12 pieces of advice for your wedding breakfast

30 Sep 2014

12 pieces of advice for your wedding breakfast

Your wedding breakfast is one of the most important parts of your big day – but how do you cater for all taste? Amanda Griffiths asked wedding co-ordinators from the De Vere Hotel group for their advice when it comes to choosing your catering. Here’s what they said

Does the venue offer in-house catering and do they offer a menu tasting? Are their dishes seasonal and will dishes suit all guests?

Zoe Jones, De Vere Venues Highfield Park, near Hook, Hampshire

 

It is so difficult to please everyone – choose a menu you and your partner like – it is your day!

Verity Gatehouse, De Vere Venues Chicheley Hall, Newport Pagnell, Bukinghamshire

 

Consider the type of service you would like – would you like a formal three course seated meal or are you a more informal couple who would prefer a buffet or barbeque for your guests? If you have fussy guests and are unable to choose one menu for everyone a hot buffet is a great way to offer everyone a wider selection of foods.

Samantha Keane, De Vere Venues Deham Grove, Uxbridge

 

Choosing your menu can be difficult as you have to take so many people into account. Some venues only offer one main and one vegetarian main. Choosing a vegetarian starter can be good as it will cater for all, a trio of desserts always goes down well as there will always be something that everyone will like on the plate. Try to go for a meat which guests can enjoy when it’s cooked the same – ie no steak and don’t have pork if you are having a hog roast evening buffet or any other main courses that will re-appear on your evening menu.

Sophie Allum, De Vere Venues Hunton Park, Kings Langley, Hertfordshire

 

Ask to see the menus in advance so that you are not surprised as to what the venue can provide.

Michelle Moore, De Vere Venues, Devonport House, Greenwich

 

Consider the time of year you’re getting married – you may not want to pick soup as a starter if it’s likely to be a warm summer’s day.

Rachel Stead, De Vere Venues Warbrook House and Grange, Eversley, Hampshire

 

Consider how the course fit together. If you’ve gone for a heavy main course it may suit your guests to opt for a lighter pudding.

Rachel Stead, De Vere Venues Warbrook House and Grange, Eversley, Hampshire

 

Don’t be afraid to ask for something that is not listed on the menu – speak to the chef.

Verity Gatehouse, De Vere Venues Chicheley Hall, Newport Pagnell, Bukinghamshire

 

Remember to ask if any substitutions can be made with the dishes themselves. You may love the duck but want it with rice rather than potatoes. Some caterers will work with you on this and some will not.

Michelle Moore, De Vere Venues, Devonport House, Greenwich

 

Will specific dietry needs be catered for and can the caterer specialise in certain types of food ie Greek, Indian or Kosher? Can tailored children’s meals be provided?

Anna Vine, De Vere Venues Theobalds Park, Cheshunt, Herts

 

Does the venue allow self-catering – if you want to offer a different cuisine or fusion food you need to check if the venue can offer an authentic or themed menu or if you opt for an authentic menu check they will offer the use of the kitchens for outside caterers

Samantha Keane, De Vere Venues Deham Grove, Uxbridge

 

What’s included with the catering? Linen, crockery etc? Also, find out who your main contact on the day will be and if there’s any other wedding being catered for on the same day.

Marsha Stubbs, De Vere Venues Gorse Hill, Woking, Surrey

 

 

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Comments

Al 10 January 2015
Clearly you're creating (or is it generating?) useful content here. Wedding Breakfast (pretty sure it ISN'T one of the most important parts of the big day) probably doesn't usually include a hog roast, or three courses, nor duck with rice ... (although they all do sound like great breakfasts!). Just saying, not sure you're really adding a lot of value for would be couples.

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