WEDDINGS
life
Photo by: Dave & Alex
Simmonds Photography
your hotel or caterer cope with
large numbers of people? “The
time taken getting the food
out to the tables is the main
criticism levelled at caterers,”
says David. “The temptation is
to flood the marquee from one
end to the other – but then the
far end are on dessert while the
rest are on starters. We have
one hot pass (servery), each
with two head chefs and an
assistant, per fifty customers.
Then we have teams of waiting
staff who serve in sections. If
a team of three is looking after
four tables they can quickly get
food out to them.”
Consider choosing food which
breaks down barriers and gets
people talking. Simply having
the vegetables in dishes rather
than brought to table on plates
leads people to interact as they
pass things round. Or go for
David’s idea of bringing the
joint to table and getting a
guest per table to carve.
A bit too scary? Then make
your meal memorable because
it’s different. “We did a winter
wedding that was chocolate
brown – brown water glass,
brown slip covers. So the food
was brown, winter food –
braised lamb shanks, with deep
fried parsnips on celeriac mash
with roasted root vegetables.”
Choosing a caterer who has
fresh ideas and a photographer
who is adaptable and
unobtrusive will make your
wedding memorable, for all the
right reasons.
Island Life - www.isleofwight.net
Tips & Tricks
- Don’t decide on your menu
too far in advance. Your
ideas might change.
- Check whether your
outside caterer can do hot
food.
- Don’t get stuck in a
groove: ask for new food
ideas that get people
talking.
- If you’re tempted not to
book a pho F