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KEY QUESTIONS FOR YOUR CATERER

Have you catered at my venue before?

Do you have experience in catering a back garden/tipi/marquee in a field wedding?

Do you have insurance?

Do you manage the coordination of the event if there are no venue staff - waitresses/hosts etc? What menus do you recommend based on our budget?

Can we create a custom menu?

Where does your produce come from?

Are you able to accommodate for specific dietary requirements - i.e. vegan, gluten free?

How far in advance would we need to confirm numbers and finalise the menu?

Do you take a deposit and when would balance be due?

Are their different charges for childrens meals and vendor meals?

Do you provide linens and table wear (cutlery and glasses etc)?

How much time to do you need to set up/take down?

Do you have a cancellation policy?

OTHER THINGS TO CONSIDER

Going local is usually the best way - remember your caterer may charge you for travel (including staff travel too). These suppliers will have knowledge of where to source food from locally and will often have worked at your venue before too. Double check whether the cost you have been quoted includes crockery, glassware, cutlery and linen hire. Make sure the catering company will be providing enough waiting staff for your guests, one waiter/waitress per 15 people is recommended. If you're serving a sit down three course meal than it's likely that you'll need to provide some evening food too. Have a think about what works best for your budget and don't over spend on the main meal. You can still serve a beautiful meal, just consider having the wedding cake as dessert, a cheese table for your evening buffet and a coffee station so that guests can help themselves to hot drinks. Ask your caterer to make extra vegetarian dishes, just in case people have forgotten to let you know their requirements. Remember it's polite (and usually expected) to provide food for all of your suppliers who will be working at the venue on the day. (Ie. Photographer, wedding planner, DJ etc). Your caterer will be able to advise on putting together a complimentary menu - think about seasonality, think about how rich your dishes will be (you may not want to serve a sickly dessert if you've got a cake as well), and think about how each course will lead on to the next. For top wedding caterers and stylists recommended by the Rock My Wedding Team, please visit our hand picked supplier directory - The List.

Fine Dining For Your Wedding Day

Fern Godfrey