Choosing the Menu
When choosing the wedding menu, the bride and groom must think carefully about the guests' as well as their own tastes.
The time of year should be considered. Shepherd's pie on a hot summer's day is not to everyone's taste, while cold food could seem unappetising for a winter wedding. It is better to play it safe than to have guests leaving ambitious, fussy food.
The age range of the wedding guests should be considered: small children and the elderly may have more conservative tastes and appetites. Smell is another consideration; deep fat frying or dishes such as curry may overpower the venue.
In summer heat, avoid puddings that are likely to melt and collapse between the kitchen and the table, such as ice cream. Cheaper comfort foods are currently very popular. Grazing dishes - tapas, dim sum etc - are fashionable and sociable.
Top caterers should be able to provide details of the provenance of their food, and will always encourage seasonality.
The caterer should be able to cope with any special dietary requirements; ensure they are warned in advance. Guests should be asked to let the host know in the extra information sheet sent out with the invitation.
