1. Complete Agreement

(i) These Terms and Conditions govern the contract between FranckPrivateChef (the "Company") and the customer (the "Client") to the exclusion of any other terms unless expressly agreed in writing and signed by an authorized representative of the Company.
(ii) The Company’s agents or representatives are not authorized to make representations unless confirmed in writing by an authorized representative of the Company.
(iii) Typographical or clerical errors in any documentation issued by the Company are subject to correction without liability.

 

2. Contract

(i) A booking is confirmed when accepted in writing by the Company or when the Company begins providing the services, whichever occurs first.
(ii) Clients must ensure the accuracy of all booking details, including guest numbers, menu choices, dietary requirements, and event times. Final details must be confirmed at least 14 days before the event, and changes cannot be made after this period.
(iii) Clients are responsible for providing adequate facilities for the service and must be present at the time of the chef’s arrival to provide guidance.
(iv) By confirming a booking, the Client agrees to these Terms and Conditions on behalf of their party.

 

3. Price

(i) Quoted prices are valid at the time of enquiry but may change before booking confirmation. Confirmed prices will not change unless amendments are made to the booking.
(ii) Minimum charges apply, and pricing may be adjusted proportionally if guest numbers fall below the agreed minimum.
(iii) Prices include VAT unless otherwise stated.
(iv) Additional costs due to requested variations will be billed accordingly.

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4. Booking Process

(i)Advance Booking: Bookings should be made at least 14 days in advance. For shorter notice, availability must be confirmed directly.

(ii)Deposit: A 30% deposit is required to secure the booking.

(iii)Minimums: No minimum number of guests or spend is required.

 

5. Payment Terms

(i) A 30% deposit is required to secure the booking.
(ii) Full payment must be made 7 days before the event.
(iii) Payments are accepted via bank transfer or credit/debit card.
(iv) Travel fees, overtime, and premium ingredients may incur additional charges.

 

6. Cancellation Police

• More than 14 Days Before the Event:

  • 10% of the deposit is retained for administrative costs. Remaining payments are refunded or credited toward a future booking.

• 5 Days to 48 hours Before the Event:

  • The deposit is non-refundable, but rescheduling is permitted, subject to availability.

• Less than 48 Hours Before the Event:

  • All payments are non-refundable.

If the Company cancels due to unforeseen circumstances, a full refund or rescheduling option will be provided.

 

7. Dietary Requirements & Allergies

(i) Dietary requirements and allergies must be provided in writing at least 14 days before the event.
(ii) While all reasonable precautions are taken, the Company cannot guarantee the absence of cross-contamination and disclaims liability for reactions caused by undisclosed allergies.

 

8. Kitchen and Equipment Use at the Client’s Property

(i) Client Responsibilities:

• The kitchen must be clean, functional, and equipped with standard appliances (e.g., oven, stove, refrigerator, and utensils) to accommodate the service.

• The workspace should be pet-free and free of hazards to ensure hygiene and safety.

• Clients must inform the Company in advance if specific equipment is unavailable or unsuitable.

(ii) FranckPrivateChef Responsibilities:

• The chef will prepare, cook, and serve the meal using the client’s kitchen and equipment.

• After the service, the chef will clean the workspace, wash used cookware and utensils, and leave the kitchen in its original condition.

 

9. Weather

Unfavorable weather does not form part of the Company’s obligations. Substitute arrangements may incur additional costs and are subject to availability.

 

10. Liability

(i) The Company is not liable for the actions of third parties or damages caused by external factors.
(ii) Liability for claims is limited to the value of the booking, excluding unforeseeable losses or business interruptions.
(iii) Clients must ensure proper insurance coverage for unforeseen incidents.

 

11. Photos & Marketing

(i) Photos of dishes or setups may only be used for marketing purposes with prior Client consent.
(ii) No identifiable personal or guest details will be included without explicit approval.

 

12. Behavior

(i) The Company reserves the right to terminate service in cases of unsafe conditions, inappropriate behavior, or group misconduct.
(ii) Clients must ensure that all party members comply with safety and local laws.

 

13. Complaints Procedure

(i) Complaints must be raised within 7 days of the event.
(ii) Food-related issues should be addressed on-site with the chef to allow for immediate resolution. Post-event complaints will not be eligible for refunds unless previously documented.

 

14. Insurance

Clients are encouraged to secure personal insurance to cover cancellations, accidents, or activities not booked through the Company.

 

15. Force Majeure

(i) Events beyond the Company’s control (e.g., extreme weather, illness, or government restrictions) may lead to rescheduling or refunds.
(ii) Alternative chefs or substitute arrangements will be offered if possible.

 

16. Governing Law

These Terms and Conditions are governed by English law, and disputes will be settled in the courts of England and Wales.