Wedding Catering & Food

Yes, and we recommend it. Tastings are usually held a few months before the wedding, at the venue or the caterer's kitchen. If you cannot travel, we can arrange one closer to the date or attend on your behalf.

We collect them with your RSVPs, confirm allergies with each guest where needed and give the caterer a plan with names and table numbers. Coeliac, vegan, halal, kosher-style and children's meals can all be accommodated.

At many hotels and some estates, yes. At dry-hire fincas and private villas you choose your own. We check the venue rules first, then recommend caterers who know the site.

Sharing and family-style dining is increasingly popular, especially at barns, fincas and villas, because it suits long outdoor tables and the Mediterranean way of eating. Plated dinners remain the choice for more formal receptions.

Yes. Welcome drinks, rehearsal dinners, hog roasts, pool parties and farewell brunches can all be planned alongside the wedding, often with the same team for consistency.

Our wedding packages include catering and service, with menus tailored to your guests. We can also plan catering on its own if you only need part of the day.

It depends on the style of service, the number of courses, the drinks package and whether the venue has its own kitchen. Dry-hire venues also need staff, crockery and equipment hired in. We give you an itemised quote for your date and guest numbers, so you can compare like for like.

Something hot, simple and easy to eat while standing, served around eleven: mini burgers, pizza, bocadillos or churros with chocolate all work well. It keeps energy up on the dancefloor and soaks up the open bar.

Most weddings follow canapés with drinks, a starter, a main course, dessert and the wedding cake, with late-night food for the party. You do not have to follow tradition: sharing feasts, buffets, paella, grazing tables and food trucks all work well, as long as there is something for every guest.

Often, yes, because it needs fewer waiting staff than a plated dinner. The saving depends on the dishes and the venue, though, and a lavish buffet with live stations can cost as much as a plated menu. We compare itemised quotes for both so you can decide.

As a guide, three to five per guest if dinner follows within an hour, and more if the drinks reception runs longer or there is a gap for photographs. Your caterer will confirm quantities once your timings are set.

Yes, and it often makes the best wedding menu. Canapés and a tapas station with drinks, a plated starter, sharing platters for the main course and a dessert table later in the evening is a popular combination.

A typical plan is welcome drinks such as fizz, Pimm's or sangria after the ceremony, cocktails or beer and wine during the drinks reception, wine with dinner, a glass of champagne or fizz for the toast, then an open bar for the party. Always include good alcohol-free options and plenty of water.

As a rough guide, allow around half a bottle of wine per guest with dinner, plus a glass of fizz each for the toast. Summer weddings, long receptions and keen drinkers all push that up, so we confirm quantities with your caterer or bar team once your timings and guest list are set.

At many dry-hire fincas and private villas, yes, and it can be good value. Hotels and catered venues usually require you to use their drinks packages or charge corkage. We check the venue rules before you buy anything.

It is expected, and often written into contracts, for suppliers who work through the meal, such as your photographer, videographer, band, DJ and planner. Caterers usually offer a simpler supplier meal at a lower price, so include the numbers when you confirm your guest list.

Yes, and it makes a wedding feel very personal. We brief the caterer on the dishes that matter to both families, arrange a tasting to get them right, and can add a station or course dedicated to each tradition, with halal, kosher-style or vegetarian versions where needed.

Twelve to eighteen months ahead for popular dates and caterers, especially from May to September. Once the venue is booked, the caterer is usually the next supplier to secure, because the venue's kitchen and rules shape what they can offer.

Usually, yes. Most caterers offer a children's menu at a reduced price, with an age limit after which the adult price applies. Very young children are often free if they do not need a meal of their own.

Yes. Private chefs are ideal for villa weddings, smaller celebrations and the welcome dinner or brunch around a wedding. They cook in the villa's kitchen, and we arrange the staff, crockery, hire and clean-down so you can simply enjoy the meal.

It can, with the right design and timing. Fondant and ganache cope far better than buttercream, and the cake should be delivered late and kept in a cool, shaded spot indoors until it is cut. We work with bakers who make wedding cakes for warm weather all summer.