. Timing delays in serving extends the working day of employed, agency, or self-employed staff which incurs additional costs in our overtime, contractors costs, franchisee costs in addition to transport home for the chefs and their assistants. Please nominate an agent on your behalf to sign the driver/chef's time sheet before he or she leaves your venue in order to eliminate any supplementary costs. Your booking form data... in particular the serving time will be adhered to by us. In extreme circumstances and when our drivers are operating on a tachograph it may be necessary to send another driver to repatriate the Fish & Chip unit if his or her hours run over, or obtain overnight Travelodge accommodation. The driving laws are quite strict in respect of drivers hours. Written notice of any changes in menu or your serving time must be confirmed in writing by our Manager or booking representative no less than 7 working days prior to your event. Fifty percent of events overrun on their original booked times on the booking form, we therefore we have to charge for an overrun situation. In the absence of a signed timesheet we will rely on Real Time 3rd party tracking. Over running event serving times will be charged at twenty five pounds per person per hour for all grades and charged to the deferred card deposit. A deffered deposit of 7.5% or £75.00 whichever the greater of the total quote. A deffered deposit is required 5 - 10 working days prior to your event. A deferred deposit can be made (not charged) on a credit or debit card. The deferred deposit is automatically released during the week following the event. Assuming that your event runs according to the information entered by you on your booking form there are no extra charges.
List of Equipment and On Site Requirements - Click Here