In brief
Dinner lands on time for the room you have, service stays calm when the schedule shifts, and your guests eat well without you managing the logistics.
We’ll plan the menu, staff the service, and run timing with the venue so food stays hot and the room keeps moving even when speeches run long. Next up, we’ll hold your date and set a tasting.
We start with your venue’s setup and service rules, then build the meal around a run sheet that can flex. We plan stations, staff roles, and load-in so dinner can slide later without queues, cold plates, or a scramble in the kitchen.
A bit about us
We do weddings because they run on minutes. A room can be happy, or it can be hungry, and the difference is usually timing and coordination, not a fancier menu. Our work is on-site cooking and serving, buffet drop-off and set, welcome canapés, late-night stations, and a staffed bar, built around the way your venue actually operates.
Couples pick us when they want one team responsible for the flow from load-in to breakdown. We do a walk-through with the venue manager, we write the run sheet against speeches, and we assign clear roles for kitchen, floor, and bar so nobody is guessing. When the schedule moves, we adjust the firing and service pace, and your guests still get fed hot.
Meet the team
These are the people you’ll see on the planning calls, the tasting, and on the day keeping the room fed and moving.
Team
Agnieszka Lewandowska, Head of weddings. Agnieszka leads weddings and keeps the whole plan tied to the venue’s rules, your run sheet, and the final guest numbers.
Michał Nowak, Executive chef. Michał is our executive chef and plans the kitchen flow so mains and sides leave together, at serving temperature, even when timing shifts.
Karolina Wróblewska, Service manager. Karolina runs front-of-house and staffing, so guests know where to go, tables get cleared on time, and service looks easy from the outside.
Piotr Zieliński, Bar manager. Piotr manages the bar team and the pour plan so queues stay short and the drinks pace matches dinner and speeches.
Recent events
A few recent wedding days that show the range of service styles we run, and what we pay attention to when a schedule starts to move.
Portfolio
On-site dinner service. Cooked and served a plated dinner from the venue kitchen with a tight turn between ceremony and entrances. We staggered courses around speeches so the room ate together and the kitchen never stacked plates.
Buffet drop-off and set. Delivered a full buffet with labelled allergens and kids’ options, set chafers and serving order, and briefed venue staff on refills. Guests moved through in two lines so there was no bottleneck.
Welcome drinks and late-night. Ran canapés and welcome drinks at arrivals, then a late-night food station timed to the end of dancing. The station opened fast, served continuously, and closed without leaving a mess for the venue.
“Dinner was hot, the bar moved fast, and nobody queued all night.”
Bride and groom, a 120-guest wedding reception
The plan to the day
We work backwards from your wedding date so the venue, the menu, and the staffing plan line up before the final deadlines hit.
1. Hold the date Months out Once you’re ready to go ahead, we confirm the service style you want and the venue details we need to plan around. We take a 25% retainer when the agreement is signed, and that retainer holds your date in our calendar. 2. Walk-through and tasting Weeks out We do a site walk-through with the venue manager so we know the kitchen access, power, storage, service routes, and any house rules. Then we run a tasting session and you sign off the menu, including allergens, kids’ meals, and vegetarian or vegan choices. 3. Run sheet and final numbers Two weeks out We build a run sheet against your speeches and key moments, then set staffing levels and station layout from that. You’ll confirm your final guest numbers by a deadline we set, and we’ll set the balance due date from those final numbers. 4. Load-in to breakdown On the day We arrive on the agreed load-in window, check in with the venue manager, set stations, and brief the team on timings and roles. Service runs to the run sheet, and if speeches overrun we shift the kitchen firing and floor pacing so the room still eats smoothly.
On-site cooking and service
Our kitchen and service team cooks, plates or serves, and manages the pace so courses land together at the right time for your room.
WEDDING BUFFET CATERING
Buffet delivered and set with chafers, serving order, and labels for allergens. We can staff the buffet or set it for venue-led service, as agreed.
CANAPÉS AND WELCOME DRINKS
A set service window for arrivals, with staff circulating canapés and pouring welcome drinks so guests settle in without a queue at one table.
Late-night food station
A staffed station opened at a time you choose, designed to serve quickly and stay hot. Portions are planned for your guest count and service length.
BEVERAGE SERVICE WITH STAFF
Bar staff for softs, beer, wine, and cocktails, with a bar plan that matches your schedule so the bar doesn’t peak at the same minute as dinner.
CROCKERY AND GLASSWARE PLAN
We confirm what is supplied by the venue and what we supply, then build service around it so there are enough plates and glasses at each part of the night.
Pricing
Pick the package that matches your guest count and how much service you want us to run on the day. These are starting points, then we confirm after the walk-through and tasting.
Priced items
Get started
If you’d like us to hold your date and start planning the run sheet, the next step is quick and it locks the team in.
1. Sign the agreement beside this proposal. 2. Pay the 25% retainer to hold the date. 3. Book the site walk-through and tasting session.
Signature
Fee summary
Retainer
We hold your date once you sign and pay a 25% retainer. Until we have both, we keep planning, but we can’t block the team, equipment, or prep time.
Balance and invoices. The remaining 75% is due before the event, based on your final numbers, by a date we set with you. Each invoice is payable within 14 days of its date.
Final numbers. We ask for a final guest count and dietary list by a deadline we set with you. We plan staff and food to that number, and we charge from that number even if fewer guests attend.
Schedule changes. Speeches and room turns run long at a lot of weddings. We build a run sheet with your venue, then we adjust service on the day to keep food hot and courses moving.
Menu sign off
After the tasting, we’ll send the menu for sign-off. Changes after sign-off are still possible, but they may change staffing, prep time, or availability, and we’ll confirm any price change before we proceed.
Venue access. We need agreed load-in and kitchen access times, plus a named venue contact for the day. If access is delayed, we’ll shift the service plan, but it can affect timing and menu options.
Client-provided items. If you want us to serve cake, late-night snacks you supply, or your own alcohol, tell us early. We’ll confirm what we can handle safely, and any venue rules like corkage or service limits.
Cancellations and date moves. If you cancel or move the date, we keep enough of the fees to cover work already done and costs already committed, based on how close it is to the event. We’ll confirm the amounts in writing when you ask.
