Catering is a kitchen that travels, and almost every insurance question follows from that. The cooking risk is a restaurant's; the premises risk is somebody else's; and the equipment is on wheels, in a van, at a site you have never seen before, plugged into a supply you did not install. Catering policies exist because a restaurant wording does not reach any of that and a van policy does not reach the cooking.
The liability side, and the venue's requirement
Public liability answers for guests injured and property damaged, and product liability answers for harm caused by the food, which for a caterer is the realistic claim. Venues, event organisers and market operators require evidence before you trade, frequently at five million pounds for larger events, and some want their own interest noted. Employers' liability is compulsory once anybody is employed, and casual event staff count.
The unit, the gas and the generator
A trailer, van or gazebo is equipment rather than premises, and it needs cover in transit, at the pitch and in storage. Gas appliances in a mobile unit need a current gas safety certificate from an engineer registered for commercial mobile catering, which is a different category from domestic work. Generators, fryers and LPG together are why insurers rate mobile catering separately from a fixed kitchen and why they ask what is in the unit.
Food safety duties, which are not insurance
Any food business must register with its local authority, including one working from home or from a mobile unit, and food safety management on HACCP principles applies wherever the food is prepared. Allergen information duties apply to everything served. Those duties are the ground a product liability claim is fought on, and the documentation is what distinguishes a defensible claim from an indefensible one.
Stock, spoilage and the day that does not happen
Food bought for an event is a real sum insured, and deterioration after a refrigeration or power failure is normally a named extension rather than part of stock cover. Cancellation of an event, whether by weather or by the organiser, is a different cover again and is not included in most catering packages. A caterer whose season is six weddings should ask about both before the first deposit is taken.
Questions people ask about catering insurance
What insurance does a catering business need?
Public liability at the limit venues require, product liability for the food, employers' liability once anybody is employed, cover for the unit and equipment in transit and at the pitch, and stock with deterioration cover. Event cancellation is separate.
Do mobile caterers need a gas safety certificate?
Gas appliances in a mobile unit need a current certificate from an engineer registered for the relevant commercial mobile catering category, which is not the same as domestic gas registration. Insurers expect it and organisers usually ask to see it.
Is food poisoning covered?
Product liability answers for harm caused by food you supplied, subject to the policy terms, and the claim is fought on your food safety management: registration, HACCP based procedures, temperature records and allergen information.
What limit do event organisers ask for?
Two million pounds is common for small events and five million for larger public events, markets and festivals. Some organisers also want their own interest noted on the certificate, so ask before the booking rather than the week of it.