Question 1

How far in advance should I book?

Accepted Answer

Three to four weeks is comfortable for most dinners, and six to eight weeks for weekends in December, February and over long weekends. Shorter notice is sometimes possible — please ask.

Question 2

What does the price include?

Accepted Answer

Menu development, all ingredients, cooking, plating, service for the duration of the meal and a full kitchen clean-down. Travel beyond 40km, wine, hired equipment and additional service staff are quoted separately.

Question 3

Do you travel outside Johannesburg?

Accepted Answer

Yes. Chef James works nationwide, most regularly in Cape Town, the Winelands, Durban and the Garden Route. Travel and accommodation are added to the quotation at cost.

Question 4

What do you need from my kitchen?

Accepted Answer

An oven, a hob, running water and counter space are usually enough. Everything else — from blast chilling to plating equipment — travels with the team. We will confirm details on a short site call.

Question 5

Can you accommodate dietary requirements?

Accepted Answer

Always. Vegetarian, vegan, halaal, kosher-style, gluten-free and allergen-specific menus are routine. Tell us at enquiry stage so the menu is designed around it, not adapted afterwards.

Question 6

Is a deposit required?

Accepted Answer

A 50% deposit confirms the date; the balance is due three days before service. Dates are only held once the deposit reflects.

Question 7

What is the cancellation policy?

Accepted Answer

Cancellations more than 14 days before service are refunded in full less a 10% administration fee. Inside 14 days the deposit is retained, as produce and staff are already committed.

Question 8

Can you supply wine and a sommelier?

Accepted Answer

Yes. We work with a network of boutique Cape estates and can arrange pairings, delivery and a sommelier for the evening.

Everything worth asking first

Let us plan an evening worth remembering