Your Wedding Catering.

Your catering requirements will depend on things like the number of guests attending, the style of reception venue, the time of day and season. Another factor influencing your catering will be the theme and décor of the wedding. An important aspect to consider is your budget. Breakfasts, light lunches, afternoon teas or cocktail functions with snacks are likely to be more inexpensive than a full sit down dinner. A buffet works out less pricey than a set menu as you’ll need fewer waiters and perhaps use simpler more cost effective foods.
Wedding Lunch or Wedding Dinner .

A formal, sit down dinner is made up of at least three courses, a first, a main and a dessert course. It is typically preceded by a cocktail hour with hors d’oeuvres. It is recommended you find out the number of vegetarian or other special dietary requirements of your guests in advance, perhaps you could include this on the wedding invitation. The numbers have to be precise as meals need to be ordered in advance and guests identified on the seating plan.

Some with a traditional taste could have a morning wedding with a classic cream tea served on vintage crockery, followed by a wedding brunch. The first course is usually small and could consist of soup, seafood salad, tomato and feta tartlet or mushroom risotto. The main course customarily includes a meat or fish dish, for instance poached salmon, rack of lamb or roast chicken, as well as a vegetarian alternative. Dessert could either be your wedding cake or a different choice, like a cheesecake or crème brulee.

If catering is not provided at your chosen venue, you’ll need to hire a professional catering company well ahead of time. Source a few recommended companies, acquiring detailed quotes including all costs and price per head as well as possible extras like gratuities for waiters. Don’t select a company on price alone, sample and compare menus. Also check how many members of staff your package will include. Enquire whether your reception venue has kitchen as well as if you would be allowed access to these facilities, as your caterer might need to make use of these.

Whilst the open bar is the most costly way, remember that as the hosts you should make an effort, as far as possible to accommodate your guests. An open bar is fairly simple to arrange if you’re having the reception at a hotel or restaurant. Nevertheless, if it is held somewhere else then you could either buy the drinks yourself and hire a barman, or contract a caterer to provide you with a bar service.

A limited bar might offer drinks such as wine, perhaps two white and two reds, beer (three or four different kinds as well as light and non alcoholic) and sparkling wine. You could also include one or two ciders if you choose. A cash bar could be offered for guests preferring spirits. Champagne or a good sparkling is required for the traditional toasts. Budget for approximately 24 bottles per 100 guests for the toasting, and somewhat more if champagne is to be drunk throughout the evening.