What this covers
Food arrives when you need it, is set out before people walk in, and every dish is labelled so you can point guests to the right tray without guessing.
We’ll confirm headcount and diets, build the menu and per-head price, then lock delivery access so the drop and set-up runs to the minute. You’ll have a table that’s ready when the meeting starts, with every item labelled.
We run this like an EA’s checklist. First we agree timing, headcount and dietary counts. Then we send one written menu summary with per-head pricing and an access plan for the building. On the day we arrive with a labelled, separated layout, set it out fast, and clear down when you say.
About us
We’re Cromwell Kitchens, a small Bristol team that only does corporate catering. Hannah Price runs bookings and service, so your timings, access notes and diet list live in one place. Tom Llewellyn leads the kitchen, so what we confirm is what gets cooked, packed and sent out, with no last-minute substitutions.
People pick us when the start time cannot slip. We confirm the details in writing, we plan the route and loading before the day, and we label every item so you can put it on the table without rearranging or rewriting cards. If something changes, you’ll get a revised summary from Hannah before we cook.
Who you will work with
You’ll deal with the same two people from the first email through to clear-down on the day.
Team
Hannah Price, Catering manager. Hannah handles your booking, confirms headcount and diets, and sends the final run-sheet so you know exactly what arrives and when.
Tom Llewellyn, Kitchen lead. Tom leads the kitchen and packing, and checks the labels and separates dietary items before anything leaves for delivery.
Past events
Here’s the kind of corporate catering we’re setting up each week, with timings, diets and access all handled up front.
Portfolio
Boardroom buffet lunch. Buffet lunch for a mid-day meeting with mixed diets. We delivered to a booked reception slot, set out in under 15 minutes, and handed over labelled trays so the host did not need to brief anyone.
Working lunch drop. Sandwich and salad drop for a training afternoon. We packed per-person lunches in clearly marked bags, separated vegan and gluten-free into their own crate, and left a checklist for easy distribution.
Canapés and drinks. Canapés and drinks catering for a client reception. We set up a drinks point and circulating trays, kept hot and cold items at the right temperature, and cleared down quickly to meet the building’s end time.
“Everything arrived on time, clearly labelled, and we could host without stress.”
Executive assistant, a busy office with back-to-back meetings
The problem
A client had a boardroom meeting starting at 12:00 with a booked room change at 13:30. Their last caterer arrived late, and the organiser ended up rewriting labels at reception.
WHAT WE DID
We confirmed headcount and diet counts by the owner-set deadline, agreed a delivery arrival time that allowed a 10-minute buffer, and planned loading and lift access. We packed dietary items in separate crates with clear top labels.
THE NUMBERS
42 guests, 6 diet types, 12:00 start. Delivery arrived at 11:35, food was on the table by 11:50, and clear-down was finished at 13:40 with leftovers boxed and labelled for handover.
What changed
The organiser had one checklist to follow, nothing needed relabelling, and the room reset happened on time. Guests could see what to take without asking, and dietary trays stayed separated through the service.
WHAT WE TOOK FORWARD
We now include the access plan and a timed set-up target in the confirmation email for every boardroom booking, so reception, lifts and table space are accounted for before the day.
Pricing
Pick the one that matches your format for the day. We’ll confirm your per-head price once we’ve got headcount, diet counts, and access notes in writing.
Priced items
Getting started
Everything below is what you’ll see on the day, packed for a smooth drop and a tidy table.
1. Buffet lunch set-up 2. Working lunch sandwich and salad drop 3. Hot bowl food service for team days so food stays hot on the table for longer meetings or staggered breaks, with labelled trays and the right serving kit for self-serve flow at pace and with less mess and queueing pressure in tight spaces and short lunch windows that are common in offices and studios where people filter through in groups rather than all at once at a single sitting time and you need it to keep holding well.
Signature
Fee summary
Booking and retainer
Once you’re happy to go ahead, we’ll send an agreement to sign. A 30% retainer is due when you sign and it holds the date. Hannah will then send a written summary of timing, menu, per-head price, and access notes.
FINAL NUMBERS AND BALANCE
You’ll confirm final headcount and dietary counts by a deadline the owner sets for your date. We’ll invoice the remaining 70% on those final numbers, due before the event by a date we’ll confirm in writing.
Access and delivery plan
A few days before the date, Hannah will confirm loading, lift access, parking and the best drop point. If there are reception rules or a strict delivery window, we’ll work to them, but we need them in writing before the day.
ON THE DAY
We arrive at the agreed time, bring everything boxed and labelled, and set out fast. If you’ve booked staff on site, we’ll run service to the finish time, then clear down and hand over leftovers the way you want them.
Retainer
Your date is held once the agreement is signed and we’ve received the 30% retainer. Until then, we can’t guarantee availability if another booking comes in for the same time.
Final numbers. You’ll confirm final headcount and dietary counts by a deadline we set for your date. We use those numbers to buy, prep, label, and pack, so they’re what we invoice against.
Payment. We invoice 30% when you sign, then the remaining 70% on final numbers, due before the event by a date we’ll confirm in writing. Each invoice is payable within 14 days of its date.
Changes. If you change timing, menu, or access after signing, Hannah will send an updated written summary and any price change before we go ahead. We don’t rely on verbal changes on the day.
Access
You’ll send us any loading rules, lift booking steps, reception sign-in, and strict delivery windows in writing before the day. If the building won’t accept a delivery at the agreed time, delays can follow.
Allergens. We label dishes with allergen information and keep vegan and gluten-free items separate in their own packs. We need all allergy and dietary notes in writing before the final-numbers deadline.
Cancellations. If you need to cancel or move the date, tell Hannah as soon as you can. The amount we keep depends on how close it is to the event, and we’ll confirm the cut-offs in your agreement.
