Book the cook

Trout & Salmon (UK) - - FIRST CAST -

If your fish­ing party is hir­ing a lodge this month, why not stay in style by or­gan­is­ing a caterer for all your meals? We asked the ex­perts at Sport­ing Lets for an ad­vice check­list: Is a cook pro­vided with the lodge? If it is, this can make the head­line rate of the rent look ex­pen­sive. Some es­tates in­sist you em­ploy a cook and this forms part of the con­tract. The price they charge may be a flat rate or it may de­pend on the num­bers in the lodge. If a cook is part of the deal, who pro­vides the food and drink: you or the es­tate? Per­haps they might pro­vide food and you bring the drink. If self-catered, where do you source a cook? You could ask the sport­ing agent, the es­tate or seek a rec­om­men­da­tion from friends or a fo­rum. If there’s an es­tate house­keeper, might she also do some cook­ing for you? Worth ask­ing. Do you need one cook or might they need an as­sis­tant – at ex­tra cost? How much is the cook? A ball­park fig­ure is £900£1,500 per week but if you opt for an ex­ec­u­tive chef, it might be dou­ble that. Ask if this cost in­cludes travel ex­penses. If you are buy­ing the food, where and how far away is the near­est shop? Does it have all you need? Will you and oth­ers in the party be bring­ing some or all of the food from home? Do Tesco/asda de­liver? Is a wine mer­chant able to de­liver? If the cost is to be shared be­tween the party, you will need to agree a bud­get. And agree a menu (be aware of al­ler­gies). Some may be drinkers (ex­pen­sive); oth­ers not (un­will­ing to sub­sidise drinkers). Book­ing cater­ing is more eas­ily done through a let­ting agent, who’ll talk you through the op­tions and as­sist you through the process. If the prop­erty is self-catered, agents may have a closely guarded short­list of pre­ferred cater­ers. • Gal­braith Sport­ing Lets has over 50 years’ let­ting ex­pe­ri­ence (en­[email protected]­in­glets. co.uk Visit In­sta­gram).

You're on hol­i­day. Let chef do lunch.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.