Premier Train Catering

Conditions

Key positions within the company come under the control and appointment of the Executive Chef, Graham Osborne and Executive Catering Manager Paul Brooks.   Every charter will have a head chef and chief catering manager.   There will be a team of permanent staff and, along with casual staff, the total staff available will exceed 50 with on-board catering experience.

We require a deposit of 10% five working days before the charter.   The balance will be due no later than 14 days after the event.

Menu selection is required 10 days before the event.   Please advise us of vegetarian or special eating requirements so that we can make sure we cater for your customers properly.

Time constraints may effect the standard level of service.