The Lovey Chef — Your Personal Chef, Bristol

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Terms & Conditions

Event and cooking class terms for Lovey Chef Limited, trading as The Lovey Chef. Last updated 1 April 2026.

Lovey Chef Limited

Company number 16257931

Registered office: First floor, Unit 4, Thornbury Office Park, Midland Way, Thornbury, BS35 2BS

Email: theloveychef@gmail.com · Telephone: 07564 804 588

1. About these Terms

  1. These Terms and Conditions apply to catering services, private chef services, events and cooking classes supplied by Lovey Chef Limited (“Lovey Chef”, “we”, “us” or “our”).
  2. “Client”, “you” or “your” means the person or organisation making the booking.
  3. The quotation, estimate, booking confirmation and any agreed written amendments form part of the agreement between you and us.
  4. Nothing in these Terms excludes or limits any legal rights or liability that cannot lawfully be excluded or limited, including liability for death or personal injury caused by negligence, fraud or fraudulent misrepresentation.

2. Quotations and Booking Confirmation

  1. A quotation or estimate is valid for 30 days unless otherwise stated and is subject to availability.
  2. A booking is confirmed when:
    • you accept the quotation or estimate;
    • we confirm availability; and
    • we receive the required deposit or, for cooking classes, full payment.
  3. Once confirmed, these Terms become part of the contract. You are responsible for ensuring that all relevant members of your party are aware of applicable requirements, including dietary, safety and venue requirements.
  4. We may refuse or cancel a booking where the proposed services would be unsafe, unlawful, impractical or unsuitable for the venue or disclosed dietary requirements.

3. Service & Charges

  1. The services included in your booking will be described in the quotation or booking confirmation.
  2. Unless expressly included, the price does not include venue hire, crockery, glassware, furniture, table linen, flowers, alcohol, delivery, parking, accommodation, additional waiting time or post-event cleaning.
  3. Any change to the agreed services, menu, guest numbers, venue, timings or staffing must be agreed in writing. We may adjust the price and staffing requirements to reflect the change.
  4. Changes requested close to the event may not be possible and may incur additional costs.

4. Final Details and Guest Numbers

  1. You must provide all final details at least four weeks before the event, including:
    • final guest numbers;
    • dietary requirements and allergies;
    • a table plan identifying relevant guests where requested;
    • venue address and access information;
    • service timings;
    • equipment requirements; and
    • any other information reasonably requested by us.
  2. The final guest number confirmed by you will be the minimum number used to calculate the final price, unless we agree otherwise in writing.
  3. If the number of guests increases and we can accommodate the additional guests, they will be charged at the applicable rate stated in the quotation or current price list.
  4. If the number of guests decreases after the final guest number has been confirmed, you will remain liable for the agreed minimum booking value.
  5. We cannot guarantee that additional guests, menu changes or special dietary requests can be accommodated after the final-details deadline.

5. Prices, VAT and Additional Charges

  1. Prices are exclusive of VAT unless stated otherwise. VAT will be charged at the applicable rate where required.
  2. Additional charges may apply for:
    • additional guests;
    • menu changes or premium ingredients;
    • extra courses or services;
    • additional chefs, servers or staff;
    • overtime or waiting time;
    • specialist equipment;
    • delivery, mileage, parking, congestion charges or accommodation;
    • venue-related costs; and
    • additional cleaning or waste disposal.
  3. We will inform you of additional charges where reasonably practicable before they are incurred.

6. Deposits and Payment

  1. A non-refundable deposit of 30% of the estimated booking value is payable when booking, unless the quotation states otherwise.
  2. The remaining balance is due no later than 14 days before the event.
  3. We may decline to provide the services or treat the booking as cancelled if payment is not received by the due date.
  4. Payments may be made by BACS or by any other method we agree to accept.
  5. Any payment-processing charge will be disclosed before payment and will only be applied where permitted by law.
  6. If the final price changes because of agreed alterations, additional guests or additional services, the balance will be adjusted accordingly.

7. Cancellation or Rescheduling by the Client

  1. Cancellations must be sent in writing to theloveychef@gmail.com. A cancellation takes effect when received and acknowledged by us.
  2. Unless otherwise stated in the booking confirmation, the following charges apply:
    • More than 28 days before the event: the deposit will be retained and any additional sums paid will be refunded;
    • 28 to 15 days before the event: 60% of the estimated final booking value will be payable;
    • 14 days or fewer before the event: 100% of the estimated final booking value will be payable.
  3. Any amounts already paid will be credited against the applicable cancellation charge.
  4. Cancellation charges reflect costs and losses we may incur, including staff, ingredients, preparation, administration and lost availability. We will take reasonable steps to reduce avoidable losses where practicable.
  5. We may agree to reschedule an event at our discretion and subject to availability. Additional costs may apply.
  6. The cancellation provisions do not affect any statutory cancellation or consumer rights that apply to your booking.

8. Cancellation or Changes by Lovey Chef

  1. We may cancel or materially change a booking where this is necessary because of serious illness, staff unavailability, unsafe conditions, venue problems, non-payment, legal requirements, supply issues or circumstances outside our reasonable control.
  2. Where reasonably practicable, we may offer an alternative date or a suitable substitute chef or member of staff.
  3. If we cancel and do not provide an alternative service, we will refund payments received for services not provided, subject to any rights and obligations imposed by law.

9. Menus, Ingredients and Substitutions

  1. Menus are subject to seasonal availability, supplier availability and ingredient quality.
  2. If an ingredient becomes unavailable or is not of a suitable quality, we may substitute it with an ingredient of similar type and value. We will notify you in advance where reasonably practicable.
  3. We may make reasonable changes to recipes or presentation where necessary for food safety, quality or availability.
  4. Client-requested changes to the menu may result in additional charges.

10. Allergies, Intolerances and Dietary Requirements

  1. You must provide complete and accurate written information about all allergies, intolerances, medical dietary requirements and religious or ethical dietary requirements by the final-details deadline.
  2. We will take reasonable steps to accommodate disclosed requirements where practical and safe, but we cannot guarantee that food will be completely free from allergens or cross-contact, particularly where ingredients are handled in a shared kitchen or venue.
  3. We may be unable to cater safely for certain severe or life-threatening allergies. If so, we will inform you as soon as reasonably practicable.
  4. The Client must ensure that affected guests are informed of these limitations and must not permit anyone to consume a dish if they are uncertain about its suitability.
  5. We are not responsible for inaccurate, incomplete or late information supplied by the Client or a guest.
  6. We accept no responsibility for food or drink supplied by another caterer, the venue or the Client.

11. Food Safety, Leftovers and Client-Supplied Food

  1. We will follow applicable food-safety requirements while food is under our control.
  2. Once food has been served, removed from the agreed service area, taken away by the Client or left without appropriate temperature control, responsibility for its storage and consumption passes to the Client.
  3. The Client must follow any storage, reheating and use-by instructions provided by us.
  4. We cannot accept responsibility for food consumed after the Client has failed to follow those instructions or after food has been transported or stored by the Client or a third party.
  5. We may refuse to use ingredients supplied by the Client if they appear unsafe, unsuitable, incorrectly labelled or improperly stored.

12. Venue, Kitchen and Access Requirements

  1. The Client must provide safe and timely access to the venue and a reasonably clean, safe and suitable working area.
  2. Where applicable, the Client must provide adequate workspace, lighting, water, electricity, refrigeration and functioning equipment.
  3. The Client must notify us in advance of access restrictions, venue rules, hazards, pets, parking restrictions, stairs, loading restrictions or other matters that may affect the services.
  4. We may charge for additional waiting time, difficult access, parking, travel, cleaning or other venue-related costs reasonably incurred.
  5. The Client is responsible for obtaining any venue permissions, licences, consents or insurance required for the event, except where the quotation expressly states that we will obtain them.

13. Equipment and Property Damage

  1. Specialist equipment or hired items may incur additional charges as stated in the quotation.
  2. The Client is responsible for loss of or damage to our equipment or hired property caused by the Client, guests, venue staff or contractors, excluding ordinary wear and tear or damage caused by our negligence.
  3. We may charge the reasonable repair or replacement cost. A refundable damage deposit may be required in advance.
  4. Delivery, collection, cleaning and late-return charges may apply to hired equipment.

14. Staffing, Timings and Cleaning

  1. The agreed service period will be stated in the quotation or booking confirmation.
  2. Additional staffing, overtime and waiting-time charges may apply where the event runs beyond the agreed period or where staff are required to remain at the venue because of Client or venue delays.
  3. Post-event cleaning, removal of equipment and waste disposal will be provided only where included in the quotation or separately agreed.
  4. Any additional cleaning or clearance required because of unusual mess, spills, breakages or Client-supplied items may be charged separately.

15. Liability and Insurance

  1. We will provide the services with reasonable care and skill.
  2. Subject to clause 1.4, we will not be liable for indirect or consequential loss, loss of profit, loss of business or loss of enjoyment, except where such liability cannot lawfully be excluded.
  3. Any limitation of liability will apply only to the extent permitted by law and will take account of the nature and value of the booking.
  4. Details of our Public Liability insurance are available upon reasonable request. Insurance does not automatically limit our legal liability to the policy limit.
  5. The Client is responsible for arranging any event, venue, cancellation or personal insurance it considers appropriate.

16. Force Majeure

  1. We will not be liable for delay, cancellation or failure to perform caused by circumstances beyond our reasonable control, including severe weather, flooding, fire, utility failure, transport disruption, government restrictions, venue closure, epidemic or pandemic restrictions, serious illness, staff unavailability, supply-chain disruption or other emergencies.
  2. Where a force majeure event occurs, we may offer an alternative date, provide a suitable substitute or cancel the booking.
  3. If we cancel and do not provide the services, we will refund amounts paid for services not provided, subject to any amount we are legally entitled to retain and subject to applicable law.

17. Cooking Classes

  1. By booking a cooking class, you confirm that you have authority to provide personal information for all participants you register.
  2. Participants should arrive at least 10 minutes before the scheduled start time. Late arrival may result in exclusion from part or all of the class, without refund.
  3. Participants must wear practical clothing and flat, closed-toe shoes.
  4. Participants must follow all hygiene, food-safety and instructor instructions and must use knives, ovens, hobs and other equipment responsibly.
  5. Participants must inform us in advance of relevant medical conditions, allergies, mobility requirements or other circumstances that may affect safe participation.
  6. We remain responsible for taking reasonable care in providing the class and complying with applicable legal duties. Participants remain responsible for following instructions and providing accurate information.
  7. For online classes, participants are responsible for having suitable internet access, equipment and technical capabilities. We are not responsible for technical problems outside our reasonable control.
  8. For online classes, participants are responsible for purchasing, transporting, storing and preparing ingredients unless we expressly agree otherwise.

18. Cooking-Class Allergies and Dietary Requirements

  1. Participants must disclose all allergies, intolerances and dietary requirements before the class.
  2. We will consider reasonable substitutions where practical and safe, but cannot guarantee that food will be free from allergens or cross-contact.
  3. Participants must check substituted ingredients and must not consume any ingredient or finished dish if they are unsure whether it is suitable.

19. Cooking-Class Payments, Cancellations and Refunds

  1. Cooking-class places must be paid for in full at the time of booking. Provisional places are not held unless we agree otherwise.
  2. Cancellations received at least 14 clear days before the class may be eligible for a refund or transfer to another available date.
  3. Cancellations received less than 14 days before the class are non-refundable unless the place is resold or we agree otherwise. Statutory consumer rights are not affected.
  4. No refund or rebooking is available for a no-show or late arrival where access is refused under these Terms.
  5. If we cancel because of instructor illness or another reason within our control, we will offer an alternative date. If you cannot attend the alternative date, we will issue a refund for the cancelled class.

20. Photography, Video and Marketing

  1. We may take photographs or video during classes or events for marketing purposes.
  2. We will seek consent where required and will not deliberately photograph or publish an identifiable participant who has opted out.
  3. Participants may withdraw consent for future use by contacting theloveychef@gmail.com. Withdrawal will not affect uses already lawfully made before withdrawal, although we will take reasonable steps to remove online content where practicable.
  4. Separate consent will be obtained from a parent or legal guardian before identifiable images of children are used.

21. Intellectual Property

  1. Recipes, course materials, videos, presentations, branding and other content developed or supplied by Lovey Chef Limited or its partners remain our intellectual property or that of the relevant owner.
  2. Materials are provided for personal, non-commercial use only.
  3. Materials must not be copied, sold, published, distributed, recorded, adapted or used commercially without our prior written permission.

22. Privacy and Personal Data

  1. We process personal information to administer bookings, provide services, communicate with Clients and participants, process payments and meet legal obligations.
  2. Allergy and health information may constitute special-category personal data. We will process it only for appropriate purposes, including assessing suitability and safely providing the relevant service, and will restrict access to those who need the information.
  3. We may share relevant information with venues, staff, contractors, booking platforms, payment providers or event partners where necessary to provide the services or where legally required.
  4. You should not provide another person’s personal information unless you have permission or another lawful basis to do so.

23. Complaints

  1. Any complaint should be sent to theloveychef@gmail.com as soon as reasonably practicable, preferably within seven days of the event or class.
  2. We will investigate the complaint and aim to respond within a reasonable period.
  3. Nothing in this clause limits any statutory rights.

24. General

  1. We may use suitably qualified employees, assistants, contractors or substitute chefs to provide the services.
  2. You may not transfer the booking to another person without our prior written agreement.
  3. If any provision is found to be invalid or unenforceable, the remaining provisions will continue in effect.
  4. Any amendment to these Terms or the booking must be agreed in writing.
  5. These Terms, the quotation and the booking confirmation constitute the agreement between the parties concerning the relevant services.

25. Governing Law

  1. These Terms are governed by the law of England and Wales.
  2. The courts of England and Wales will have jurisdiction, except that consumers may have additional rights to bring proceedings in the jurisdiction in which they live.

Client acceptance

Name: _______________________________

Booking/Event: ________________________

Date: __________________________________

Signature or electronic acceptance: _______________________________

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