A spacious-looking holiday kitchen is not always a working kitchen. Sharing clear practical details early allows us to design the right menu, confirm a realistic guest capacity and quote any external rentals without surprises.
Begin with photos, video or an inspection
Clear images of the hob, ovens, refrigerators or walk-in fridges, freezers, dry storage, preparation surfaces, dishwasher and outdoor cooking area tell us far more than a property description. We require this review before any single, multi-day or multi-week service.
Match the menu and guest number to the kitchen
We cook everything in the villa, never in a satellite or off-site kitchen. Working space, oven and burner capacity, cold and dry storage and the dishwasher determine what can be cooked and held beautifully, and how many guests the villa can realistically support.
Plan the table and any rentals
Included table styling uses the villa’s own crockery, cutlery, glassware and linen. We bring our professional knives and printed menus, but not tableware, cookware, pots or pans. If anything else is required, we can include a trusted external rental supplier as a separate quotation and always agree a Plan B for outdoor service.