Absolutely - via the 'message' button on the chef's profile page. All chefs will be happy to discuss options and logistics before you make your booking.
Our chefs are well trained and very adaptable, so they're able to work in most environments. If you're unsure then you can always contact them before making a booking via the 'message' facility on their profile page.
Customers are required to provide all equipment - cooking utensils, serving dishes, crockery and cutlery. Please liaise with your chef to confirm what kitchen equipment you have so they can adjust the menu if necessary.
Your chef will typically arrive around one to two hours before the agreed dining time, to allow for adequate preparation and set up. The arrival time varies depending on the menus they are cooking and so more precise timings are given on each menu page.
Please ensure you and your guests are ready on time to enjoy your meal in optimum condition. Our chefs can cope with short delays to serving times but anything beyond 30 minutes causes difficulties.
This depends on the menu. You can find the minimum and maximum number of diners for which a chef can cook each menu on its designated page.
Your chef will be able to accommodate most dietary requirements with prior warning. Special dietary requirements must be confirmed with your chef ahead of your event and preferably when making the booking.
Usually your chef will start cleaning up once the last dish has been served. They will then leave quietly and let you enjoy the rest of your party.
No, definitely not! Your chef will clean up all the kitchen utensils and equipment and leave the kitchen in the same state in which they found it.
You can request changes to the date, time and number of guests at any stage in the booking process. Your chef will need to approve these changes for accepted and confirmed bookings. No date changes can be made fewer than 120 hours before the event date for confirmed bookings.
Once your booking request has been accepted, the deposit is payable to reserve the booking. This is 18% of the total price plus an admin fee of £8. The balance is due and charged automatically the day after the event. Payments are processed securely via our payment provider Stripe and we accept all major cards - Visa, MasterCard, American Express, JCB, Discover, and Diners Club.
Tipping the chefs is entirely at your discretion.
You can cancel for free more than 120 hours before the event. If you cancel between 48 and 120 hours before the event then 50% of the total cost will be refunded. Cancelling under 48 hours before the event incurs the full fee.
Our chefs are very reliable. If for any reason they cannot make it on the day and they let us know in advance, we will endeavour to find a suitable alternative chef. In the unlikely event that we cannot do so, we will refund you the amount that you have paid.
Please contact us immediately so that we can deal with your complaint. We take all customer feedback very seriously and will carry out a swift and comprehensive assessment of the event. Depending on our findings and evaluation, we may refund you up to 100% of the total price.
Our customers look for a range of culinary experiences so we welcome chefs at all levels, whether self-taught, culinary academy-educated or working professionals. However, as culinary professionals we expect you to comply with these industry-regulated hygiene standards: food-hygiene-certificate.co.uk. A level 3 certificate standard is preferred for all our chefs. Please ensure your appearance reflects high hygiene standards, with hair pinned back, impeccably clean hands and nails (preferably unvarnished), no jewellery and minimal make up. We expect rigorous hand-washing, use of gloves where appropriate and immaculate chef's whites/jackets or aprons.
You are expected to present the food at the table and to clean all the customer's kitchen surfaces, equipment and utensils that you have used. Everything should be left in the state in which you found it. To avoid any disagreements about the state of cleanliness, it may be worth taking a photo of the kitchen and equipment before using and after you have cleaned them, so you have proof.
No, customers are required to provide all equipment, serving dishes and tableware. We advise you to confirm exactly what is needed with the customer at the time of booking. If they are missing something you can provide these items for a fee to cover transportation, use and cleaning. This additional fee must be agreed in advance of the event.
You can agree to as many or as few diners as you like. Prices are calculated on a per head basis, and you can set minimum and maximum numbers of diners for each menu you list.
You should ask the customer if anyone in their party has any dietary requirements at the time of booking. Once you have asked, they have a duty to advise you of any special requirements by three days prior to the event.
As much as you can! Whatever you can prepare before arriving at the customer's venue will make your life easier during the event. For example, you may find it helps to pre-cook a few items and then simply apply the finishing touches once you are in the customer's kitchen. Plan your timetable well in advance so that you're on top of your timings, from arriving at the venue to serving the dishes.
Yes, you may bring as many assistants as you like, but their fees are included in your price.
Once you have served the last dishes you may begin cleaning up. As soon as everything is pristine you may discreetly indicate to the customer that you have finished and may leave.
Once a booking is confirmed, you will be sent a text message with the customer's telephone number. You can also see the guest details on your reservations page.
A customer can request changes to the date, time and the number of guests. Their requested changes will need to be approved by you. If there is no significant change to the menu and to your costs, there is no need to notify us, but if there are substantial changes to the ingredients and price then please let us know as these may affect insurance.
The customer can cancel for free more than 120 hours before the event. If they cancel between 48 and 120 hours before the event then you will receive 30% of the total fee. If they cancel under 48 hours before the event, you will receive the full commission (82% of the total price).
You will be paid the total price minus an 18% commission, so 82% of the total price. This fee will be paid to you the day following an event. The funds may take up to seven working days to reach your account.
eho chefs are self-employed. We pay you in full and you are responsible for handling your own tax affairs.
We are registered for VAT and responsible for our share of the total price only, the 18% commission plus an admin fee of £8. You are responsible for your own VAT affairs, if applicable.