1) Offering:
a. Exclusive use of Yeo Valley HQ Canteen for 1 evening from 6pm until 12am
b. A 3 course seasonal set menu for up to 100 persons (min 60) with tea/coffee – dietaries will be catered for but details must be received at least a week prior to your event
c. Still and sparkling water on the table throughout the meal
d. Front of House service & Kitchen service – staff and equipment

2) Date of event: set by Yeo Valley, not transferable, no other date given if not suitable, no money alternative

3) Marketing of event: the charity’s responsibility – guideline will be given over use of Yeo Valley’s name and logo – all online and print copy to be approved by Yeo Valley prior to going live/ to print
a. Yeo Valley will assist with Social Media where appropriate
b. Any photos / video taken to be shared with Yeo Valley for their use
c. Permission given to Yeo Valley to photograph / video the evening and use for their own marketing purposes if appropriate. Charity to ensure correct release permissions are in place
d. Yeo Valley will host a generic Charities page on the Yeo Valley website, and this will contain a link to that month’s charity website – please provide with logo

4) Ticketing: the charities responsibility

5) Charity to aim to raise in the region of £5000 for the evening

6) Charity must submit Charity Application Form by date shown

7) Yeo Valley reserve the right to cancel the event at their discretion, but will give 2 weeks notice
– If the charity cannot fulfil their promise 2 weeks prior to their event date the event may be cancelled with no penalty

8) Organisation and planning: Yeo Valley will host 1 planning meeting with the charity at Yeo Valley HQ within 1 month of charities acceptance of the date approved. Although an event management service is not offered we can be on hand to help with questions

9) For the evening:
a. Whilst we will be on hand, it is your hosts responsibility to plan and manage, with the support of our Front of House Manager, the smooth running of your event – this includes managing the guest list and seating plan
b. Charity to provide float if wanting to sell items on the night
c. Corkage for wine & fizz brought in (reasonable supply for arrival drink and dinner only) at £5 bottle (this will be invoiced by YV in the week following – please provide full invoice address & email details)
d. Cash bar will be open from arrival – all income to Yeo Valley
e. No tech/AV will be supplied apart from in-house music system. If using a production company, we strongly suggest the charity holds a meeting with them at the venue, please note rear projection is not really viable
f. Any marketing collateral / equipment brought in for the event to be taken away that evening or the following day by 10am (not on a Sat or Sun)
g. Wines for the tables to be delivered to HQ during the week of and no earlier – Yeo Valley will chill / store appropriately
h. Full deliveries schedule to be provided 10 days prior
i. Full programme / timings to be provided at least 7 days prior – last course to be served no later than 9.30pm
j. Remember to allow for crew food – this will be charged at £15 + vat pp – 2 course
k. If your final ticket numbers are above 100, all meals over 100 will be charged at £25 + vat pp