The single most expensive assumption in wedding planning is that any caterer can work at any venue. Before you sign a Richmond venue contract, check these external-catering rules — they cost nothing to ask about now and a great deal to discover later.
1. Are external caterers allowed at all?
Some venues are exclusive to an in-house team, some hold an approved supplier list, and some are entirely open. "Approved list" venues will usually add an external caterer who can supply the right paperwork — public liability documentation is available on request from us, and our Food Standards Agency hygiene rating is 5, inspected 25 March 2025, which is what most venue managers actually want to see.
2. Is there a charge for using an external caterer?
A fee is common and it is not part of our quote. Ask for the figure in writing before you compare caterer prices, because it can be larger than the difference between two catering tiers.
3. What is the load-in window?
This is the question that decides your menu more than any other. Two hours before guests arrive is comfortable; forty minutes is not. Ask specifically what time we can be on site, where we can park to unload, and whether there is a lift or a flight of stairs between the van and the room.
4. Is there kitchen access — and does it matter?
Often there is none, and that is workable. We serve from professional warm holding in silver or copper chafing units, so food holds temperature without a venue kitchen. What matters is knowing in advance, because it shapes the menu. Note that we do not offer live chef stations or on-site tandoor cooking for weddings, so a venue's "no cooking on site" rule is rarely a problem for us.
5. Power, water and table length
Ask how many tables the venue will provide for the buffet and where the sockets are. For 150 guests or more, two serving lines rather than one is the difference between a half-hour service and a queue that eats into speeches.
6. Clear-down: who, and by when?
Many venues require everything out by a fixed hour, sometimes the same night. Late clear-down is a staffing cost, so raise it during the quote rather than on the day.
7. Corkage and whether the event is dry
Alcohol is a venue matter, not a catering one. We do not use alcohol as an ingredient, but that does not make your event dry — decide with the venue and tell your guests either way.
8. Distance from our kitchen
Delivery is free within 10 miles of 16 Ashburnham Road, Richmond, which covers most of Richmond upon Thames, Twickenham, Teddington, Kingston and neighbouring areas. Between 10 and 20 miles we quote a fee up front. If you are choosing between two venues, this is a real line item.
A short checklist to take to the viewing
- External caterers allowed? Any fee?
- Earliest set-up time and unloading access
- Kitchen access, power, water
- Number and length of buffet tables provided
- Clear-down deadline and who does it
- Any restriction on cooking, naked flame or chafing fuel
- Distance from TW10
Next steps: browse the full catering menu, check package prices per head, build a quote with your date and guest count, or send an enquiry. We cater across Richmond, Twickenham, Kingston upon Thames and every area we serve.
Written by the Jaflong Tandoori catering team, family-run in Richmond since 2008 and led by owner Syed Bashar. Last reviewed September 2026.