In choosing Taste Cuisine, you are not merely relying on our reputation but entrusting us with yours. This is something on which we place the utmost value and perhaps this is also why we are exclusively retained and recommended by numerous multi-national companies and individuals throughout the North of England.

No two functions are ever the same. Samples of our current menus give a flavour of what is possible and generally popular but, ultimately, we very much welcome your own suggestions and are happy to prepare whatever you desire.

The success of our company is directly linked to the success of your event - Taste the difference with Taste Cuisine!

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TASTE CUISINE – GUIDANCE NOTES AND TERMS OF BUSINESS
All bookings are subject to the following terms and conditions. The following information will help you to organise your event and provides a clear concise understanding of our trading terms:-

1. All prices have been calculated on the basis of the minimum number of guests required at the foot of each individual menu. Parties of less than this number may be subject to additional charges which will be quoted on request
2. Menus and prices are generally reviewed twice annually. Selections made from past menus will be charged at current rates.
3. We require notice of approximate numbers at the time of booking the event. Final numbers must be advised to us, where practicable, at least one week prior to the function. This number or the actual number served, whichever is the greater, will be charged to your account.
4. Where a discounted price has been quoted based on an estimated number of guests, we reserve the right to withdraw such discount when the final numbers are less than the original estimate.

Prices as quoted are current for a period of 6 calendar months from the date of quotation. However, the company reserves the right to adjust these prices in the face of unreasonable variations in commodity prices from the date of quotation to the date of commission.

The submitting by the Company of a quotation does not constitute any commitment to the commission or date in question until such a time as the Company provides a written confirmation or is paid a deposit by the Client as requested.

Prices as quoted are subject to amendment pending any changes to the existing menu or job specification.

5. In order to secure your booking, we require written confirmation together with the payment as set out below;

Deposits
On return of signed booking form 20% of estimated total (initial deposit)
On receipt of deposit invoice (3 months prior) 70% of revised quotation estimate
On receipt of final invoice (after event) Remaining balance

6. Accounts are payable 14 days from date of invoice. We reserve the right to charge interest at 3.5% over bank base rate per week (compounded) on all overdue accounts. Any invoice queries should be made in writing within 7 days from date of invoice. Complaints concerning any aspect of our service should be made in writing within 3 days of the event.

Credit and debit card payments are accepted at a surcharge of 3.7% of total bill to be added to outstanding amount.

7. Cancellation charges will generally be made on the following scale. These calculations take into account losses incurred and potential loses due to our declining other bookings at and since the time of your booking. We strongly advise clients to take out appropriate insurance cover to provide for the payment of such charges. Our Cancellation fees are as follows;

* Taste Cuisine does not store credit card or debit card details after payment of goods completion. 

Cancellations
In the event of cancellation of any booking, the client shall pay to the Company, a cancellation fee as follows:
Cancellation on 6 months notice, in writing No charge
Cancellation on 3 -6 months notice, in writing Forfeit initial deposit only
Cancellation on 1 – 2 months notice, in writing Forfeit secondary deposit only
Cancellation of less than one months notice Forfeit initial and secondary deposits

The Company reserves the right to require payment of a deposit at any time prior to the holding of an event; the amount of which will be determined by the Company. Should the client fail to pay such deposit within 7 days of being requested to do so, the Company may treat the booking as having been cancelled by the client.

The Client shall be responsible for the orderly conduct of any function and shall ensure that nothing shall be done which may constitute a breach of the law or in any way cause a nuisance or be an infringement of or occasion or render possible forfeiture or endorsement or any license for the sale of alcohol or for music and dancing.

In the event that the client cancels a booking that the Company has made on its behalf, for entertainment, car hire, equipment or otherwise, all cancellation charges shall be met by the client.

8. Marquee bookings for the period 1st April – 30th September will carry an automatic minimum 50% cancellation charge up to one month prior to the date of the event and 75% thereafter. Marquee and equipment hire is for the start to the end of the function only.
9. Any loss or damage to the property of Taste Cuisine or its sub-contractors or the owners of any venue at which the function is being carried out is the responsibility of the client. Replacement and repair will be charged at the retail price. Insurance for our equipment can be arranged upon written request and is charged at the rate of 3% of our contract value.
10. Taste Cuisine and/ or the operator of any venue at which the function Is being held, reserve he right to refuse or remove any guest from the premises at their discretion.
11. Where Taste Cuisine are responsible for the preparation and service of wine/ alcohol but such wine/ alcohol has not been purchased from ourselves, we reserve the right to charge corkage. A quotation will be provided on request.
12. Vat is payable on all accounts at the relevant rate.
13. The individual making the booking shall accept overall responsibility for the payment of any outstanding accounts. Cheque made payable to Taste Cuisine.

Amendments to final guest numbers should be given no later than 5 working days preceding the function (typically, for a Saturday event, final numbers should be given on the preceding Monday). The number notified will be the minimum figure charged.