Catering for a wedding
Apart from the venue, the most important aspect about any wedding reception is the food.
The reception should crown the whole event too, so it’s well worthwhile, spending considerable time deciding who should do the catering and what should be on the menu.
The main thing to remember at any reception is, as long as the food is good and very fresh, you don’t have to go over the top in quantity.
Quality is the thing, and it’s much better to do something simple, very well, than go for the exotic and end up with a disaster.
Before you consider food however, you must choose the caterer.
If you have decided on a hotel or similar establishment with its own catering facilities, you will presumably have done so because that particular establishment has a good catering reputation.
When you make the booking you will be offered a selection of ‘wedding menus’ which are costed out at a price per guest.
This can simplify the whole matter because all you have
to do is multiply the cost per guest by the number you expect to attend, and choose your menu accordingly.
You are not however, obliged to accept the hotel’s suggestions. You are quite free to designate a menu of your own - as long as you are prepared to foot the bill.
It’s worth bearing in mind however, that most catering establishments have considerable experience in providing for events such as weddings, and they have an excellent idea of what goes down best with guests in general.
You may of course, have booked a marquee for the garden, local community hall or other facility,without catering. In this case your decision will be whether to book an outside caterer or allow members of the family to provide the food.
It is always worth remembering that outside caterers can usually supply the crockery, cutlery and other necessary tableware which obviates the
necessity of hiring or buying all the extras required.
Having decided who is to do the catering, the next decision is whether to have a ‘sit down’ meal or a buffet. There are advantages and disadvantages to both that must be taken into account.
Depending on what is offered, buffets can cost less per person than a formal sit down meal, they also have enormous eye-appeal.
From the guests’ point of view they allow people to take just what they want in amounts they can cope with.
People can help themselves from a buffet table or they can be served with what they want, this latter can act as a sort of brake on those who would otherwise pile up their plates just because the food is there, and then leave half of it lying around uneaten.
The sit down meal confines guests to one place, keeps them in order for the speeches and other ceremonial, controls the amount they eat, and makes life easy for parents of smaller guests who might otherwise run amok.
Disadvantages with buffets include a difficulty dealing ‘on the hoof’ with eating from a full plate, holding cutlery and a drink and only having two hands.
If you decide on a sit down meal you do have to have rather more room than is needed for a buffet which means either larger accommodation or fewer guests.
Remember to make sure there are sufficient
alternative dishes for vegetarians you know who will be attending, and the odd one or two you are unaware of.
Finally do remember when organising the reception catering that ordinary caterers rarely provide a wedding cake.
This is a separate entity which must be ordered separately, usually from a baker.
Occasionally caterers will consider baking and decorating a cake if they have a member of staff sufficiently skilled.
Order the cake well in advance and arrange to hire a special wedding cake stand for the day.
Make a telephone call at least two weeks before due date to ensure it has not been overlooked, and do arrange for the baker to deliver the cake to the reception venue. It is a very delicate and heavy item which requires very expert handling if damage is to be avoided.
If the reception venue is at some catering establishment, make sure they also know the cake is coming so they can either be ready to receive it or direct the bakers to place it in its appointed place of honour in the reception room.
HOG ROAST
Everything done for you or equipment can be hired.
TELEPHONE 01579 363598
Ideal for weddings Chris Rounsevell
22 The Wedding - autumn 2012
WE GO THE WHOLE HOG Hog roast to suit your requirements.
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