Our Commitment
Gregory’s Kitchen operates professional event catering with established food safety, hygiene and allergen management procedures. We take all reasonable precautions to prepare, transport and serve food safely and to provide accurate allergen information based on the ingredients and supplier information available to us. As an event caterer, certain aspects of the venue, catering environment and event are outside our reasonable control. This statement explains the principal limitations that clients should be aware of when booking Gregory’s Kitchen.
Allergens & Dietary Requirements
Clients must notify Gregory’s Kitchen in writing and in advance of all allergies and dietary requirements. We will review these requirements and provide applicable allergen information for the food we prepare. Whilst we take reasonable precautions to minimise cross-contact, we cannot guarantee the complete absence of unintended allergen traces unless this has been specifically confirmed in writing by Gregory’s Kitchen. Ingredients may include products supplied by third-party manufacturers. Allergen information for such products is therefore based on the manufacturer's current specifications, including any precautionary allergen information such as “may contain” statements. Where a guest has a severe or potentially life-threatening allergy, particularly where zero traces, an allergen-free environment or control of airborne allergens is required, this must be discussed with Gregory’s Kitchen in advance. We will advise whether the requested level of control can reasonably be provided. Where it cannot, this will be made clear to the client and affected guest.
Catering Environment
Depending on the venue and event requirements, food preparation and cooking may take place within or close to guest areas and may not always be physically segregated from guests. Gregory’s Kitchen therefore cannot guarantee an allergen-free environment or prevent exposure to food vapours, smoke, heat, steam or airborne allergens arising from normal catering operations. Guests should not enter operational catering areas or interfere with food, equipment or preparation.
Venue, Equipment & Third Parties
Gregory’s Kitchen does not have complete control over facilities, equipment or infrastructure provided by a third-party venue or hire company, including cooking equipment, refrigeration, electricity, water, extraction, access and preparation areas. Where such facilities are unsuitable, unavailable or fail, Gregory’s Kitchen may need to reasonably modify the method of preparation or service. Gregory’s Kitchen cannot accept responsibility for contamination, allergens or other risks introduced by the venue, client, guests, other suppliers, other caterers or food brought onto the premises by third parties.
Food After Service
Once food is handed over to the client, venue or guests, or otherwise leaves Gregory’s Kitchen's control, we cannot control its subsequent storage, temperature, handling, reheating or consumption.
Menu Changes
Menus may occasionally require reasonable changes due to ingredient availability, supplier changes, food safety considerations, allergen management, equipment limitations or circumstances outside our reasonable control. Where a change affects a notified dietary or allergen requirement, this will be reviewed before service wherever reasonably practicable.
Client Acknowledgement
By booking Gregory’s Kitchen, the client acknowledges that they have been provided with this information and understands that, whilst Gregory’s Kitchen maintains appropriate food safety and allergen management procedures and takes reasonable precautions, certain risks associated with the venue, catering environment, ingredients and guest behaviour cannot be completely eliminated or guaranteed against. Nothing in this statement is intended to exclude or limit any liability or legal obligation which cannot lawfully be excluded or limited under UK law.
