The Bell House Catering
Wedding Caterer
+1 443-995-2694
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
The Bell House Catering serves Annapolis and Baltimore with catering for corporate events, weddings, and cuisine-specific gatherings. Services include drop-off catering, staffed events, and menu planning. Located at 1825 George Ave Suite 1 in Annapolis, the business can be reached by phone or through its website for event details, scheduling, and pricing.
The Bell House Catering provides catering for corporate events, wedding celebrations, and cuisine-specific gatherings in Annapolis and Baltimore.
Its documented offerings include drop-off catering, staffed events, and menu planning, giving clients options ranging from delivered food to more involved event-day support.
The business is led by Kelly Bell, who is identified on the company website as the owner, operator, and chef.
The company operates from 1825 George Ave Suite 1, Annapolis, MD 21401, and lists service availability for both Annapolis and Baltimore.
Its website describes a background in recipe development, food preparation, event organization, and planning for changing event needs.
The business also presents wedding catering, a sample menu, and recipe content online.
For a specific event, contact The Bell House Catering at +1 443-995-2694 or through its website to confirm menu options, staffing, delivery arrangements, timing, and current pricing.
Mise en Placebooking facts
- Phone+1 443-995-2694
- Sitethebellhousecatering.com
- Kitchen base1825 George Ave Suite 1, Annapolis, MD 21401, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Annapolis, MD. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.