We can source all crockery, glassware and cutlery for you from our local supplier who stocks many different styles. Please just let us know in the planning stages and we can direct you to the catalogue. Alternatively, we have lots of samples we can show you to help you make your decision. If you require a kitchen to be bought in i.e a marquee wedding, this will need to be paid for by the client. We can arrange this for you through a reputable events hire company.
If you would like to try your menu please do not hesitate to get in touch. We offer tastings from our farm kitchen in between Falmouth and Truro. We charge £40.00 per couple for this service. Please note that we can only offer this service during the warmer months due to our location.
Table laying service
If required we are more than happy to set up the crockery, cutlery and any glassware onto the tables. Please let us know in advance as this may incur extra staffing costs. Please note that this is not a wedding styling service.
Pouring of drinks
Our staff will be on hand to serve your welcome drinks (usually served with canapés) and all wine and water to the table plus Champagne for the toast if required.
All dietary requirements can be accommodated for, we ask you to provide all the details of these as soon as possible and at the latest when being sent our ‘event run sheet’ eight weeks prior to the event.
Point of contact
As part of your booking, every bride and groom will have a point of contact on the day. We ask our clients to provide a contact from the wedding party, with telephone numbers, usually the best man/maid of honour or one of the bride/groom’s parents.
Meals for any other staff involved in the day
If you have any other people outside of your wedding party to feed, for example, performers or photographers, then this must be pre-arranged and taken into consideration when hiring crockery, cutlery and glassware.
We don’t print menus for the table but we can recommend some great local companies that produce beautiful, bespoke wedding menus.
Depending on your chosen menu, certain kitchen equipment will also be required. i.e. fryer/ plate warmer etc.
We will require adequate indoor kitchen space along with necessary equipment. i.e ovens, plenty of fridge space, sink and countertop space in order to prepare and serve all our menus.
Please speak with your Marquee/hire company about providing either a separate kitchen tent adjoining the main marquee or portioning off a section of the main marquee in order for us to prepare and serve all our menus. Marquee/outdoor kitchens will need to have the following; suitable flooring, electrical outlets, adequate lighting and running water within 20 metres of the kitchen.
If you would like to choose our grazing table option we will require 2 x 6ft trestle table per 50 people. The tables should be as close as possible to the kitchen in order to make it simple for us to top up the food when necessary.
Reception Drinks Tables
We recommend 1-2 x 6ft trestle tables for the serving of reception drinks.
All our menu items are sold on a per guest basis, with generous portion sizes having been determined by our experienced catering staff. If you would like information regarding the exact quantities, please do not hesitate to ask for this in advance of your event.
We will ask you to supply us with a table plan including any menu options & dietary requirements. We would also suggest writing on the back of guests name place-card to remind them on the day and to ensure a smooth service.
Power supply/water supply/food prep area
It is the responsibility of the client to ensure that an adequate catering tent/kitchen, with sufficient power/water supply together with trestle tables for food preparation and plate clearance are made readily available and located within the foodservice area.
We will require reasonable access to the event location prior to the event start time to allow for food preparation and setting up of the event. This also includes reasonable access for unloading/loading of equipment.
We are happy to cut the cake and set up a self-service buffet point for guests to help themselves. Please see price list.
Please note, it is standard practice to remove all leftover food from the site. This is in the interest of food safety, as once we are off-site we can have no control over the safe storage of said leftover foodstuffs.
Empty bottles and waste
We will remove all the waste associated with our service. Any other waste inc empty bottles and rubbish sacks will be left discreetly out of sight in a pre-arranged area, it is then the clients responsibility to organise the removal of any empty bottles and waste the following day.
Please note, it is standard practice to remove all leftover food from the site. This is in the interest of food safety, and once off-site we can have no control over the safe storage of said leftover foodstuffs.
Clearing away at the end of the night
We will clear and pack away plates/dishes/cutlery in their respective boxes in the catering tent, ready for collection by the hire company. We will also collect and pack away dirty glasses throughout the day, up to when we leave. If extra bar staff have been hired through the evening, they will carry on collecting dirty glasses until our bar service finish point. Please bear in mind that once we have left the site it is the responsibility of the client to ensure that all remaining hired items are returned to the correct hire crates at the end of the night. All breakages will be charged at the standard replacement cost by the hire company. If you would like cleaning staff to clear all remaining hired items and any rubbish at the end of the night, then this must be pre-arranged at an additional charge.
AVO Catering Co will send out a confirmation event plan eight weeks prior to the event in which we must be notified of the exact number of attendees, dietary requirements and confirmation of the services we are providing. It is then the clients responsibility to confirm and amend this plan and send it back to us no later than 14 days prior to the event. Should the number of attendees decrease
after the 14 day period the client will still be charged the confirmed amount. If a confirmed event plan is not received back, the original estimated attendance count will be prepared and charged.
If the client cancels a contracted food and beverage event, and/or facility before fourteen days prior to the event AVO Catering Co will retain all of the deposit fee as liquidated damages. If the client cancels a contracted food and beverage event, and/or facility less than fourteen days prior to the event AVO Catering Co will retain all of the fee as liquidated damages.
Public liability Insurance
We hold full public liability insurance. Please ask to receive a copy of our certificate.
Please quote for a minimum number of guests as whilst these numbers may increase, the booking and pricing is in regard to this minimum number and as such cannot decrease.
Payment arrangements for all events must be made in accordance with catering policies. There is a 30% deposit to be paid on all events in order to secure the booking unless prior arrangements have been agreed to by AVO Catering Co. We ONLY accept payment in the form of Bacs, debit or credit card. Please be aware that payment with debit and credit cards will incur a fee of 2.5%. Full Payment is due no later than fourteen days prior to the event.