TERMS & CONDITIONS

Bookings and Payments – One Day and Half-Day Tours

All Cooking Classes need to be booked at least 24 hours in advance to allow us time to prepare for the lesson, shopping, recipe booklets etc. For on-line bookings we recommend 3 days notice to guarantee your Class.

Classes must be paid for in advance. A deposit of 20% must be made for all bookings made up to two weeks before the Class and the balance paid at least two weeks before arrival. Bookings made the day before the date of the Class must be paid for in full immediately upon booking.

Classes will be confirmed once the deposit is paid and reconfirmed once the balance has been paid.

Payment can be made in Cash (Euros only), Credit Card (Master card and VISA only), Bank Transfer or by Paypal. Please contact us with your proposed method of payment and we will send you full details.

Cooking Class Prices

Our Class Prices are ALL INCLUSIVE. The prices quoted include lesson, Ingredients, Recipe Booklets and Lunch and wines as specified.

Cancellations

Our cancellation policy is:

  • Up to 24 days, no penalty other than the costs that we incur in receiving the funds via Paypal (4% of amount received) and the cost of the bank transfer to refund you your money (€8.00).
  • From 20 to 7 days 50% penalty (against deposit)
  • From 6 to 1 days full deposit retained
  • Less than 24 hours balance retained

Class Times

The Cooking Classes usually start at 10.30am and finish around 3/3.30pm. This is however a guideline that can be amended, either with mutual agreement at the request of the client or under circumstances beyond our control (strikes / weather and so on).

Insurance

We recommend that you take out relevant travel insurance to cover cancellation, medical and personal loss.

Guidance

We will need, at time of booking, full details of any particular requirements that may affect our choice of food, venue, travel, interests, language or any other requisites regarding our services to you whilst you are with us. We want you to enjoy everything to the full.