The process
How We Work at Vlamber Catering
A clear, professional process that keeps your event running smoothly
At Vlamber Catering, we follow a structured way of working so every event in London is delivered with consistency, good organisation and reliable service. Our team includes experienced event professionals and chefs with backgrounds in multiple international cuisines, which allows us to tailor menus for corporate events, weddings, receptions, private dining and brand activations across London.
Overview: What “good catering” really requires
Catering isn’t only about the food. A successful event depends on planning, timing, logistics, venue coordination, dietary management, staffing and service flow. That’s why we work in clear phases, with transparent communication and a practical approach.
With Vlamber, you can book:
– Delivered catering (Drop-off / Delivery) for offices and meetings
– Staffed catering for receptions and events requiring service
– Full-service event catering when the event needs coordinated setup, service flow and on-site management
Goal: understand your event properly and recommend the right service format.
We keep the first step quick and efficient, but detailed enough to build a strong proposal. We’ll typically ask for:
Event basics
- Date and timings (start/end)
- Location/area in London and venue details (if known)
- Estimated guest numbers (and whether guests rotate)
- Event type: corporate, wedding, private celebration, brand/PR, production, etc.
Service style (this matters most)
- Canapés & Drinks Reception
- Canapés & Bowl Food
- Working Lunch
- Coffee Break
- Buffet / Sharing
- Plated Dinner (sit-down)
- Live Stations (paella, carving, sushi, raw bar, etc.)
Menu preferences
- Preferred cuisines (Spanish, Mediterranean, Asian, Middle Eastern, etc.)
- Light vs more substantial food
- Cultural requirements (e.g., halal-friendly) where needed
Dietaries & allergens
- Vegetarian / vegan
- Gluten-free / dairy-free
- Allergies (nuts, shellfish, etc.)
Outcome of Phase 1:
We confirm availability and recommend a suitable format (for example: “For a two-hour networking event, we’d suggest canapés plus bowl food to keep guests satisfied.”)
Goal: provide a complete proposal, not just a list of dishes.
In this phase we design the menu around real event conditions: guest flow, service timing, venue limitations and practical setup.
2.1 Menu proposal (with options)
- A clear menu structure aligned with your chosen format
- Dietary options integrated properly (not as an afterthought)
- Optional “tiers” (essential / standard / enhanced) if you want comparisons
2.2 Service plan & timings
- Timed canapé rounds (tray service)
- Staggered bowl food courses
- Seated dinner pacing (starter → main → dessert)
- Coordination points (speeches, welcome drink, toast moments)
2.3 Operational requirements
- Recommended staffing (servers, chef support, supervisor/maître d’ where needed)
- Venue kitchen requirements or external equipment needs
- Back-of-house setup area
- Access/logistics (loading, lifts, security, permitted hours)
Outcome of Phase 2:
A clear proposal including menu + service approach + operational needs and a transparent quote.
Goal: finalise the service accurately and avoid last-minute uncertainty.
Here we fine-tune:
- Portions and quantities based on event length and guest profile
- Final dietary and allergen confirmations
- Service style: delivered, staffed, or full service
- Final menu selection and any upgrades
- Arrival times for setup and service
Booking is usually confirmed through:
- Written acceptance of the proposal/quote
- Booking terms and a deposit where applicable
- Date and team allocation locked in
Outcome of Phase 3:
Final plan agreed and your event date secured.
Goal: allow you to confirm flavours, presentation and direction before the event.
A tasting is particularly useful for:
- Weddings
- Seated dinners
- Brand events where presentation matters
- Larger guest numbers
- International menus where clients want to validate the direction
Tastings can be arranged as:
- A curated selection of key dishes
- A format-based tasting (e.g., canapés + bowl food + desserts)
- A cuisine-led tasting (Spanish + Mediterranean + selected international)
Outcome of Phase 4:
Menu decisions confirmed earlier, with greater confidence for the final delivery.
Goal: ensure everything is aligned with the venue and the event schedule.
This stage is where smooth events are won. We coordinate with:
- Venue manager
- Event planner / wedding planner
- Office or production coordinator (for corporate/production)
- Security/reception teams if required
We confirm:
- Access and loading times
- Venue restrictions (kitchen use, waste disposal, alcohol rules, noise limits)
- Station layout, service points and back-of-house setup
- A final timeline (minute-by-minute if needed)
- Staff roles and responsibilities
Outcome of Phase 5:
Operational plan and timeline confirmed.
Goal: consistent service, tidy operation, and an organised guest experience.
On the day, we manage:
- On-time arrival and setup
- Mise en place and service readiness
- Tray service rounds (canapés) and/or plated/bowl pacing
- Replenishment and presentation control
- Practical cleanliness and waste handling according to venue rules
- Coordination with event moments (speeches, transitions, timing changes)
Outcome of Phase 6:
Reliable service flow with consistent quality from start to finish.
Goal: finish properly and make future events easier.
Depending on scope, this includes:
- Clear-down and final checks
- Ensuring the venue is left as agreed
- Client feedback
- Saving preferences for future bookings (especially useful for recurring corporate clients)
Outcome of Phase 7:
A clean close and a smoother process for your next event.
Our Cuisine Approach
Vlamber’s strength is variety delivered with control. Our chefs have experience across multiple cuisines, allowing us to tailor menus to the event style, guest profile and venue setup.
Common menu directions include:
Spanish-inspired menus
(modern bites, small plates, seasonal dishes)
Modern Mediterranean
Asian contemporary
(selected sushi, dumplings/gyoza, etc.)
Middle Eastern / mezze
Eastern European-inspired refined bites
Seasonal menus and special requests where suitable
Quick Questions
Yes. We cover London and Greater London, with delivered and staffed options.
It depends on size and date. For staffed events and popular venues, earlier booking is recommended.
Yes. We integrate dietaries professionally into the menu and service plan.
Ready to Plan Your Event?
Tell us your date, area, guest numbers and preferred format (canapés, working lunch, coffee break, plated dinner, etc.). We’ll come back with a clear proposal and a service plan that fits your event.
